Don't let great cookies spoil before you get to enjoy them!
If you aren't going to serve your cookies in the next three days, freeze them.
Make sure cookies are completely cool before storing them. If they are still warm, they're likely to stick together.
Store crisp and soft cookies separately. Stored together, they all become soft.
Use tightly covered containers or sealed plastic bags.
Store bar cookies in a tightly covered container or in their own baking pan, tightly covered with plastic wrap or foil.
Any cookies with a filling or frosting that contains cream cheese or yogurt must be stored in the refrigerator.
To restore moisture to soft cookies that have begun to dry out, wrap a wedge of apple or a slice of bread in waxed paper. Put it in the container with the cookies and seal. Remove the bread after 24 hours.
To jump-start your holiday baking, mix your cookie dough, pack it in a tightly covered container (or roll and wrap it as directed), and store it in the refrigerator for up to a week.