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Once your iced cookies have completely dried, place them in an airtight container, like a plastic freezer bag or Tupperware, with sheets of waxed paper in between any layers, and pop them in your freezer. Within 30 minutes to an hour, the cookies will be completely frozen. Always mark the bag with the date the cookies were put in the freezer!
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Instructions. In a large mixing bowl (or the bowl of your stand mixer), cream together the butter and sugar. Add the eggs, vanilla extract, baking powder, and salt and combine thoroughly. Add the flour and stir until all of the flour has been incorporated into your sugar cookie dough.
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Tip #3 Allow 3-4 Hours for Cookies to Come to Room Temp. I don't decorate the cookies frozen. To be honest, I haven't tried it. It just seems safer to decorate room temp cookies. I pull the cookies out 3-4 hours before I decorate and set the package on the counter. I keep the ziplock bag closed, no need to open, the cookies will just start to.
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Dry cookies in an environment free of humidity/moisture. Avoid letting them dry in the sun. Make your cookies a little thinner. Make your royal icing thicker (consistency) or try a different recipe (I love Antonia74's) Make sure all ingredients used in the royal icing are fresh. Sift icing sugar and meringue powder when making your royal icing.
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For icebox cookies, wrap the logs tightly in plastic wrap, then place the logs in freezer bags and freeze. Let sit out for a few minutes before slicing the logs. For sugar or rolled-out gingerbread cookies, wrap the piece of dough tightly in plastic wrap and freezer. Better yet, roll out the dough between parchment or wax paper and freeze solid.
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If it is going to be a while (up to 3 days) before you will be rolling out your dough, wrap the dough in cling film to refrigerate and chill. Preheat your oven to 375°F (190°C) and line your baking sheet (s) with parchment paper. After your dough has chilled, work with small portions of the dough on a floured surface.
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In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
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For individual cookies: Scoop dough onto a cookie sheet lined with parchment. Place the sheet in the freezer for 30-45 minutes or until the dough balls are frozen. Place frozen balls in a freezer-safe bag or container. To bake, thaw overnight in the fridge. Or, bake from frozen—just increase the recipe's cook time by 3-4 minutes.
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Most cutout cookies can be frozen at many stages: as dough, as a baked naked cookie, as a fully decorated and heat-sealed cookie. Some people freeze cookies in-between layers of decorating: I don't recommend that unless if you *have* to because it's so much more work than it's worth. Let's break down each stage and discuss the nuances.
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UNBAKED: Scoop your cookie dough onto a parchment lined baking tray (to keep them from sticking) and freeze until solid. Then remove the balls to a freezer bag or storage container. Bake these cookies straight from the freezer, adding a couple of minutes to the baking time. BAKED: Drop cookies freeze well after baking, too!
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Make sure the lid is secure. If you are keeping royal icing in the piping bags, place them in a large gallon freezer bag or a large airtight container and seal them. Storing royal icing in a glass container. Storing bags of royal icing in a Ziploc gallon bag.
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You can absolutely freeze cookies that have royal icing on them. We freeze both flooded cookies that can be pulled out and decorated at any time for short notice orders, and fully decorated cookies. We can commonly accommodate short-notice orders by having flooded cookies in the freezer and royal icing transfers already made ahead of time.
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You MUST wait until your cookies are completely dried before you can store them in an airtight container. You CANNOT put royal icing cookies in an airtight container until the icing is hard to the touch. This takes about 8 hours. Read this post for more information on how long it takes royal icing to dry and troubleshooting icing not drying.
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Seal the cookies in cello bags with the heat sealer. Place the cookies into an airtight container. Freeze for up to 3 months. To thaw, keep the cookies in the airtight container at room temperature for at least 2 hours. Amber Spiegel, founder of SweetAmbs, is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet.
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Your best bet in thawing balls, logs, and discs of dough is to let them hang out in the fridge overnight. (Yep, more planning ahead!) If you've frozen drop cookie dough balls or pre-cut cutout cookies, simply place them on the baking sheet and let them stand at room temperature for 15 minutes or so before baking as the recipe instructs. 9 / 9.
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Let cookies cool completely before freezing. Carlina Teteris // Getty Images. Letting the cookies come all the way back to room temperature before throwing them in the freezer will help prevent.
