I had someone call to see if she could order 20 dozen cookies that looked like log cabins. She said she would be willing to receive cookies that had been frozen. I've been looking at different house cookie cutters and they all seem rather large, and I know that they will require a good bit of detail work. Does anyone have any idea what I should charge per dozen? I had been charging 15 dollars per dozen for just about all of my cookies, but I've realized lately that's not really enough. Also, does anyone have experience with royal icing cookies that have been frozen? Do they still taste ok?

I've heard people say that royal icing freezes well.......after the cookies are decorated you need to wrap them really well in plastic wrap and then in a food storage bag or container....the only thing I've heard is to remove them while frozen and allow them to come to room temperature on a cooling rack....because (evidentally) there will be condensation on the cookies which can mess up the icing if you leave them wrapped when they come to room temperature.....However I have had really good experience with wrapping the cookies individually in cello bags and having them still taste totally fresh and awesome 1 week later.....so maybe you could try that and avoid the whole freezer part?? I have also seen a lot of people that will charge $1 per inch for cookies....so if it's a 5" cookie....you would need to charge $5 each!!! You're barely charging over $1 each!!!!

Absolutely....KHalstead is right!! You need to charge per cookie as they are very time consuming.I charge $5.00 per 5 inch cookie.

I thought that I had heard the opposite on freezing. I thought you were supposed to keep things in their original container and not open it while letting it come to room temp. Is that wrong? I may not do the freezing.

I have heard that with BC icing on cakes...........but I heard the opposite with the royal cookies..........like I said I haven't ever tried (I"m too skeered) if I were doing them I would do them up to a week in advance and just package them in cello bags...it keeps them fresh!!! The no fail sugar cookie recipe on this site is the one I used with antonia74's royal icing for decorated cookies recipe on this site as well......and the cookies really taste good for quite some time...but I can attest they taste just as fresh as the day I made them a week later when wrapped in the cello bags with a ribbon.

Those are the recipes I have been using as well. I really appreciate antonia74 posting that recipe for icing. I've used it the past few times I've made cookies and I love it. As for the cellophane bags, do you think they would stay just as fresh if I kept them in a container? She didn't want them individually wrapped.

http://www.cakecentral.com/cake-decorating-ftopict-16205-freezing.html+royal+icing


here you go here is a thread I found....there were TONS of threads on the subject most people said 50/50 wrap til thawed and unwrap til thawed...here's one with people that tried it and reported back and they're saying layer it in a container between wax paper throw it in the freezer and leave out on the counter untouched (like you said) for a few hours!!!

Thanks so much, KHalstead, for finding that for me and answering my questions!

WOW - 20 DOZEN COOKIES (240 COOKIES)- Holy Cow - I could never pull that off. When I do 4 dozen it is an all day marathon and my back and feet hurt at the end of the day. Best of luck to you!!!!!! (I will send you a warm bubble bath thought for your aching back and feet - LOL.) Oh and by the way, charge more than $1.25 for them....because you will be working hard to complete 20 dozen........