Freezing Glace' Cookies?

Baking By ButtacreamRose Updated 26 Aug 2009 , 2:38am by erinalicia

ButtacreamRose Posted 14 Jul 2009 , 2:42am
post #1 of 23

Anyone ever freeze glace cookies? How do they hold up and for long can you freeze them for? Any suggestions would be appreciated.

22 replies
verono Posted 14 Jul 2009 , 1:23pm
post #2 of 23

I did once.. will never do it again. I had white spots en them.
In fact, I don't like to freeze cookie because IMO I think the cookie itself doesn't taste as good as it use to be.

GeminiRJ Posted 14 Jul 2009 , 4:27pm
post #3 of 23

I stopped refrigerating cookies covered in glace due to the icing getting cloudy and spotted. I figured freezing them would be even worse! I've found that adding brite white food color to the icing eliminates the problems when refrigerating, but I haven't been brave enough to try freezing them yet. But I plan to do a test later next week. I have no idea why the brite white helps....it just does. I put in 5 drops (I use Americolor) for each cup of powdered sugar, and I add it after mixing in the liquids.

cindy58 Posted 14 Jul 2009 , 4:58pm
post #4 of 23

I have frozen them several times and they were fine. The longest time may have been 3 weeks. Usually 1-2 weeks, just to time manage getting them done for an occasion. I put them in a 9x13 pan with a cover, or a cookie tin, with was paper between the single layers and another piece of wax paper on top.

I also use the Brite White in the icing.

ButtacreamRose Posted 15 Jul 2009 , 1:50am
post #5 of 23

Thanks for the info. I will also have to do a test run myself . Don't have americolor available ,will wiltons white-white work?

cindy58 Posted 15 Jul 2009 , 10:16am
post #6 of 23

Wilton's white will work.

PattyT Posted 19 Jul 2009 , 10:44am
post #7 of 23

Bump! Checking to see if anyone's had time to test and how they turned out.

Would love to be able to freeze iced cookies.

Thanks

Deb_ Posted 19 Jul 2009 , 12:18pm
post #8 of 23

I've frozen NFSC iced with "Sugar cookie icing" by tara1970, which is similar to glace', the recipe is here under that title.

I do freeze them using my food saver vacuum sealer, 4 to 8 in a bag depending on the size of the cookie and they come out perfect.

I tried freezing them one time without using my sealer, just wrapping them well in plastic wrap and I didn't care for the results, the icing was definitely compromised.

I think the big difference was that in the vacuum sealer bags all of the air is sucked out (think shrink wrap).

PattyT Posted 19 Jul 2009 , 1:54pm
post #9 of 23
Quote:
Originally Posted by dkelly

I've frozen NFSC iced with "Sugar cookie icing" by tara1970, which is similar to glace', the recipe is here under that title.

I do freeze them using my food saver vacuum sealer, 4 to 8 in a bag depending on the size of the cookie and they come out perfect.

I tried freezing them one time without using my sealer, just wrapping them well in plastic wrap and I didn't care for the results, the icing was definitely compromised.

I think the big difference was that in the vacuum sealer bags all of the air is sucked out (think shrink wrap).




Ooooo! This is great! I have a vacuum sealer. If you don't mind...can I ask a couple more questions...

How long do you dry them before sealing?

Mine has a normal/dry mode and a wet mode (doesn't vacuum quite so tight) do you use the normal?

Thawing...do you unseal and take them out of the bags while frozen to protect the icing? Or leave in sealed bags till room temp (like when people thaw iced cakes)?

Thanks so much for your advice.

Pat

Deb_ Posted 19 Jul 2009 , 7:45pm
post #10 of 23

Hi Pat,

I usually let them dry over night, so if I've decorated them at night I'll shrink wrap them the next morning. (12 hrs drying time approx.)

I do use the normal setting on the sealer, just be careful to not go too far that the cookies start to break.

I thaw while sealed, just like with cake layers. They thaw out pretty fast, I cut open the bag after they've been out of the freezer for about an hour, and pull them out.

When my daughter's boyfriend was in Iraq, this is also how I sent him and the guys in his unit cakes and cookies. They always arrived very fresh and in one piece. I layered the bags with those styro peanut things in between.

HTH

PattyT Posted 19 Jul 2009 , 8:54pm
post #11 of 23

Deb! Thanks so much. This is very, very helpful!

