Buttery Icebox Cookies Recipe
Also known as refrigerator cookies, these slice and bake gems are the perfect make ahead cookie! You can store the dough log in the fridge for up to 5 days, and there are so many flavor options!
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 9x13" 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
Cookies can be stored in an airtight container for up to a week, or in the freezer for 4-5 months. You can also freeze the log of dough for 2-3 months.
Flavor Variations:
- 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
Serving: 1cookieCalories: 40kcalCarbohydrates: 5gProtein: 0.4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 28mgPotassium: 6mgFiber: 0.1gSugar: 2gVitamin A: 65IUCalcium: 2mgIron: 0.2mg
Tried this recipe?Let us know how it was!