If you’re looking for a simple, make-ahead dessert that delivers buttery, melt-in-your-mouth goodness, this icebox cookie recipe is just what you need. I’ve included four flavor variations with just one dough!
Also known as slice-and-bake cookies, these cookies are perfect for busy bakers who want fresh cookies anytime with minimal effort.
I’ve been making cookies for over four decades, and I can’t believe I’ve never tried ice box cookies before! I first made them last December when we were making treats for our neighbor cookie plates. It was so handy making the dough ahead of time so baking day was less stressful!
I found the original recipe while searching through an old church cookbook, but I just had to try a few different flavors. Kids love the cookies with sprinkles on the edges, but my favorite is definitely the toffee version, followed by the cranberry pistachio.
I can’t wait to start experimenting with new mix-ins. The possibilities are endless.
What Are Icebox Cookies?
Icebox cookies are a type of cookie made from dough that is shaped into a log, chilled in the refrigerator (called the “icebox” until around the late 1950’s), and then sliced and baked when needed. Since they are prepped ahead, you can have freshly baked cookies at a moment’s notice!
They are typically rolled in colorful sprinkles, but they are easily customized with different flavors and mix-ins.
How to Make Icebox Cookies
- DOUGH – Beat the butter and sugars in a large mixing bowl until light and fluffy, then beat in the egg yolk, vanilla, and almond extract. Stir in the flour.
- SHAPE – On the counter, roll the dough into a log that is about 1 1/2″ wide and 12″ long. If desired, roll in sprinkles or finely chopped nuts.
- CHILL – Wrap the dough log in plastic wrap and chill for at least three hours.
When ready to bake, preheat your oven to 350°. - SLICE– Use a sharp knife to cut the chilled dough into 1/4″ slices. Place cookies about an inch and a half apart on silicone lined cookie sheets.
- BAKE – In the preheated oven, bake the cookies for about 10 minutes.
- COOL – After a couple of minutes, transfer the cookies to a wire rack to cool.
Tips for Perfect Slice-and-Bake Cookies
- Chill thoroughly – Don’t skip the chilling, it prevents the cookies from spreading too much in the oven.
- Keep the dough in the fridge in between batches. If it sits at room temperature too long, the cookies will spread.
- Use a very sharp knife so that the dough doesn’t smash down as you are slicing.
- If you want perfectly round cookies, place logs of dough on a crumpled tea towel in the fridge, and rotate every 15 minutes for the first hour.
- For soft cookies, don’t overbake! The dough is cut in thin slices, so they can quickly turn too brown.
- Keep in mind that larger mix-ins (like Craisins), make it hard to get perfectly clean slices. But the cookies will still taste amazing!
Simple Recipe Variations:
- Pecan Icebox Cookies – Omit the almond extract. Replace the white sugar with brown sugar and add 2/3-3/4 cups of finely chopped pecans to the dough.
- Chocolate Toffee – Add a cup of Heath bits to the icebox cookie dough. After cookies have cooled completely, dip them in melted chocolate and sprinkle with more butter brickle bits.
- Cranberry Pistachio – Add 1/2 cup of Craisins and chopped roasted pistachios to the dough. (So pretty on a holiday cookie tray!)
- Chocolate Chip Icebox Cookies – Stir about 3/4 cup of mini chocolate chips into the dough. For pretty cookies, drizzle with melted white and dark chocolate after cooling.
- Lemon Icebox Cookies – Omit the vanilla and almond extract. Add 2-3 tablespoons of lemon zest to the dough. Whisk powdered sugar with lemon juice and a little bit of lemon zest; drizzle over cooled cookies.
- Cherry Chocolate – Add 1/2 cup of chopped dried cherries and 1/3 cup of finely chopped chocolate to the dough.
More Easy Cookie Recipes
- Chocolate Dipped Macaroons
- No Bake Cookies with Chocolate Chips
- Amish Sugar Cookie Recipe
- Lime Shortbread Cookies
- Pumpkin Chocolate Chip Cookies with Spice Cake Mix
- Skippy Peanut Butter Cookies
Buttery Icebox Cookies Recipe
Equipment
- Silicone Baking Mats, 16.5" x 11.6"
Ingredients
- ½ cup salted butter, softened to room temperature
- ⅓ cup white sugar
- 3 Tbsp brown sugar
- ¼ tsp salt
- 1 egg yolk
- 2 tsp vanilla extract
- ¼ tsp almond extract
- 1 ⅓ cups all purpose flour
- Optional: sprinkles or nonpareils
Instructions
- In a large bowl, combine the butter, sugars, and salt. Beat at medium speed with an electric mixer for 2-3 minutes, or until light and fluffy. Beat in the yolk, vanilla, and almond extract.
- Add the flour and stir until well combined.
- On a countertop, roll the dough into a log shape that is about 12 inches long. It should be about 1 1/2" wide.
- If desired, pour sprinkles in a 9×13" pan. Roll the log until it is evenly coated with sprinkles, pressing them gently into the sides. Wrap the coated log in plastic wrap and chill for at least 3 hours, or overnight.
- When the dough is completely chilled, preheat your oven to 350 degrees. Line 2 cookie sheets with silicone liners or parchment paper.
- Use a sharp knife to cut the dough into 1/4" thick slices. Place about 1 1/2 inches apart on the prepared baking sheets.
- Bake for about 10 minutes, or until set. For a crunchier cookie, bake until they turn golden brown.
- Let the cookies sit on the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Notes
- Cranberry Pistachio – Stir 1/2 cup of Craisins and 1/2 cup of chopped pistachios to the dough.
- Toffee – Omit the almond extract and add 1 cup of Heath Bits ‘O Brickle to the dough. (They will spread and brown quicker than the original cookies.) After the cookies have cooled completely, dip halfway in melted chocolate and sprinkle with more Heath bits.
- Cherry Chocolate (not pictured) – Add 1/2 cup of chopped dried cherries and 1/3 cup of finely chopped chocolate to the dough. (Mini chocolate chips will work in a pinch, but the large ones make slicing quite challenging.)
- If you don’t have space in your refrigerator, you can roll two 6 inch dough logs instead of a long one.
- We like the tiny bite-sized shape of these cookies, but for larger cookies, roll a 2 inch wide log.
- These cookies are buttery and chewy, but if you want a more puffy cookie, you can add 1/2 teaspoon of baking powder with the flour.
- You can divide dough in half or thirds and try different flavor additions all from the same dough!
Nutrition
Whether you’re baking for a party or just want a quick homemade treat, these easy slice and bake cookies are a reliable go-to.
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