How to freeze & thaw cookies with edible images

Step 1: Dry Completely

Apply your edible image to the cookie using your royal icing. Let the cookie sit at room temperature until the icing is 100% dry and fully set. If there is any residual moisture left in the icing, it will get trapped in the packaging and ruin the image.

Step 2: Heat Seal

Once the icing is rock hard, place each cookie into a cellophane bag and heat seal it shut. This creates an airtight barrier that will protect the edible ink from the harsh freezer environment.

Step 3: Box and Freeze

Stack the sealed cookies carefully inside a rigid, airtight Tupperware container or bakery box. This prevents them from getting crushed in the freezer. Place the container in the freezer.

Step 4: The Golden Rule of Thawing

When you are ready to use the cookies, take them out of the freezer and leave them at room temperature for 1 to 2 hours. Do not open the bags or the container until they are completely thawed. 

> Important Note: As the cookies thaw, condensation will form. By keeping the bags sealed, the "sweat" forms on the outside of the plastic, keeping your edible image perfectly safe and dry inside. Opening the bag too early will cause condensation to form directly on the print, causing the colors to bleed!

By following these exact steps, the cookies will taste fresh and the printed images will look completely untouched.