As for storing dough, we recommend that you can make it and store the batter 2-3 days in the refrigerator, tightly covered. You can also freeze most drop and roll cookie batters for a few weeks. That should be enough to get you started, but let us know if you have other questions.
Make Ahead Tips
You can prepare the dough and store it in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake the cookies, follow the recipe instructions.
Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.
Most homemade cookies will maintain their taste and texture for up to 3 days. If you leave them out for too long, the cookies begin to harden or dry out. To prevent cookies from becoming stale, cover them with plastic wrap or keep in an airtight container.
Although I’ve tested them for longer and the batches I’ve tried seem fine for up to 4 weeks, my general rule of thumb is up to 2 weeks. I know they’re fine to eat at 4 weeks, but I feel better about giving the cookies away when the recipients don’t need to eat them right away.
How far ahead of time can you bake the cookies? I would say a month or two, if you freeze them. If not, about a week, maybe a little more.
Add sprinkles after baking
You can use frosting or an egg wash to get sprinkles to stick to baked cookies. Whichever method you use, start with cookies that have cooled completely. Top the cookies with frosting (homemade or purchased) that is soft but not too runny. (Sprinkles will not stick to dry, stiff frosting.)
Dry cookies, like shortbread cookies, gingersnaps, and Danish butter cookies, will stay fresher for longer because they have very little moisture. Dry cookies become stale when they suck up moisture from the air – causing them to become soft and lose their snap.
Always store baked cookies only after they’ve cooled completely. If you store them while they’re still warm, condensation will make them soggy. … You can refrigerate or freeze most cookie dough, so you can bake a batch at a moment’s notice.
Simply putting them in any container won’t do. The right way to preserve your cookies is to store them in airtight storage containers.
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Compare the best cookies storage containers.
| Product | OXO Steel POP Container |
|---|---|
| Product | OXO POP Round Canister |
| Material | BPA-free plastic |
| Lid Type | Push-up button |
| Design | Round canister |
Storing Fresh Sugar Cookies at Room Temperature
- Keep out of direct heat or sunlight.
- Store in layers separated by plastic wrap or wax paper.
- Store in small portions.
- Store in an airtight method.
- Don’t use a cookie jar.
If you are planning to eat the cookies within a few days, place them in an airtight container or ziplock bag. You can also place a slice of sandwich bread inside the container, which will absorb excess moisture and help keep the cookies soft. If you want to enjoy the cookies later on, bake them, then let them cool.
How to Package Cookies for Mailing
- Use a durable, rigid box or empty tin as a mailing container. …
- Wrap four to six cookies of the same size together in aluminum foil, plastic wrap or plastic bags. …
- Don’t pack crisp and soft cookies together.
Cookies can last in the fridge for two weeks but eating them sooner is better. Store cookies in the fridge in a fully sealable plastic bag or plastic container.
Keep cookies cool
Your stored cookies will stay freshest in a cool, dry place, such as the back shelf of your pantry. Depending on the variety, they’ll last anywhere from a few days to a few weeks.