Cookiers, Happy Monday! I am needing some advice. I am making some bridal shower cookies and since I work full time, decorating cookies can be a multi-night process (bake one night, pipe and flood another and then detail). I have piped and flooded the cookies (some are large wedding dresses and these are gingerbread) and need to do final frosting and airbrush details and . . . am awaiting some sugar pearls and icing flowers. Since I won't have the pearls and flowers for a couple more days, I was thinking of freezing the cookies before the final detailing. They are stored in air-tight containers now. Appreciate your thoughts and thank you!
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If they are completely dry then You could freeze them, but I would double bag. If it’s just a few days I put them in Rubbermaid and put them in a cold part of the refrigerator. They are fine. Good luck!
I’ve tried just out of curiosity.. for one month. The cookie was great as far as no bleeding. However, the taste was another thing. It tasted like it had been frozen. Maybe it was the length of time. I’d have to try different lengths before I’d do it on an order.
All, thank you! !! Great ideas!! Truly appreciate the feedback!
I have not tried freezing cookies yet, but I may see another benefit of freezing. Your wedding cookies are certainly flooded white. I once made white cookies at warm temperatures and had to work over several days as there were so many. Back then I had the problem that the fat from the cookie has turned the white of the icing yellowish! I could imagine that this problem does not occur so fast when freezing?
Ughhhh - I should have realized that the white icing may become discolored. May have to experiment with refrigerating and freezing. Great food for thought - no pun intended; )
I don't like freezing cookies ever - I can always taste a bit of freezer in them. But people have different palates (and freezers!), and so I think this question is one of those things that's best for each person to test him/herself - particularly if selling, so s/he can vouch for the freshness/flavor of the product s/he is putting out. Best of luck!
(P.S. Also, any amount of condensation/water on an airbrushed cookie will cause that coloring to fuzz and/or bleed, so be very careful if you do freeze them.)
All, I thank you for the feedback! It is so helpful and I have much to learn. Each of your comments are insightful and I thank you for sharing your lessons learned
I appreciate what Julia said about freezing and I also use to avoid it, but now I don’t sell cookies. Since friends are lucky to get them I don’t worry anymore. That said I always double ziploc bag my cookies before putting them in the freezer.
I almost always froze my cookies when I was selling them. As my orders became larger and my cookies more detailed, it was an absolute necessity! I have a freezer devoted to cookies and dough, and I (and many testers) have never detected any difference in taste. I find the texture of a previously frozen cookie preferable to one that’s been sitting bagged at room temperature for a week plus.
I always heat sealed my cookies before freezing and defrosted them in their bags on drying racks. There is quite a bit of condensation during the process, so if you’re intending to reopen them to add additional elements, make sure they’re really dry first.
I always take mine out if the bag to defrost.
Thanks to all of you!! Your advice is extremely valuable and much appreciated!
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.
@Aproned Artist Your experiences are very interesting for me, because that's exactly what I had suspected. From now on I will only freeze my biscuits (especially in summer), vacuum-sealed. Thanks Samantha for sharing your experiens! 😘❤️
So glad you found my comment helpful. I was thrilled when I discovered that I could freeze my cookies, and it made my delivery days so much easier since everything was already bagged. It was a real game changer for me.
I do put the heat sealed bags inside of an airtight container so that might also help to keep any freezer taste at bay.