So how long do decorated cookies stay fresh?
I get this question quite often so thought I’d share some info. with you in a short post. By no means am I an expert; it’s just what I’ve found works for me through trial and error, but I hope you find this helpful.
Before I begin, a few details to go over:
- I’ll be talking about the recipes I use (you can find them here). All recipes are different. Although the answers here will help you in general, it’s best to do some testing if you’re using other recipes, to find out how long yours will last.
- No preservatives are in the recipes I use – everything is from scratch.
- In terms of planning your cookie decorating, besides figuring out how far ahead you can begin making them, these Cookie Decorating Schedules may be helpful for you.
How far ahead can I make my decorated cookies?
Although I’ve tested them for longer and the batches I’ve tried seem fine for up to 4 weeks, my general rule of thumb is up to 2 weeks. I know they’re fine to eat at 4 weeks, but I feel better about giving the cookies away when the recipients don’t need to eat them right away.
It’s important to wrap them in some sort of an airtight bag or container once they’re dry. I like to put cookies individually in cellophane bags and tie with a pretty ribbon.
Shrink wrapping isn’t necessary, but I’d love to hear from you if this is the method you use. Do your cookies generally stay fresh longer?
A few other ‘shelf-life’ tidbits of information for you:
- Gingerbread cookies typically have a long shelf life. (4-6 weeks).
- I’ve also noticed that gourmet stores with custom decorated cookies (from scratch/no preservatives), have a shelf life of about one month.
- If you’re interested in freezing decorated or undecorated cookies, you can find information in this post and the comment section here.
Once Upon a Cookie – Cinderella
This Cinderella decorated cookie is the second in a series of princess cookies (Click here to find the first one), copied from this piece of art. {Thank you, suisei-ojii-sama!}. I tried to stay true to suisei-ojii-sama’s design, and really fought back the urge cover her dress in disco dust, but I couldn’t resist adding the tips of her little shoes, and of course, covering with disco dust.
Other Sweet Tidbits
A few sweet morsels of information I’d like to share with you:
- The Cinderella cookie shape was made by hand cutting the dough with a paring knife. Easy enough to do if you’re only doing a few cookies, but a heads-up in case you don’t already know, time-consuming if you’re doing a lot of them. There’s got to be cutters out there you could use though (drop me a line please if you see one), or even just pipe her on a rectangular cookie.
- I used a Kopykake projector to help me pipe Cinderella’s shape.
- Click here for the royal icing recipe I used.
Thank you for reading me here, I appreciate each and every comment, and love to hear from you!
If you’d like, leave me a comment below, on Facebook, twitter, youtube or instagram, and share your findings about the shelf life of cookies as well – I love to hear what you’ve learned in your cookie decorating journey.
Have fun baking!
xo,
Marian
p.s.
Sara says
Hi Marian, I love your blog and the beautiful work that you do. For several years now, I have made decorated sugar cookies for Christmas gifts. I find that if I need to layer various icing colors and need to let each color set for 24 hours, the cookies become very dry by the end of the process. Any tips on how to keep them moist and delicious while decorating them over several days? I feel bad that, after all that hard work, they don’t seem tempting and edible.
marian says
Hi Sara,
The recipe might make a difference, if you’d like to try a different one. Another idea is doing a test cookie you don’t mind ruining if you test it by pressing the icing or tasting it… For example, if you do a layer and wait until it looks dry (might be less than 24 hours) and test it before you go to the next layer. Hope that helps!
deb kendall says
re: cookies drying out? a trick that i found to bring “dried” out cookies back to life? i let the icing set on the top…and when all the layers are dry? i put the cookies on a cookie cooling rack, and then place it on top of damp paper towels, then cover with plastic wrap. the next morning, the icing will still be hard, but the cookies will be soft again.
Viveca says
You can try this recipe, flavor and consistency is excellent. It is called Signature cookie dough recipe.
Joy Lucas says
I’m wondering if you have ever stored cookies that were decorated with buttercream? Is this possible? I was planning on heat sealing in cellophane, but I’d hate to ruin them.
Pretties and Pastries says
She is too cute. I can’t wait to see the others!
bonmax90 says
In that way since it takes several days for them to achieve you, http://www.bonmax90.eu you will not have to be concerned much about it.
Carey says
Hello! Do you know how long cutout (sugar or shortbread) cookies stay fresh? For example, can i bake them on a Wednesday, then ice them with RI the following Wednesday and still have them okay to eat by the next Wednesday? I guess I’m asking for their shelf life. 😉 thank you!!!
Jamie Larson says
I sometimes bake my cookies and then freeze them in an airtight container after they are fully cooled. Then I can decorate them anytime I want within about 6 weeks. They thaw in as little as a half hour and taste just as fresh as just baked. If you seal them in an airtight container after fully decorated and dried, they last for several weeks (4-6). I like to individually wrap my cookes and I don’t have a heat sealing machine, so I use a hot knife and it works great.
