dessert1st Posted 9 Dec 2011 , 3:29am
post #1 of

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.

3 replies
ALVARGA Posted 9 Dec 2011 , 12:04pm
post #2 of

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.

DinasSugarShack Posted 16 Dec 2011 , 2:34am
post #3 of

Do you not get condensation?

Edee Posted 8 Jan 2012 , 1:12am
post #4 of

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.

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