Notify me of followup comments via e-mail. You can also subscribe without commenting. Icing Puffiness It can be frustrating to see a Whenever a new post is published on Sweetopia, you can get notified by email updates. This email is just a short excerpt of the latest post with a link if you'd like to read further. You can sign up for both the Newsletter and Post Updates if you like.
Once you sign up you will recieve an email asking for confirmation of your subscription. You can unsubscribe from this service at any time. You can sign up for both the Newsletter and blog updates if you like. Home About Blog Contact. Shop Recipes Tutorials Categories. So how long do decorated cookies stay fresh? All recipes are different. No preservatives are in the recipes I use — everything is from scratch.
In terms of planning your cookie decorating, besides figuring out how far ahead you can begin making them, these Cookie Decorating Schedules may be helpful for you. How far ahead can I make my decorated cookies? Once Upon a Cookie — Cinderella This Cinderella decorated cookie is the second in a series of princess cookies Click here to find the first one , copied from this piece of art. Click here for the royal icing recipe I used.
Thank you for reading me here, I appreciate each and every comment, and love to hear from you! Have fun baking! Comments Hi Marian, I love your blog and the beautiful work that you do. She is too cute.
Try reducing the amount of baking powder or take it out completely. Im having difficulty when packaging my cookies that Ive wrote on using edible markers I use Americolor. You said that when storing them you place paper in between each stacked cookie… do you do this for shipping to customers as well?
Thanks, Sarah! Once I ice them I just put them into the individual cello bags. I am looking for a Royal Icing Recipe that crusts, but stays mushy on the inside when used in a thumbprint type cookie…….
Do you just have a plain sugar cookie recipe? I have been searching every where for one that was like the kind we got as kids from the Southpark Bakery in Rock Island, IL. They were soft but not too soft, butter flavored, so good!
I love all of your tips. It may be the baker and not the recipes! Thanks for this wonderful posting. Thanks again, Diane. I made them for the very first time yesterday and the fragrance is just amazing!
They taste delish! My husband wants it a little less sweet. Than you so much! Do you have a recipe for the soft sugar cookies. I see them mainly in our local grocery stores but since I do a great deal of baking during the holidays, I would like to get a recipe for the soft sugar cookies. Thank you for all your incredible tips. I just have 1 question. Do the cookies need any parchment paper in between when I stack 8 to be frozen?
Hi Angelica! Does anyone have trouble with white flood royal icing separating faster.. Separation happens faster when the icing is too thin. Try using a slightly thicker consistency and that should help! Can I store decorated cookies in the fridge for a week? I would like to know why my icing colour once decorated and dried after a day or two the colour changes. For example the white goes patchy and starts to go a bit brown, my colors start to fade.
I package them between baking paper in an airtight container. Someone mentioned butter bleed. But not sure how to avoid that if it is that. Please help. Hi Tanya! It does sound like butter bleed. How long do you bake frozen cookies? My sugar cookies take 7 minutes, but do I add more time if they are frozen? What would you suggest for making sugar free cookies? Hi Michael! How do you store the cookies between decorating layers please? I have tried for a crunchier cookie and usually store the cookies in an airtight plastic container after flooding and the cookies are always quite soft thereafter.
Is it the moisture from the icing that softens the cookies? Also I read here that drying in front of a fan helps, does that go for overhead ceiling fans or air conditioning too please? Many thanks! I dry my cookies in front of a fan a ceiling fan and air conditioning will help , but since you live in a very humid climate, I would recommend trying a food dehydrator to dry the icing.
Thank you for your reply! I actually have been using a dehumidifier to dry the flood layer and then details after and the cookies are always soft. Thanks again for the advice, have a very Merry Christmas? So i followed the recipe steo by steo and my dough came out really sticky and gooey i had to had another cup of flour. Thank you, Rebecca! The stacks are wrapped in plastic you can use aluminum foil for an extra layer of protection against freezer burn. I have your royal icing recipe, and follow it to the letter.
