Some great tips and suggestions for storing your cookies to keep them as fresh as possible.
- If you live in a dry climate, store crisp cookies in a loosely covered container.
- If you live in a humid climate, store crisp cookies in an airtight container.
- Cookies with a high butterfat content will usually stay fresh for a week or longer in a tightly covered container.
- Empty coffee cans make perfect storage (or transporting) containers for cookies.
- Cool cookies completely before storing or they will get soft and sticky.
- When storing soft or decorated cookies, separate layers with sheets of waxed paper so they don't stick together.
- Soft cookies will stay fresher, longer if they are stored with a slices of apple or a slice of bread (change the apple or bread slice every day).
Fats and Cookies
- The fats most often used in cookies are butter, margarine, shortening and oil. Fats play a major role in the spread of your cookie. In other words, they help to determine if your cookie spreads out into a thin mass on the cookie sheet or pretty much keeps its original shape.
- Shortening, margarine and spreads are fairly stable so they will help cookies keep their original unbaked shape.
- Butter melts at a much lower temperature than the other solid fats, so cookies made with it will tend to spread out.
- And oil, since it already is a liquid at room temperature, produces cookies that keep their shape.
- The amount of fat also affects the cookies, and you can basically think of it this way: More fat equals flatter and chewier to crispier cookies. Less fat equals puffier and more cake-like cookies.
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