Regarding "Finally, wrapped well and freeze , until later when I make the cookies:" If a goal is to make harder, higher melting point, etc. gummies, besides starting with gelatin with desired characteristics, you might try cooling them slower at room temperature then in the refrigerator, let a firmer/stiffer gel form, then freeze it. Slower gelling could allow stratification, such as impurities concentrating in bottom or top layers. And you might consider using common plant-derived thickeners. Maybe experienced gummy makers could comment on this.
Some with dietary restrictions should be aware that food-grade gelatin(e) is an animal-derived protein from boiling down pig/porcine (or cow/bovine) tissues.
Some with dietary restrictions should be aware that food-grade gelatin(e) is an animal-derived protein from boiling down pig/porcine (or cow/bovine) tissues.