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freezing no fail cookies

post #1 of 5
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I am going to make 150 cookies for my daughters open house this June-I think I should make the cookies now (using the no fail sugar cookie recipe) and freeze-then unthaw them and ice a couple of days before the open house. How do I freeze the cookies-do I let them cool overnight and then how do I pack them for the freezer? When Im ready to decorate-do I take them out and let them thaw in the packaging for a day? I am going to try fondant for the first time (using the Easy Marshmallow Fondant recipe). Thanks in advance for your response to my many questions! Happy Baking! icon_biggrin.gif
post #2 of 5
here some infor to help you. I make my dough one weekend, then freeze but in the fridge first to get cold, then freeze) . defrost in fridge the day before. Then I bake one weekend and freeze. Start decorating a couple days before I need them for a party. Good luck

Freezing Baked Cookies and Bars

To freeze baked cookies, cool cookies completely, then wrap individual cookies tightly in plastic wrap. Place in freezer-style resealable plastic bag or airtight container. Freeze up to 1 month. When ready to serve, thaw at room temperature.

To freeze brownies or bar cookies, cool brownies or bar cookies completely, but do not cut into individual servings. Wrap tightly in plastic wrap, then wrap again with foil. Freeze up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
Chocolate-topped brownies or bar cookies should be frozen before topping. Follow directions for freezing brownies. After thawing, spread melted chocolate over the top of the brownies or bar cookies and cut into individual servings.


Freezing Cookie Dough

Cookie dough can be frozen up to 6 weeks using these methods:

For slice-and-bake refrigerator cookies, shape dough into logs, then double wrap in plastic wrap. Freeze until ready to use, then just thaw, slice and bake as directed in recipe.

For drop or shaped cookies, shape cookie dough into balls (or other shapes as directed in your recipe) then place on parchment paper or wax paper-lined baking sheet. Freeze until dough is completely frozen. Transfer dough from tray to freezer-style resealable plastic bag; freeze until ready to use. When ready to bake, thaw frozen dough on baking sheets, then bake as directed in recipe.

For cut-out cookies, pat dough into a disk and double wrap in plastic wrap. Place dough in freezer-style resealable plastic bag. When ready to use, thaw dough, roll out, cut into shapes and bake as directed in recipe.
Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #3 of 5
If you freeze them un-iced, you won't need to individually package them. Just be sure to use more than a single wrap or baggie. Plastic and foil, or an airtight container will prevent freezer tastes.

they thaw very quickly, and un-iced, you won't need to worry much about condensation.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #4 of 5
I've frozen them - baked and undecorated - in those plastic contianers (the throw away ones that are like tupperware). they came out great after I thawed them.
post #5 of 5
I love all these cookies!!
Learning something new everyday!!
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Learning something new everyday!!
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