I have to keep them in one layer. Am I doing something wrong? Hi Ruth! The icing should definitely be hard enough to stack the cookies. A couple of things that would prevent the icing from drying properly are the icing being over-mixed and too much food coloring. Amber, I have only been a cookie artist for 5 years but you have been a huge inspiration and teacher…Thank-you! You are so helpful in sharing tips and information.
I am still in awe of your amazing work and I must admit to copying many of your creations to share in my community. Im a big fan of your work! U r amazing!! I always let the first color dry overnight but regardless the red bleeds in to the white al the time?!?
Any thoughts on how to fix!?!? Thanks so much!!! Hi Gina! Hi : , We have your recipes for cookies and royal. You wrote they will stay fresh for 3 to 4 weeks, but how long we can eat how long are they safe to eat? Hi Ivana! The cookies will go stale after weeks, but they will still be safe to eat long after that.
I pull them out when I can decorate. After decorating I use the same process , cool refrigerate , then freeze. When ready to bag pull out cookies let them come to room temp. Hi I have made cookies with roll out fondant topping. I am packaging them in a stack in a cellophane bag. Will the fondant get ruined? I was planning to make a couple dozen cookies every weekend or so for a few months before the wedding and freezing each batch.
Thanks for your help! I read that the condensation sometimes leave faded spots on the cookie, not always, but it can happen. I always freeze my decorated cookies. It keeps the cookie fresh and prevents super hardening with the Royal icing.
I freeze them in airtight containers with two layers of wax paper between layers of cookies. When I am ready to thaw them, I simply pull them from the freezer and lay them on flat trays untouched for an hour. The icing looks wet, but as they thaw the icing is perfect. I even bag them before putting them in the freezer….
I have had no trouble with this method for larger orders for events and promotional cookies. HAve you ever frozen flooded cookies, then defrosted and hand painted on them? Wondering if this is safe to do. In which cookies we can do icing? Is der any specific flavor or dough or icing can be done in all types of cookies?
I have just become infatuated with doing these types of cookies. I am not a professional baker, but this is my hobby. You are a true artist; your work is just amazing and I congratulate you with all your accomplishments. I hope I can plan to teach myself. Thank you for a wonderful web site and your talent! Can I substitute the icing recipe for one that uses less meringue powder? Thanks for your purchase! I just bought and binge-watched both of your Craftsy classes!
I took the Wilton decorating courses years ago and love to bake. My question is about baking your cookies…do you use a silpat or parchment paper or do you bake them directly on a sheet pan? Hi Emily! Thank you for signing up for my Craftsy classes! You are terrific and your tutorials very helpful. Thank you a million times! And, your cookies are absolutely beautiful.
How do you store the cookies while the icing is drying? The cookies should be left out in the open while the icing dries. I adore you! Thank you for all the tips and troubleshooting and advice. You certainly make it less daunting and super friendly!!
Hi Tawnya! The recipe that I use keeps the cookies from losing moisture and going stale while the icing dries. When you are working with a large order, do you heat seal individual cookies? Or could you put them on a paper plate or tray and wrap the whole tray to keep fresh?
Hi Leslie! I always heat sealed the cookies individually when I had a large order, but I always shipped my cookies, so that was the best way to keep them intact.
I have a couple of questions: 1. How many days in advance can I bake and decorate? Timrbis of the essence if I am doing other things for the party.
I will use your cookie and royal icing recipe that I bought from this page. Thank you in advance and I love you work! Thank you, Gabriela! How would you pile them into a box? Do you have any advice for packaging cookies that are not flat? Hi Diana! Hey Amber, im having a hard time holding my bad in place when im piping my cookies.. It always ends up pushing up to the top of the bag. What am i doing wrong? I dont feel like i put that much in the bag, do you fold yours over or something?
Hi Sylaina! Hi Amber, I purchased the first 5 videos tutorials. Can I purchase only the others that left or do I need to purchase all the 20 lessons package?
