I’ve put together some information to answer some of the most frequently asked questions about how to bake perfect cookies, how to handle large orders, as well as the best way to store and package the finished product.
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Step 4 – Then, I just pop them into the oven when it’s time to bake (read my post about how to freeze decorated cookies here).
SweetAmbs Pro Tip – To save room in the freezer, allow the cookies to chill for about 20 minutes stacked on sheet trays with parchment in between each layer.
Then, when they’re frozen, remove the raw cookies from the parchment sheets, stack them in sets of 8 (because that’s how many I can fit onto one sheet tray when baking) and wrap each stack tightly in plastic wrap.
Should I thaw the cookies before baking?
There’s no need to thaw the cookies before baking. Just unwrap them from the plastic, place them on a room temperature sheet tray and put them right into the oven. This saves me a lot of time later when I’m ready to decorate because I’m not trying to make dough, roll cookies, bake and decorate all at the same time.
This practice works well if you make the same shapes on a regular basis. When I was taking orders, I would offer mainly round and square cookies, so that I could have them ready to go into the oven at any time.
Work In Small Batches To Handle Large Orders
When making large quantities of cookies, it’s not practical to try to bake and decorate them all at once. You’ll have a much better time if you break them up into smaller batches.
I bake and floodabout 4 dozen in one day, allow them to dry, and then finish the details the following day. Once those are dry, I package them up in cello bags and seal them with a heat sealer (more on that below) so that they stay fresh while I move on to the next 4 dozen. This way, I can get started about a week ahead of time and I save a lot of room by being able to store the packaged cookies instead of having all 100 cookies spread out on cookie sheets.
✔️ Butter and eggs need to be at room temperature. If you’re in a hurry, throw the butter in the microwave at 50% power in 15 second intervals to warm it up. Place the eggs in a bowl of warm water for about 15-20 minutes to bring them to room temperature. The reason that you want to use room temp eggs and butter is because they won’t properly combine if they are cold. You’ve probably seen it happen – you add cold eggs to your smooth creamed butter and sugar and suddenly you have a lumpy soup. This can lead to little bits of butter that aren’t thoroughly mixed into the dough, which can cause problems later in the baking process.
✔️ Once you add the flour to the dough, keep the mixing to a minimum. Too much mixing will give you a tough, misshapen cookie. Add the flour all at once and then mix it for another 15 seconds or so. If it’s not mixed all the way by then, finish it by hand. If you’re using my Orange Vanilla Cardamom Cookie recipe, the dough should be pretty stiff. If it seems very sticky and soft, add a little more flour, a handful at a time. You may need to add up to an extra cup of flour if you live in a humid climate.
✔️ Split the dough in half and shape each half into a flattened rectangle rather than keeping it in a ball. That will help a lot when rolling it out later! Wrap up the dough and put it in the fridge for at least one hour (or the freezer for later use).
✔️ Keep the dough cold while working with it. Take the dough out of the fridge or freezer and let it sit to soften slightly. Roll it into sheets (I make mine about 3/16″ to 1/4″) and then put the sheets back into the fridge for 30 minutes. This helps the dough to relax, which will help to prevent the cookies from becoming misshapen in the oven. Cut out the cookies while the dough is cold so that they keep their shape. Once the cookies are cut from the sheets, put them in the freezer to chill for another 15 minutes. At this point you can wrap the cookies up and freeze them for later or bake them if you’re ready to decorate. I wrap my cookies in sets of 8 because that’s how many I can fit onto a half sheet pan at once. It makes it easy to just grab what I need from the freezer.
✔️ I only re-roll scraps once. Re-rolled dough can cause misshapen cookies, bubbles, and a tough bite. To reduce waste at the end, cut your re-rolled dough into squares. Sell them as tasting samples or offer your customers some square design options.
If you’re making my Orange Vanilla Cardamom Cookie recipe (available in the tutorial shop), keep in mind that it will spread in the oven a little bit. However, it should not spread so much that it becomes misshapen. See the above below if your cookies are spreading.
Tips For How To Bake Perfect Cookies
When baking my cookies, I allow the edges to get a little golden brown. I enjoy the caramel flavor notes of a cookie that has some color to it. Before I started using my current cookie recipe (get it here in the shop or get my Cookie Mix here), I couldn’t bake my cookies to this point because they would become too hard after a day of decorating. So, I did some experimenting to create a cookie that browns nicely, keeps its shape, and stays softer for a longer period of time than other recipes I’ve tried in the past.
Why are my cookies spreading during baking?
If your cookies are spreading during baking, there are a few things you can do.
✔️Try reducing or eliminating the baking powder or baking soda. Keep in mind that reducing or removing the baking powder will keep the cookies from spreading, but it could also lead to your cookies becoming tough and unpleasant to eat.
Baking soda and baking powder create teeny tiny bubbles in the dough, which is what gives it a soft bite, but can also lead to spreading and misshapen cookies (this iswhy I created my Orange Vanilla Cardamom cookie recipe, which contains baking powder, but still holds its shape and has a nice texture).