Brooke420 Posted 25 Jul 2009 , 3:32pm
post #12 of 23

Hello everyone,

I usually don't freeze my cookies, but was "forced" to do it for my cousin's wedding cookies. I was out of town until the night before the wedding, so I made the cookies 2 weeks in advance and iced them with glace. I let them dry completely. Once dry I layered them between sheets of freezer paper in a tupperware type container. I covered the container with plastic wrap, and then put the lid on. I also sealed the edges of the container with packing tape (don't know if that did anything, but made me feel better icon_wink.gif They were in the freezer for about 10 days. When it was time to take them out I immediately laid them on cookie sheets. I didn't want to take the chance that they would stick together in the container. I did 150 cookies this way. This method worked for me, but you may want to experiment and see what works for you. Hope that helps.

Brooke

GeminiRJ Posted 27 Jul 2009 , 11:56am
post #13 of 23

I just finished my own experiment with freezing glace iced cookies. They were in the freezer, in freezer bags, for exactly one week. They came out absolutely perfect! I thought there would be fine lines and some clouding, but not so. This will be very helpful for when I get cranking on my niece's 200 wedding cookies!

luv2bake6 Posted 27 Jul 2009 , 5:12pm
post #14 of 23

Wow, Gemini, that's quite a task. I can't wait to see them if you post the pic.

Does anyone have a problem with the glace cracking after dried?

GeminiRJ Posted 27 Jul 2009 , 5:34pm
post #15 of 23
Quote:
Originally Posted by luv2bake6

Wow, Gemini, that's quite a task. I can't wait to see them if you post the pic.

Does anyone have a problem with the glace cracking after dried?




I have already posted a picture of the "trial run" cookies, and I'll be doing the pink and the white for the wedding (I did the green cars just because I like green!). At times, I have had tiny crack lines show up in the glace. I think the glace was just put on too thick in those instances. I try not to move the cookies at all until they have had a chance to set up, and that helps, too.

luv2bake6 Posted 27 Jul 2009 , 5:47pm
post #16 of 23

Those are the cutest cookies!!! They seem like a lot of work for each one.......AMAZING!

I don't think i put too much glace on the cookies that cracked. It's possible they cracked when i was moving them but it doesn't do that with RI. I definately like the shine of the glace and that it stores well without really having to mix much before using (and it keeps in decorating bags for a while with no separating!), but RI is easier to use in my opinion and more stable, and the consistency can be manipulated better.

ButtacreamRose Posted 28 Jul 2009 , 12:59am
post #17 of 23

I also did my trial run with freezing glace cookies.Placed in freezer bag for 1 week ,they look great but will taste test them tomorrow.

ButtacreamRose Posted 31 Jul 2009 , 11:57am
post #18 of 23

DH ate almost all the sample cookies that I froze.They tasted as usual , great!DH must have thought so too!!!

GeminiRJ Posted 31 Jul 2009 , 12:20pm
post #19 of 23
Quote:
Originally Posted by ButtacreamRose

DH ate almost all the sample cookies that I froze.They tasted as usual , great!DH must have thought so too!!!




Yeah, I figured that the taste of the cookies wouldn't be the problem. My concern was how the icing would LOOK after being frozen. I'm going to continue to freeze samples, just to assure myself that it'll work for my niece's wedding cookies!

kneadacookie Posted 31 Jul 2009 , 1:56pm
post #20 of 23

susan...you have become the glace expert. i'll have to try the freezing test. thanks

GeminiRJ Posted 31 Jul 2009 , 2:39pm
post #21 of 23
Quote:
Originally Posted by kneadacookie

susan...you have become the glace expert. i'll have to try the freezing test. thanks




Keep in mind I've only tried it once. It's definitely a case of freeze at your own risk! That's why I'll continue to do tests. Maybe different colors will freeze better than others?

Mannequin Posted 22 Aug 2009 , 11:49pm
post #22 of 23

Gemini, how are the freezing tests going? I am interested in baking/freezing glace cookies for my wedding favors next year, and I was wondering how yours are holding up. I am likely to use white icing, if the color makes a difference. TIA

erinalicia Posted 26 Aug 2009 , 2:38am
post #23 of 23

I froze cookies from my son's 2nd birthday party that never happened because of his accident. They were in the freezer for about 6 months before I could bear to open the freezer and look at them or his dump truck cake.

Out of curiosity, I took one out and let it come to room temp. It tasted just as good as the day I made them and the glace was fine. I add white to the glace before I color it so it didn't have any spots.

The cookies and cake are still in the deep freeze 18 months later. I can't bear to throw them away yet.

Long story short, it can be done as long as they are sealed well. Mine were just in the cellophane cookie bags with tags on them.

Quote by @%username% on %date%

%body%