Making your own cookies at home gives you significantly more control over what you eat than buying commercially produced cookies. If you wish to make the cookies thin, crunchy and crispy, for example, you can do so. If you prefer thicker, softer cookies, that is within your control as well. You can even slightly overbake or slightly underbake your cookies to suit your personal taste. After all the time and effort you put into making sure your cookies are perfect, be sure to store them properly. Doing so will help keep crisp cookies crunchy and moist cookies soft.
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Separate any moist, chewy cookies from any hard, crisp or crunchy cookies. Storing the two types together will dry out the moist cookies and make the hard cookies lose their crispy texture.
Place any soft, chewy cookies into an airtight container. You can stack them in several layers if your container is not large enough to hold them all in a single layer. Place any hard, crunchy cookies into another container. As with the soft cookies, you can stack them if necessary.
Cover the container holding your soft, chewy cookies tightly. This container should be completely airtight, as this will help the cookies maintain their intended texture. Lightly cover the container holding your hard, crunchy cookies. This covering should not be airtight.
Consume your cookies within two to three weeks.
Freeze any cookies that you will not use within three weeks. To freeze your cookies, freeze them in a single layer on a baking sheet first. Then alternate layers of wax paper with up to three layers of frozen cookies in an airtight container. Seal the container and freeze. If your cookies are not decorated, you can simply wrap them in plastic freezer wrap and place them into a resealable plastic freezer bag.