✔️Don’t over-whip your butter. The butter and sugar mixture should be creamy and soft, but not too fluffy. Too many little air bubbles in the dough cancause the cookies to puff up while baking. Also make sure to follow the steps above for making cookie dough to keep your cookies from losing their shape.
✔️Keep the dough cold while working with it (see above for tips on making cookie dough).
Storage and Packaging For Decorated Cookies
Once my cookies are baked, cooled, iced and dry, I package them in cello bags and seal them with a heat sealer. I use the 8″ size heat sealer from ULINE (you can also find them on Amazon). They will stay fresh for 3 to 4 weeks after that (depending on what cookie recipe you’re using).
If you don’t have a heat sealer or cello bags, an airtight container will keep them fresh for a few days.
Store the cookies in a cool and dry place away from direct sunlight (not in the refrigerator!). If the cookies are exposed to light for a long period of time, the colors in your icing can fade, especially pink! And your purples will turn gray.
If you need to store baked, un-iced cookies, you can wrap them tightly in plastic wrap or place them in an airtight container for up to two days. You can also freeze them. See my tips on how to freeze cookies in this post.
I wrap each cookie in a cello bag(I use 4×6″ bags for 3-1/4″ round cookies) and then wrap them in tissue paper so that none of the cookies are touching each other (I like to use this recycled tissue paper from Nashville Wraps). The box should have enough packaging material inside so that if you shake it, nothing is moving around inside.
As for the gift boxes, that will depend on the size of your cookies. My cookies are usually about 3-1/4″ in diameter, and I put between 8 and 16 in one 8x4x4″ box. Nashville wraps has a wide selection ofbakery boxes. Another great resource for boxes is BRP box shop. They have tons of different sizes and styles, including window boxes, which make for a beautiful presentation.
How Long Do Sugar Cookies Last? If stored properly, most homemade sugar cookies have a shelf life of about two to three days from when they were baked.
Heat sealing is magic sauce when it comes to decorated sugar cookies. A heat sealed cookie that's completely protected from air can last anywhere from 4-6 weeks!
However, decorated sugar cookies can last 7 days in the fridge, but are best enjoyed within the first 3 days so you don't risk the decorations running and bleeding.
Once I decorate the cookies (either the day they are baked or a couple days later), the cookies need to be left out over night to fully dry before packaging. They will not get stale from being left out one day.
Most cookies do well being frozen after they are baked. Simple cookies like shortbread, gingerbread, sugar cookies, oatmeal cookies, and chocolate chip cookies all freeze well once baked. Make sure your cookies are completely cooled first. Flash freeze the cooled cookies in a single layer on a baking sheet.
Cutouts—be they sugar cookies or gingerbread—are musts around the holidays. They don't last forever but are good candidates for freezing. In the freezer: Baked cutouts can be stored in the freezer for six months. Be sure to freeze them undecorated.
If you are planning to eat the cookies within a few days, place them in an airtight container or zip-top plastic bag. You can also place a slice of sandwich bread inside the container, which will absorb excess moisture and help keep the cookies soft.
So if you're wondering how to store sugar cookies or how to store chocolate chip cookies—two of our holiday season and bake sale MVPs—this efficient way to store cookies is your answer. Layer between sheets of waxed paper in an airtight container or resealable plastic freezer bag ($16, Target).
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
The first step to making beautifully decorated cookies is making sure the cookies are completely cooled when you begin adding the icing. Play it safe by making it a two-day process: Bake the cookies one day, then decorate the next day.
My favorite way to decorate sugar cookies—especially for holidays and special occasions—is by using royal icing. The secret to getting precise lines, dots, and other details with royal icing is using a squeeze bottle.
Reheat them in the microwave on medium setting for 15 to 20 seconds. This should be enough time for the cookies to soak in the moisture from the paper towel. If you take them out and they haven't softened enough yet, wrap them in another damp paper towel and microwave again for 10 more seconds.
How to Tell When Sugar Cookies Are Done. Recipes for sugar cookie cutouts often call for baking until the edges are firm or set. If that's the case with your recipe, your sugar cookies should be set (not brown) and no longer appear soft and melty.
Sugar: Cookies can be decorated with sugar before or after baking. To help the sugar stick before baking, brush each cookie with beaten egg white with a pastry brush, top with a light coating of sugar and bake. After baking, apply to sugar to wet icing or piping gel.
After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.
Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days.
Do not freeze frosted, glazed or drizzled cookies because they can become too moist under the frosting, glaze or drizzle. Thaw the cookies in the plastic food container at room temperature. Remove from container any cookies that should be crisp when thawed.
Regular homemade cookies will last for 4-5 days when stored in an airtight container at room temperature and up to 9 months if stored in the freezer. However, this is a generalization, and different kind of cookies have different answers, so read on for more information on how long cookies last.
I let the decorated cookies dry in the cool oven overnight, and then I'll wrap the next morning. Decorated Cookies freeze really well. More often than not, I work ahead and freeze almost all of my cookies (especially for my own family projects).
Storing sugar cookies in the refrigerator is not something we would recommend. They don't need the cooler temperatures necessarily, rather a cool and airtight space. However, if you are struggling to find a cool and dry space to store your sugar cookies, the refrigerator will work fine.
