how to store fresh cookies

[jende]

What's your favorite way to store home made cookies, or any baked good for that matter? I keep my fresh bread in a plastic ziploc bag on the counter and it seems to keep its texture this way (versus storing in the fridge). Is the same true for cookies, muffins, cake, etc.?

[Tweety69bird]

I put my cookies in a tin on the counter. Muffins would be in a tupperware on the counter too. Actually, if I were freezing either, it would be in the same format.

[miladyinsanity]

Different things require different kind of storage, and climate will affect it too.

Crisp/crunchy cookies should be in an airtight container. Don't put them in the fridge, because they'll soften in the fridge.

Soft cookies will be fine in ziploc, and cake can sit on the counter in a covered (doesn't need to be airtight) container for a few days if it's not too hot/humid.

[culinary bear]

I find cookies are best stored gastrointestinally

Incidentally, you shouldn't really store your bread in a sealed ziploc bag; it encourages mould and you tend to get flabby bread. An old-fashioned bread bin is a better bet.

[K8memphis]

I find cookies are best stored gastrointestinally

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Well said, Culinary Bear!!!

That's a huge question, Jende. Here's a few storage thoughts for you.

To keep chewy cookies chewy store them tightly sealed with a piece of bread or several pieces. The bread will dry out and the cookies will absorb the moisture & stay chewy and become more chewy too in a good way. In fact sometimes I cut heart shapes out of the bread so when I store the cookies with the bread, it's not as scarry looking

Umm, if I have a nice loaf of bread and there's too much quantity to eat right away I freeze it right away in portion sizes--wrapped securely in waxed paper then those packages into a plastic ziploc. I keep the fresh or subsequently thawed out pieces loosely wrapped so the crust doesn't go soft--opposite of the chewy cookie storage deal. When thawing, I will remove the waxed paper right away so the ice crystals cannot thaw & wet the surface of my yummy treat. Then just a few minutes at room temp & warm or toast in toaster if you want. And eat all you can before you turn 50 or be prepared to carry it around permanently

Muffins yes in a plastic container if it's just a few days storage--then they need to be heated in a hot oven to restore the surface & soften the inside before serving.

Random storage thoughts...

Edited March 24, 2006 by K8memphis (log)

[jende]

I agree with Culinary Bear, but my tight pants are suggesting that I might want to find an alternate storage method!

Thanks for everyone's tips.

I find cookies are best stored gastrointestinally

←

Well said, Culinary Bear!!!

That's a huge question, Jende. Here's a few storage thoughts for you.

To keep chewy cookies chewy store them tightly sealed with a piece of bread or several pieces. The bread will dry out and the cookies will absorb the moisture & stay chewy and become more chewy too in a good way. In fact sometimes I cut heart shapes out of the bread so when I store the cookies with the bread, it's not as scarry looking

Umm, if I have a nice loaf of bread and there's too much quantity to eat right away I freeze it right away in portion sizes--wrapped securely in waxed paper then those packages into a plastic ziploc. I keep the fresh or subsequently thawed out pieces loosely wrapped so the crust doesn't go soft--opposite of the chewy cookie storage deal. When thawing, I will remove the waxed paper right away so the ice crystals cannot thaw & wet the surface of my yummy treat. Then just a few minutes at room temp & warm or toast in toaster if you want. And eat all you can before you turn 50 or be prepared to carry it around permanently

Muffins yes in a plastic container if it's just a few days storage--then they need to be heated in a hot oven to restore the surface & soften the inside before serving.

Random storage thoughts...

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