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How far in advance can I make sugar cookies?

post #1 of 9
Thread Starter 
I have an order for Sat. When can they be baked and iced? TY
post #2 of 9
its best to have them as fresh as possible. but there are lots of questions to consider first.
it also depends on how much time you have.
- do you need to split the making of the dough and baking?
-How many do you need to make?
- How long do you think it will take you to decorate them
- How long to mix the colours for the icing?
-Drying of the icing?
-Do you have to bag and ribbon them? How long will that take you?

I would add all of this up and then space it out over the time you have to do them in.

Dont forget depending on the weather you made need up to 2 days to dry them. So, at the end of that rambling, you can start soon and they should be fine.
Leanne
Cookiecrazy.com.au
"A flavour enjoyed by Young and Old"
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Leanne
Cookiecrazy.com.au
"A flavour enjoyed by Young and Old"
Reply
post #3 of 9
Thread Starter 
Thank you
post #4 of 9
You know, I always obsess about making them as late as possible so they will be fresh, but the funny thing is many days later when we are finishing the last of the cookies they are still delicious and soft inside just like they were the first day I ate one! lol
post #5 of 9
You can start making them now. When idividually bagged and twist tied, they stay fresh for up to two weeks.
FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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post #6 of 9
Hi, are sugar cookies meant to be soft inside? I tried other reciepe before that some are crisp and crunchy but the NFSC are not once after they cooled, am I right since I'm following the reciepe.
post #7 of 9
Quote:
Originally Posted by fionlim0000

Hi, are sugar cookies meant to be soft inside? I tried other reciepe before that some are crisp and crunchy but the NFSC are not once after they cooled, am I right since I'm following the reciepe.



There is no right answer - it depends on what you want. There are tons of recipes, so you just have to find one for the consistency YOU are looking for. I like mine a little crunchy (and sturdy) on the outside, but soft and chewy on the inside. icon_smile.gif
post #8 of 9
I use the NoFail recipe from this site and just alter some flavorings... hasn't failed me yet (no pun intended!)....

I can make those bad boys up to a week or so in advance with them still being fresh. Of course I keep them covered. but I usually leave them out a day or two (uncovered) so that they aren't "wet", then I decorate with royal one night (still uncovered) and then the next night I finish up any other royal work I have to do (still uncovered) and then when they are dry, they get covered... NEVER NEVER NEVER a problem or complaint. At this point you can even freeze them all decorated (with royal) ....
make life what you want it to be
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make life what you want it to be
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post #9 of 9
Thanks for all the above answers, think in Asian most people here thought cookies are suppose to be crunchy like Famous Amos, so when I present my NFSC to them, they find it too soft inside and thought it's not fresh, so devastating which those I make fresh. Anyhoo, I know now how it should have been. Thanks everyone.
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