10. Bake cookies 2-4 days before the cookie exchange. The cookies should sit out over night to release excess moisture. Cookie, if stored properly in airtight tins, can last up to a few weeks and remain fresh.
Cookie dough for either recipe can be made up to three days ahead of time (chilling is actually recommended for shortbread). You can also pop disks of dough into the freezer for about three months.
Cookies can be baked and frozen ahead of time, or if you don’t intend to freeze them, bake them the week of and store them in an airtight container.
Make sure cookies cool completely before storing. Store them at room temperature in an air-tight container, like Tupperware. Store different flavors separately. Over time, strongly flavored cookies like molasses or mint will seep into other cookies, so if possible store each flavor in its own container.
Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It’s the same thing that happens to breads, muffins, and other baked goods. The longer they sit, the more stale they become.
I bake the cookies up to a week ahead of time and store them in an airtight container until ready for use.
Add sprinkles after baking
Top the cookies with frosting (homemade or purchased) that is soft but not too runny. (Sprinkles will not stick to dry, stiff frosting.)
As for storing dough, we recommend that you can make it and store the batter 2-3 days in the refrigerator, tightly covered. You can also freeze most drop and roll cookie batters for a few weeks. That should be enough to get you started, but let us know if you have other questions.
Pfeffernusse: These should be made at least a few days or up to 2 weeks before serving, depending on the recipe, and they keep for several weeks. Shortbread and shortbread cookies: These keep for at least 1 month. Springerles: These should be made 2 weeks before serving and they keep for several months.
Can sugar cookies be left out overnight? Yes. Sugar cookies can be stored in a cookie jar at room temperature for 2-3 days or in a cool, dry, airtight container for up to 3 weeks.
Overworking the dough.
The more you mix and work the dough after adding the flour, the more gluten is formed, which can result in cookies that are tough and hard.