Reply to "At Which Phase Is It Best to Freeze Cookies?"

Aproned ArtistSuper Gobbler

Crystal Rusch posted:
My experience with freezing sweet things (I.e., after decorated) is upon thawing you MUST do it slowly. From freezer to fridge, then to room temp. Going straight from freezer to room can cause condensation which will cause colors to run, pock marks in smooth spots, etc. I think I would follow this rule for thawing from any stage of the production.

I had the same experience initially. But if you individually heat seal the decorated cookies before freezing and allow them to thaw (at room temp) inside their sealed bag, the condensation forms on the outside of the bag instead of the cookie. The moisture dries without any damage to the cookie at all. It was such a time saver for me because the cookies could thaw within an hour and were instantly ready for bows and tags.

6/22/189:48 AM

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