What sort of preservatives should I add to baked goods for longer shelf life?

Question

I would like to extend the shelf life of some baked good I make...specifically cookies. What sort of perservatives should I be looking to add, and where can I find them? Is there another resource I should consult, because I obviously know NOTHING about this.

Answer 1

Baked cookies and cookie dough freeze well.

If already baked, place in freezer bag, and pull out quantity desired. They will come to room temperature within 5 - 8 minutes and still taste fresh.

I you freeze dough, you will need to let it thaw in the fridge. Once thawed, shape cookie as you normally would, then bake.

Or, you can lay out cookies as you normally would, once the dough is complete. Place these laid out cookies in the freezer. Once frozen, place cookies into freezer bags.
Pull out desired quantity from freezer bag, and place right into pre-heated oven to bake.

The above generally yield a better cookie, than one pumped with artificial preservatives.

Good baking

Answer 2

When I make cookies I make them in batches and freeze the uncooked dough. I roll in into a log with plastic wrap, and you have homemade slice and bake. Works great at Christmas and any holiday, or just for variety. They have never failed yet, just wrap them well, no freezer burn or odors wanted. Good Luck

Answer 3

Freeze them. Pop 2 or 3 cookies into ziploc bags, then put the several bags in a larger freezer ziploc bag. Whenever you want cookies, pull out a bag or two. OR pull them out the morning or evening before. They'll still be fresh.

Answer 4

Add honey! Lots! Instead of sugar and part of the liquid(s) in the recipe.

Answer 5

Why do you want to add preservatives. Just freeze them until you nees them

Answer 6

just add salt