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. It looked fine on the cookie but when I bit into it, it seemed brittle and too crunchy.
It was a humid weekend with heavy rains but not overly warm I live in upstate NY. I appreciate your help. I live I florid which is very humid and hot this time of year. I turn the air way down and put fans near my finished cooked while they are in the bags but they still sweat. What can I do to stop this! Can you make cookies in Florida lol!? I feel for you! I know how difficult it can be to decorate in a humid climate. I upgraded my AC unit when I had my home built so it also controls the humidity in the house.
You may want to try a dehumidifier and start running it a day before you start your project. Get a large unit that has an auto shut off when the water tank is full. Some can be very loud so be sure to read reviews on them. Everything melts in FL! Hi Sara! It sounds like your icing might be too thin. My problem is that when I stack my cookies, the bottom ones get crushed…wet on dry icing for a puffy finish. Any ways to avoid this? Hi Jessica! It could be that your icing was over-mixed, making it very fragile.
When making your icing, only mix it for minutes on medium-low speed. Do you face this problem. I end up with a load of soft decorated cookies. Pls help. Hi Jue! My cello bags have a thin sticky strip to fold over and seal them. Is this enough or do I need to hear seal as well. Cheers Sara. Do the cookies really stay fresh with a sealer rather than storing them in an air tight container? What are your thoughts? Hi Ivette! Hi Ashley! You might want to consider changing your cookie recipe.
You can try mine available in the tutorial shop , or visit Sweet Sugarbelle or LilaLoa for cookie recipes. Yo compre su receta de galletas de naranja , pero me llego unicamente una hoja con la receta no venia ningun video de preparacion , por lo tanto no he podido saber si lo estoy hacendo bien , las galletas me siguen quedando deformes , que pasaria? Yo compre su receta de galletas de naranja , pero me llego unicamente una hoja con la receta o venia ningun video de preparacion , por lo tanto no he podido saber si lo estoy hacendo bien , las galletas me siguen quedando deformes , que pasaria?
When you transfer cookies from the freezer to oven, do you adjust the bake time and or temp? Or is it still the same as room temp dough? Hi Amber, you do such beautiful work. It is so impressive! I was inspired by you to do a more elaborate design, and I just spent two days decorating 4 batches of cookies.
They look good nowhere near as good as yours… and I was very proud of myself. Soft cookies are best stored in an airtight container to minimize airflow. Remember to add a slice of bread, a tortilla between two sheets of wax paper, or an apple slice to keep the moisture level higher for especially soft, icing-free cookies. Cookies that are lightly crisp on the outside and chewy on the inside benefit from a lightly dampened paper towel placed under two layers of wax paper before you layer the cookies on top.
Crisp cookies should be kept in a glass jar since minimal airflow can pass through glass, which helps wick away enough moisture without completely drying out the cookies. A coffee filter filled with baking soda that is stapled shut also works well to wick moisture to keep the cookies fresh while ensuring they maintain their snap. Like storing cookie dough in a refrigerator, the dominant cookie flavor in the container influences and eventually overpowers the taste of the other cookies.
For example, a chocolate mint cookie eventually causes all the other cookies it shares a container with to have a subtly minty flavor as well. Extremely moist cookies, such as thumbprints filled with jam, need a little extra care when storing. Fill them with the jam when ready to serve.
To dry out soggy cookies, simply place them in the oven at degrees F for 3 to 7 minutes. Bars should be tightly wrapped with plastic or foil in the pan they were baked in. Cookie dough should be stored in a different manner from already baked cookies. To freeze unbaked cookie dough, first determine how the dough is going to be baked. Dough that you plan to cut into shapes should be formed into a disk, so it can be easily rolled out before you cover it in cling wrap and place it in the freezer.
Drop cookie dough should be measured out and first frozen in a single layer on a piece of wax paper or a parchment-lined cookie sheet before collected into a plastic bag and again placed in the freezer for storage. Baked cookies require a little less work to store in the freezer.
Wrap the baked goods in freezer-safe cling wrap and secure in an airtight plastic bag. Hi Marian, I love your blog and the beautiful work that you do. For several years now, I have made decorated sugar cookies for Christmas gifts. I find that if I need to layer various icing colors and need to let each color set for 24 hours, the cookies become very dry by the end of the process. Any tips on how to keep them moist and delicious while decorating them over several days?
Hope that helps! You can try this recipe, flavor and consistency is excellent. It is called Signature cookie dough recipe. Is this possible? They carryout pay per click method and use inbound and outbound links for getting more traffic per day. It is also important for you to understand all of their terms and conditions and how you will be billed. Do you know how long cutout sugar or shortbread cookies stay fresh?
For example, can i bake them on a Wednesday, then ice them with RI the following Wednesday and still have them okay to eat by the next Wednesday? I sometimes bake my cookies and then freeze them in an airtight container after they are fully cooled. Then I can decorate them anytime I want within about 6 weeks. They thaw in as little as a half hour and taste just as fresh as just baked. If you seal them in an airtight container after fully decorated and dried, they last for several weeks I find that challenging, it separates really quickly the sugar from the water.
Here is a post which discusses it. I would think that using a female gingerbread cookie cutter would make the shape, if you cut her arms and feet off. I would think that you could try that because the female gingerbread cutter I have has a skirt, a torso, and a head shape.
Will they get stale if they are sitting out on a pan or parchment paper on the countertop in between decorating days or do I need to store them in airtight containers? Thank you!
You can have them plain, you can have them frosted, you can have them in shapes, or you can have them in traditional circles. Sugar cookies are a bit of an art. They sometimes require a certain skill to make them just right. So, how long do sugar cookies last, and what are the best ways to store them? Sugar cookies can typically last up to 2 weeks in an airtight container on the counter or in the pantry and up to 6 months in the freezer.
In this guide, we will discuss everything you should know about properly storing your sugar cookies. We will provide several helpful tips to give you the best storage experience and to help you make your sugar cookies last as long as possible so you can enjoy them for days, weeks, or even months to come.
Sugar cookies — you see them a lot. Maybe you make them, maybe you purchase them from bakers for holidays and birthdays. You can do so many things with sugar cookies. There truly is a bit of an art to making sugar cookies.
Sometimes this art varies based on how you plan to use your cookies. Traditional sugar cookies , like the ones we made— you can find the recipe here —may be simple and round and left plain to enjoy that way, while on the other hand, you have soft and firm cookies that are decorated or frosted to celebrate an occasion or simply have some fun.
The best thing about sugar cookies is they can be made so many different ways and you can do so many different things with them. There are really no limitations and some of the details can boil down to your preferences or even your needs with that particular batch of cookies.
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