Hi Inbar! What do you recommend? I decorate some with royal icing and others with fondant. I have your craftsy class. I have a question please. I just bake for fun and do not sell my cookies but I do bag them up to give away. I just made shamrocks for a family party tomorrow. I buy the 4 x 6 bags with the ties.
Those are perfect size bags for the cookies. Have you ever had a problem with your sealer? Before I invest in one I just want to find out from you. I assume they work well. Twisting the bags is a pain in the butt too. Obrigada O. Hi, I will be selling decorated doggy treats, I believe similar to human cookie as in storing. What about showing and keeping the luster of the cookie weeks after? Any ideas? Hi Amber, Do you sell a cookie recipe for your vanilla sugar cookies as well?
Hi Gloria! Hi I was wondering if anyone has a good recipe for gluten free cookies? Hi does anyone have a really nice tasty tried and tested recipe for the cookies??
Many many thanks. Thank you for your generous helpful information. I have a problem with my white royal icing discolouring if piped onto vanilla or ginger cookies. Any suggestions fot me please. If I plan on shipping a dozen iced cookies from the Us to AU, do you have any helpful tips to try to keep them in tact? Lots of bubble wrap, the box should not rattle at all. How can I box a dozen at a time, without them sticking together?
I put them in ziplock bags and stack the bags flat, surrounded by LOTS of bubble wrap. Should I brush them with water or something? Every time I make my icing using your recipe , I end up with a million bubbles.
I can never get a smooth iced surface. Is this my problem? Have you or anyone reading this been successful with a hand mixer? I use a hand mixer and I had this issue the first time. It turned out I overbeat the icing.
Do you feel King Arthurs Flour really makes a big difference? Hola Amber soy de Argentina, Buenos Aires. Gracias Laura. All my cookies bake well and hold shape but when I decorate them with the icing I notice after a day that the butter I believe, sweeps through the icing and ruins the beautiful icing that was perfect the first day. What am I doing wrong??? Hi Rima! This post has information on how to prevent butter bleed. Hey Amber! I have found that even after my cookies have dried hours if they are painted on with Wilton food gel mixed with extract or the icing is colored a deep color it is rubbing off on the plastic when I put the cookies in bags.
I am questioning whether it is the type the gel I am using or if there is a drying technique I have not heard of. Any thoughts? Read this post to learn about making sure your royal icing dries smooth and shiny. Can I package a sugar cookie covered with turbinado cane sugar in plastic bags. Good day i would like to know once i baked my biscuits they nice and hard but after decorating with royal icing and leaving to dry at room temperature the biscuits becomes soft.
What can i do for this happening plz. I am a nursing student and I have a few classmates who have a dairy allergy. I just purchased your cookie recipe and royal icing recipe. Do you know of a way I could make your recipe to accommodate their needs?
Thanks a bunch! Thank you for the information. I am making my own wedding favour cookies and having my wedding abroad so I need to make and decorate my cookies 2 months in advance. Is there anyway of preserving them for that long? Hi Lisa! That would allow you to make all of the decorations several months in advance and then attach them to the cookies later.
Amber I think you are such a nice person sharing all you know about sugar cookies, I am obsessed with your page, you are so talented, your work is perfection plus and you explain everything so clearly for a beginner like myself, love you?
Just curious why you choose not to freeze decorated cookies. BTW thanks for all the wonderful tips! I am going to be sure to apply them to my baking routine. Not freezing the cookies is a personal preference.
I have been having an issue with my chocolate chip cookies lately. I have used the same recipe my entire life. It still happened. Next time I thought it was because I used my mixer, and my grandmas cookies were always the best, and I swear it was because she mixed by hand. I mixed by hand. It happened again!!
Could my flattening issue have something to do with my flour or sugar? Could my new measuring cups just got a shiny set for Christmas be inaccurate? Any help would be greatly appreciated! I decreased the amount and it solved the problem. I love all of your Facebook cookie posts. They are simply amazing! I have a question about using engraved rolling pins.
