When contemplating how to store cookies, keep in mind
the fact that sugar is hygroscopicthat is,
it attracts moisture. While it might be handy to store
different kinds of cookies together, sugar in the crisp
cookies attracts moisture from the soft ones. So crisp
gingerbread people lose their snap, and soft fruit jumbles
become a little too crunchy as they relinquish moisture.
Stored together, everything ends up with approximately
the same texture. The best way to retain the special character
of cookies is to store each type separately.
keep air out, use airtight tins, resealable plastic
bags, or plastic containers. Cookies with soft textures
need to hold moisture inside, and crisp and delicate
cookies need to keep moisture away.
Freezing is also a great option because it keeps cookies
almost as fresh as just-baked. The refrigerator, however,
is where most cookies will become stale the fastest.
Keep only cookies that contain soft curd or cheesecake-like
fillings in the refrigerator.
You also have the option of refrigerating or freezing
tightly wrapped cookie dough and thawing and baking
it at the last minute. During baking, it releases all
the flavors and aromas of freshly made cookies. And
there's something incredibly appealing about the way
your nose twitches when wonderful baking is in the oven!