Urgent!! Need Help With Decorated Sugar Cookies

Baking By ginger6361 Updated 28 Sep 2014 , 9:45pm by -K8memphis

ginger6361 Posted 17 May 2014 , 11:05pm
post #1 of 16

I have an order for 200 fondant decorated sugar cookies. Researching the net I found that I can make cookies ahead and freeze undecorated or decorated. I now have 200 UNDECORATED sugar cookies in the freezer. When I thaw them and decorate with the fondant, CAN I RE FREEZE THEM till needed? Thanks for any advise you can give!!

15 replies
-K8memphis Posted 18 May 2014 , 1:25am
post #2 of 16

try it-- test one and see how it does when it thaws-- and you'll want to thaw it gradually --from freezer to fridge then to room temp--

 

freezing some types of colored fondant doesn't work for me so i don't do it--

 

but you need to test it for yourself

Sassyzan Posted 18 May 2014 , 1:33am
post #3 of 16

AJust guessing--I think the main issue will be them defrosting if they're already wrapped in cello bags. When they thaw, the condensation will maket the fondant stick to the bag and that will make a mess. When you freeze a fondant cake, you wrap the cake box in Saran Wrap and foil and then defrost it in the box so that the box attracts the condensation and keeps it off the cake.

With that in mind, I would domthis: put the decorated cookies in single layer a flat cardboard box such as a shirt box lined with waxed paper. Carefully wrap the whole box in Saran Wrap and foil or place in a 2 gallon ziplock bag. This will take up a lot of room, but I think that's what would work the best. Defrost them IN the boxes.

You will still have to wrap them at the last minute which will also be time consuming. .. Good luck!

ginger6361 Posted 20 May 2014 , 3:20am
post #4 of 16

Thanks for your help!!

shiney Posted 20 May 2014 , 1:23pm
post #5 of 16

I freeze and refreeze naked and RI'd and RBC'd cookies all the time.  They stay wonderfully fresh.   I keep a ziploc bag of 'rejects' in my freezer for my brother, so even after months of being in freezer, they come out tasting very fresh

Pastrybaglady Posted 20 May 2014 , 9:33pm
post #6 of 16

Quote:

Originally Posted by shiney 
 

I freeze and refreeze naked and RI'd and RBC'd cookies all the time.  They stay wonderfully fresh.   I keep a ziploc bag of 'rejects' in my freezer for my brother, so even after months of being in freezer, they come out tasting very fresh


Really?  The one time I froze RI'd cookies they came out all blotchy. Others had confirmed the same thing.  Have not attempted it again, but would love to be able to make it work.   Do you just lay out the cookies in a single layer in a ziplock?  Or do you add something else?  I had frozen some naked sugar cookies for about a month and I could taste the freezer burn.  Maybe it's my bags...

MBalaska Posted 20 May 2014 , 9:42pm
post #7 of 16

Quote:

Originally Posted by Pastrybaglady 
 


"Really?  The one time I froze RI'd cookies they came out all blotchy. Others had confirmed the same thing.  .........."

http://sweetopia.net/2011/03/freezing-decorated-cookies/

 

me too.  I'd rather let the cookies pile up on the counter than put iced cookies in the freezer.

shiney Posted 20 May 2014 , 10:05pm
post #8 of 16

Absolutely no problem freezing the cookies, naked or decorated.  Now, Toba's glaze seems to go blotchy when frozen, but no problem with Antonio74 RI.  I let them dry completely (I think that's the trick) and lay them single layer in airtight Rubbermaid container with parchment paper in between layers.  I tend to use RBC more than total RI, but all my cookies have RI details. Food color marker decoratiing is the only thing I won't freeze  I've only ever once noticed freezer taste, and that was after several months in the freezer; however, everything in my freezer is sealed tight in ziplocs

ginger6361 Posted 22 May 2014 , 8:34pm
post #9 of 16

ASo a little confused. I CAN freeze the fondant covered cookies taste thr cellophane bags and they will still be good when thawed?

ginger6361 Posted 22 May 2014 , 8:37pm
post #10 of 16

AWhat if I just seal in bags and leave at room tem or in fridge? How long will they stay fresh? Or at least edible.

Sassyzan Posted 22 May 2014 , 8:52pm
post #11 of 16

AThese other comments are about royal icing, rolled buttercream, and glacé rather than fondant icing. I stand by my original advice. Your cookies will be good for 3-5 days. Edible for much longer,but not as yummy.

MBalaska Posted 23 May 2014 , 12:33am
post #12 of 16

You're absolutely right Sassyzan, she's talking about fondant covered cookies.

caketionary1 Posted 27 Sep 2014 , 4:24pm
post #13 of 16

Hi, how long a head of time i can make sugar cookies with royal icing decoration without freezing them.Thanks

-K8memphis Posted 28 Sep 2014 , 12:56pm
post #14 of 16

idk -- some people make them up in advance several days but as soon as you take them out of the oven they start slowly degrading in flavor and freshness -- if you need a longer lead time i'd get them cut out and freeze them so all you have to do is slap them in the oven as close to service time as possible  -- me i would be nervous to present cookies that were more than two days out of the oven -- for an event --

 

and freezing royal iced cookies might present a problem -- you need to test it

 

best to you

caketionary1 Posted 28 Sep 2014 , 7:55pm
post #15 of 16

Thanks appreciate it!

-K8memphis Posted 28 Sep 2014 , 9:45pm
post #16 of 16

sure -- and of course you can always freeze them after you bake before you ice too -- that can also save a bunch of time --

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