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.