Wedding Favors - Homebaked


For my daughters wedding,I would like to make the wedding favors (glazed sugar cookies). Is there a "best" method for making the cookies ahead of time and then either glazing before freezing or glazing after freezing just days before the wedding. I was hoping to make ahead to reduce the stress of trying to get all the last minute wedding duties done and bake 450 cookies.
Love to hear suggestions. Thank you.

badge posted by: kristinec on October 05, 2011 at 2:37 pm in Baking, desserts and sweets
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reply by: joyjohn1984 on October 05, 2011 at 6:22 pm

We did this in January for my son's wedding. If u glaze and then freeze u get a white look to the glaze that looks like freezer burn and a dry look. I found a wonderful glaze recipe from

Good luck

reply by: buttercup on October 05, 2011 at 6:55 pm

Joyjohn, I just copied the recipe for the icing you recommended, did you also try the Best Soft Sugar Cookies? I was thinking of making them for Thansgiving with a orange colored icing, but wondered if these soft cookies, and that color icing would be suitable for freezing. Any thoughts. Thanks for posting the site for the icing.

reply by: uninvited-guest on October 05, 2011 at 11:31 pm

I copied it as well, although I usually use royal icing, thought I might give this one a try.

I chuckled at the picture, as I saw the smiley faces, and thought, "Hey, they look like Eat 'N Park smilies." I read on, and the recipe said it is the icing they use at the Eat 'N Park. Now, I have to see about getting one of their cookies when I go there next. It's almost hockey season, and I tend to stop by an Eat 'N Park in Harrisburg either before or after seeing a Hershey Bears game. I usually go to several Bears games each season, even though they are a bit of a drive.

reply by: kristinec on October 06, 2011 at 3:22 pm

Thank you joyjohn, I plan to make a batch of these tonight for a trial run. Thank you for sharing the recipe as well as your advice. I'll let you know how they turn out. Thanks again.

reply by: BakerIrene on July 09, 2014 at 11:02 am

Bake cookies now and freeze in plastic tubs.

Glazing this many will require a factory lineup of working hands. Get as many bakers racks to drain the cookies as possible. Use a fondant glaze, use food grade plastic gloves and dip by hand for the most efficient job.

Wilton quick fondant is excellent and can be flavoured as you like. 6 cups powdered sugar, 2 tablespoons white corn syrup, water. 1-2 teaspoons flavour (LorAnn candy oils excellent but use less). Use a double boiler and start with 1/4 cup water. Add more water until you have the right consistency at body temperature and use while warm for the smoothest finish.

If using icing flowers make them NOW from royal icing. Store at room temperature.

reply by: omaria on July 09, 2014 at 2:42 pm

BakerIrene, the original post was from 2011. I do think the posts before you are spam. Maybe I should e-mail PJ about it.