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I have a biscuit/cookie recipe that involves egg and butter - after I bake the cookies how long will they keep, at room temperature in an air-tight container?

(edit: In the USA cookies are (sometimes?) made with egg, is that right? In which case I'm just asking how long cookies keep)

edit: If context helps: my daughter has epilepsy and is on a medically supervised ketogenic diet. What she eats has to be carefully made and carefully rationed. I'm making her a batch of biscuits based on this recipe and so I'm wondering how big a batch I can make in one go based on how long they will keep. I imagine all the ingredients are pretty long lasting except for the eggs and butter.

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    I've never personally had cookies in a tin last long enough to go bad...
    – user141592
    Commented Oct 22, 2019 at 8:01
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    I am surprised, but I can't find an existing canonical answer about the shelf life of baked goods!
    – Erica
    Commented Oct 22, 2019 at 11:04
  • Can you also be specific on "room temperature" and what's the local humidity? The industry in general understands it as being between 20-25C and punctual excursions to the range of 15-30C which might not be the case in many locations Commented Oct 22, 2019 at 11:25
  • @JulianaKarasawaSouza Happy to go with the industry standard
    – codeulike
    Commented Oct 22, 2019 at 12:17
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    Hi @JulianaKarasawaSouza I'm in the UK so room temperature is roughly what you describe for the industry standard. Humidity in the UK is roughly 70% I think
    – codeulike
    Commented Oct 23, 2019 at 12:39

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Basically once cooked and if stored in a dry container cookies will keep for a couple of weeks at room temperature and several months (perhaps a year) in the freezer.

The biggest problem with these cookies will be degradation of the fats in the almonds and butter resulting in rancid tastes - these are not dangerous, just unpleasant.

There are few risks with food safety regarding cooked cookies as the temperature of cooking is enough to kill all potential pathogens and typically lowers the water activity within the cookie to a point where few pathogens are capable of growing. It is hard to say what the exact water activity of your cookies will be, but I suspect fairly low.

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    To add a few figures on that, the recipe has not much in terms of water content, and considering that OP is sitting in the UK, they'll last for about 2 weeks in a dry, airtight container (to avoid rancid tast) Commented Oct 24, 2019 at 9:07

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