In fairness, many good bakeries will be selling Christmas cookies a month before, but they're not month old cookies! LOL I do see some bakeries leaving their cookies sitting in the cases for a few days and even cake donuts are sometimes kept a couple days but usually they're starting with an inferior product anyway, in my book.
I too can tell cookies are getting stale after a few days to a week depending on the type. Fresh is definitely better. And no way is a month old cookie perfectly fresh in either definition or in taste, at least in my book.
I understand how they get away with it. People don't know what they're supposed to taste like so they don't know what they are. But I'd venture a guess that few people would compare side by side a freshly baked one and a month old cookie and say they taste the same. Then you leave them sitting around another couple weeks? I think I'd rather have slice or break-n-bake! I tend to freeze some cookies and take out in batches unless they'll be consumed in a couple days, which usually they are.
Again, frozen is not the same as fresh but certainly better than sit-arounds. Hard cookies will sit out better than soft cookies though, but even the crumbly peanut butter cookies are affected after 4 or 5 days. I would freeze them but they'd be edible if left out.
Might just taste more like a bakery cookie than homemade! Hi, Anna. Here is my recipe for Pumpkin Bread, which comes out a dark color and is very moist and stays that way for several days.
It also freezes well. The original recipe called for and I used to make it that way baking in 1 coffee cans, but we quit buying coffee in 1 cans. Enjoy, it was passed down to me by a beloved Aunt! Stir together the following ingredients and add to your wet mixture. Bake at for approximately 1 hour. It seemed every house I've had since I've had this recipe, cooked the bread different. Just check when the top springs back or the old toothpick trick.
Don't overcook. Alright folks, I have a DH who is totally obsessed about his ice cubes. He refuses to use anything other than a square cube out of an ice tray. DH drinks bourbon and coke quite regularly. His explanation is that the square cube is larger and will not melt as fast. Obviously melting will cause the drink to get watered down which is undesirable. We use the ice from the icemaker to fill our cooler when we need to. For us it's cubes from the tray for all of our drinking refreshment.
Unless we are making a frozen concoction. Then we usually use bagged ice. We slam the bag around and beat it up some with a mallet before putting it in the blender. I guess you'd say that we, well DH especially, are totally ice cube obsessed. When you are ready to eat your frozen biscuits, just leave them out for approximately half an hour to let them come to room temperature. For impatient types, pop them in the microwave on high for about 30 seconds. Times will differ depending on the size of biscuit or cookie you're defrosting.
Try freezing biscuits and cookies in individual portions, then simply throwing them into a lunchbox for a mid-day treat. They'll have defrosted by the time you're ready to enjoy them unless you get peckish on the bus!
Freezing biscuit and cookie dough Most biscuit and cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. Use these tips for freezing: Double-wrap dough in cling film to prevent freezer burn and the absorption of odors from your freezer. Write the type of biscuit or cookie dough and the date it was frozen on the outside of the packet. When you are ready to bake, simply let the dough defrost in the refrigerator.
Defrosting a large ball of dough will take several hours, so plan ahead. Try rolling the dough into a cm log, then freezing. You can cut slices off the log as and when you want fresh-baked biscuits or cookies. You can place the slices directly in the oven and bake from frozen. These biscuit and cookie doughs freeze the best: Shortbread biscuits Gingerbread biscuits Ginger nuts Butter biscuits Chocolate chip cookies Peanut butter cookies Avoid freezing any dough for a biscuit or cookie recipe that is described as 'cake-like', or which is light and airy like a meringue.
If in doubt, bake the biscuits or cookies first, then freeze once they've cooled completely. Check out our Biscuit and cookie recipe collection for hundreds of easy recipes! Freezing gingerbread dough is similar to freezing other types of cookie dough. Gingerbread cookies are a lovely treat that the whole family enjoy. Warming and sweet these taste great decorated at Christmas or at any time of year with a cup of tea.
The great news is that you can also freeze gingerbread cookie dough. Just follow the same instructions outlined above. So be careful to use it in time and not waste any of that delicious gingerbread! Luckily, gingerbread is too delicious to keep in the freezer long so you will be making your next batch of gingerbread in no time at all.
When you want to bake your gingerbread, you do need to plan a little. This is because your gingerbread dough needs to defrost slowly in the fridge. This method will get you the best results possible from the frozen dough. Pop the dough ball into the fridge and allow it to defrost for several hours before rolling and baking.
The texture and taste will have degraded too much to have made it worthwhile. You will have to use up that tasty dough instead! If you have baked the dough into gingerbread, then you may be able to freeze the final cookies once they have cooled down.
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