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.

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.

Freezer Storage Times

Item	Time
Muffins and other quick breads	Up to 3 months
Yeast breads	6 months
Cookies	6 months
Cookie dough	4 months
Cakes (unfrosted)	4 to 6 months
Cakes (frosted)	2 to 3 months
Fruit pies (baked and unbaked)	3 to 4 months
Pumpkin pies (baked)	4 to 6 months
Ice cream pies	1 month
Unbaked pastry	2 months