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Red, White, Blue Icebox Cookies

Red, White, and Blue Icebox Cookies are a make-ahead dessert you'll love for your summer parties and picnics. Decked out with star sprinkles and a sweet lemon glaze, these treats are ready for independence day!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 39 mins
Servings: 6 dozen
Calories: 73 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup vanilla sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 3 cups all purpose flour
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 Tablespoons milk
For the glaze:
  • 3 cups powdered sugar
  • 1 teaspoon lemon extract
  • ⅓ cup milk
  • Sprinkles

Instructions

    Cup of Yum
  1. For the cookies, beat butter and sugar in mixing bowl until combined (about 2-3 minutes). Add egg and extract. Beat in flour, salt baking powder and milk. Mix until fully combined and dough comes together.
  2. Divide dough in half. