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How to store cookies - the 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. Suzette on January 29, 2019 at 10:02 pm

    Hi Ms Gemma. I really love chocolate cookies can I reduce the sugar ,bec im diabetic,thanks

    • Gemma Stafford on January 30, 2019 at 1:50 pm

      Hi yes, you can also us a sugar substitute like Lakanto or Swerve brand I hope that helps!

  2. Mayrose on January 11, 2019 at 10:17 pm

    Hi, Gemma. My fridge just broke and I can’t chill cookie dough for a while but i need to bake. What are some cookie recipes that doesn’t need chilling?
    Or can I skip the chilling part for the recipes that require it?
    Thank you very much.

    • Gemma Stafford on January 12, 2019 at 3:29 am

      Hi there,
      I love that you say you ‘need’ to bake! that is how I feel too 🙂
      If you live in a cool place then this step will not be so important, though it does help to set up the dough, to prevent the spread of the cookies in baking, and improve the flavor. ( all of the cookie recipes are here. Some are not chilled, but dropped on to the baking sheet using spoons. ( this is a case in point, but in theory you can use this technique for any cookie. Do take a look through the recipes, choose on, then try it! allow room for the spread.
      I hope this is of help, happy baking,
      Gemma 🙂

      • Mayrose on January 14, 2019 at 1:11 am

        Thank you very much, Gemma for answering my question. I’ll try to do what you suggested.
        Thank you very much.

  3. TANZEELA on January 10, 2019 at 6:51 am

    hey my baking paper doesnt work. my cakes stick to it everytime. what should i do?

    • Gemma Stafford on January 11, 2019 at 12:16 pm

      Hi there, you can grease it with butter or a flavorless oil for extra insurance!

  4. _xxEnTxx_ on November 30, 2018 at 3:47 am

    Hi! I just want to ask what treats can be stored without refrigerating? And how do you properly store them?

    I am a huge fan of yours!
    Eversince I came across your channel in Youtube I had been following almost all your videos, they are all very easy to understand and follow.
    I love that you give any alternatives there is, and that truly helps!
    Thank you!

    • Gemma Stafford on November 30, 2018 at 9:45 am

      Lots of cakes, cookies and breads are great stored at room temperature 😀 Thank you so much for the lovely message, i’m delighted to hear that!

  5. catering 300 undangan banjarnegara on October 14, 2018 at 3:51 am

    I’d like to thank you for the efforts you’ve put in penning this website.

    I am hoping to check out the same high-grade content by you in the future as well.
    In fact, your creative writing abilities has encouraged me to get my own, personal blog
    now 😉

    • Gemma Stafford on October 16, 2018 at 3:41 am

      Good for you, thank you for your kind comment, I wish you well with your endevours,
      Gemma 🙂

  6. Santa100 on October 6, 2018 at 10:45 pm

    Hi it’s me santa,

    Iam a new basic baking member here , I saw lots of your recipes. They are really amazing . I hope I have a good time with all of you n good time to learn here n I’m sure i can put up my small shop for my needs . Thank you Gemma

    Santa ????

    • Gemma Stafford on October 7, 2018 at 3:17 pm

      Hi Santa,

      I’m delighted to hear that!!! Thanks for bring apart of the BBB community 🙂


  7. wendyyam on June 23, 2018 at 8:59 pm

    Hi! I’m trying to sell cookies and I’m wondering if there are cookie recipe that will last for months if its inside a jar?

    • Gemma Stafford on June 24, 2018 at 2:36 am

      Hi Wendy,
      No! The recipes I have here are designed for the home cook. They will keep well in an airtight container for a week or so. They will not keep well for months.
      Commercially produced cookies use different ingredients. Salt for instance and sugar too help to preserve, but more important is how they are packaged.
      Really the question is ‘do I have a business’? have you sold your cookies already, are they popular, are you making money?
      Packaging can cost more than the ingredients, I think you need help first to cost your business, a business without profit is just vanity!
      Catering schools focus a lot on the profitability of a business, cost of ingredients, labor, power, equipment. Then on hygiene, storage etc. Many countries have very strict rules about food produced for sale, I think you need to get a bit of local help.
      Gemma 🙂

  8. Komalpreet Singh on March 7, 2018 at 5:47 am

    Hi Gemma,

    I recently tried your recipe for Choco chip cookies. I took decent size of the dough shaped in a ball. During the baking process they flattened out into huge cookies… I wanted them to be of decent size and not very thin (like yours)… Followed your instructions to the ‘T’ ….. Where did I go wrong ??

    • Gemma Stafford on March 9, 2018 at 7:05 am

      Hi there,
      did you chill this dough before baking! This is important as it sets up the dough for baking, and prevents it spreading.
      substituting the butter for margarine can also be a problem, but I am guessing the chilling is the issue. I hope it helps,
      Gemma 🙂

      • Komalpreet Singh on March 12, 2018 at 5:44 am

        Hi Gemma,

        Yes I did, for 2 hours and used butter. I’ll be preparing another small batch this week…hoping it turns out great !! 🙂

        • Gemma Stafford on March 12, 2018 at 6:33 am

          Good, thank you for being in touch,
          Gemma 🙂

  9. 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 🙂

  10. 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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