You’ve heard the tips: stick a piece of bread in the bag to keep cookies soft, put in a few apple slices, or toss them in the refrigerator. So which is it? What’s the best way to store cookies and make their quality last?
My best go-to solution is to make the cookie dough and then freeze the dough in balls on a cookie sheet. When frozen, I transfer them to a ziplock bag. When I need freshly baked cookies, I pull them out and bake a dozen. They are gone before they cool most days.
For those of you who don’t live with ravenous wolves like me, it turns out that the bread trick really DOES NOT work best. Too much moisture. And the apples… they are a no go either, unless you want your cookies tasting like apples.
The best method? The good ol’ ziplock with as much air as possible squeezed out.