Gentle Simmer

Category: baking

  • Salted Dark Chocolate Cookies (Crackly, Fudgy, Dangerous)

    Salted Dark Chocolate Cookies (Crackly, Fudgy, Dangerous)

    These cookies are for serious chocolate people. Deep, dark, almost brownie-like. Crackly tops. Melty centers. A sprinkle of flaky salt on top to make everything sing. Dangerous doesn’t begin to cover it.

    Ingredients

    Makes 18-20 cookies.

    • 1 cup (225g) unsalted butter
    • 1¼ cups (250g) brown sugar, packed
    • ¼ cup (50g) granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1¾ cups (220g) all-purpose flour
    • ¾ cup (75g) unsweetened cocoa powder (dark preferred)
    • 1 tsp baking soda
    • ½ tsp salt
    • 1½ cups (255g) dark chocolate chunks or chips (60-70% cocoa)
    • Flaky sea salt (like Maldon) for topping

    Step-by-Step Instructions

    Step 1: Cream Butter & Sugars

    1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
    2. Beat butter, brown sugar, and granulated sugar until light and fluffy (3 minutes).

    Step 2: Add Eggs & Vanilla

    1. Add eggs one at a time, beating well after each. Mix in vanilla.

    Step 3: Mix Dry

    1. Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.

    Step 4: Combine

    1. Gradually add dry ingredients to wet. Mix until just combined (don’t overmix).
    2. Fold in dark chocolate chunks.

    Step 5: Scoop & Top

    1. Scoop 2-tablespoon balls of dough onto baking sheets (2 inches apart).
    2. Sprinkle each cookie lightly with flaky sea salt.

    Step 6: Bake

    1. Bake 10-12 minutes until edges are set and tops are crackly (centers will look slightly underdone — that’s fudgy perfection).

    Step 7: Cool & Serve

    1. Cool on baking sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

    Summary

    Prep Time: 15 min | Bake Time: 12 min | Total: 27 min

    Yield: 18-20 cookies | Difficulty: Easy

    Storage Notes

    Airtight container: 5 days at room temperature. Freeze dough balls: 3 months. Bake from frozen (add 2 minutes). These cookies are actually better the next day — flavors deepen overnight.

  • Everything Bagels (Chewy, Golden, and Topped with Crunchy Magic)

    Everything Bagels (Chewy, Golden, and Topped with Crunchy Magic)

    Everything bagels are the king of bagels. Chewy inside. Golden crust outside. Loaded with that crunchy, savory, garlicky-oniony seed mix. No bakery trip required. Your kitchen can do this.

    Ingredients

    Makes 8 bagels.

    For the Dough:

    • 4 cups (500g) bread flour (or all-purpose)
    • 2¼ tsp (1 packet) instant yeast
    • 1½ tsp salt
    • 1 tbsp sugar or barley malt syrup
    • 1¼ cups (300ml) warm water (110°F / 45°C)

    For the Boil:

    • 8 cups water
    • 2 tbsp sugar or honey

    For the Topping:

    • ¼ cup everything bagel seasoning (store-bought or homemade: sesame seeds, poppy seeds, dried garlic, dried onion, flaky salt)
    • 1 egg white + 1 tbsp water (egg wash)

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Whisk flour, yeast, salt, and sugar. Add warm water. Mix into a shaggy dough.
    2. Knead 8-10 minutes until smooth and elastic.
    3. Cover and rise 1-2 hours until doubled.

    Step 2: Shape

    1. Punch down dough. Divide into 8 pieces (about 100g each).
    2. Roll each into a ball. Poke a hole through the center with your thumb. Gently stretch into a 2-inch hole.

    Step 3: Second Rise

    1. Place bagels on a parchment-lined baking sheet. Cover and rest 20-30 minutes (slightly puffy but not doubled).

    Step 4: Boil

    1. Preheat oven to 425°F (220°C). Bring water and sugar to a gentle boil.
    2. Boil bagels 1 minute per side (45 seconds for softer, 90 seconds for chewier). Remove with a slotted spoon.

