Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or even better, overnight.
Roll Out Evenly: Unevenly rolled dough will result in cookies that bake at different rates. Use a rolling pin with guides or dowels to ensure a consistent thickness.
Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake just until the edges are lightly golden. The centers will still look slightly soft, but they will firm up as they cool.
Cool Completely Before Icing: Icing warm cookies will cause it to melt and run. Let the cookies cool completely on a wire rack before decorating.
Use a Piping Bag: For precise decorating, use a piping bag fitted with a small round tip. This will allow you to create clean lines and intricate designs.
Thin Icing for Flooding: If you want to flood the cookies with icing, add a little more milk to thin it out to a consistency similar to glue.
