How to solve the problem of moisture softening cookies

Cookies that have been softened by moisture can be restored to their crispness through methods such as oven baking, microwave heating, freeze-drying, sealing to prevent moisture, and using desiccants. Biscuits get damp mainly due to high environmental humidity or inadequate packaging sealing, which causes moisture to seep in.

1. Oven re baking

Spread damp cookies flat on a baking tray and bake at a low temperature of 100-120 degrees Celsius for 5-8 minutes. The heat will evaporate the moisture inside the cookies. This method is suitable for thicker cookies, while for thin and crispy cookies, the time should be shortened to avoid burning. Heating the oven can restore the original taste of the cookies to the greatest extent possible, while high temperatures can kill any mold that may grow.

2. Microwave Heating

Place the cookies on a microwave tray and heat them on medium heat for 20-30 seconds, using microwaves to vibrate water molecules and generate heat. After heating, it is necessary to immediately remove and cool it down, otherwise the residual temperature will cause secondary moisture. This method is fast but unevenly heated. It is recommended to handle it in small batches to avoid overheating and hardening in some areas.

3. Freeze drying

Place the cookies in the freezer compartment of the refrigerator for 2-3 hours. The low temperature environment will cause moisture to condense into ice crystals. After removal, let it stand at room temperature. After the ice crystals sublimate, the cookies regain their crispness. This method has a significant effect on cookies with high oil content, but cookies decorated with frosting may crack due to temperature differences.

4. Sealed and moisture-proof

Use sealed cans or vacuum preservation boxes to store cookies, with a built-in food grade silicone drying bag to absorb residual moisture. Glass containers are superior to plastic containers as they can better isolate external moisture. After opening, cookies should be consumed as soon as possible. If long-term storage is required, they can be layered and placed on food drying paper.

5. Add food grade desiccants such as quicklime and montmorillonite to biscuit packaging to continuously absorb environmental moisture. Desiccant should be kept isolated from biscuits to avoid direct contact. This method is suitable for rainy season or high humidity areas and can be used in conjunction with deoxidizers to extend the shelf life.

It is recommended to store cookies in a cool, dry place and avoid direct sunlight. Iron can packaging is more moisture-proof than plastic bags, and can be sealed with clips after opening. Homemade cookies can be reduced in moisture absorption by adding an appropriate amount of corn starch. After baking, they should be thoroughly cooled and then sealed. If the cookies have developed mold or odor, they should be discarded and not consumed again. Biscuits that cannot be eaten in the short term can be packaged and frozen. Before consumption, they can be crispy again according to the above method.