One of the many things I love about decorated cookies as a gifts or favours is that they work for any kind of theme, and always seems to go over well. They’re relatively inexpensive to make, and besides having them as somewhat of a decoration for any kind of party, in the end, they’re edible too! Before I had experience in preparing cookies for an event, whether it was a smaller amount of about 30 cookies to a larger amount of about 100, the time leading up to the due date was a little stressful though. Making sure I had enough time to make the actual cut out cookies and also decorate them, while working full time as a teacher and trying to meet all the other demands of life, was often a challenge. Enter one of my favorite solutions – breaking up the process and making the cut out cookies ahead and then freezing them.
Such a simple thing, so easy to do, and a real time saver. Make and freeze them up to 3 months ahead and closer to the due date, take them out (more detail on that below) and decorate!
Although the freezing and thawing process are not complicated, there are a few tips I’ve followed for success, which you can find below. You may have found some more ideas work for you; please feel free to share them in the comment section.
I freeze my baked cut-out cookies right on the baking tray (and parchment paper) they were baked on. I’ll maximize the space by combining, let’s say, two baking sheets of cookies into one, by squeezing as many cookies as I can onto one baking sheet. Lay one sheet of parchment paper on top of the cookies and then generously wrap the tray with plastic wrap. I go all around the tray (not just the top). Store them in the freezer where no or little weight is on them.
Of course, this means that you’d likely need to have extra baking sheets in your kitchen as the cookies may be in the freezer for months, so if you don’t have and/or don’t want to buy extra baking sheets, just freeze your cookies between layers of parchment paper in plastic containers with lids. Note that the containers need to be able to withstand the freezer. Freezer Ziplock bags can work too.
To thaw cookies, simply take the trays (or containers) out of the freezer, leaving the lid on or plastic wrap on, and leave at room temperature for at least a few hours.
I used to thaw them uncovered, which usually works where I live, however, during the high-humidity summer months, some condensation would form on the cookies. By leaving the lid or plastic wrap on your wrapped, frozen cookies, the condensation forms on the outside of the container, tray and/or wrap, and after minimum few hours you can uncover the cookies and decorate. A little note, I usually wait at least 3-5 hours to be sure the cookies are thawed, and then leave them exposed to the air for a few hours as well, before decorating. And that’s it. So simple!
If you’re planning to make cookies and need some more time saving ideas, here are some posts for you:
Baby Shower Cookies
Many thanks to Shiori of Fiocco Cookies! Most of the baby shower cookies in this post are based on Shiori’s exact cookies, and the rocking horse cookie cutter is in fact, custom made by her. Thank you to Shiori for sharing her custom cookie cutter with me and for being such an inspiration! You will surely fall in love with all her pretty cookies too – check out her website here.
I’m so excited to share with you that this custom cookie cutter will soon be available for you to buy in How Sweet is That?‘s shop! Thank you to Sherry for making it happen! I will be doing a tutorial on the rocking horse cookie and I will let you know here as soon as the cutter is available.
For the onesie cookies at the very top of the above photo, you can find a tutorial on them here.
Until then, have fun decorating and if you have any tips on helping me make prettier ribbon bows, I’d appreciate it! 😉
p.s. If you have any questions or comments please feel free to drop me a line below in the comment section or on social media. You can find me on Facebook, Google+, Instagram, Pinterest, Twitter and YouTube.