Unfortunately, freezing the cookies may cause some issues when they thaw, as the icing could "melt" in a sense as you mentioned from the condensation that may form as they come back to room temperature. Dipping is a tricky one, and you really just try and grip the edges of the cookie as tightly as you can with the ends of your fingers and then use the spatula to try and scrape most of the excess dripping frosting off before flipping the cookie right side up and setting it to dry. It certainly will give you a more rustic look than the piped and flooded version, but some people may prefer that look and it can also be a lot faster if you are in a pinch for time. If you have any further questions, please feel free to call our Baker's Hotline at (855-371-2253). Happy baking! Jocelyn@KAF

• Reply