Tennessee Icebox Cookies
Delight in the classic Southern charm of Tennessee Icebox Cookies—a buttery, tender treat perfect for any occasion. These slice-and-bake cookies are a dream for home bakers, combining rich flavors from a blend of granulated and light brown sugar with the warm notes of pure vanilla. The dough is chilled before baking, ensuring perfectly shaped cookies with a crisp edge and a soft, melt-in-your-mouth center. With just 15 minutes of prep, this recipe is ideal for make-ahead dessert planning, allowing you to freeze or refrigerate the dough until you’re ready to bake. Serve them alongside a cup of tea or as an indulgent snack, and enjoy a taste of Southern comfort with every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the large egg and pure vanilla extract to the butter mixture and beat until well 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 into two portions. Shape each portion into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Remove the dough logs from the refrigerator and slice into 1/4-inch-thick rounds using a sharp knife.
Place the slices about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are just turning golden. Avoid overbaking for tender cookies.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 532.5 g | 194% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 301.1 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 155 mg | 12% | |
| Iron | 15.1 mg | 84% | |
| 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.
