STORING COOKIES: A few tips...

Cookies should be removed from their sheet or pan after sitting a few minutes (so they won't fall apart) to a rack to cool. If cookies are left on the sheet to cool, they will be very difficult to remove. If they are, place the cookie sheet back in a 350 degree oven for 1 to 2 minutes so the cookie sheet can warm. Remove cookies immediately.

If cookies are stored properly they will retain their freshly baked taste and texture.

Always store cookies after they have cooled completely. If still warm, they will get too soft and moist from the condensation and you'll wreck them.

Always separate soft and crisp textured cookies before storing. If you mix the two, the soft cookies will make the crisp ones soft. 

Soft cookies should be kept in tightly covered containers with a piece of fresh-cut apple to add moisture. To do, place an apple half skin side down on top of the cookies in the storage container. Remove the fruit and discard the fruit after a day or two. 

Crisp cookies should be stored in a cookie jar or container with loose fitting lid in a dry climate so any excess moisture can escape. In humid climate, store crisp cookies in a tightly covered container to keep out the moisture. You can also "recrisp" cookies in a 300 degree F oven on an ungreased cookie sheet for 3 to 5 minutes.  

Cookies with very moist fillings should be stored in a loose covered container. Refrigerate if desired. If fillings contain dairy products, they must be refrigerated. Cover with foil before doing so.

What if the cookie dries out or becomes too soft during storage ? If soft cookies begin to dry out, add a piece of apple or bread to the container to help them retain moisture; remove the next day.

If crisp cookies become soggy and are not decorated, to crisp them, heat in a 300 degree F oven on an ungreased cookie sheet for 3 to 5 minutes.  

Store fragile cookies in a shallow tin instead of a deep cookie jar or crock as extra weight will break the delicate treats.

Refrigerate cookies if they contain creamcheese, cream frosting or custard, and other dairy products. They will last for up to 3 - 5 days there, loosely wrapped in foil. (More tips, below).

Most baked cookies and brownies can also be frozen, well-sealed in airtight containers. Decorated cookies, or those low in fat, unfortunately, do not freeze well.

Cookies with a high butterfat content will usually stay fresh for a week or longer in a tightly covered container.

MAILING COOKIES:

Plain, sturdy cookies, such as drop cookies like Chocolate Chip or Oatmeal Raisin, make the best travelers. If you're using cookie cutters to make cut-out, decorated cookies, smaller designs are less likely to break in transit than larger ones. Click here for details.

FREEZING BAKED COOKIE TIPS: NOTE: A manual defrost freezer will keep your cookies longer than the frost free type - the defrost cycle thaws small/delicate items and then re-freezes them causing ice build up.

1. Cool the baked cookies completely before freezing.
2. Separate cookies by recipe, but if you can't, separate the crispy cookies from the soft ones for storage.
3. Use airtight containers; don't use cardboard containers because they pick up freezer odors. 
4. First put a piece of waxed paper or foil in the bottom of the container. Then, place the cookies so they aren't touching and separate the layers with waxed paper or foil to protect. Seal tightly.
5. Thaw cookies in their original container at room temperature so that condensation forms on the wrapping, not on the cookie. 

FREEZING UNBAKED COOKIE DOUGH TIPS:  

With the exception of meringue based cookies or those with very thin batters, I freeze cookie dough all of the time, and it lasts for 4 weeks. They also keep well in the refrigerator for 3 days.

Freeze all dough in a heavy-weight plastic bag to prevent dough from absorbing freezer odors. I don't even bother thawing my dough because I have found that frozen cookie dough will not to flatten as easily when baked, especially a problem for chocolate chip cookies. But, if you choose to, defrost in refrigerator prior to baking.

For cookies, such as sugar and butter cookies, before freezing, I first divide dough into small sections (to allow for quicker defrosting) and form each into a log.  Then, I double wrap it with plastic wrap to prevent freezer odors. When I am ready to use the dough, I simply slice off the dough about 1/4 inch thick (thinner for crispier cookies) with an electric or a really sharp knife, so it won't pull through the dough. 

For drop cookie dough, freeze it in an airtight container.  If I have the time, I drop the actual cookie dough in spoonfuls or a cookie scoop to portion balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about an hour, or until the dough balls are frozen. Then place them into a resealable plastic freezer bag. When you want fresh-baked cookies, all you have to do is bake the frozen dough balls without thawing, at the usual temperature, adding a few minutes to the baking time. 

For cookies that require rolling, I freeze the dough in a flattened disk, so its easy to roll out when thawed.  Or, if I have the time, I precut the cookies and place them on cookie sheets to harden. After that, I double wrap the shapes and place them in an airtight container in layers with waxed paper placed in between them (just like frozen ravioli).  No need to thaw before baking.