Icebox cookies are a holiday classic, but there’s no reason you can’t make them year-round! The easiest cookies you’ll ever make, they’re full of buttery flavor and can be customized in a variety of ways.
Prep Time15 minutesmins
Cook Time10 minutesmins
Chilling Time4 hourshrs
Total Time4 hourshrs25 minutesmins
Keyword: cookies, icebox cookies
Author: Kasey Schwartz
1 ½cupsgranulated sugar
1 ½teaspoonsvanilla extract
2 ½cupsall purpose flour
Add the butter and sugar to a bowl and beat together for about a minute. Make sure to scrape down the sides of the bowl so all the butter is evenly blended.
Add the egg and vanilla and beat again.
Add the flour, baking powder and salt and mix to form a smooth dough.
If you are adding any mix-ins to the dough, add it at this point. You can divide the dough and make different flavored cookies at this step as well.
Roll the dough into a log about 2 inches in diameter. Wrap the log tightly in plastic wrap then place in the fridge to chill for at least 4 hours or longer. I like to let the dough sit overnight in the fridge so it is nice and firm.
Preheat your oven to 350 degrees F and line a baking tray with parchment paper.
Unwrap the cookie dough log and slice it into ¼ inch slices. Place the slices on the parchment lined tray about 2 inches apart.
Bake the cookies for 10 minutes. The edges will be a light golden brown.
Move the baked cookies to a cooling rack then enjoy!
You can add almost anything to this cookie dough to make it exciting! For one full batch of dough, do not add more than 1 cup of additional mix-ins. Here are a few ideas of what you can add to make different flavor ice box cookies. These quantities are for one full batch of dough but you can easily divide the dough in half or quarters to make multiple flavored cookies at once.
1 cup sprinkles (either mixed into the dough or roll the log in the sprinkles to coat the outside of the cookie dough)
1 cup chopped pecans or other nuts
2 Tbsp unsweetened cocoa powder—add along with the dry ingredients
1 cup dried cranberries
1 cup finely chopped chocolate (chopped chocolate works better than chocolate chips which are hard to cut through when the cookie dough is cold)