    Step 5: Top & Bake

    1. Place boiled bagels on a parchment-lined or cornmeal-dusted baking sheet.
    2. Brush with egg wash. Sprinkle generously with everything seasoning.
    3. Bake 18-22 minutes until deep golden brown.

    Step 6: Serve

    1. Cool on a wire rack. Slice, toast, schmear with cream cheese. Perfection.

    Summary

    Prep Time: 20 min + rises | Cook Time: 20 min | Total: 40 min + rises

    Yield: 8 bagels | Difficulty: Medium

    Storage Notes

    Counter (cut bagels): 2 days. Freezer: 3 months. Slice before freezing. Toast frozen bagels directly — no thawing needed. Never refrigerate (stales faster).

  • Sfogliatelle (The Italian Pastry That’s 1,000 Layers of Yes)

    Sfogliatelle (The Italian Pastry That’s 1,000 Layers of Yes)

    Sfogliatelle means “many leaves.” One bite explains why. A thousand shatteringly crisp layers wrapped around sweet, citrus-kissed ricotta. This is Naples’ greatest pastry. Yes, it’s a project. Yes, it’s worth every minute.

    Ingredients

    Makes about 12 sfogliatelle.

    For the Dough:

    • 2 cups (250g) all-purpose flour
    • ½ tsp salt
    • ½ cup (120ml) warm water
    • 2 tbsp honey
    • 2 tbsp lard or vegetable shortening

    For the Filling:

    • 2 cups (450g) whole milk ricotta, drained overnight
    • ½ cup (100g) sugar
    • ¼ cup semolina flour
    • ½ cup (120ml) milk
    • 1 tsp vanilla extract
    • Zest of 1 orange
    • ¼ cup candied orange peel (optional)
    • Pinch of cinnamon

    For Assembly:

    • ½ cup (115g) lard or butter, melted (for brushing)
    • Powdered sugar for dusting

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Mix flour and salt. Add warm water, honey, and shortening. Knead 10 minutes until smooth. Wrap and rest 1 hour.

    Step 2: Make Filling

    1. In a saucepan, cook semolina and milk until thick (2 minutes). Cool.
    2. Mix ricotta, sugar, vanilla, orange zest, candied peel, cinnamon, and cooled semolina. Refrigerate.

    Step 3: Roll & Layer

    1. Roll dough into a thin rectangle. Brush with melted lard. Roll tightly into a log. Refrigerate 2 hours.
    2. Slice log into ½-inch rounds. Flatten each round into a disc.

    Step 4: Shape Shells

    1. Press each disc into a cone shape using your fingers. Fill with 2 tbsp ricotta mixture. Press edges to seal.

    Step 5: Bake

    1. Preheat oven to 400°F (200°C). Place pastries on a baking sheet.
    2. Bake 20-25 minutes until deep golden and crispy.

    Step 6: Serve

    1. Cool slightly. Dust generously with powdered sugar. Serve warm.

    Summary

    Prep Time: 1 hour + rest | Bake Time: 25 min | Total: 1½ hours + rests

    Yield: 12 pastries | Difficulty: Hard (requires patience)

    Storage Notes

    Best day-of. Sfogliatelle lose crispiness quickly. Reheat at 375°F for 5-7 minutes to restore crunch. Unfilled dough logs freeze for 2 months. Never microwave — soggy layers = sadness.

  • Sourdough Pretzels (Tangy, Twisted, and Completely Dangerous)

    Sourdough Pretzels (Tangy, Twisted, and Completely Dangerous)

    Soft pretzels are chewy, salty, glorious knots of dough. This version uses sourdough starter for extra tang and tenderness. The baking soda bath gives that signature dark, crackly crust. Serve warm with mustard or beer cheese. Dangerous? Yes. Worth it? Absolutely.

    Ingredients

    Makes 8 pretzels.

