giraffe11 Posted 23 Nov 2009 , 1:11pm

........your decorated cookies could be considered "fresh". I am talking about after you decorate them, let them try 24-48 hours, and individually pkg them in cello. I have been making mine so that they are packaged within a day of when they will be eaten.......but that is becoming super hard to do with life going on and holidays a'comin......
How many days would you still think they taste great?

33 replies
DianeLM Posted 23 Nov 2009 , 3:04pm

I use the NFSC recipe and honestly, I think they start going stale 4-5 days after packaging. Even sooner if they're not individually wrapped.

amberkw Posted 23 Nov 2009 , 3:16pm

Is there a stablizer out there or something bakeries can add to the cookies to keep them longer? I saw some stuff on on of my vendor sites. I have never used anything so I have no idea.

7yyrt Posted 23 Nov 2009 , 8:07pm

Sugar cookies? Less than a week. Longer than that the kids still eat them, and people who have no idea what a fresh one tastes like. icon_biggrin.gif
I like to freeze them if I'm going to keep them longer than a few days (after I get the on sale Thanksgiving turkeys out of the freezer so I have room.)
If you want to get your baking done earlier, there are recipes (no sugar cookies that I know about) that get better with age so you make those first. Do you do decorate gingerbread for the holidays? They last longer.

luv2bake6 Posted 23 Nov 2009 , 9:44pm

amber, i'm going to bump this thread because, i too would like to know if there is a stabilizer out there to help cookies stay fresher longer.

I went to a party yesterday where they had decorated cookies from a well know cookie decorator in our area. Inadvertently, i found out that the host picked up the cookies last Friday. That means that the decorator would've had to begin preparing the cookies by at least Wednesday in order to have them by friday (could've been before then too). That's about 6 days before the party.

I've gotta tell you, the cookies were so good and so fresh tasting! Now i like my cookies and they do stay fresh for a few days, but not like these. Also, her icing was melt in your mouth delicious. It was hard enough to stack but soft enough so if you'd press your thumb into it lightly, it cracked. I wonder what icing she used......they were just very delicious.

giraffe11 Posted 23 Nov 2009 , 11:13pm

So the concensus is...........3 days? That the cookies would still taste fresh for ~3 days after wrapping? How do people deal with shipping orders, if that is the window? I am not shipping orders.....I just do cookies for friends and family on occasion. But just wondering?

GeminiRJ Posted 24 Nov 2009 , 1:36pm

Wrapped, I would give them 5 days. If they can be stored in the refrigerator, a couple more days beyond that. I've had people save my cookies for over a month (the too cute to eat thing), then break down and eat them. No complaints....but I have to believe they weren't all that tasty!

shiney Posted 24 Nov 2009 , 1:53pm

Luv, do you know someone that knows the cookie decorator well enough to ask what icing or method she uses?

KHalstead Posted 24 Nov 2009 , 2:13pm

I add pudding mix to my NFSC and honestly I had some in a gallon ziploc on the counter for 2 weeks and my kids asked for some and I said...eww.....those are old and nasty! They begged and I checked them for any signs of mold and saw none and gave in. They were going nuts about how wonderful they tasted so I had to see for myself. I bit into one and it was moist and yummy like the day I baked them...I'm thinking the pudding mix keeps them from drying out because I had a NFSC w/ out the pudding mix that was only 2 days old and thought it tasted stale and was too crunchy which made it seem old to me too.

jojo0676 Posted 24 Nov 2009 , 2:28pm

The pudding mix might have some sort of preservative in it that helps the cookies stay fresh.

shiney Posted 24 Nov 2009 , 2:33pm

KHalstead, did you delete anything from your recipe, or just add pudding, and how much? I might give it a try. Other people will eat my cookies after a week and longer, no problem at all, they like it, but I don't like them more than a couple or three days.

CakeMommyTX Posted 24 Nov 2009 , 2:42pm

I add pudding to my NFSC as well as my chocochip cookies, don't know why but it keeps them softer for longer.
I just add 1 4oz pkg per 1/2 recipe ,I rarely make the full recipe but in that case I guess 2 boxes?

KHalstead Posted 24 Nov 2009 , 3:35pm

The way I do the NFSC is like this:

2 sticks butter
1 cup crisco (halved the butter and sub. w/ crisco so they don't spread as much)
3 cups of sugar (I like them a little sweeter)

Cream those together, and add:
3 eggs (1 extra egg than the recipe calls for)
2 tsp. vanilla
1/2 tsp. almond (sometimes I leave this out)
pinch of salt

then I add in;
1 pk. pudding mix (vanilla)
then slowly add flour until it's not too sticky ( I touch it with my finger and if it doesn't stick to my finger it's perfect)

The dough is softer than when I don't add the pudding, but it's not sticky. I made them yesterday and got the full 6 cups of four to go in, other times I only need 5 cups, just depends HTH

7yyrt Posted 24 Nov 2009 , 8:21pm

I delete the leavening too, we like it better without.

