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How to store cookies - thee BEST baking tips you need to know!

How to Store Cookies

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Hi Bold Bakers!

Cookies were my most favorite thing to bake as a child. You only need a few ingredients, you can mix the dough by hand and you have enough for the whole family to share. I used to stand in the kitchen night after night making batch after batch, never mind eating my fair share.

If you look through my website you will see some of my favorite cookie recipes like Homemade Oreo Cookies  and a recipe for a giant Single Serving Chocolate Chip Cookie . I know what you are thinking and yes it is a thing and it is out of this world. It’s my best cookie recipe broken down to make one giant perfectly gooey Chocolate Chip Cookie.

Baking constantly like I do, I get overrun with baked goods, much more than I can eat or should eat. Sometimes I have cookies, cakes and desserts coming out my ears. Now although I do donate some to neighbors and a shelter in Santa Monica , I also like to reserve a few for myself and my husband, Kevin. I’m only human after all.

If you have enough self control to not eat a batch of cookies all in one day you probably end up with a few stale ones. As I think no cookie should ever go to waste I’m so excited to share this simple trick with you!

How to Store Cookies?

To keep your cookies fresh for up to 6 days store them in an airtight container with a slice of bread or a few marshmallows. 

What does this do? The bread will soak up all the moisture in the container drawing it away from the cookies. The results are you end up with crispy, fresh cookies that will stay fresh for 3 times the usual amount of time.

Just note, the bread doesn’t go bad in the container. Because it drew all the moisture from the cookies it ends up drying out and getting hard, so it won’t spoil.

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Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Bakerchick46 on December 11, 2017 at 9:37 am

    Hi Gemma. I recently baked a Walnut Carrot and Raisin loaf. Substituted Stevia be for 3/4 cup of granulated sugar in recipe. I also be substited 1/8 c. dried cherries for the be 2/3 c. raisins. My friend is on a no sugar restriction be from her doctor. The loaf was dry to her. So I bought a low fat cream cheese and suggested she mix in cinnamon to use as a spread. Any suggestions on baking with Stevia?

    • Gemma Stafford on December 12, 2017 at 2:53 am

      Hi there,
      The problem with stevia is that it is missing the bulk and moisture of the sugar. It is a great ingredient though. You can add applesauce to make up the bulk, and add moisture too. I hope this is of help to you,
      Gemma 🙂

  2. Showiestodin on September 26, 2017 at 5:16 pm

    I am a beginner with baking. I thought I would start with the basics. Thanks Gemma for showing me how to become what I always wanted, a back to basics baking delivered in a straight forward presentation.

    • Gemma Stafford on September 27, 2017 at 12:56 am

      Hi there,
      I am happy that you are a newbie baker, and a new Bold Baker too, welcome to the Bold Baking community. We are here to learn from each other, so let us know how you are getting along with the recipes,
      Gemma 🙂

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