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How to Transport Frosted Cookies (Royal Icing & Buttercream)

Instructions. In a large bowl or stand mixer, cream together butter and granulated sugar. Mix in egg, egg yolk and vanilla. When mixture is barely combined, add salt, baking powder and flour. Mix until no streaks remain and batter is lump free. Cover and chill for at least one hour.

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About $3 for a batch that yields about 3 lbs. (sometimes more as more humidity usually means more powdered sugar.) I find the cost to be comparable to RI (the kind of RI I make uses meringue powder.) The powdered sugar cost is similar for equal amounts of RI and MMF.

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3 - Gable Boxes. These boxes are great for transporting treats in because they have gabled closures that keep the cookies nice and secure the entire time. You can decorate them with ribbons and markers, but they also come in a variety of designs that you can purchase so you don't have to decorate them at all.

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Frost your cookie using either royal icing or buttercream. If you're using royal icing on sugar cookies - leave it out uncovered for several hours until it's hardened enough. If you're using buttercream on other types of cookies - allow more time for drying as buttery frostings usually take longer than royal ones. 2. Store Cookies.

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Drying Time. Before packaging cookies, the most important step is to make sure that the royal icing is fully dry. This ensures that the decorations won't smear during the packaging process. Royal icing can take anywhere between 4-24 hours to dry completely, depending on factors such as humidity and the thickness of the icing.

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To check the glaze for your desired thickness, drizzle a bit of the glaze over the surface of the remaining glaze in the bowl. Count the seconds it takes for that ribbon to meld back into the rest of the glaze. For pipeable frosting for decorating, this should take about 15 seconds. For dippable glaze, aim for 8 to 10 seconds.

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Tips. If frosting in mixing bowl starts to harden before you are done frosting cookies add a little milk and stir to combine. I measured out how many cups are in 2 lbs of powdered sugar and it is about 8 c. If the butter and milk doesn't perfectly cream together that's fine.

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Line the bottom of the box with a layer of bubble wrap, crumpled newspaper, or filler, then place the wrapped cookies on top. Fill in the rest of the sides and top of the box with your filler of choice, making sure the cookie container fit snuggly and does not shift significantly when you gently shake the box. Seal the shipping box with packing.

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First, it's a good idea to make sure the frosting is crusted over. This will allow you to touch the frosting gently, without making a dent. Make sure to lift the bag up and seal with extra room on top - seal so the bag will stay elevated and not crush the buttercream.

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Add a cardboard cutout at the bottom and begin to add cookie bundles. Keep the cookies flat along the cardboard cutout and fit as many as you can without forcing the cookies. Add packing peanuts to fill in any gaps, especially around the edges of the box. Lay another piece of bubble wrap, then a cardboard cutout, and repeat the layering process.

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Step 1: Wait for the Icing to Dry. Before you package your cookies, make sure the royal icing has fully dried. This will prevent the icing from smudging or sticking to the packaging material. Depending on the humidity and temperature in your area, it may take anywhere from 6 to 24 hours for the icing to dry completely.

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Keep the cookies in an airtight container. If you stack royal icing cookies, place a layer of wax paper or baking paper between them. The cookies should be kept away from heat sources, direct sunlight, moisture, ad high humidity. Place them in a cool dark place. Royal icing cookies can last up to a month. But, shortening-based frosted cookies.

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Pipe your designs directly on top of the parchment paper and allow to dry flat. Don't move or bend the paper during drying, or your transfers can deform; Once completely dry, gently peel royal icing transfers off of the parchment paper and store in an airtight container. When stored properly, these little sugar decorations can stay good almost.

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Important: Read the dry ice handling instructions above before starting. Go to this video to watch the entire process!. Place the cookies on a plate: Place your cookies on a paper plate, then inside a sealable bag or wrap them with plastic wrap. Break the dry ice into large pieces: Put on safety goggles and protective gloves. Keeping the dry ice in the plastic packaging, use a mallet or hammer.

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Place all of the wrapped sandwiches into a tin or Tupperware container. Stuff the tin or container with tissue paper (here's a festive option !), crumbled newspaper, or packing peanuts to keep the cookies snug. Place the tin or container into a shipping box and use more crumbled newspaper or other shipping materials if needed.

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Arrange a row or layer of cookies in the box, place a sheet of paper on the surface of the cookies, then move on to your next row or layer. If you're worried about the cookies sticking to the tin itself, lay a paper towel at the bottom of the box before adding the cookies. Another ingenious trick is to line the trunk of your car with bath towels.