So You Can Freeze Royal Iced Cookies!

Baking By Pastrybaglady Updated 17 May 2016 , 10:58pm by NAvery

Pastrybaglady Posted 26 Sep 2015 , 8:29pm
post #1 of 20

So I made cookies a few weeks ago for an order and I made more than I needed.  Turned out I would have some relatives over a few weeks later so I thought I would try freezing the cookies.  I've done this before with mixed results but this time I made sure the royal was completely dry, I ziplocked the cookies and put them in a cardboard box.  I wrapped the box with plastic wrap and then foil.  I tried to defrost the cookies to completely dry but I still opened  them too soon.  The cookies looked shiny and a little wet, but I left them out to air dry and now they look perfect!

19 replies
MBalaska Posted 27 Sep 2015 , 12:49am
post #2 of 20

Good for you @Pastrybaglady   a nice batch of cookies saved.

Pastrybaglady Posted 27 Sep 2015 , 3:16am
post #3 of 20


MBalaska Posted 27 Sep 2015 , 3:44am
post #4 of 20

What a Wonderful buffet! ........Now I'm hungry haha

Pastrybaglady Posted 27 Sep 2015 , 3:49am
post #5 of 20

Come on over MB!

Brookebakescake Posted 27 Sep 2015 , 4:08am
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Apti Posted 27 Sep 2015 , 12:53pm
post #7 of 20

Those are too pretty to eat.  OK, just kidding, I could totally eat them.  Although I seldom make fancy royal icing cookies, all the information I've heard or read is that you freeze them UN-decorated.  Yours look fabulous.  What were the "mixed results" you had before?  It would be sooooo much easier to be able to make the fully decorated cookies ahead and freeze 'em.

SweetShop5 Posted 27 Sep 2015 , 1:00pm
post #8 of 20

Thanks for the information @Pastrybaglady  ! Those are some beautiful cookies btw blush.png

Pastrybaglady Posted 27 Sep 2015 , 3:37pm
post #9 of 20

@Apti  In previous attempts I did not wait long ng enough and the cookies turned all blotchy.  Another time I waited till I am thought they should be dry but they faked me out and still blotchy.  Another time I got some coming out okay but I did not defrost long enough in the sealed container and the condensation killed the detail.  So impatience is my nemesis!

Apti Posted 27 Sep 2015 , 5:15pm
post #10 of 20

So leave the wrapped, frozen, cookies on the counter for 24 hours and no "blotchy"? 

Pastrybaglady Posted 28 Sep 2015 , 4:41am
post #11 of 20

I don't think it will take 24 hours.  I let it sit for about 3 hours but I think 4 or 5 would probably do it.

Apti Posted 28 Sep 2015 , 4:59am
post #12 of 20


-K8memphis Posted 28 Sep 2015 , 11:58am
post #13 of 20

those are cute cookies -- i myself have no patience for that -- great information but i would have to decorate last minute -- i could not let the freezer have my control -- but still great to know and thanks for documenting -- maybe i could...idk,.,prolly not though --

you sure did a great job

DnDPastry Posted 28 Sep 2015 , 2:11pm
post #14 of 20

I totally agree about freezing the iced sugar cookies. As long as they are fully dry and wrapped very well, they can be frozen and maintain their quality. It is a definite; however, to allow them to come to room temperature while wrapped. An hour or two will do it. I've had clients who froze leftover cookie favors from their weddings and other events who claimed that they tasted fabulous after nearly a year of freezing; although I would never recommend that!

NAvery Posted 17 May 2016 , 1:18am
post #15 of 20

@Pastrybaglady ‍ ... what great timing to stumble across your post.  I have been asked to make some decorated cookies for a baby shower.  However, I am going to be away a couple of weeks before the event.  Before declining to make the cookies, I thought I would see if it were possible to freeze them completely iced - so your post gives me some confidence.  I just had a couple of questions:- When you say you zip locked the cookies, did you zip lock them individually? and when you say you put them in a box, can I assume you stacked them, or do you have to keep them in a single layer? Sorry if these are silly questions, but I'm new to cookie decorating and working with royal icing. Thanks in advance smiley.png

Pastrybaglady Posted 17 May 2016 , 2:21am
post #16 of 20

@NAvery ‍ I put them in a gallon size ziplock a dozen to a bag only one layer. I did stack the bags on top of each other in a cardboard pie box and wrapped it. Perhaps another important fact is that I put them in a dedicated freezer, not the frostless kind attached to your fridge. I find a free standing freezer yields the best results with baked goods. You don't get that freezer burn taste you can get with the frostless freezers over time.

CookieNibz Posted 17 May 2016 , 9:10pm
post #17 of 20

Pastrybaglady, Thanks so much for this info! I go crazy around christmas for my family. Freezing is necessary, as I have to start so far in advanced. NO MORE sleepless nights for me to last minute decorate! This is wonderful!

NAvery Posted 17 May 2016 , 10:49pm
post #18 of 20

Thanks again @Pastrybaglady ‍ .... Just another quick question, how far in advance do you make your cookies, is 3 weeks too long to freeze them? Thanks again for you assistance.

Pastrybaglady Posted 17 May 2016 , 10:53pm
post #19 of 20

No, that's not to far in advance. Like I said above if you have a separate freezer you could freeze for even longer!

NAvery Posted 17 May 2016 , 10:58pm
post #20 of 20

Fantastic .... Thanks again for you help Pastrybaglady! smiley.png

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