The recipe I use contains butter, sugar, salt, flour, water and baking powder. Should I try a different recipe? I make these cookies for my grandchildren using dinosaur cookie cutters. Big fan of your work! When I decorate cookies my icing tends to bleed does your recipe prevent that? I bought your recipe and have my cookies raw, cut out, and ready to go in the freezer.
Quick question: Do we grease the baking sheet? I am going to start shipping but am concerned about the heat while they are being transported? Have you experienced this at all? Thanks for the tips! Please please help!!!! I have purchased your sugar cookie and royal icing recipes and love them. I would like to frost the cookies with something different than royal icing it gets to hard and seems to hide the cookie flavor.
Is it good to just leave my cookies out on the rack to dry after initially icing them, or do you recommend covering them, or even any other drying method? Also, will a plain plastic bag and heat gun work well enough to keep them up to 3 weeks?
Hi Rachel! You can leave the cookies out in the open on a baking sheet while the icing dries. The cookie recipe that I use prevents the cookies from going stale overnight.
Can you tell me what should i use to make cooky and how much should i use?! And how to make the cream for designe? Hi Roniaa!
Hi Cherie! The recipe that I use prevents the cookies from going stale while the icing is drying. I have recently baked two batches of cookies, using recipes that I have previously used with great success, though this time they got air bubbles in the top and the most recent time had large concave bottoms.
I am not sure if it is an oven temperature issue or because I am using the kitchen aid to combine where I have previously used a hand mixer. I have am mixing to the same stage I previously had. I am making gift bags for my mom to give to people at work and want to put three or four in a bag.
Can more than one iced cookie be put in a cello bag or will they get stuck to each other? However, I have found that if there is more delicate piping detail, that can chip and crack if you put two cookies in a cello bag.
Another great option is a clear plastic box with lid. Craft stores may have it. I know Nashville Wraps has them. Hope I helped! I have baked cookies love robots already Iced ,and in freezer do I tray them Friday day before wedding and let them thaw on tray before putting lids on.
I bought your cookie dough recipe! Im very excited to put it to good use, but i would like to know for how long i can keep the pre-maid raw cookies in the freezer? Thank you for your purchase, Anne! What can I do?? Also, if I want to create a more 3D look to my cookies, should I be flooding, drying, and then layering with flood consistency or switch to medium? Hi Amber, I had an issue with my royal icing which was easy to apply as usual but after drying overnight I had concerns about the texture.
The pre-freeze process is not required , but if your cookies are at all soft, it might be worth the effort to protect your cookies from sticking, breaking, cracking, or any other nasty side effects of freezer life.
You can let them thaw in the refrigerator a few hours if you want to but typically you can pull them straight from the freezer and go to work on them. If you feel like they need to be warmed slightly, you can slide the frozen cookies in the oven for just a few minutes to take off the edge. Remember, they are already baked so you are just heating them. With all of these tips and information, you should have great success in storing your cookies, whether you need short-term options or something that will last much longer.
We hope that you find this guide detailing just how long sugar cookies last and appropriate storage tips to be a valuable resource for storing your sugar cookies and enjoying them at their best. We invite you to review the following question and answer section for some additional information that you might find valuable as well. There is not necessarily a recommended standard temperature. However, we have found that the best way to store your sugar cookies at room temperature is in a cool, dry place.
Your best bet is to store them in a closed pantry that is slightly cool and dry. For long-term storage, we recommend holding off on the frosting part. However, you can frost them and freeze them for about a month and not have any issues with them. Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong. Along my journey, I actually really fell in love with writing about food.
If you need some extra help with choosing the right tools, read our review of the best decorating tools every baker should own! You can effortlessly decorate all your cookies in a variety of different styles and themes with only two distinct consistencies: medium-stiff, and flood.
