After a week of baking cookies, we're wrapping up our Cookies by the Dozen series. Today we share tips on how to store cookies because we know you don't give them all away as gifts. We also share 3 more cookie recipes for your holiday baking (scroll down for the recipes).
How to Store Cookies
When I bake cookies for friends and colleagues, my husband makes sure that I reserve a few dozen for him. Any other time of the year, storing a batch or two of homemade biscotti or chocolate chip cookies is a simple task. During the holidays, however, I bake a variety of crisp and soft cookies plus brownies. The last thing I want to do is dump all of them into one cookie jar. I need to keep soft cookies, soft, and crisp cookies delightfully crunchy.
If you share my situation, here are some tips on how to store fresh-baked cookies.
General Tips
Crisp Cookies
Store crisp cookies like biscotti, snickerdoodles and gingersnaps in an Soft Cookies
Iced and Decorated Cookies
Store iced, glazed or frosted cookies or cookies with fragile decorations in single layers in an airtight container. Separate each layer with a piece of waxed paper or parchment paper.Brownies and Bar Cookies
More Cookie Recipes
If you're in a baking rut, try one of today's cookie recipes. Each adds a "twist" to traditional macaroons, sugar cookies and chocolate chip cookies.
Gluten-free Macaroon Cookie Recipe from CHEFS Mix
1-1/3 cups flaked coconut
1/3 cup sugar
2 tablespoons rice flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract or almond extract
Adapted from recipe by TasteofHome.com
1. Preheat oven to 325 degrees F. Grease baking sheets or line with parchment paper or silicone baking sheet liners.
2. In a small bowl, combine coconut, sugar, flour and salt. Beat egg whites with a fork until slightly frothy. Add egg whites and vanilla to coconut mixture. Stir well to mix.
3. Drop by rounded teaspoonful onto baking sheet. Bake for 18 to 20 minutes or until golden brown. Remove from baking sheet and cool on wire rack. Makes about 18 cookies.
Black and White Cookie Recipe from Cook’s Country
Cookies:
1-3/4 cups (8-3/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup (7 ounces) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup sour cream
Glaze:
5 cups (20 ounces) confectioners' sugar, sifted
7 tablespoons whole milk
2 tablespoons corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons Dutch-processed cocoa powder, sifted
Twelve cookies may not sound like much, but these cookies are huge. You'll get neater cookies if you spread on the vanilla glaze first. This recipe provides a little extra glaze, just in case. Makes 12 cookies
1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking powder, baking soda and salt in bowl.
2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give dough final stir by hand.
3. Using greased ¼-cup measure, drop cookie dough 3 inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.
4. FOR THE GLAZE: Whisk sugar, 6 tablespoons milk, corn syrup, vanilla, and salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk cocoa and remaining 1 tablespoon milk into remaining glaze until combined.
5. Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room temperature until glaze is firm, at least 1 hour. Serve. (Cookies can be stored at room temperature for up to 2 days.)
Orange and Dark Chocolate Chip Cookie Recipe
1-1/2 cups rolled oats, ground
1 cup pecans, roughly chopped
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup Extravagonzo Blood Orange Infused Olive Oil or
regular extra-virgin olive oil
2/3 cup granulated sugar
2/3 cup light brown sugar
2 eggs, extra large
2 teaspoons vanilla
12 ounces bittersweet chocolate baking chips, 60 percent Cacao
Keep your cookie jar full with these tasty Orange and Dark Chocolate cookies. The orange infused olive oil adds a subtle citrus flavor. If you don't have a suitable infused oil, use regular extra-virgin olive oil and add grated zest from one orange. Makes about 3-1/2 dozen cookies
1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
2. Grind oats and chop pecans in a blender or food processor. Transfer oats to a bowl and stir in flour, baking soda and salt and set aside. Set pecans aside. Beat butter in a large bowl with an electric mixer until lightened in color and fluffy. Add oil, granulated sugar, brown sugar, eggs and vanilla. Beat until smooth and creamy. With the mixer running on low, add the dry ingredients. Beat until just combined. Stir in baking chips and pecans.
3. Drop dough by heaping teaspoonful, at least 1-inch apart, onto prepared baking sheets. Bake cookies, one sheet at a time, until firm around the edges and golden on top, about 10 minutes. Cool cookies for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
Categories: Food & Recipes, Tips & Advice
