Totoro Icebox Cookies tutorial by Cookingwithamyy

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can lower costs.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be more nutritious.

white chocolate

🥗Healthier: yogurt chips

💰Cheaper: vanilla chips

Yogurt chips reduce sugar while maintaining sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Cream together unsalted butter and powdered sugar until light and fluffy.

Mix in vanilla extract and egg until well combined.

In a separate bowl, whisk together all-purpose flour and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in black food coloring and any desired white food coloring to achieve the Totoro colors.

Divide the dough into two portions and shape each into a log.

Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.

Preheat the oven to 350°F (175°C).

Slice the chilled dough into 1/4-inch thick rounds and place on a baking sheet lined with parchment paper.

Decorate the cookies with white chocolate and black sesame seeds to create Totoro faces.

Bake for 10-12 minutes or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens