Hello! This is my first time posting but I have been a lurker for a long time. Usually I make my cookies and serve them the next day so I'm not sure what to do in my current situation. I have to make cookies for work to serve on December 20th. However, my son's birthday party is the 18th and we will have out of town guests staying at our house that whole weekend. Not exactly a good time to make cookies. So, I have a couple questions:
- If I make the cookies this weekend and freeze them can I decorate them prior to freezing? I'm planning on using a mix of MMF and RBC to decorate the cookies with some accents in RI.
-Will freezing mess up the MMF/RBC topping?
-What about the RI accents? Will they be okay with freezing?
-If I want to add luster dust or sugar sprinkles will they be okay to freeze too?
Basically I'm asking if I can freeze totally decorated cokies. Thanks in advance!
I'm sorry no one has answered your question yet! I don't use fondant on cookies, so I really can't help, but I'll give the post a bump so others can see it!
I've read you can freeze them after they have been decorated. I too use fondant on my cookies and I am getting ready to try freezing them today. Hopefully they won't be messed up after putting all that work into them. Good luck. I will let you know what happens in a little less than a week. Unfortunately, that won't be in time to help your for you party, but at least you will know for next time. Good luck.
Deb
I have frozen NFSC cookies with great success!! Mine have alll kinds of detail--chocolate, fondant, MMF, RI ,candy gems--you name it, I've frozen it without a problem!! I usually wrap mine individually, but you don't have to...just remember to defrost in the closed container so condensation doesn't collect on the cookies themselves. I also dry mine overnight before freezing..
I freeze my sugar cookies (NFSC) all the time. If I use fondant I usually let them sit out atleast 6 hours before freezing to ensure the fondant isn't really soft and squish. If I use Toba's glace I let them dry for 48 hrs before putting them in a container to freeze.
As a side note, I tood Toba Garret's cookie class and she said her sugar cookies sit out for weeks (and these were cookies for customers). She wouldn't give a specific time frame, but she said well over a month!
I freeze my sugar cookies (NFSC) all the time. If I use fondant I usually let them sit out atleast 6 hours before freezing to ensure the fondant isn't really soft and squish. If I use Toba's glace I let them dry for 48 hrs before putting them in a container to freeze.
As a side note, I tood Toba Garret's cookie class and she said her sugar cookies sit out for weeks (and these were cookies for customers). She wouldn't give a specific time frame, but she said well over a month!
Wow, I would think they would be so dry by that length of time...but, I guess not. Good to know! I wonder if you can leave gingerbread cookies (men) out that long too?
According to Toba's website a 3" cookie starts at $15/cookie. I was shocked when she said the cookies are finished long before delivery. This is the example she used:
"When I was a child my mother would give me and my siblings a small piece of cake when we got home from school if we were good in school that day. The cake was kept in a glass dome display case on top of the pantry. The cake was enough to feed us kids for a week but sometimes because we were not behaved the cake would last for 2 weeks. My mother never through the cake out because it was over a week old. Cookies will last much, much longer."
I make dozen's of sugar cookies every year for Christmas gifts for friends and always freeze them. Usually it's undecorated but this year I froze them decorated with Meringue buttercream and they came out fine. I too dry them for at least 24 hours, usually 48 hours before freezing.
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