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Baking Resources: Storage & Freezing Baked Goods
Storage & Freezing
Cookies
Pre-baked cookies:
- You can make the batter and store until ready to bake.
- Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
- Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.
Baked cookies:
Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.
Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.
To thaw frozen cookies, allow them to come to room temperature before opening the container.
Store baked cookies in airtight container on counter 1-2 days.
Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
Pie
Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.
Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.
To save time, make the pie crust ahead of time and place in refrigerator or freezer until needed.
Cake
Baked Cake: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.
Muffins & Quickbreads
Baked: Place baked muffins in an air-tight container up to 3 days.
To freeze: Cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
For baked quickbreads, store in an airtight container at room temperature 2 – 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.
Batter: Refrigerate batter in a sealed container for 3 – 5 days. If using fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.
Bread
Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen. Gluten-free products are made in a dedicated gluten-free kitchen.
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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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