    For the Dough:

    • 1 cup (240g) sourdough starter (unfed or fed)
    • 1 cup (240ml) warm water (110°F / 45°C)
    • 3 cups (375g) all-purpose flour
    • 1 tbsp brown sugar
    • 1 tsp salt
    • 2 tbsp melted butter

    For the Baking Soda Bath:

    • 10 cups water
    • ½ cup baking soda

    For Topping:

    • 1 egg yolk + 1 tbsp water (egg wash)
    • Flaky sea salt

    Step-by-Step Instructions

    Step 1: Make Dough

    1. In a bowl, mix starter, warm water, flour, brown sugar, salt, and melted butter. Knead 5-7 minutes until smooth.
    2. Cover and rise 4-6 hours (or overnight in fridge) until doubled.

    Step 2: Shape Pretzels

    1. Divide dough into 8 pieces. Roll each into a 20-inch rope.
    2. Form into a U shape. Cross the ends twice. Flip down to the bottom of the U. Press to seal.

    Step 3: Baking Soda Bath

    1. Preheat oven to 450°F (230°C). Line baking sheets with parchment.
    2. Bring water and baking soda to a gentle boil.
    3. Drop each pretzel into the bath for 30 seconds. Remove with a slotted spoon. Place on baking sheets.

    Step 4: Top & Bake

    1. Brush pretzels with egg wash. Sprinkle generously with flaky salt.
    2. Bake 12-15 minutes until deep golden brown.

    Step 5: Serve

    1. Cool 5 minutes. Serve warm with mustard or beer cheese. Try not to eat all eight.

    Summary

    Prep Time: 20 min + rise | Cook Time: 15 min | Total: 35 min + rise

    Yield: 8 pretzels | Difficulty: Medium

    Storage Notes

    Best day-of. Freeze baked pretzels for 3 months. Reheat at 375°F for 5-7 minutes. Never microwave (rubbery sadness). Unbaked pretzels can be frozen after shaping — boil and bake from frozen (add 2 minutes).

  • Olive Rosemary Fougasse (The Leaf-Shaped Bread That Steals the Show)

    Olive Rosemary Fougasse (The Leaf-Shaped Bread That Steals the Show)

    Fougasse is focaccia’s sophisticated French cousin. Shaped like a leaf. Loaded with olives and rosemary. Crispy edges. Chewy center. It looks like you worked for hours. You didn’t. That’s our little secret.

    Ingredients

    Makes 2 fougasse (about 8-10 servings).

    • 3½ cups (440g) bread flour or all-purpose flour
    • 1½ tsp salt
    • 1 tsp instant yeast
    • 1¼ cups (300ml) warm water (about 100°F / 38°C)
    • 3 tbsp olive oil (plus more for brushing)
    • ½ cup (75g) kalamata or green olives, pitted and chopped
    • 2 tbsp fresh rosemary, finely chopped (plus sprigs for topping)
    • Flaky sea salt for sprinkling

    Step-by-Step Instructions

    Step 1: Mix Dough

    1. Whisk flour, salt, and yeast in a large bowl. Add warm water and 3 tbsp olive oil. Mix into a shaggy dough.
    2. Knead 8-10 minutes until smooth and elastic.

    Step 2: Add Olives & Rosemary

    1. Gently knead chopped olives and rosemary into the dough until evenly distributed.

    Step 3: First Rise

    1. Place dough in an oiled bowl. Cover and rise 1-2 hours until doubled.

    Step 4: Shape

    1. Divide dough in half. Roll each into an 8×10 inch oval about ½-inch thick.
    2. Transfer to parchment-lined baking sheets.

    Step 5: Cut the Leaf

    1. Use a sharp knife or bench scraper to cut slits: a central “stem” cut down the middle, then diagonal cuts on each side to create leaf-like openings.
    2. Gently pull the cuts open with your fingers to create holes.

    Step 6: Second Rise

    1. Cover loosely. Rise 30-45 minutes until puffy.

    Step 7: Bake

    1. Preheat oven to 425°F (220°C).
    2. Brush fougasse with olive oil. Press rosemary sprigs into dough. Sprinkle with flaky salt.
    3. Bake 15-18 minutes until deep golden brown and crisp.

    Step 8: Serve

    1. Cool on a rack for 5 minutes. Tear apart with your hands. Dip in olive oil. Disappear.

    Summary

    Prep Time: 20 min + rises | Bake Time: 18 min | Total: 2½ – 3 hours

    Yield: 2 fougasse | Difficulty: Medium

    Storage Notes

    Counter (wrapped in foil): 2 days. Freezer: 3 months. Reheat frozen fougasse at 375°F for 5-7 minutes to restore crispiness. Best eaten the day it’s baked — but leftovers are still incredible dipped in soup.

