Help! I’m making shortbread cookies with RI and I’ve never frozen a decorated cookie. is there anything I need to know? There may be nonparaliel and luster dust. Does any of that matter? (This isn’t the cookie lol)
Help! I’m making shortbread cookies with RI and I’ve never frozen a *decorated cookie*. is there anything I need to know? There may be nonparaliel and luster dust. Does any of that matter? (This isn’t the cookie lol)
by Klutzy_Arm_7930
5 Comments
Academic-King-6943
Do you often do shortbread instead of sugar cookies? I am baking some for my mother-in-law’s birthday this next weekend and the shortbread is what she loves. But wow I have to keep making them because when I cut them thick they don’t really make very many cookies. Thinking of investing in butter
Infinite-Passenger44
In terms of freezing, the best tip that I’ve heard is that once you take them out of the freezer, leave them in the container while they thaw. I’ve heard some people say that cookies that are frozen and thawed taste even better than cookies that were never frozen! Good luck!
strange_treat89
Put them in an airtight container and when removing from the freezer, DO NOT open the container until they are at room temperature. Minimum of 12 hours, I go for 18-24. Opening early can create condensation which would ruin the royal icing.
As an extra layer of precaution, I put some paper towels in my Tupperware. It absorbs moisture as they thaw. I do the same with my homemade bread, so the moisture doesn’t make it soggy.
PsychologicalDig3355
I am not 100% it was the shortbread, but I feel like it was, but I used a blue gel food coloring in my royal icing and over 2 day it became splotchy. I think the fat from the shortbread seeped in. At first it only happened to two cookies and the next day all 10 of them. I have no issue with other colors, though.
citycherry2244
I’m a full time working mom with two little kids, so I often do cookies from the freezer from a logistics standpoint for holidays and such! Just wait until the are 100000% dry, I put them in a Pyrex and layer them with parchment paper between single layers and freeze them. Take them out and let them thaw before plating. Never had an issue!
5 Comments
Do you often do shortbread instead of sugar cookies? I am baking some for my mother-in-law’s birthday this next weekend and the shortbread is what she loves. But wow I have to keep making them because when I cut them thick they don’t really make very many cookies. Thinking of investing in butter
In terms of freezing, the best tip that I’ve heard is that once you take them out of the freezer, leave them in the container while they thaw. I’ve heard some people say that cookies that are frozen and thawed taste even better than cookies that were never frozen! Good luck!
Put them in an airtight container and when removing from the freezer, DO NOT open the container until they are at room temperature. Minimum of 12 hours, I go for 18-24. Opening early can create condensation which would ruin the royal icing.
As an extra layer of precaution, I put some paper towels in my Tupperware. It absorbs moisture as they thaw. I do the same with my homemade bread, so the moisture doesn’t make it soggy.
I am not 100% it was the shortbread, but I feel like it was, but I used a blue gel food coloring in my royal icing and over 2 day it became splotchy. I think the fat from the shortbread seeped in. At first it only happened to two cookies and the next day all 10 of them. I have no issue with other colors, though.
I’m a full time working mom with two little kids, so I often do cookies from the freezer from a logistics standpoint for holidays and such! Just wait until the are 100000% dry, I put them in a Pyrex and layer them with parchment paper between single layers and freeze them. Take them out and let them thaw before plating. Never had an issue!