Guatemalan Icebox Cookies
Discover the rich tradition of Guatemalan desserts with these irresistible Guatemalan Icebox Cookies. Delicately spiced with warm notes of cinnamon and allspice, these buttery cookies boast a tender, melt-in-your-mouth texture that’s perfect for any occasion. The dough is effortlessly prepared in advance, shaped into logs, and chilled to make slicing and baking a breeze—ideal for busy schedules or make-ahead planning. With their golden edges and optional dusting of powdered sugar, these cookies strike a perfect balance between simplicity and sophistication. Whether served alongside coffee or as a sweet treat to share, these slice-and-bake cookies are a celebration of Guatemalan flavors and tradition.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 30 grams powdered sugar (for topping, optional)
Instructions
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the butter mixture, and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground allspice, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Divide the dough into two equal portions. Shape each portion into a log about 2 inches (5 cm) in diameter.
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. You can refrigerate overnight if desired.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Remove the cookie logs from the refrigerator and unwrap them. Using a sharp knife, slice the dough into 1/4-inch (0.6 cm) thick rounds.
Place the cookie slices about 1 inch (2.5 cm) apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking to keep them tender.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies lightly with powdered sugar before serving.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 465.5 g | 169% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 231.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 179 mg | 14% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 544 mg | 12% | |
*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.
