Rather than baking small batches of gluten-free cookies frequently, bake larger batches of cookies and keep them tasting fresh by storing them in the freezer. When the cookies are cooled from baking, pack them in small quantities in zippered storage bags and freeze.

When you are ready to eat the cookies, remove a bag from the freezer and thaw cookies at room temperature, keeping the bag sealed, or remove cookies from the bag and thaw for a few seconds in a microwave oven. Some cookies can even be eaten frozen if you are desperate for one immediately!

Alternate containers for freezing cookies are plastic freezer boxes and old-fashioned cookie tins. These provide better protection from being bumped but hold larger quantities than small bags do. (I used the word “but” because I see that as a drawback to using tins. It is harder to work around a large container in the freezer, and using the larger container prevents one from being able to just remove an entire container from the freezer for use.) Therefore, if the cookies are sticky when you pack them away for freezing, put a piece of wax paper between the layers so that you can remove only a few cookies at a time from the container. When using a cookie tin, lay a piece of aluminum foil, plastic wrap, or wax paper over the top of the container before putting on the lid to ensure a tight seal.