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Requested by:

Photo by Linda (LMT)

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA
Linda (LMT) is looking for: (3 recommendations)
I volunteered to make decorative sugar cookies for an organization I support. I want them to be like the kind you see at weddings or showers ... a nice big thick cookie, nicely decorated and bag with a ribbon. My question is do the professional places do anything special to keep the cookies fresh? How many days before do you think I can make them and still have them be good? I'm going to do some small practice batches but any and all advise is welcome. Event is in June. TIA and Happy Easter!!

Recommend a recipe

Last updated: May 29, 2013 5:55 am
Posted: Mar. 29, 2013 10:50 am
 
Commented by: AuntE
Mar. 29, 2013 11:06 am
Freezing would only be an option if you triple protect. I would be fine with thinking a week beforehand is good. You will be wrapping individually and sugar cookies stay real well doing that.
Comments:
Paula
Mar. 29, 2013 11:11 am
When I make them at Christmas, I put them in decorative tins. I agree with AuntE...they keep very well for at least a week.
 
Mar. 29, 2013 11:16 am
You might want to check out Marian's Sweetopia site. She has excellent advice and tutorials. http://sweetopia.net/
 
Linda (LMT)
Mar. 29, 2013 11:59 am
Thanks AuntE and Paula. And Marie the site is wonderful!! Thank you. I looked briefly at it and looked at how to dry them, I've been doing it all wrong. I'll probably look thru the whole thing and then do a small practice batch, decorate and try them at various days old to see how it all works out. Thnx all.
 
Commented by: LoloBear
Mar. 29, 2013 11:48 am
You can make them 3 to 5 days in advance or so. The trick is to freeze them between layers of parchment paper after you bake and cool them. Then, thaw them before icing them. Another trick is to try a frosting recipe with almond extract (this will give them a nice sheen and make the frosting stay in place but not be crunchy).
Comments:
Linda (LMT)
Mar. 29, 2013 12:00 pm
Thx Lolo. I'll try the almond extract on a batch too. Ha ... I've never made decorative sugar cookies. Me and my big mouth!
 
Volleyballmom
Mar. 29, 2013 12:58 pm
I find sugar cookies very forgiving. I gave a bachelor friend of ours some cookies at Christmas and he ate them almost a month later! I wouldn't recommend a month in advance, but. It's a good sign that at least a few days wouldn't hurt! Sometimes I do exactly what LoloBear suggested.
 
Linda (LMT)
Mar. 29, 2013 1:11 pm
What recipe is anyone using for sugar cookies? I see recipes with cream cheese (thought I would try one of them) and ones without and then there are butter cookies?? Never thought I would be having this problem but since I'm not a sugar cookie baker ...
 
Recommended Recipe:
Photo of: The Best Rolled Sugar Cookies

The Best Rolled Sugar Cookies

Submitted by: Jill Saunders 
Perfect for decorating! These classic sugar cookies are great for cookie-cutting and decorating during the holidays or anytime you feel festive. 
Recommended by: Marianne
Mar. 29, 2013 1:27 pm
You may already know which cookie you want to make. When I make these, I cut down on the eggs and baking powder because otherwise they lose their shape IMO. They are sturdier than my favorite cookies: http://www.kingarthurflour.com/recipes/holiday-butter-cookies-recipe
Comments:
Marianne
Mar. 29, 2013 1:28 pm
If the shape you'll be using isn't too detailed, I'd make the King Arthur cookies and just make them thick. If they are detailed, use the other. And use Sugar Cookie Icing.
 
Marianne
Mar. 29, 2013 1:31 pm
I used the King Arthur recipe for these, but they did break pretty easily. http://allrecipes.com/cook/marianne1/Photo.aspx?photoID=676789
 
Marianne
Mar. 29, 2013 1:33 pm
Sorry for all my posts. I freeze them in freezer bags for months and they still taste good!
 
Mar. 29, 2013 3:19 pm
Marianne and I are in agreement with the KAF cookie being a favorite for taste, tenderness and ease of rollling. They hold their shape well but the confectioners sugar, while making them tender, makes them less sturdy. I haven't had a problem with breakage when packaged but I think Marianne has. The modified recipe above is a good choice for what you are doing. Remember that eggs are a leavener and will make cookies puff up. Choose a recipe with fewer eggs and leavening agents should you want a shape to hold. Some of those commercial cookies will break your teeth but they don't break because they have so much flour.
 
Linda (LMT)
Mar. 29, 2013 6:34 pm
Thank you. I will try the KAF recipe too. My plan is a few basic large shapes, thick, decorated nice but not crazy with detail. I plan to individually bag them tied with ribbon. What's the point of making them if they don't taste fantastic or are so hard they break your teeth and since I've never made them my best bet for success is to reach out for help on the buzz. All good info posted for me to do a couple trial runs, try a few recipes and see how they hold up. I thought about just buying them and while they look great they taste aweful. I know I can do better.
 
Mar. 29, 2013 7:02 pm
Sounds like fun. You can bake the cookies months in advance, freeze and have them ready to decorate a week before your event. Watch for 40% & 50% off coupons at the craft stores for the bags...They can get expensive.
 
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