Icebox Cookies Recipe

Name: Icebox Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Yield: 36 cookies
Ingredients: 1 cup unsalted butter; ¾ cup granulated sugar; ¼ cup light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon kosher salt; ½ cup Rainbow sprinkles

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings
36 cookies
Calories
122 kcal
Course
Baked Goods
Cuisine
American

Icebox Cookies Recipe

Nicole Henderson

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Icebox Cookies are filled with colorful sprinkles and buttery vanilla flavor. Make these ahead of time and store in your refrigerator or freezer until ready to bake! Delicious cookies fresh from the oven.

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Ingredients

Servings

1 cup unsalted butter softened to room temperature
¾ cup granulated sugar
¼ cup light brown sugar packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup Rainbow sprinkles

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Instructions

In a large mixing bowl, beat butter with both sugars. Add in eggs and vanilla extract, beat until fully combined, scraping down the sides of the bowl as needed.
Add in flour, baking powder, and salt. Mix just until combined. Add sprinkles, do not overmix.
Lay three long pieces of plastic wrap (or the Press and Seal version) on your counter (if using press and seal, make the sticky side down). Divide the dough into three portions, dropping it into the center of each piece of plastic wrap.
Using your hands, make dough into a ball, then form into a log. Roll up into the plastic wrap and keep pressing dough until log is about 2 inches in diameter throughout. Repeat for each portion of dough.
Place cookie dough in refrigerator for at least 4 hours (or up to 3 days).
When ready to bake, preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
Remove plastic wrap from cookie dough and slice the dough into 1/4-inch slices. Place on prepared baking sheet about 2-inches apart. Bake for 9-11 minutes.
Allow to cool 5 minutes on cookie sheet, then remove and cool completely on a wire rack.

Notes

STORAGE- store baked cookies in an airtight container for up to 3 days.
FREEZE DOUGH- freeze the unbaked cookie dough, wrapped in plastic wrap then in an airtight container or ziploc freezer bag for up to 3 months. Thaw in refrigerator overnight before baking. Or slice while frozen with a sharp knife. You will need to add several minutes to your baking time.
FREEZE COOKIES- to freeze baked cookies, store in airtight freezer safe container for up to 3 months.
Butter- use unsalted butter for best flavor and results
Vanilla Extract- use a PURE vanilla extract for best flavor. These simple cookies are all about the butter and vanilla, so don't skimp. Use my homemade vanilla extract for delicious results.
Sprinkles- use any color combination, but try to choose Jimmies as they tend to not bleed into the cookie dough.
Substitutions- Swap out the granulated sugar for vanilla sugar to give your cookies even more depth of flavor. Or use another type of extract, such as lemon or almond for a unique twist.
Baking Times- Be watchful on these cookies. They can go from "light" to "brown" in a minute. I preferred mine at the 11-12 minute mark, so after cooling they are more the texture of shortbread and butter cookies. If you prefer a soft texture, stay under 10 minutes.

Nutrition Information

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Serving 1cookie Calories 122kcal (6%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 24mg (8%) Sodium 30mg (1%) Sugar 7g (14%)