Freezing Decorated Cookies

Posted on March 17th, 2011 in Decorated Cookies, Tutorials

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

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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

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