Understanding the way to retailer vacation cookies and candies makes it a cinch to stash your creations upfront for safekeeping–each from deteriorating over time and from stray cravings–in order that they final long gone the second you made them.
Relaxation assured, busy bakers who produce other issues to do with each spare hour in December apart from bake, that the majority adorned Christmas cookies, in addition to caramels and bark and brittle, may be made upfront and stashed for as much as per week earlier than gifting them or noshing on them with some wine at your swanky soiree. Which implies you can simply fake that you just JUST slaved over a sizzling range for the cookies and candies that you just’re gifting. You merely must pay thoughts to a couple commonsense methods.
Storing cookies and sweet at room temp
First, be certain that the sweet itself or the icing in your adorned cookies is totally set and dried earlier than storing in an hermetic container at room temperature. You may layer candies or cookies between sheets of parchment paper or waxed paper, stacking the cookies not more than three layers excessive since an excessive amount of weight can injury the decorations or the shapes of the candies towards the underside of the tin.
Storing cookies within the freezer
For longer storage, you’ll be able to freeze baked however undecorated cookies in an hermetic container for as much as 3 months. Cool fully earlier than freezing. Merely thaw them at room temperature earlier than serving or adorning.
You may also freeze unbaked cookie dough that have to be chilled earlier than rolling out, comparable to sugar cookie dough or gingerbread dough. These may be shaped right into a disk, wrapped in plastic wrap, sealed in a freezer bag, and frozen for as much as 3 months; let the dough thaw to a cool room temperature earlier than rolling it out, baking, and adorning as traditional.
Identical goes for icebox doughs, that are shaped right into a log previous to chilling, slicing, and baking. They are often tightly wrapped in plastic wrap and frozen for as much as 3 months. Simply thaw at room temperature earlier than slicing and baking.
Moreover, any unbaked rolled or formed cooked dough, comparable to sugar cookies, gingerbread cookies, and fig rugelach, may be formed and frozen earlier than baking after which baked immediately from the freezer, including a couple of minutes to the baking time.