Adayra says
Hi there 🙂
How long does icing preserve in the bag? I find that challenging, it separates really quickly the sugar from the water. I need help on this topic 😉
Thank you!
Adayra
marian says
Hello Adayra,
Here is a post which discusses it. https://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
Hope that helps! xo
Elizabeth says
I would think that using a female gingerbread cookie cutter would make the shape, if you cut her arms and feet off. In fact, that’s what I thought you had done until you said there was no cookie cutter used. I would think that you could try that because the female gingerbread cutter I have has a skirt, a torso, and a head shape. Since you’re decorating inside the cookie shape, not to the edge, I think it would be a relatively easy guide.
http://www.amazon.com/Gingerbread-Girl-Cookie-Cutter-Square/dp/B00455QO0G/ref=sr_1_7?ie=UTF8&qid=1424029163&sr=8-7&keywords=gingerbread+lady+cutter
this link is not exactly what I have but it is similar.
marian says
Thanks Elizabeth!
Lauren Lynch says
Hi, Marian–LOVE your website! I’ve read your posts about the multi-day decorating timelines and storing cookies. If I’m decorating over several days, what do I need to do with the cookies in the in-between time? Will they get stale if they are sitting out on a pan or parchment paper on the countertop in between decorating days or do I need to store them in airtight containers? Thank you!
Lea says
I would like the answer to this question as well. How do you store cookies while the first layer has to dry sometimes up to 12 hours? I’m a airtight container it just out on a sheet? thanks
Meagan says
Hi! I’m not sure what she does, but I leave mine on parchment paper on pans. This helps me and I feel like they stay safe, not stale. I would like to know as well! I made 12 doz this week and I couldn’t imagine transferring them from air tight container to decorating surface each day!
Alba says
Dear Marian,
Your Cinderella’s cookie is really charming and beautiful!
Betsy says
Hi! What colors did you use to achieve the icing colors on her dress? I’m making Cinderella cookies this week, and love your cookies!
marian says
Hi Betsy,
I used sky blue and just a bit of black from what I remember. Have fun decorating!
Lucy says
Can I freezing unbaked sugar cookie dough and then that in the fridge before I cut and bake?
Melissa says
I don’t know if you found a Cinderella cookie cutter, but if you know any sheet metal workers…they can make custom cutters. My husband cut a small strip of heavyour gauge stainless steel, took my pattern and using a brake in his shop bent and fabricated the cutters with spot welds to hold themy together. When have one that looks just like our house, his business logo and Skippy John Jones.
Marian (Sweetopia) says
That’s awesome, Melissa! Thank you for letting me know!
Donna says
One quick question…can I freeze the dough to roll-out and bake at a later time?
Thanks!
marian says
Hi Donna,
Yes, absolutely. I freeze mine already rolled out and stack on baking sheets. If you have a freezer that allows this, it’s very helpful.
Bobbie says
I am having trouble with my royal icing piping a thin line. I am using a #1 tip and have tried 10 and 15 sec icing. Any thicker and it either did not want to come out the tip or bust it busted a hike in the side of my piping bag. Any suggestions please help. Thank you!!!!
Lorie Ann says
Have you ever put a slice of bread inside your container to make sure they are soft?
Also have you ever rolled your cookie dough in powder sugar?
Jackie says
Where do you buy you’re piping bags and tips?
Carolyn Gillio says
jbcookiecutters.com have the Cinderella cookie cutter and about a 1000 more for you to look at!!
Love your website,
Carolyn
Kate says
Hi Best Headphone, I’m not having trouble with the text, but the darned pop-up videos keep interfering with the posts as I try to scroll through them. It’s very frustrating. Do you have this problem as well, or is it just me??
marian says
Hi Kate,
At the top right there’s an X you can click to get rid of the video pop-up, and any ad you don’t want to see can be removed by clicking an X at the top right of the ad. I’m sorry for the annoyance, the ads are how I am able to pay for running this site at no cost to readers.
Tina says
Hi Marian,
I am a new cookie decorator and I have been reading your posts for a few months now. I just wanted to say thank you for sharing your knowledge and expertise to help novice decorators like me expand my skills and increase my confidence! Your cookies are beautiful and your tutorials are easy to follow. You have been a wonderful resource!
marian says
Hi Tina, thank you so much for your feedback, I really appreciate it and have fun cookie decorating! xo
Dana says
Thank for sharing all you cookie decorating knowledge. I also live your illustrated royal icing recipe. Can you please rep!y with how much icing g this makes and approx how many simple decorated 3.5in cookies it might flood?