* Store crisp cookies in a container with a loose-fitting lid. * Cookies can be frozen for as long as six months with good results. Put cookies in a container lined with plastic wrap or aluminum foil, and separate each layer of cookies with more plastic wrap or foil. Tightly seal container.
Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes). Don't let it get too warm or you'll defeat the purpose of chilling the dough all together.
Wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
Store royal icing made with meringue powder in an airtight container and keep it at room temperature for up to 2 weeks. Before using, beat well in a mixing bowl at low speed. If you don't have plans to use the icing within 2 weeks, another option is to pipe out your decorations and let them harden.
Can you freeze rainbow cookies? Yes, these freeze very well! I typically make these shortly after Thanksgiving and then freeze until Christmas in an airtight container.
If you mix (or roll out) cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies.
The ideal thickness to roll out your sugar cookie dough is about 1/4"--that way, they'll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.
Note: Make sure your cookies are completely cooled so the frosting or icing will stick to the cookie and set up properly, otherwise a warm cookie will melt the decoration right off. It's often easier to bake cookies on one day and decorate the next.
Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It's the same thing that happens to breads, muffins, and other baked goods.
The BEST Sugar Cookies | with Royal Icing: FAQs. How long do sugar cookies last? Sugar cookies will last up to two weeks if stored in an airtight container on the kitchen counter or pantry. You can also freeze in an airtight container for 6 months.
Cookies decorated with store-bought frosting should not be stacked or packaged in treat bags, as this frosting does not dry hard. For best results, store decorated cookies in a single layer at room temperature in a cookie or cake box.
Sprinkles should be put in the cookie dough prior to baking. If you would like sprinkles on top of your sugar cookies too, then press them on with your finger tips before baking. This will ensure the sprinkles stick to the sugar cookies.
If you want to add sprinkles to cookies, cupcakes, breads, or cakes before baking, that is totally and completely ok. Add sprinkles to the tops of these baked goods right before they go into the oven. Adding sprinkles to “wet” batter is the only way to get them to stick without an additional “glue” like frosting.
A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.
Once the edges develop a golden hue, you've gone too far. While overcooked sugar cookies are certainly still palatable, they'll be hard and crunchy, instead of soft and chewy. → Follow this tip: Pull the cookie sheet from the oven as soon as they've set and gained some color, but not too much.
The most common reason that cookies are tough is that the cookie dough was mixed too much. When flour is mixed into the dough, gluten begins to form. Gluten helps hold baked goods together, but too much gluten can lead to tough cookies.
They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.
So here's the deal: my goal with this post is to show you how to take a basic chocolate chip cookie recipe and give it the texture you prefer: light and crunchy; thin and crisp; or soft and chewy.
They can be used on cookies, cakes, fondant, royal icing, even chocolate. Today, I am going to show you how to apply an edible image on a dried royal icing sugar cookie. Start by using high quality icing sheets from www.icingimages.com or if you have your own printer you can print your own.
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.
The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.
So yes, resting your cookie dough makes better cookies. If you can't swing an overnight rest, we recommend chilling your cookie dough in the fridge for at least 1-2 hours before scooping and baking. If you really don't want to wait, shape your dough into balls and freeze them for 15 minutes, then pop them in the oven.
To get softened butter, beat the butter and sugar at a moderate speed for 2 to 3 minutes and you'll be well on your way to baking perfection! Undermixed butter and sugar will look gritty and chunky. This can lead to dense cookies and cakes.
Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.
In the fridge, your sugar cookies will last for up to one week but are best consumed within three days as your icing will start to bleed as time passes. You also need to make sure that the cookies are properly sealed because you don't want them to absorb the moisture or smells from other foods in the fridge.
Curious how long cookies last at room temperature? Most homemade cookies will maintain their taste and texture for up to 3 days. If you leave them out for too long, the cookies begin to harden or dry out. To prevent cookies from becoming stale, cover them with plastic wrap or keep in an airtight container.
If you don't have a heat sealer or cello bags, an airtight container will keep them fresh for a few days. Store the cookies in a cool and dry place away from direct sunlight (not in the refrigerator!).
Use this method to decorate cookies before baking. Put decorative sugar in a small bowl (one bowl per color). Shape dough into balls per recipe directions. Roll in the sugar, place on cookie sheet, and bake as directed.
This subtle hydration makes the dough less wet, concentrating the flavors. The result is cookies with a nice even bake and lovely golden brown color. And if you use brown butter in your cookie recipes, chilling the dough overnight allows the flavors to develop so you get a richer, more decadent cookie.
You've put a lot of work into baking and decorating these cookies, so make sure to let the icing dry. When it doesn't have enough time to set, your just-made decorations are prone to nicks and smudges. Follow this tip: Leave the cookies undisturbed for at least 24 hours to fully dry.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing.
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
Add two tablespoons of light or dark brown sugar to your cookie recipe. This works in two ways: One, brown sugar can hold extra moisture because of its molecular structure (science!). The glucose and fructose found in brown sugar are hygroscopic, which means they suck up and hang on to moisture.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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