Gingerdoodle cookies are the perfect taste and texture mash-up of puffy soft snickerdoodles and richly spiced gingersnaps. This combination might even become part of your holiday baking tradition. Read on for the best tips for baking them in advance and storage solutions to keep them fresh. Then head to Handle the Heat for the recipe.
Storing Gingerdoodle Cookie Dough
Nothing beats a fresh cookie that’s still slightly warm from the oven. The best way to get that result is to bake the dough the same day you plan to serve it. Here are the best ways to reheat gingerdoodle cookie dough after it’s been in the fridge and freezer. Plus, try this kid-friendly, edible cookie dough recipe.
Cookie dough can be stored in the fridge for up to three days. Let it sit at room temperature until it’s warm enough to scoop into balls. When refrigerating dough, it’s really important to store it in an airtight container like the OXO Smart Seal Glass Containers. If you don’t, the dough can easily dry out in the fridge environment.
This is the most convenient way to store cookie dough. Simply shape the dough into balls using an OXO Cookie Scoop, then place them on a parchment lined baking sheet and freeze until firm. Remove the frozen balls to the OXO Smart Seal Glass Rectangle Container and store in the freezer for up to six weeks.
To bake from frozen, add about two minutes to the baking time. Or, allow the dough to come to a cool room temperature then bake normally. The colder the dough when it enters the oven, the thicker the cookie will be.
Storing Baked Gingerdoodle Cookies
Cooled gingerdoodle cookies can be stored in an airtight container at room temperature for about five days. Airtight containers protect the cookies from getting squashed and make for easy transportation to any holiday party.
To keep the ginger cookies extra soft, try adding an apple wedge or piece of bread to the container. To reheat and refresh the cookies, place them in a 350°F oven for about three minutes.