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What Are the Best Tips for Making Icebox Cookies?

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  • Written By: Misty Amber Brighton
  • Edited By: Shereen Skola
  • Last Modified Date: 02 September 2016
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When making icebox cookies it is a good idea to use the highest quality ingredients available. This makes the dough easier to form and the finished product will have a better taste. The best results are normally achieved if the dough is refrigerated for around 24 hours before baking. Waxed paper can be used to cover the cookies, but a cardboard roll can also help shape the dough into a log. Plain sugar cookies work best when making icebox cookies, so if other ingredients are added the dough could be difficult to slice.

Butter and vanilla extract are two common ingredients used in icebox cookies. It can be very important not to substitute these ingredients because doing so can affect the quality and taste of the cookie dough. Likewise, it can be very important to use the exact type of flour and sugar called for by the recipe; doing so can ensure the desired results are achieved. Should eggs be needed for making cookies, using the freshest ones available can help enhance the flavor of the cookies and help the dough retain its consistency.

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Icebox cookies are generally chilled overnight, but better results can be obtained if the dough is chilled for at least 24 hours. Doing so can help ensure the dough is completely chilled and solid before forming cookies with it. While it is important to make sure the dough has chilled long enough, leaving it in the refrigerator too long can affect its freshness. Should dough be unused after 48 hours, it should be placed in the freezer until it is ready to be used.

Cookie dough should be covered to keep it from drying out. Many cooks like to wrap this product in waxed paper before placing it in the refrigerator. Some types of icebox cookies call for the dough to be rolled into a log and then sliced before baking. If this is the case, it can be a good idea to place the dough inside a cardboard tube. This helps the dough maintain a log shape and makes it easier to slice before baking.

Chilled cookie dough can be very firm and difficult to slice. This is especially true if other ingredients such as baking chips, nuts, or dried fruit are added to the mixture. Should these things be needed for a particular recipe, it might be helpful to place the dough in a covered bowl rather than rolling into a log shape. Doing so can allow the cook to form small balls with his or her hands rather than slicing cookies from a roll.

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