Reply to "Freezing Flooded Cookies"

I use the freezer quite a lot in my cake and cookie business out of necessity.  The defrosting is tricky to avoid condensation as discussed above, especially on painted cookies but I would like to add that I have a NON-Frost free freezer and I only use freezer bags.  Sandwich bags and other bags are not air tight and dedicated freezer bags are mostly air tight.  I carefully eliminate all air before carefully closing the seal completely and then put them all in an airtight tupperware.  A frost free freezer works by slightly warming the contents enough to melt the outside of each frozen item and then quickly re-freezing.  This cycle continues many times over the day.  This is very hard on the taste of baked goods and may not be satisfactory for your recipes even with proper wrapping and sealing.