I don’t have a lot of experience with freezing cookies decorated with royal icing.
UNdecorated ones; no problem! Freezing them in airtight containers between layers of parchment paper, and then thawing them to room temperature before decorating, has always worked for me.
In fact, it’s a great time saver if I’d like to make my cookies for a certain date, but know I won’t have tons of time. Making and freezing the cookies ahead means I can just do the fun part (decorating of course!), when the time is near.
So why the nutcracker here?
I made him before Halloween. Ahem… um, yes, before Halloween - I was itching for Christmas this year 
and needed to freeze him so he’d be fresh for the Christmas season. (Click here for the recipe and more pics).
Once he was thawed, the colors didn’t bleed like I had anticipated, but I noticed little splotches on his navy legs. (See below).
To Freeze or Not to Freeze? That is the question…
In this post, I have questions for you about freezing decorated cookies:
- What has been your experience with freezing decorated cookies?
- Was bleeding an issue?
- Were spots an issue?
- How do you thaw decorated cookies? -In the fridge or at room temperature? -Is the container lid on or off when you thaw them?
- Why would only the dark color (navy) on the nutcracker, have spots and not other areas?
- What are your tips for successful freezing of decorated cookies?
As an aside as well, I’ve recieved many emails about spots on cookies which have nothing to do with freezing… and I’m wondering if the two issues are related.
If spots form on the surface of your royal icing just after drying (or during the drying process), it’s possible the fats from the dough are penetrating through the icing. I haven’t experienced the spotting issue (except for this cookie which I froze), and am not certain about the cause, but suggest the following ideas as solutions if spotting happens even before you freeze your cookies:
- Less butter in your dough (maybe try a different recipe)
- Dry cookies in an environment free of humidity/moisture
- Avoid letting them dry in the sun
- Make your cookies a little thinner
- Make your royal icing thicker (consistency) or try a different recipe (I love Antonia74′s)
- Make sure all ingredients used in the royal icing are fresh
- Sift icing sugar and meringue powder when making your royal icing
*
Please leave me your feedback in the comment section below and/or on my facebook page here.
Looking forward to learning from you!
xo,
Marian
@ marian:
Thanks Marian!!!
Whoops! How did I miss these?
@ LAURA:
Usually 24 hours. You can freeze uncut, undecorated dough without problems though. (I freeze mine for up to 3 months and the cookies taste fresh).
@ Donna Carroll; Thank you!
@ sweetiepetitti: Humidity is a huge culprit! Frustrating sometimes isn’t it!
@ Create4fun: Looks like fun!
@ bridget {bake at 350}: Thanks for your thorough reply! I’m so glad to hear you haven’t had issues with freezing; I’d like to freeze some cookies for my brother’s wedding and don’t want to mess up!
@ Rola:Thanks!
@ Rachel Taylor: What a great idea! -Patty paper squares! Thanks for your reply!
@ Karen Lizzie: Another brilliant idea – a blast chiller. Thanks so much for your input Karen!
Wow, that must have taken some time to prepare. I must say I’m impressed with the detail of the cookies.
The closeup of the second image really underlines the quality of the detail.
Nicely done…
Ca me tente bien ! Bisous et bon mardi !
I’m wondering what you all know and think about freezing royal icing? I wonder if there is any reason to, first of all. I have been making larger batches of my colors and freezing them in ziplocs. It seems to be working well for me. It is wonderful to have icing ready to go! Can you discuss this sometime? I’d love to get you and your reader’s feedback. Thanks!
Hi Lisa,
That’s funny you mention that! Amber just asked me a question regarding freezing royal icing under my ‘storing royal icing’ post and I didn’t have an answer, as it’s not something I’ve done. Thanks for letting us know Lisa; I most definitely will experiment with that, do a post on it, and ask for everyone’s feedback. I’ll perhaps refer to you and your idea if you don’t mind?
Sure thing! I am excited to hear what everyone thinks. I will let you know my findings as well.
Hi Lisa – do you used powdered egg or egg whites for your royal icing? I wonder if that makes a difference in freezing royal icing too? @ Lisa @The Cookie Jar:
I have a question about thawing out cutout but not decorated cookies. When you bring them to room temp do you leave them in closed container–or take the lid off–or remove them completely and put on rack or wax paper????
BTW your cookies are unbelievable—I’ve got to take your advice and get Kopykake projector!!!!
Also just wanted to thank you for always sharing your hard work and efforts with all of us. You are valuable resource for me and my business!
@ Jean:
thanks for asking I was actually thinking the same thing too !!
@ Jean, @ Angela: I generally leave them in the container with the lid off. All the best, ladies!
I recently froze a decorated cookie with great success. It was only two colors and oval in shape, sugar cookie with Royal icing. I put it in a fold over bag with a sticker on the back and put it in the freezer for two weeks. When I took it out the color was just like original and the flavor was fine as well. It was a trial run for me for a customer who wanted to distribute a cookie at a time to customers.
Hi: regarding freezing cookies: I’m just curious if you feel like it makes a difference in the flavor and texture if the cookies are baked vs unbaked when you freeze them? To me it seems like the cookies might end up drying out if they are already baked? But maybe you would only detect the difference if you tasted them side by side with unbaked frozen ones. If I’m going to be tight on time, my first choice would probably be to freeze cut out and unbaked cookie so they could be bake fresh just prior to decorating. What are your preferences when you can afford to be picky? Love your blog! All my friend’s think I’m a genius, but I explain that I jus do whatever your blog tells me to. Am finally mastering the art ofgettig the icing consistency right after many years of botching it!
thank you so much for this – I want to do my own wedding cakes & cookies and really want to use some of your tips and tricks and this was on my list to find out – will cut down on the stress for sure!
thank you!
I have frozen sugar cookies for years with no problem whatsoever. I don’t even bother with paper between layers. I unfreeze them in the container. However, I have frozen decorated cookies, but like you found, it isn’t as simple. I usually only freeze them for a few days….just to keep them fresh until I am ready to use them. I layer them between parchment paper and then cover. When I take them out of the freezer, I move the cookies to a shelf in one layer and let them air dry. They always defrost with condensation, so keeping them in layers isn’t a good idea. The ones I have done this with have not been with dark colors. I think that may be the difference. Your cookies are fabulous. Mine don’t hold a candle to yours, but they are always devoured!!!
HI @ Brenda and @ Nina: Thanks so much for your tips! I really appreciate them, and am sure others will as well!
Hi @ Sara Fotakis: They seems to taste the same if they’re frozen either way. But yes, I think it’s a perfect idea to test out your recipe and compare frozen and fresh ones -all you can do is try! Thanks so much for your kind comments btw. =) I’d love to see your cookies if you’d like to share them on my facebook page.
@ Lisa @The Cookie Jar:
I saw this post about freezing royal icing – how do you thaw it? Is there a difference in consistency? I’ve froze cooked and uncooked cookies before and have been happy with the results, but not decorated ones or the icing itself. Interesting!
Hi there @ Lynn! I’m definitely not an expert in freezing cookies, as I’ve only done it a handful of times. I suggest reading through the comments to see how other (successful attempts) were done. All the best!