  • Apple Cider Donuts (Fall’s Greatest Gift to Your Mouth)

    Apple Cider Donuts (Fall’s Greatest Gift to Your Mouth)

    Apple cider donuts are fall in dessert form. The secret? Reduce the cider until it’s a flavor bomb. Then mix into a spiced, cakey batter. Roll in cinnamon sugar. Baked, not fried. No one will know. Everyone will beg for the recipe.

    Ingredients

    Makes 12-14 donuts.

    For the Donuts:

    • 1 cup (240ml) apple cider
    • 2 cups (250g) all-purpose flour
    • ¾ cup (150g) brown sugar
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ¼ tsp cloves
    • ½ tsp salt
    • 2 large eggs
    • ¼ cup (60ml) vegetable oil
    • ¼ cup (60ml) buttermilk (or milk + 1 tsp vinegar)
    • 1 tsp vanilla extract

    For the Coating:

    • ½ cup (100g) sugar
    • 1 tbsp cinnamon
    • ¼ cup (55g) melted butter (for brushing)

    Step-by-Step Instructions

    Step 1: Reduce Cider

    1. Simmer apple cider in a small saucepan over medium heat until reduced to ¼ cup (about 15-20 minutes). Let cool.

    Step 2: Preheat & Prep

    1. Preheat oven to 375°F (190°C). Grease a donut pan.

    Step 3: Mix Dry

    1. Whisk flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.

    Step 4: Mix Wet

    1. In another bowl, whisk eggs, oil, buttermilk, vanilla, and reduced cider.

    Step 5: Combine

    1. Pour wet into dry. Stir until just combined (don’t overmix).

    Step 6: Bake

    1. Spoon batter into donut pan, filling about ¾ full.
    2. Bake 10-12 minutes until springy to the touch.

    Step 7: Coat

    1. Let donuts cool 2 minutes. Brush with melted butter. Toss in cinnamon-sugar mixture.

    Step 8: Serve

    1. Serve warm with apple cider. Try not to eat all twelve.

    Summary

    Prep Time: 20 min | Bake Time: 12 min | Total: 32 min

    Yield: 12-14 donuts | Difficulty: Easy

    Storage Notes

    Best day-of. Store airtight at room temperature for 2 days. Freeze uncoated donuts for 3 months. Reheat in oven or air fryer at 350°F for 5 minutes, then coat fresh. Never microwave — gets gummy.

  • Chicken Parmesan Calzones (Pizza Night’s Best Upgrade)

    Chicken Parmesan Calzones (Pizza Night’s Best Upgrade)

    Calzones are pizza’s cooler cousin. All the same ingredients, folded into a golden, portable pocket. This version packs breaded chicken, marinara, and three cheeses inside. Serve with extra sauce for dipping. Pizza night just got promoted.

    Ingredients

    Makes 4 calzones.

    For the Calzones:

    • 1 lb (450g) pizza dough (store-bought or homemade), room temperature
    • 2 cups cooked breaded chicken tenders or chicken cutlets, chopped
    • 1 cup marinara sauce (plus more for dipping)
    • 1½ cups shredded mozzarella cheese
    • ½ cup grated Parmesan cheese
    • ¼ cup ricotta cheese (optional)
    • 1 egg (for egg wash)
    • 1 tsp Italian seasoning
    • Cornmeal or flour for dusting

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or dust with cornmeal.

    Step 2: Roll Dough

    1. Divide dough into 4 equal pieces. Roll each into a 6-8 inch circle (about ¼ inch thick).

    Step 3: Assemble

    1. On one half of each dough circle, layer: chopped chicken, a spoonful of marinara, mozzarella, Parmesan, and ricotta (if using).
    2. Sprinkle with Italian seasoning. Leave a ½ inch border around the edges.

