Icebox Cookies
Delight in the timeless charm of Icebox Cookies, a versatile and make-ahead treat perfect for any occasion. These buttery slice-and-bake cookies are infused with a rich vanilla flavor and a hint of caramel-like sweetness from brown sugar, making them irresistibly crisp yet tender. With the option to mix in your favorite add-ins—like chocolate chips, nuts, or dried fruit—you can customize each batch to suit your cravings. The dough is rolled into logs, refrigerated until firm, and easily sliced into perfectly shaped rounds for effortless baking. Ideal for holiday cookie trays, last-minute desserts, or a sweet snack, Icebox Cookies are a no-fuss option that’s as convenient as they are delicious. Plus, with their freezer-friendly dough, you can always have fresh-baked cookies ready in a pinch!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 teaspoons Vanilla extract
- 1 Large egg
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Optional add-ins (e.g., chopped nuts, chocolate chips, or dried fruit)
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy.
Beat in the vanilla extract and egg until combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
If using optional add-ins like nuts, chocolate chips, or dried fruit, gently fold them into the dough.
Divide the dough into two equal portions. Roll each portion into a log shape approximately 2 inches in diameter. Wrap each log tightly in plastic wrap.
Refrigerate the dough logs for at least 2 hours, or until firm. For best results, chill them overnight.
When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Unwrap the chilled dough logs and use a sharp knife to slice them into 1/4-inch thick rounds.
Place the rounds on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the baked cookies in an airtight container at room temperature for up to 1 week, or freeze the dough logs for up to 3 months for future baking.
Nutrition Facts
Calories |
4543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 147.5 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2172 mg | 94% | |
| Total Carbohydrate | 468.9 g | 171% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 197.2 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 378 mg | 29% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1416 mg | 30% | |
*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.
