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How Long Do Homemade Cookies Stay Fresh?
When you’re in charge of baking a large quantity of gourmet cookies for a bake sale or a fundraiser, you may start to wonder just how long your homemade cookies will stay fresh. Of course, each cookie is different slightly due to the ingredients, but you can make a good solid guess that your home-baked cookies will only last two or three days at most.
Now, there are ways to extend the time that your cookies will remain edible. You can freeze them. Especially if you are baking in advance, freezing is the single best way to keep baked cookies fresh. You’re going to want to let them cool and then wrap them in plastic wrap, then a layer of foil, and then, if possible store them in an airtight container in the freezer. The reason for all this protection is that freezer burnt cookies taste horrible. And you can certainly tell if a cookie has been frozen and stored improperly by the fact that it picks up odors from the other foods in the freezer.
If you’re not planning on freezing your cookies and want to store them for a few days to munch on, store them in an airtight tin or plastic container with a cover. Throw a piece of bread or a slice of apple in there with them and your cookies will stay fresh for a few more days.
Just remember that no home-baked cookie is going to last very long. The very fact that there are no preservatives in them makes them taste so good and yet prone to spoilage. Use them up right away or freeze them. These are your two best options.
If you’re in a pinch and need to prepare dough ahead of time, try these freezer cookies; freeze and then bake when you’re ready.
Freezer Chocolate Chippers
3 c. plus 6 Tbsp. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 c. butter
1 c. plus 2 Tbsp. brown sugar
1 c. plus 2 Tbsp. sugar
1 1/2 tsp. vanilla
3 c. chocolate chips
1 1/2 c. nuts
Mix flour, soda and salt; then set aside. Beat butter,
vanilla and sugars until creamy; then beat in eggs. Gradually
add flour and mix well. Shape into rolls, wrap well in plastic wrap then foil and freeze.
Freeze up to 8 weeks. Slice as needed and bake at 375 degrees
for 8 to 10 minutes.
Variety Pack Cookies
4 1/3 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. vegetable shortening
1/2 c. butter or margarine softened
1 c. granulated sugar
1 c. firmly packed light brown sugar
1 tsp. vanilla
Beat shortening, butter and sugars until well mixed; beat in eggs
and vanilla. Stir together flour, baking soda and salt. Add flour mixture to egg
mixture and stir to combine until soft dough forms.
Divide dough into 6 equal portions; shape into rolls about
1 1/2 inches in diameter, wrap each in plastic wrap or foil and freeze.
Or, if you prefer, flavor the different portions as directed below.
To bake, slice solidly frozen rolls about 1/4-inch
thick; arrange cookies 2-inches apart on ungreased cookie
sheets and bake in 350 degrees oven for 10 minutes, until lightly
browned. Transfer at once to wire rack to cool.