Shortbread cookies can be stored similarly to other types of cookies or biscuits, but their high fat content means they must be handled carefully to prevent crumbling. It is imperative to store shortbread in a relatively oxygen-free environment and, ideally, in the refrigerator for optimal freshness. Always allow shortbread to fully cool before placing in storage, as the heat will create steam that results in a soggy biscuit. Also, ensure that any frosting used has completely set before arranging the cookies in the food-storage container.
Things You'll Need
- Wire cooling rack
- Clear plastic food-storage container
- Parchment paper
Cool the shortbread cookies by placing them on a wire rack and allowing them to reach room temperature.
Arrange plain shortbread cookies in a clear, airtight plastic food-storage container and cover. Alternatively, place plain shortbread cookies in zip-top food-storage bags. Do not overcrowd the container or bag.
Arrange fragile, decorated or frosted shortbread cookies in an even layer in a clear plastic food-storage container lined with parchment paper. Separate the stacks of cookies with parchment paper to prevent smearing or sticking.
Store shortbread cookies for up to 10 days in the refrigerator or up to seven days at room temperature. Always store shortbread containing a filling in the refrigerator.