Icebox Cookies

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Today I’m sharing another family recipe that I have been baking since I can remember. They are fun for kids because they can add any sprinkles they like before baking. They’re called Icebox Cookies because the dough is formed into a log and refrigerated overnight (or at least 4 hours). Then, just slice and bake!

Does anyone still call the refrigerator an icebox besides my stepdad? I actually find it endearing. It’s like when my grandparents referred to the sofa as the davenport. ❤

Icebox cookies

One of the great things about these icebox cookies is that you can keep them in the freezer for several weeks. Then, just thaw in the fridge and bake whenever you need some cookies! I always make several logs of dough at Christmastime so I don’t have to mix all of my cookie doughs on the same day.

To get these cookies just perfect, follow these tips.

*Beat the butter and sugar together for 5 minutes to get it nice and creamy, scraping down the sides of the bowl often. You don’t want butter stuck to the bottom or the sides of the bowl.

*Add the egg and vanilla and beat again for 5 minutes, scraping down the bottom and the sides of the bowl often.

*Once you have a nice creamy mixture, add the dry ingredients and mix just until combined. Then mix on low for another 10 seconds.

*Lay out a sheet of plastic wrap and place the dough in the center. Use your hands to shape the dough into a log. Keep in mind, the gerth of the log is how big your cookies will be (plus a little more since they will spread). Now, wrap the plastic around the dough, ensuring the dough is completely covered. Use your hands to roll the log into a nice circle, patting the ends in as you go so the ends don’t get smaller. I hope that makes sense!

Refrigerate for at least 4 hours. You can keep it in the fridge for up to a week, or in the freezer for a month.

Preheat the oven, then cut and decorate with any sprinkles you like. Sanding sugar and nonpareils work really well on these cookies. I like to roll the log in sanding sugar so there is a nice crunch on the outside of the cookie, but the inside stays soft.

Happy Baking!

XOXOXO Amanda

Icebox Cookies

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

20

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

148

kcal

Ingredients

  • Butter 170g
    (3/4 cup)

  • Sugar 1 cup

  • 1 Egg

  • Vanilla 1 tsp

  • All Purpose Flour 2 cups

  • Baking Powder 1/2 tsp

  • Salt 1/2 tsp

Directions

  • In a mixing bowl, combine the butter and sugar and beat on medium-high speed for 5 minutes, scraping down the bottom and sides of the bowl often.
  • Add egg and vanilla and beat for another 5 minutes, scraping down the bottom and sides of the bowl often.
  • Add the dry ingredients and mix just until combined. Then mix for another 15 seconds.
  • Shape the dough into a log and wrap with plastic wrap. Refrigerate for at least 4 hours.
  • Preheat the oven to 350° F and prepare a baking sheet with parchment paper.
  • Cut the dough into 1/4″ slices. Decorate with sprinkles (if desired) and bake for 9-11 minutes or until the edges just start to brown.

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