This year I made my doughs early in Dec and then baked enough for each wave of cookie boxes. I was wondering if I could make the doughs earlier in the year and freeze them? The fall is so busy for me and the spring is slow. I have a food sealer so I could prevent any freezer burn. Also any hints for a good pipeable icing for gingerbread cookies? TIA.
Here are several photos of the boxes I give out.