Four Flavour Icebox Cookies
Elevate your cookie game with these delightful Four Flavour Icebox Cookies, the ultimate treat to satisfy every craving! This versatile recipe features one buttery dough divided into four distinctive flavors: classic vanilla, rich chocolate, nutty almond, and zesty lemon. Perfectly sliceable and conveniently chilled for easy prep, these cookies are a stunning addition to any dessert platter, showcasing vibrant and contrasting flavors in one batch. With a quick bake time of just 12 minutes, you’ll have an assortment of irresistible homemade cookies ready to share or savor yourself. Ideal for make-ahead baking, you can store these cookies in the freezer and bake as needed for fresh, crowd-pleasing treats.
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Recipe Information
Ingredients
- 227 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 1 unit Large egg
- 2 teaspoons Vanilla extract
- 320 grams All-purpose flour
- 0.5 teaspoons Salt
- 15 grams Unsweetened cocoa powder
- 1 teaspoons Almond extract
- 1 teaspoons Fresh lemon zest
- 1 drop Optional food coloring (for lemon flavor)
Instructions
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes using a hand or stand mixer.
Add the egg and vanilla extract, mixing until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a smooth dough forms.
Divide the dough evenly into four portions, about 200 grams each.
For the vanilla cookies: Keep one portion plain and wrap it in plastic wrap. Refrigerate.
For the chocolate cookies: Mix cocoa powder (15 grams) into the second portion of dough until fully combined. Wrap and refrigerate.
For the almond cookies: Add almond extract (1 teaspoon) to the third portion of dough. Knead gently to mix, then wrap and refrigerate.
For the lemon cookies: Mix lemon zest (1 teaspoon) and optional yellow food coloring (1 drop) into the fourth portion of dough. Wrap and refrigerate.
Chill all four dough portions in the refrigerator for at least 1 hour or until firm.
Once chilled, preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
Unwrap the doughs and slice each into 8 evenly sized discs (about 6 mm thick) or roll into equal-sized balls and flatten slightly.
Arrange the cookies on prepared baking sheets, leaving about 2 cm (1 inch) between each.
Bake for 10–12 minutes, or until the edges are just set. Do not overbake; the cookies will firm up as they cool.
Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.4 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 23 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
