Brown sugar will turn hard if it isn't in an airtight container (preferably one with a mechanism to keep it moist). Prokeeper is one brand. Their flour canister has a little leveling stick that clips into the underside of the lid (very handy).

I bake fairly often (at least one loaf of bread a week) and I think the glass ones are not the best for keeping supplies fresh and pest-free. They are PRETTY but I went for practical (but I store mine in a cabinet).

I was looking into prokeeper. Maybe will go that route. Perhaps a glass jar for cookies would scratch the itch for a glass jar.

I like Le Parfait jars with a wide mouth for things thta need to be sealed. You can use a one cup scoop with their large jars. For flour and sugar that I go through a lot, I use the large Anchor Hocking apothecary type jars without any problems.

I bake breads, rolls, pies 3 to 4 times a week. I generally use 75 lbs of flour a year. Small container of flour was not going to cut it. My husband built the house and at the end of the island under the warming drawer he built a large deep drawer that contains a plastic tub that will hold almost 25 lbs of flour. For smaller bags of specialty flours I use hard plastic containers with vacuum clips on top. I would have loved one of those old style drawer that tipped down and contained flour or sugar. I remembered those from my childhood, thought they were so cool.

I’m looking for new kitchen “accoutrements” too. After fighting an influx of kitchen moths a few years ago I am a big believer in the snap on and vacuum containers. I love to bake but have cut back due to health reasons so the snap ons keep flours fresher longer too. That said I love the lidded glass jars and and ordered a few from anchor-hocking for energy bars and the like. Costco offers snap on type storage container sets at a great price, but they may not be the right sizes for your needs And then, if you are like me you will have a bunch of extras cluttering up your cabinets. (My new year’s resolution is to ‘Marie Kondo’ my house.)

I have this set and really like it. I use the mini keepers for baking powder and baking soda. The brown sugar keeper has a little disc that you wet and pop into the underside of the lid. It keeps my brown sugar soft.

https://shop.kingarthurflour.com/items/rectangular-airtight-storage-set-set-of-6?utm_source=Google&utm_medium=CPC&utm_campaign=Shopping&utm_keyword=Rectangular+Airtight+Storage+Set+-+Set+of+6&gclid=EAIaIQobChMIlbj6rfrj5gIVFKSzCh3k2AxKEAQYCCABEgL4F_D_BwE

I like the look of glass jars but prefer to keep as much off of the counters as possible. A while ago Costco had the ProKeeper set for $35 so I bought two. I've also seen Tupperware Modular Mates mentioned for baking supplies. It is best to freeze flour for a couple of days before transferring to your storage container.

https://thepioneerwoman.com/food-and-friends/best-tips-for-storing-baking-supplies/

Another vote for the ProKeeper containers. I have them in several sizes for a lot of my baking items.

"It is best to freeze flour for a couple of days before transferring to your storage container."

Yes...been doing that for years. I then transfer the flour from freezer to fridge where it remains in a Tupperware container. I store sugar, pasta, rice, etc. in the pantry...also in Tupperware.

Just be sure whatever containers you choose are airtight.

I buy containers with twist type lids for easy access, I have glass jars for smaller supplies of spices and larger twist top ones for bulk supply of specific spices of which I use a lot. I also store pasta and legumes in the twist top ones- however, for sugar I use ones with a rubber seal so ants can’t get to it or smell it.

If I buy a large stock of flour ( when I bake more for example) I would have larger floral twist top containers, smaller amount I fist sieve then I slightly heat on cooker in dry pan, let cool and put in container- definitely keeps much longer and gets rid of potential bugs.

Wilson, those labels are nice - I I'm perfectly happy just using a sharpie.

Here's a vote for the Oxo containers and their removable labels. Use them for everything and they've been great.

I use glass jars with rubber gaskets. I use several brands, but here's a link to the Le Parfait from The Container Store.

I buy a few 50 lb bags a year from a local mill. Put them in 5 gal buckets (2 per bag) with gamma lids and never had a problem with bugs. Those go in the pantry and I use square Cambros in the kitchen.

Those little glass canisters don't hold enough flour or sugar to amount to anything.

I use large canning jars for almost everything. You can get them in sizes from a half pint to a gallon.

I like the Le Parfait glass jars for storing nuts in the freezer. They fit perfectly on the door.

I think the glass jars are pretty on the counter tops. I like mine! :) I use the large Anchor Hocking jars, as well. I have had mine for nearly 20 years plus. I use 3 of them; all- purpose flour, bread flour, and sugar. I've never had any problems with the flour going staled, or having bugs in them, but I do bake bread at least once a week plus a variety of other things.

I use Oxo POP containers, wide mouth glass apothecary jars, glass jars with clamp lids and wide mouth canning jars. I bake a couple loaves of bread each week. When I get a new bag of flour, I pre-measure the flour into canning jars along with all the dry ingredients except the yeast. I have been know to split a bag of flour into 1 and 2 cup canning jars so they are pre-measured for use as well. Then I stack the jars in my pantry to store. I keep extra flour on hand in the Oxo containers. This works for me as I have an abundance of canning jars on hand and don't do as much canning as I used to.

Honestly, I don’t use anything right now, but I’ve been looking too. I always start with OXO because they have the best stuff generally, but in my research on Wirecutter, they discussed issues with the OXO containers, and ultimately recommended the Rubbermaid Brilliance dry food storage containers. Cook’s Illustrated recommends them as well.

I reuse glass jars for the most part, though I do have wide-mouth plastic canisters (Locksy) for flour because they're easy to scoop from. They live on the shelf, though - not on my counter.