Icebox Cookies (Refrigerator Cookies)
User Reviews
4.9
Icebox Cookies (Refrigerator Cookies)
Description
Icebox Cookies (Refrigerator Cookies) combine basic ingredients such as softened butter, sugar, egg, vanilla, and leavened flour to form a versatile dough. By chilling the dough logs before slicing and baking, the cookies maintain their shape and develop a consistent texture. Optional mix-ins like sprinkles, chopped nuts, or chocolate pieces can be incorporated to add flavor and visual appeal.
The creaming method for butter and sugar ensures a light texture, while refrigeration firms the dough to facilitate thin, even slices that bake into tender, slightly crisp cookies. Rolling the dough logs in nonpareils before chilling adds a decorative and crunchy exterior.
This recipe is useful when you want cookies prepared ahead of time and baked fresh later. The dough can be refrigerated overnight or for up to a week, making it convenient for planning baking sessions.
Ingredients
- 1 cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 1 egg room temperature preferred, large
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 133kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 61mg | 3% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 197IU | 4% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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