Storage & Freezing Cookies
Cool cookies completely before storing. Store crisp and soft cookies in separate containers or the crisp cookies will soften; store each kind of cookie separately or flavors may transfer.
For cookies that will be eaten in a day or two: store crisp cookies in a container with a loose-fitting cover; store soft cookies in a container with a tight-fitting cover. Separate very soft, fragile, frosted or decorated cookies with wax paper between the layers.
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Bake Ahead and Freeze
Many cookies freeze well. Use these tips and chart below as a guide:
- Cool baked products completely before wrapping and freezing.
- To protect flavor and prevent cookies from drying out, wrap tightly in heavy duty aluminum foil or freezer wrap, or pack in freezer bags or plastic freezer containers with tight-fitting lids. Remove as much air as possible and seal tightly.
- Label all packages with the name of the recipe and the date.
- Cookies, like all baked products, should be frozen at 0°F or lower.
- Freeze each type of cookie in a separate container. Use waxed paper to separate layers of very soft, fragile, frosted or decorated cookies.
- Use within the recommended storage time for the best flavor and texture.
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Freezer Storage Times
| Item | Time |
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| Muffins and other quick breads | Up to 3 months |
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| Yeast breads | 6 months |
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| Cookies | 6 months |
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| Cookie dough | 4 months |
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| Cakes (unfrosted) | 4 to 6 months |
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| Cakes (frosted) | 2 to 3 months |
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| Fruit pies (baked and unbaked) | 3 to 4 months |
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| Pumpkin pies (baked) | 4 to 6 months |
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| Ice cream pies | 1 month |
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| Unbaked pastry | 2 months |
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