|
COOKIES, FRESHLY BAKED — HOMEMADE OR BAKERY-PURCHASED
Pantry
 |
 |
 |
2-3 weeks |
|
Refrigerator |
 |
 |
5-7 days if frosting or filling contains eggs or dairy products |
|
Freezer
 |
 |
 |
6-8 months |
|
|
|
| Tips |
- Store in cool, dry area.
- Place soft cookies in a tightly covered airtight container; place crisp cookies in a loosely covered container.
- Refrigerate immediately any cookies that contain frosting or filling made with dairy products or eggs, such as buttercream, whipped cream, cream cheese or custard frostings or fillings.
- When refrigerating, place in tightly covered airtight container or cover tightly with foil or plastic wrap to prevent cookies from drying out.
- To freeze unfrosted cookies: Wrap cookies tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag or airtight plastic container.
- To freeze frosted cookies: (1) place in a single layer on cookie tray in freezer; (2) Once cookies are frozen, transfer to airtight containers or heavy-duty freezer bags, lining each layer with waxed paper, and return to freezer.
- Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.
Sources: For details about data sources used for food storage information, please
click here. |
|
|
