I'm sure the answer is here somewhere, but i haven't found it yet and i've read quite a few posts...lol. On July 21st, we need 200 sugar cookies for a wedding. The couple have had a few tastings and have chosen the NFSC recipe. All I really need to know is, Is it ok to make the dough now and then freeze it until closer to the wedding date. I've never froze cookie dough and do not know exactly how long it will keep....etc. Please if anyone knows...please tell me.....Thanks!
You can, but I get better results freezing the baked cookies. Somehow, as the dough thaws, the texture gets strange. It may be just me, but I highly recommend baking and freezing. Get your work done way ahead of time.
If you decoration calls for a base coat of icing, do that too, then freeze them. they work very well.
for me it works best to make my dough, do the rolling and cutting and then freeze the cut outs. i layer them in wax paper in a box once partially frozen (on a cookie sheet) and then wrap the box in plastic wrap. Works well for me.
Then I put on the cookie sheet about 5 mins before they go in the oven to thaw a little bit, it also helps keep the cookies from spreading to much.
I do it both ways with excellent results.
I use either Ziploc or sometimes I use my foodsaver bags.
They will keep alot longer using the foodsaver.
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