I'm a newbie at cookies. I use a recipe very similar to NFSC, but I find that after I decorate the cookies and bag them, overnight they get soft. So soft that even placing them gingerly into a box results in breakage. Can anyone tell me what I'm doing wrong, or if I need to adjust my recipe? I've used both Toba's icing and Royal, and I've had the problem with both icings. I do live in the humid south...is that it? If so, what do you southern bakers do? Thanks!

Have you tried baking them an extra minute or two? Either that or try adding a bit more flour. Both should give you a firmer cookie.

It's the humidity. Also, if you use Toba's in this weather you will definitely get a softer cookie. I made that mistake last year and I won't do it again! The only thing I can think of is to make only cookie shapes that are not fragile (i.e. circles, squares, rectagles) and put the design on that. Good luck!

Susan

Try freezing the cookies first.For some reason this seems to harden the cookie enough so that it doesn't become too soft after the icing is applied.

Thanks, all. I have re-read Antonia's article on here and will try the freezer thing. Trouble is, I have a side-by-side and a cookie sheet won't fit. Sigh. I'll think of something. I'll also stick to royal and bake them a little longer. Thanks!

Something to think about....


If you can (design wise) you can try fondant as your base instead of flooding. I love the smooth look it gives and it makes a stronger cookie cause it is a solid frosting.