Easy Chocolate Icebox Cookies Recipe - Perfect for Decorating! (2024)

FAQs

How do you slice icebox cookies evenly? ›

As you cut your dough log into individual cookies, give it a quarter-turn every three or four slices to ensure that the knife doesn't flatten one side repeatedly against the cutting board. And voilà, perfectly round Maple Pecan Shortbread, World Peace Cookies, and Pistachio-Crusted Icebox Cookies.

Refrigerator cookies are made from dough shaped into cylinders, refrigerated to become stiff, and then sliced and baked.

DIP up to one-half of a cookie into melted chocolate and place on parchment-lined tray. Sprinkle with decorations or drizzle with additional melted chips, as desired. Repeat with each cookie. Refrigerate until chocolate and decorations are set, about 30 minutes.

Chill the dough right in the tube, which acts as a mold, and then when you go to slice it, keep the dough in the mold, pushing it out from the opening as you slice, so that the tube keeps the bulk of the cookie dough in a circular shape even if it softens.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

The dough can hang out in the freezer for weeks; when you're ready to bake your cookies, remove as many sheets of dough from the freezer as you'd like, let the dough stand at room temperature for five minutes, then use your favorite cutters to stamp out cookies; they'll be easy to cut, will hold their shape, and won't ...

To cut, lay a cookie cutter on the dough, firmly press straight down and lift straight back up without twisting or sliding the cutter. When lifting the cutter, use your finger or a chopstick to gently press on smaller or more detailed areas to help release the dough.

Start by outlining the cookie with piping-consistency icing in any color you choose. Then, use flooding-consistency icing to fill the outlined area, starting by flooding around the edges and working your way towards the center. If the flooding is inconsistent in thickness, redistribute the wet icing with a toothpick.

Use colored candy melts instead of royal or basic sugar icing for decorating cookies this holiday season. There's no measuring, stirring, or attempting to blend just the right icing consistency or shade of blue to ice those snowflake cookies.

Use a dark chocolate that contains between 60% to 80% cacao for a classic chocolate chip cookie. The bittersweet flavor of the dark chocolate balances out the sugars in the cookie dough, resulting in a well-balanced, traditional chocolate chip cookie.

How do you cut even bar cookies? ›

To make precise and accurate cuts, insert three toothpicks, evenly spaced, along all four sides of the cooled bars. Cut diagonally across the bars beginning in one corner—the lower left corner is an easy place to make your first cut—and cutting from one toothpick to the next closest on the perpendicular side.

Any bright ideas on how to cut them without cracking and straight? Hi, Use a Hot Serrated Knife - so run the hot water and place the knife under it. Dry with a tissue and cut your tray bakes.