How long will homemade cookies last?

Information. Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator . Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days.

Why freeze cookie dough?

Cookie dough freezes well for up to 3 months, so it's a great way to get ahead for the holidays or other busy times . For drop cookies, you don't need to wait for the dough to thaw—bake from frozen. You don't have to bake the whole batch at once—you can bake just 1 or 2 when you're craving a freshly baked, warm cookie.

How do bakeries keep cookies fresh?

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation . These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

What cookie dough should not be frozen?

Most cookie doughs freeze well, but there are a few exceptions. Thin, delicate cookies like tuiles, florentines, lace, and pizzelles usually have liquidy batters that don't freeze particularly well unbaked or baked, so it's best to make these kinds of cookies fresh.

What happens if you don't freeze cookie dough before baking?

Putting cookie dough into the freezer before baking can help solidify the fat from the butter in your cookies, which in turn keeps them from spreading too much in the oven. Colder dough will not expand as much as warm dough does. This will produce a higher, thicker cookie .

What happens if you don't chill cookie dough before baking?

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies . Cookies made from chilled dough are also much more flavorful.

How do you keep homemade cookies fresh longer?

Here's a novel way to keep cookies moist when packing them in a tin. Slip layers of flour tortillas and parchment between the layers of cookies . The tortillas fit tidily into the tin, where their moisture keeps cookies soft for days.

How far in advance can you make homemade cookies?

Aim to make them about two weeks in advance if you keep them at room temperature . Making them one week or a few days in advance is even better if you are going for the freshest possible cookies. Remember that you can always make a new batch if you accidentally keep your cookies out for too long and they become stale.

How do you keep homemade cookies fresh for a week?

How long will homemade cookies stay fresh and how should they be stored? Put them in a plastic bag in the fridge and they should last a few weeks. Or in the freezer they should last months. Out in the air, at room temperature, they don't go stale, they get hard (not sure why this is).

How do you keep cookies fresh for 10 days?

To keep your cookies fresh, you need to keep air out. For that reason, we suggest storing cookies in an airtight container —here are our picks for the best cookie storage containers. Make sure nothing gets in the way of the container and its lid, and double-check that the seal is tight.

Gochujang Caramel Cookies Recipe (2024)

By Eric Kim

Total Time: 45 minutes
Rating: 5(5,862)
Notes: Read community notes

Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie. A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have

10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

Learn more.
Subscribe
Print Options
Include recipe photo

Advertisem*nt

Ingredients

Yield:About 8 large cookies

½cup (8 tablespoons)/115 grams unsalted butter, very soft
2packed tablespoons dark brown sugar
1heaping tablespoon gochujang
1cup/200 grams granulated sugar
1large egg, at room temperature
½teaspoon coarse kosher salt or ¾ teaspoon kosher salt (such as Diamond Crystal)
¼teaspoon ground cinnamon
1teaspoon vanilla extract
½teaspoon baking soda
1½cups/185 grams all-purpose flour

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

312 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 4 grams protein; 175 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Make the recipe with us

Step
1
In a small bowl, stir together 1 tablespoon butter, the brown sugar and gochujang until smooth. Set aside for later, at room temperature.
Step
2
In a large bowl, by hand, whisk together the remaining 7 tablespoons butter, the granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.
Step
3
See Also
Should I Go To Culinary School? - Savory Simple: A Recipe Blog 90+ Vegetarian Pumpkin Recipes Homemade Biscoff (Belgian Speculoos Cookies) Recipe Oscar Relish Recipe- Suprising Condiment!
While the dough is chilling, heat the oven to 350 degrees and line 2 large sheet pans with parchment.
Step
4
Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to overmix at this stage, as you want wide, distinct strips of gochujang.
Step
5
Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.

Ratings

out of 5

5,862

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Kristen1 year ago

These were incredibly delicious. The gochujang caramel adds a subtle spice reminiscent of gingerbread. However, I would have swirled the gochujang caramel into the dough before it chilled and stiffened to more easily achieve the proper rippling effect.

Dorinf1 year ago

Yes you can make them smaller. I used a 2 TBS scoop (1/8 cup) and cooked for 13 minutes. The 19 resulting cookies were 3" in diameter and delicious.

Shannon1 year ago

These are the best cookies I have ever eaten! I used the exact ingredients, but I patted out the cookie dough (which was much firmer than Eric's in his video - I have a cold house and my flour may be drier than his) and spread the gochujang unevenly on top, then rolled it up in a log, chilled in the freezer for 15 minutes and cut in thick slices. I got 24 beautiful, crunchy, sweet, salty & spicy cookies with a beautiful swirl pattern. I'm making them again tonight!

Adam LeClair1 year ago

Please just make these. They’re are amazing. Just…. Amazing! Make as is. And let your life be greatly improved! My only note is I got a better thatch when left in the oven more on the 13 min side.

Brendan1 year ago

You will make a lot of mistakes today. Making these will not be one of them. Amazing cookies.