Ice Box Cookies
Delightfully crisp and effortlessly customizable, Ice Box Cookies are a nostalgic treat perfect for any occasion. Made with a buttery dough enriched by a mix of granulated sugar and brown sugar for balance, these cookies boast a tender crumb and a light sweetness. The dough is shaped into easy-to-slice logs and chilled, making it ideal for advance preparation or baking in batches. With just a few pantry staples—including vanilla extract for added warmth—this recipe effortlessly comes together in under 20 minutes of prep time. Once baked, the cookies feature a golden edge and irresistible aroma that pairs beautifully with coffee, tea, or a glass of milk. Whether you're planning for holiday gifting or an afternoon snack, these classic Ice Box Cookies deliver a perfect make-ahead solution for busy bakers.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 50 grams brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and the eggs, one at a time, beating well after each addition until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
Divide the dough in half. Shape each half into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper.
Refrigerate the dough logs for at least 2 hours or up to 3 days. This chilling time allows the dough to firm up for easy slicing.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Unwrap one dough log and slice it into 1/4-inch thick rounds using a sharp knife. Place the slices about 1 inch apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Rotate the sheets halfway through baking for even cooking.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Repeat slicing and baking with the second dough log. Store the cooled cookies in an airtight container for up to a week.
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 7.0 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 16 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.
