I spent days baking and decorating sugar cookies and unfortunately had to freeze them, rather than serving them freshly made. I'm a little nervous about damage to the decorating detail as they thaw. Any tips?
They are layered between parchment paper circles, in air tight storage containers. I believe I should leave the lid on as they thaw.... is that correct? Should I move them to the refrigerator for a day before trying to bring them to room temperature? Any other suggestions?
NFSC with a variety of glaze, RI, fondant, and sanding sugar.
I just move the container to the counter and let them thaw untouched. I don't refrigerate them or uncover them. They come out perfect.
Do you not get condensation?
I just baggies them in larger ziplocks to freeze. Then take out and leave on the counter until completely thawed. I've never had any problems with condensation. Good luck.