Tips for Storing and Freezing Cookies a
Source of Recipe
Marla
List of Ingredients
Tips for Storing and Freezing Cookies and Cookie Dough from Emma
Recipe
Do you have more cookies than you can (or should) eat? Do you want to
have a large variety of ready-made cookies at your fingertips or do
you like to have cookie dough around for those last-minute needs?
This article will help solve your cookie storage problems and show
you how to properly store and freeze those baked goodies.
* * *
Baking cookies is fun, but now that you've made all these cookies,
how are you going to store them? The first thing to remember is to
store each type of cookie in its own separate container. If you mix
different types of cookies, the flavors and textures will mix and
produce undesirable affects.
Now, how you store each cookie depends on what type of cookie it is.
Whatever container or bags you choose should have a tight-fitting lid
or a tight seal.
As far as bar cookies, you can store them in the pan you bake them
in. Just cover tightly with aluminum foil, wrap, or a lid. For
delicate, crisp cookies, store in a sturdy container such as a cookie
jar or tin. Soft cookies can go in a cookie jar, a sturdy plastic
bag, or in an airtight container with a slice of apple wrapped
loosely in waxed paper.
Lay fragile cookies flat in a wide container with parchment or wax
paper between the layers. If you have iced or decorated cookies, let
them dry before storing. (If freezing, freeze on a pan in a single
layer, and then carefully stack layers with wax paper between
layers.)
Freezing already baked cookies
To keep cookies fresher longer, freeze them immediately. Place
unfrosted cookies in freezer bags or airtight freezer containers for
up to 6 to 12 months. Double wrap cookies to prevent them from
getting freezer burn or picking up any odd odors. (If you keep your
cookies in the freezer for more than 6 months, they may acquire a
freezer flavor or freezer burn.) You can frost the cookies after
thawing them at room temperature for 15 minutes.
Label the cookies clearly with the name of your cookie and the date.
Some cookies taste great frozen. Other cookies are better at room
temperature or warmed slightly in the microwave. According to Ursual
Dalzell, a former member of the Allrecipes editorial staff, nearly
any baked cookie freezes well.
Freezing unbaked cookie dough
If you don't have time to bake all those cookies, or you like to have
dough on hand to bake fresh goodies, you can freeze cookie dough.
Most cookie dough freezes well for up to four to six weeks, and some
even longer (six months). Some dough also stays fresh in the
refrigerator for a few days. Dough for cakelike and meringue-type
cookies doesn't last in the refrigerator or freezer because their
leavening and liquid become active over time and affect the cookies'
flavor and texture. Dough containing oats or oatmeal can be frozen,
but it becomes a little drier because the oatmeal soaks up the
liquid. To compensate for this, add a bit of water to the dough
before baking.
Cookie dough that freezes best includes shortbreads, chocolate chip,
peanut butter, refrigerator, sugar, and brownies, just to name a few.
The types of cookie dough that do not freeze well are cake-like
cookies and cookies that have a very liquidy batter, such as
madeleines and tuiles.
Before freezing the dough, wrap and seal it twice to prevent freezer
burn and to keep the dough from absorbing any odd odors. Don't forget
to write the type of cookie dough and the date it was frozen on the
outside of the package. When you are ready to bake, simply defrost
the dough in the refrigerator. This will take several hours, so plan
ahead.
The next time you make cookies, try making a double batch and
freezing some of them.
source is Emma
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