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 Shipping
Decorated cookies can be shipped successfully if they are
packaged carefully. I sent
20 large decorated cookies to my Mom in another state,
and they all made it. Here's what I did:First, make sure the cookies are completely dry! Once the frosting is dry, wrap each cookie individually in plastic wrap. Cut out strips of bubble wrap (the kind with the tiny bubbles), so that it is the same height as your cookie and long enough to wrap completely around it. Then wrap each cookie in the bubble wrap strips and secure with a piece of scotch tape. Line a sturdy box with larger bubble wrap, (the kind with the big bubbles!). Stack your cookies and lay them on edge inside the box, on top of the bubble wrap. Then fill any remaining areas with more bubble wrap, tissue paper, or Styrofoam packing peanuts. (I have also used air-popped popcorn, and it worked well.) Storage
Decorated cookies can be frozen for a couple of weeks
or stored in an airtight container for a
few days. I found that some frostings don't freeze quite
as well as others, however. Royal icing
does very well. The colors don't bleed or fade, and the
texture remains the same. Meringue powder
buttercream has slight bleeding on the darker colors,
and the dry fondant icing bleeds like crazy! Even light
colors fade and run. I don't recommend freezing
that at all.If you do freeze decorated cookies, make sure they are in freezer-safe bags or airtight containers, and let them thaw completely in their container before opening. This cuts down on fading and bleeding of the colors. I have noticed that once the cookies have been frozen and thawed they tend to be a little softer and break a little bit easier. If you are planning on shipping your cookies you may want to ship them immediately after baking and decorating and not freeze them. |
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