How to Keep Cookies Moist in Storage - Frances' Menu (2024)

FAQs

How to Keep Cookies Moist in Storage - Frances' Menu? ›

If you are storing the cookies in layers, place a piece of damp paper towel in between every two layers. Cover the opening fully with plastic wrap and finally, the cover. Dampen the paper towel again each day to maintain the moistness and that should keep the cookies nice and moist.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Bread Buddy: Place a slice of bread in the cookie jar or with the cookies. The moisture from the bread will transfer to the cookies, making them softer. Apple Accomplice: Similar to the bread trick, you can use a slice of apple. It works wonders in reviving the chewiness.

Place cookies in a fully sealable plastic bag or container. Store them in the fridge for up to two weeks.

There really is just one single solution for keeping cookies nice and soft post-bake, and that's to use an airtight container. Anything with a seal, basically. You can also use wrapping material such as foil or clingfilm, but there's no real substitute for a nice, solid container.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Don't flatten your cookie dough

Don't try to push the dough into a 'cookie shape' before baking - leave them as balls to give them as much height as possible, so they stay tall in the oven. It also means that the heat takes longer to reach the centre, which helps to keep it squidgy.

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly.

Is there a way to moisten dry cookies? ›

You see, the only thing that you need to soften up a batch of day-old cookies is a slice of bread. This is a trick I learned from my mom after she saw me turn up my nose one too many times at a slightly crispy chocolate chipper (self-proclaimed gooey, chewy cookie fiend here!).

Over time, the moisture in a cookie will evaporate into the air, causing the starches in the flour to crystallise and making it brittle and hard. This process begins as soon as the cookies are removed from the oven, which is why freshly-baked cookies are always softest.

Dry Ingredients:

Double-check the amount and type of flour you're using. All-purpose flour is commonly used in cookie recipes, if a recipe calls for AP and you decide to use something like whole wheat pastry flour or bread flour, it will absorb more liquid and lead to a dry dough.

Keep Your Cookies In An Airtight Container

Containers that are airtight are perfect for storing cookies because they keep moisture away. Containers like ceramic cookie jars may look beautiful, but they are often not airtight and can make your cookies go stale in a hurry.

Refrigerated: Use airtight containers or sealed plastic bags to store cookies in the fridge. Monitor the moisture level to avoid condensation. Frozen: Wrap cookies individually or in layers with wax paper and place them in airtight containers or freezer bags when storing in the freezer. This helps prevent freezer burn.

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

Using a damp paper towel helps to retain moisture and prevent the cookies from drying out further. If you don't have a paper towel, you can try microwaving the cookies in short intervals without it, but be cautious as the cookies may become too soft or lose their texture.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.