    Step 4: Seal

    1. Fold the empty half of dough over the filling. Press edges firmly to seal.
    2. Crimp with a fork or fold the edge over itself.
    3. Cut a small slit on top of each calzone to let steam escape.

    Step 5: Egg Wash & Bake

    1. Beat the egg with 1 tbsp water. Brush over each calzone.
    2. Bake 15-20 minutes until golden brown and puffed.

    Step 6: Serve

    1. Let cool 5 minutes. Serve warm with extra marinara for dipping.

    Summary

    Prep Time: 15 min | Cook Time: 20 min | Total: 35 min

    Yield: 4 calzones | Difficulty: Easy

    Storage Notes

    Fridge: 4 days. Freezer: 3 months (baked or unbaked). Reheat in oven or air fryer at 375°F for 8-10 minutes. Never microwave — soggy dough = sadness. Serve with warm marinara.

  • Chicken Empanadas (Golden, Flaky, and Stuffed with Goodness)

    Chicken Empanadas (Golden, Flaky, and Stuffed with Goodness)

    Empanadas are pocket-sized perfection. Flaky, golden dough stuffed with savory chicken, bell peppers, onions, and spices. Bite in. Watch the filling tumble out. These freeze like champs. Make extra.

    Ingredients

    Makes about 15 empanadas.

    For the Filling:

    • 2 cups cooked chicken, shredded (rotisserie works great)
    • 1 small onion, finely chopped
    • ½ red bell pepper, finely chopped
    • 2 cloves garlic, minced
    • 2 tbsp olive oil
    • 1 tsp ground cumin
    • 1 tsp paprika
    • ½ tsp dried oregano
    • ¼ cup green olives, chopped (optional)
    • ¼ cup raisins (optional)
    • Salt and pepper to taste

    For the Dough:

    • 2 cups (250g) all-purpose flour
    • ½ tsp salt
    • ½ cup (115g) cold butter, cubed
    • 1 egg
    • ¼ cup (60ml) cold water
    • 1 tbsp vinegar (white or apple cider)

    For Egg Wash:

    • 1 egg + 1 tbsp water, beaten

    Step-by-Step Instructions

    Step 1: Make Filling

    1. Heat olive oil in a skillet. Sauté onion and bell pepper until soft (5 minutes). Add garlic, cumin, paprika, oregano. Cook 1 minute.
    2. Add shredded chicken, olives, and raisins. Cook 2-3 minutes. Season with salt and pepper. Cool completely.

    Step 2: Make Dough

    1. Whisk flour and salt. Cut in cold butter until mixture looks like coarse crumbs.
    2. Whisk egg, cold water, and vinegar. Add to flour mixture. Knead until just combined. Wrap and chill 30 minutes.

    Step 3: Assemble

    1. Roll dough to ⅛-inch thickness. Cut into 4-5 inch circles.
    2. Place 1-2 tablespoons of filling in center of each circle.
    3. Fold in half. Press edges with a fork to seal.

    Step 4: Bake or Fry

    1. Bake: Preheat oven to 375°F (190°C). Brush with egg wash. Bake 20-25 minutes until golden.
    2. Fry: Heat 2 inches of oil to 350°F (175°C). Fry 2-3 minutes per side until golden brown.

    Step 5: Serve

    1. Serve hot with chimichurri, salsa, or sour cream. Fight over the last one.

    Summary

    Prep Time: 30 min + chill | Cook Time: 20 min | Total: 50 min + chill

    Yield: 15 empanadas | Difficulty: Medium

    Storage Notes

    Freeze uncooked: Freeze on a tray, then bag. Bake from frozen (add 5-7 minutes). Cooked empanadas: Fridge 3 days. Reheat in oven or air fryer at 375°F for 5-6 minutes. Never microwave (soggy sadness).

  • Baked Chicken Drumsticks (Juicy Inside, Crispy Outside, Zero Fryer)

    Baked Chicken Drumsticks (Juicy Inside, Crispy Outside, Zero Fryer)

    Baked chicken drumsticks get a bad rap. Dry. Rubber skin. Blah flavor. Not these. A simple baking powder trick makes the skin shatteringly crisp. A spice rub does the rest. Hands-off. Oven does the work. You get the glory.