Medium-stiff consistency is ideal for piping extra details on your cookie that need to hold their shape without spreading. The original recipe we provide already yields the perfect medium-stiff consistency, with no adjustments needed! Visual cues to look for when making medium-stiff consistency are a spreadable icing that is able to hold a soft peak.
Depending on how detailed you want the final design to be, I recommend staying in the range of the 1, 2, or 3 cake decorating tip sizes, with 1 being the smallest.
Flood consistency, which is much thinner and runnier than the medium-stiff thickness, is used for outlining and filling the base of your cookies. In order to achieve the proper texture for flooding, the recipe we provide needs to be thinned with water.
It will drain too quickly out of the piping bag tip, and you will therefore lose control when attempting to pipe the cookie. Bye-bye, clean outline! The whole point of using royal icing is for its precision and neatness.
If it is too watery, it will spread all over. Your snowmen cookies will look more like half-melted blobs of snow than perfectly plump holiday treats! Not only will decorating be too difficult with the wrong consistency, this also negatively affects how it hardens.
Even after drying overnight, an excessively thin frosting will still be wet, and more prone to forming unwanted air bubbles. The most challenging part of decorating with royal icing is getting the right flood consistency. Use the method below to ensure you get the best texture: not too thin, and not too thick! Take a spoon, dip it in your bowl of icing, and let a dollop fall off the spoon and back into the bowl.
Observe and count the seconds for how long the dollop takes to completely sink back into the icing. For the best flood consistency, seconds is the best length of time for the dollop to blend in completely. If you ever need to thicken up your icing, just add a teaspoon or two of this until you reach your intended texture. It is a more effective solution than adding powdered sugar. Once you have iced the cookies, they need to fully dry and set. Your decoration will slowly transform from being shiny and glossy into icing with a perfectly smooth and matte appearance.
Leave the cookies on a tray , uncovered and away from any sources of heat or humidity. Do not cover them whatsoever — no cling wrap, no airtight bags, no containers. Allow the cookies to breathe and set properly! The cool, powerful, steady airflow from the fan helps to create the perfect drying atmosphere to set them properly. The cookies need at least 3 hours to set correctly.
Yes, I know, it does take time. While you are decorating with open bowls of icing, be sure to cover them with cellophane wrap to eliminate any air exposure. You can definitely store any extras for later use.
Keeping the colors and consistencies separate from each other, remove them from the piping bags or squeeze bottles and place them in individual airtight containers. Refrigerate for up to one week.
When you are ready to use them, let them come to room temperature for about 20 minutes. Give the icing a good stir to remove any air bubbles, and redistribute the color and any water that has separated. Once the cookies have completely dried, they can be stored either in an airtight container with waxed paper in between each layer, or in an airtight bag in a single layer.
You can store them at room temperature for up to one week. Royal icing does not freeze well. If you need to plan for long-term storage, I recommend you freeze plain sugar cookies ahead of time and decorate them when needed. But you can prevent this from happening! Remember — make sure you do not make your flood consistency icing too thin, as watery icing tends to develop more air bubbles. Another method to avoid air bubbles is to let your icing rest before piping with it.
Allowing it to rest for at least 30 minutes an hour is even better! Simply stir the icing to eliminate the bubbles, and you are well on your way to smoothness. Once the cookies have dried, you may see some cracks on the surface of the icing. This usually occurs if the cookies have been moved around a lot during the drying process. An easy solution is to keep your cookies in a set place while drying. Set up a location dedicated to drying them, and do not move them until they have dried fully.
You may encounter color bleeding when using deep, bright colors like true red or green for your holiday-themed desserts. If you are using darker hues, you can let the icing sit for at least an hour covered in cellophane wrap once you have mixed in the food coloring.
When you are ready to decorate, thoroughly remix it to further redistribute the color. Another option is to use the minimum amount of food coloring to get the color you want. The more color you force into the icing, the more of a risk you have of color bleeding.
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