Cookies only taste good when they are fresh and crispy. You should store shortcrust biscuits as airtight as possible. Otherwise, they will absorb moisture and taste sticky. Butter biscuits, black and white pastries, vanilla crescents, and other Christmas biscuits stay crispy and fresh in the tin for up to four weeks.
With the right tips for storage, you can ensure that your Christmas cookies last a long time and give your Christmas cookies a unique aroma. For example, it is important that the cookies are cool and the decorations are dry before wrapping, otherwise, the cookies will stick together.
Shelf life for Christmas cookies
Baking delicious Christmas cookies is part of Christmas. But with a large number of biscuits, the question arises as to how they stay fresh for a long time. Dry Christmas cookies will stay crisp and fresh in airtight metal or plastic jars at room temperature for four weeks or more. Cookies filled with cream only keep for a week.
You can neither freeze Christmas cookies with chocolate nor store them in the fridge, otherwise, the chocolate will turn gray and unsightly. These cookies should only be stored at room temperature in the cookie jar for a week or two.
Gingerbread, cinnamon stars, honey cake, Printen, and fruit bread taste best after 2-3 weeks of storage in a tin with a piece of apple, orange, or lemon peel. In this way, the pastries can be kept for several months. Our ideas for keeping the Advent wreath fresh longer are also interesting.
Store biscuits correctly in the tin can
Airtight tin or plastic containers are suitable for storing biscuits. You should place the greaseproof paper on the bottom of the tin so the cookies don’t rest directly on the metal. It is worth storing the biscuits separately according to type if they are seasoned differently. They will then better retain their aroma.
It is very important that you store crunchy and soft Christmas cookies separately. Between cinnamon stars, macaroons and gingerbread, a speculoos would quickly become soft and the soft biscuits in turn rock hard. You should put crispy biscuits in the cans immediately after they have cooled down. With soft biscuits such as gingerbread, you should only close the lid of the tin tightly when the Christmas biscuits have softened (after about 1 week). Also, note helpful tips on storing food correctly.
Make dry biscuits and hard gingerbread soft
Another good tip. Dried cinnamon stars or hard gingerbread become soft again if you put a piece of apple, lemon, or orange peel in the tin. The fruit bowl also gives the biscuits a fruity aroma. If you want it tasteless, you can also put a slice of fresh bread in the cookie jar. But be careful, change the fruit bowl or the bread every 2 days so that no mold forms.
Freeze Christmas cookies
If you want to start Christmas baking long before Christmas, you can also freeze your Christmas cookies so that you can give them away from fresh and crispy later. You can easily store gingerbread in the freezer. In addition, shortcrust pastry is particularly suitable for freezing. The shortcrust pastry category includes, for example:
- butter cookies
- Vanilla crescents
- Hilda rolls
- Linzer biscuits
- Shortbread cookies without the chocolate icing
- heath sand
Black and white cookies
Freeze the cookies in portions in freezer bags or freezer containers. After defrosting, bake them for 5 minutes at 180°C. In this way, you can keep large quantities of Christmas cookies crispy and fresh for longer. You can always decorate the cookies afterward. In addition, note our tips for freezing bread.
