Hey Frosting Friends.
Have made 200 roll out sugar cookies for a school PTA meeting next week, made them nice and thick so that they are soft and chewy, they are currently all in the freezer with a slice of bread on top to help keep moist. Question: Will decorate them all this weekend with the royal icing recipie for cookies. The cookies will be left out for the icing to dry, will this dry out my cookies? I DO NOT want a dry cookie. Any suggestions?
Heather
they should be ok.. When i made my first batch of sugar cookies they were left out on the counter for a week (decorated) and were still as delicious as the first day 
Hey Heather!
I found a tip for cookies to keep them moist. I haven't tried it, so I am not sure how it will work, but maybe someone will comment on it to validate it or not.
After the cookies are baked and cooled:
# Glaze the cookie with a mixture of powdered sugar, water and corn syrup. Apply with a brush. Let the first side dry for an hour, then flip and brush the back side. Dry for another hour. This seals the cookie, keeping them fresh for up to two weeks.
# Cookies can be frozen at this point, after the glaze has dried thoroughly. Just slip them into a plastic zippered bag and freeze.
I am just starting to get into the "cookie craze". And ran across this on my informational search.
It may not be necessary, but I thought I would post it anyway...
Leslie
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