1. Let them dry completely.
Allow your decorated cookies to dry for at least 24 hours before bagging. This ensures there’s no moisture trapped under the icing.

2. Bag and seal each one.
Individually bag and heat seal your cookies. This protects the design, keeps them fresh longer, and prevents the butter from one cookie from touching the icing of another.

3. Freeze in an airtight container.
Place the sealed cookies in an airtight container, making sure it’s fully closed before placing it in the freezer.

4. Defrost the right way.
When ready to use, remove the container from the freezer and let it sit unopened for 8–10 hours.

Do not open it early! Opening the container before the cookies are fully thawed can cause condensation, which may ruin your icing.