Oh almost forgot - instant or the 'needing to be cooked' pudding mix? Or does it even matter?

luv2bake6 Posted 25 Nov 2009 , 12:05am

shiney, no, i don't know anyone close enough to ask her although i don't think she'd even give a hint as what she does because her biz is quite lucrative.

shiney Posted 6 Dec 2009 , 12:37am

KHalstead, that is instant pudding?

Win Posted 6 Dec 2009 , 1:06am
Quote:
Originally Posted by shiney

KHalstead, that is instant pudding?




Not sure where she went, but Shiney, I'd bet my bippy that it is instant pudding --same concept as instant pudding in cake mix. icon_biggrin.gif

I'm soooo excited to see this version of the recipe! I can't wait to try it with the pudding. I'm going to try adding white chocolate pudding instead of the vanilla. It seems when I add vanilla pudding to things, it makes the finished product more "yellowy." Is that a word? icon_rolleyes.gif

shiney Posted 6 Dec 2009 , 1:45am

Doesn't matter if yellowy is a word or not, we understand it! I am making up a few batches of dough tomorrow, one with the pudding, and see the difference in the cookie, and hold a couple out for couple of weeks and see how fresh it still is. I'll keep y'all posted!

cakenutz Posted 6 Dec 2009 , 2:05am

There is a product called Signiture Secrets that keeps baked goods moist and is a preservative.. I get mine from King Arthur Flour co.HTH

sweettooth101 Posted 6 Dec 2009 , 2:23am

I make my cream for sandwiching cookies with butter ,
1 oz. butter (soft) to 1cup of icing sugar
add flavoring of choice and little warm water
mix by hand not electric mixer(you dont want it fluffy)

this cream hardens but soft when you bite into the cookie and taste good even after 10 days
add cocoa and vanilla for chocolate
warm orange juice for a citrus taste

ruthi Posted 8 Dec 2009 , 3:58pm

Okay, I hate to be the dissenting opinion, but when I make cookies that will be individually wrapped for a customer they have stayed fresh for a couple of weeks at least - I haven't gotten back any complaints from anyone that they weren't fresh. I use Toba Garetts (spelling?) sugar cookie recipe and when I took a class with her she said that she experimented once to see how long they would stay fresh and reported that even after a month, wrapped, the cookie was still fresh and crisp. They are not a "moist" cookie so I don't see where spoilage would be a concern for long periods of time. And as I said, so far I have never had any complaints from anyone, although I doubt anyone waited a month to eat a cookie lol. Just saying though.......

2SchnauzerLady Posted 8 Dec 2009 , 4:14pm

luv2bake6, if you go into your profile and add your city and state under location, someone else in your area may know what that baker uses. That baker may be a member of cc and be willing to help you out.
(edited to correct spelling!)

CakeForte Posted 10 Dec 2009 , 1:22am

I was the "cookie girl" at the big local bakery...well let me just say that they didn't really throw any cookies away at all. They were stored in the rubbermaid containers on the shelves.

So you are good with your holiday orders being a week old!

KHalstead Posted 10 Dec 2009 , 2:03pm
Quote:
Originally Posted by luv2bake6

shiney, no, i don't know anyone close enough to ask her although i don't think she'd even give a hint as what she does because her biz is quite lucrative.




who me??


LOL I always give out my secrets! icon_lol.gif

KHalstead Posted 10 Dec 2009 , 2:05pm
Quote:
Originally Posted by Win



I'm soooo excited to see this version of the recipe! I can't wait to try it with the pudding. I'm going to try adding white chocolate pudding instead of the vanilla. It seems when I add vanilla pudding to things, it makes the finished product more "yellowy." Is that a word? icon_rolleyes.gif




You know I didn't notice that it really looked any more yellowy than normal to tell you the truth (with cake mix I definitely notice the change though)....but yeah white choc. pudding will work and cheesecake is yumalicious!! Is THAT a word? LOL

indydebi Posted 10 Dec 2009 , 2:26pm

Folks, they're probably "good" way longer than 3-5 days. We're just used to eating our cookies right out of the oven or within 24 hours. I know that's how I taste them. My kids come over and eat cookies that have been laying out (or in a big ziplok bag) for 3-4 days. I think the cookies are DISGUSTING at this point, but they are gobbling them down and assure me they are still fine.

Next time you make a batch, set aside 7 or 10 cookies. Decorate them, bag them, label them "Day One", "Day Two" etc. Then eat one everyday for a week and see WHEN they really start tasting bad. Not "bad" compared to what we're used to, but really "bad".

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