    Ingredients

    Serves 4.

    • 8 chicken drumsticks (about 2 lbs / 900g)
    • 1 tbsp baking powder (NOT baking soda — crucial!)
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika (smoked or sweet)
    • ½ tsp cayenne (optional)
    • 1 tbsp olive oil

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place a wire rack on top.
    2. Pat drumsticks completely dry with paper towels (important for crispiness).

    Step 2: Season

    1. In a small bowl, mix baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
    2. Rub drumsticks with olive oil. Sprinkle spice mixture evenly over all sides. Massage in.

    Step 3: Bake

    1. Arrange drumsticks on the wire rack, spaced apart (don’t crowd).
    2. Bake 40-45 minutes, flipping once halfway, until skin is deep golden and crispy and internal temp reaches 185°F (85°C).

    Step 4: Rest & Serve

    1. Let rest 5 minutes. Serve hot. Watch the crispy skin disappear.

    Summary

    Prep Time: 10 min | Cook Time: 45 min | Total: 55 min

    Yield: 8 drumsticks | Difficulty: Easy

    Storage Notes

    Fridge: 4 days. Freezer: 3 months. Reheat in oven or air fryer at 375°F for 10-12 minutes (crispy returns). Microwaving = rubbery skin. Don’t do it.

  • Ma’amoul (Buttery, Date-Filled Semolina Cookies)

    Ma’amoul (Buttery, Date-Filled Semolina Cookies)

    Ma’amoul is a cookie and a treasure hunt. Crack open the crumbly, buttery exterior to find a sweet surprise inside — dates, walnuts, or pistachios. These are Lebanon’s gift to dessert lovers. Let’s stuff some cookies.

    Ingredients

    Makes about 25 ma’amoul.

    For the Dough:

    • 2 cups (250g) fine semolina
    • ½ cup (60g) all-purpose flour
    • ½ cup (115g) unsalted butter, melted
    • ½ cup (120ml) vegetable oil
    • ¼ cup (50g) sugar
    • 1 tbsp orange blossom water
    • 1 tbsp rose water
    • ¼ cup (60ml) milk (as needed)
    • ½ tsp mahlab (optional, ground cherry pits)

    For the Date Filling:

    • 1½ cups (300g) date paste (or pitted dates blended)
    • 1 tbsp butter
    • ½ tsp cinnamon

    For the Walnut Filling:

    • 1 cup walnuts, finely chopped
    • 2 tbsp sugar
    • 1 tsp cinnamon
    • 1 tbsp orange blossom water

    For Finishing:

    • Powdered sugar for dusting

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Mix semolina and flour. Add melted butter and oil. Rub with fingers until sandy.
    2. Cover and rest overnight (8–24 hours) — crucial for texture.
    3. Next day, add sugar, orange blossom water, rose water, and mahlab. Knead, adding milk gradually, until dough comes together (soft but not sticky).

    Step 2: Make Fillings

    1. Date: Mash date paste with butter and cinnamon until smooth.
    2. Walnut: Mix walnuts, sugar, cinnamon, and orange blossom water.

    Step 3: Shape & Fill

    1. Pinch off a walnut-sized piece of dough. Flatten into a disc.
    2. Place 1 tsp of filling in center. Wrap dough around it, sealing completely. Roll into a smooth ball.
    3. Press into a ma’amoul mold (or use a fork to make decorative marks). Tap out gently.

    Step 4: Bake

    1. Preheat oven to 350°F (175°C). Place cookies on parchment-lined sheet.
    2. Bake 12–15 minutes until bottoms are lightly golden (tops stay pale).

    Step 5: Dust & Serve

    1. Cool completely. Dust generously with powdered sugar.
    2. Serve with Arabic coffee. Hide some for yourself.

    Summary

    Prep Time: 30 min + overnight rest | Bake Time: 15 min | Total: 45 min + overnight

    Yield: 25 cookies | Difficulty: Medium

    Storage Notes

    Airtight container: 2 weeks at room temperature. Freezer: 3 months. These cookies actually improve after a day or two — flavors meld beautifully. Dust with powdered sugar just before serving.