Advice Needed For Large Decorated Sugar Cookie Order!!

Baking By mom2spunkynbug Updated 14 Oct 2009 , 8:16pm by indydebi

mom2spunkynbug Posted 8 Oct 2009 , 1:07pm
post #1 of 12

I signed up to help out at my son's football banquet in November. I am going to make about 140 decorated sugar cookies. I plan on using a shirt cookie cutter & decorating each cookie like a football jersey. I want to enclose them in a bag & have "Way to go Mike!" on the top of the bag (like I've seen paper closing the cookie bag in the galleries).

I'm not sure how you guys attach the paper to the cookie bag & close it all up.

I also need to make some sort of timeline for myself! The banquet is on a Thursday night, so everything must be dry by Thursday morning, but I don't know how long it will take me to close & attach papers to 140 bags. I'm thinking I could do it all on Thursday during the day.

I also need to see how many shirt cookies my cookie sheet will hold. Can sugar cookies be frozen and still taste good? Or should I just start making them all on Monday & decorate through Wednesday?

Any help is appreciated! Thanks! icon_smile.gif

11 replies
Kiddiekakes Posted 8 Oct 2009 , 1:40pm
post #2 of 12

Bake the cookies in advance and freeze.Decorate about 3 days before to allow drying time.Package that Thursday or if you don't want to be rushed...wednesday! If you are talking about cardstock folded and stapled to the bag for the slogan then that is easy.Just cut your cardstock and write or whatever on it..set the bag down flat and fold the cardstock over the bag with it in between and staple each side.

jlynnw Posted 8 Oct 2009 , 1:49pm
post #3 of 12
Quote:
Originally Posted by Kiddiekakes

Bake the cookies in advance and freeze.Decorate about 3 days before to allow drying time.Package that Thursday or if you don't want to be rushed...wednesday! If you are talking about cardstock folded and stapled to the bag for the slogan then that is easy.Just cut your cardstock and write or whatever on it..set the bag down flat and fold the cardstock over the bag with it in between and staple each side.




Just like she said.

pattycakesnj Posted 8 Oct 2009 , 1:53pm
post #4 of 12
Quote:
Originally Posted by Kiddiekakes

Bake the cookies in advance and freeze.Decorate about 3 days before to allow drying time.Package that Thursday or if you don't want to be rushed...wednesday! If you are talking about cardstock folded and stapled to the bag for the slogan then that is easy.Just cut your cardstock and write or whatever on it..set the bag down flat and fold the cardstock over the bag with it in between and staple each side.


Agree, freeze way ahead of time and then start that Monday on decorating to be ready by Thursday. Do not try to bake and decorate that week, not enough time

makeovermomma Posted 8 Oct 2009 , 2:28pm
post #5 of 12

We did 120 fondant sugar cookies for a quince back in Nov. We just folded a 4.5" piece of card stock in half, and stapled to the folded over bag, put two staples, then covered the staples with a printed on label. It was super easy and took about an hour to bag & tag them all. (Of course, my kiddos helped label while I stapled!)

debster Posted 8 Oct 2009 , 2:34pm
post #6 of 12

I agree with Kiddie Kakes.............FREEZE. I do it all the time.

mom2spunkynbug Posted 8 Oct 2009 , 3:04pm
post #7 of 12

Thanks everyone!

How do I successfully freeze all these cookies? Do they have to be individually wrapped? Or can I put them in a tupperware and put that in the freezer? Or.......?

When the time comes, do I take them out the night before decorating? Will that give them enough time to thaw?

debster Posted 8 Oct 2009 , 4:02pm
post #8 of 12

They thaw within a couple hours, I put mine in tupperware or whatever and in between each layer I use wax paper. That works for me.

mom2spunkynbug Posted 9 Oct 2009 , 2:25pm
post #9 of 12

Thanks Debster! icon_smile.gif

indydebi Posted 9 Oct 2009 , 3:20pm
post #10 of 12

I made some t-shirt jersey cookies for my granddaughter's soccer team. If you use the fondant covering method, you can have these done in no time. http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1377393

Pre-cut the fondant with the t-shirt cookie cutter. I lay them aside and cover with saran while the cookies are baking. As soon as the cookies come out of the oven, I re-cut them with the cookie cutter. This way, the pre-cut fondant t-shirts will fit "wall to wall" on the cookies. Place the fondant on the hot cookies. I gently run my hand over the fondant to make sure it's adhered. The heat from the cookie will melt the fondant into place.

Time your cookies so you have time to re-cut and QUICKLY place the fondant on them.

You can add any trim or decor after the cookies cool.

I used this method to make three Mother's Day bouquets of 6 cookies each. Mixing, baking, decorating and ready to deliver took me only 1 hour.

online_annie Posted 14 Oct 2009 , 3:54pm
post #11 of 12

Indydebi: What type of fondant do you use on your cookies? MMF or Premade? I've never had fondant on cookies before and was unsure of the taste. It seems it would be a dream to use for mass production. Much easier than RI and hopefully tastier.

indydebi Posted 14 Oct 2009 , 8:16pm
post #12 of 12

I use Satin ice or Choco-Pan. I prefer the Choco-Pan for cookies because the of taste.

I made some for a grand opening of a new store in a strip mall. My daughter got a job there (she says ANYTHING is better than working for MOM! icon_biggrin.gif ) and she said the customers starting to complain when they ran out! So all of those folks who say they don't like fondant have probably never had it.

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