Icebox Cookies are the perfect blend of simplicity and indulgence, offering a buttery, melt-in-your-mouth texture with every bite. These cookies are wonderfully versatile, allowing you to slice and bake them whenever a sweet craving strikes. With just 20 minutes of prep and a quick 10-minute bake, they’re ideal for busy bakers. The dough’s 4-hour chill time ensures a rich, firm consistency that’s easy to handle and yields perfectly crisp edges with a tender center.
Each cookie is a delightful balance of sweet and rich, with a hint of vanilla and a golden, crumbly finish. Whether enjoyed with a cup of tea or shared at gatherings, these treats are sure to impress. Plus, their make-ahead convenience means you can always have a batch ready to brighten your day. With 30 cookies per batch, there’s plenty to savor and share!
What You’ll Need for Icebox Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- Optional add-ins: sprinkles, nonpareils, chopped nuts, or chopped chocolate
How to Make Icebox Cookies
- Cream the wet ingredients: In a large bowl, cream together the butter, sugar, egg, and vanilla extract until smooth. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is well combined.
- Mix the dry ingredients: In a separate medium-sized bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture with the mixer on low speed. Pause to scrape the sides and bottom of the bowl as needed.
- Add optional mix-ins: If using sprinkles, nuts, or chocolate, gently fold them into the dough at this stage.
- Shape the dough: Divide the dough into two equal halves. Lightly flour your hands and shape each half into a log about 1 ½” – 2” in diameter. For a festive touch, roll the logs in sprinkles or nonpareils by pouring them onto a pie plate and rolling the dough until fully coated.
- Chill the dough: Wrap each log tightly in plastic wrap. Place them on a folded hand towel to prevent flat edges, then refrigerate for at least 4 hours, preferably overnight, or up to one week.
- Preheat and slice: When ready to bake, preheat your oven to 350°F (175°C). Remove the dough from the fridge and slice into ¼” thick rounds.
- Bake: Place the cookies on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake for 10-12 minutes, or until the edges are just beginning to turn a light golden brown.
- Enjoy: Let the cookies cool slightly before serving. Store any leftovers in an airtight container.
Creative Add-Ins and Toppings
Icebox cookies are incredibly versatile! Beyond sprinkles, try rolling your dough logs in crushed nuts, shredded coconut, or even finely chopped chocolate for a unique twist. For a flavor boost, mix in 1/2 cup of dried fruit, chocolate chips, or citrus zest into the dough before chilling. The possibilities are endless!
Perfect Pairings for Serving
These cookies are delightful on their own, but they shine even brighter with a little accompaniment. Serve them with a glass of cold milk or a warm cup of coffee or tea. For a special treat, pair them with a scoop of vanilla ice cream or drizzle with melted chocolate for an extra indulgent dessert.
Storage Tips for Freshness
Store baked cookies in an airtight container at room temperature for up to 5 days. If you want to keep the dough longer, wrap the logs tightly in plastic wrap and freeze for up to 3 months. When ready to bake, simply slice and bake directly from the freezer—no thawing needed!
Time-Saving Tricks
Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. Bake as usual, though the cookies may spread slightly more. Alternatively, prepare the dough logs ahead of time and freeze them for a quick bake-and-serve option whenever the craving strikes.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to 1/4 teaspoon to avoid over-salting.
Why chill the dough?
Chilling helps the cookies hold their shape and prevents excessive spreading.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for equally delicious results.
Icebox Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- Optional add-ins sprinkles, non pareils, chopped nuts, chopped chocolate
Instructions
- Cream together butter, sugar, egg and vanilla. Scrape down the sides and bottom of the bowl with a spatula to make sure all ingredients are well-combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add to butter mixture until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed.
- If stirring in any add-ins, mix them in here.
- Divide dough into two halves and lightly flour your hands. Form each half into a log about 1 ½” – 2” in diameter. To roll in sprinkles (as seen in the photos), pour several tablespoons of non pareils into a pie plate and roll the dough through the sprinkles until the outside is completely covered.
- Wrap dough logs in plastic wrap and refrigerate. To prevent the dough from getting a severely flat edge I like to place it on a plush folded hand towel while it chills. Chill dough for at least 4 hours, preferably overnight and up to one week.
- When you are ready to bake, preheat oven to 350F (175C). Remove dough from the refrigerator and slice into ¼” slices.
- Transfer to a parchment-lined baking sheet, spacing cookies at least 2 inches apart.
- Bake on 350F for 10-12 minutes or until edges are just beginning to turn a light golden brown.
- Enjoy!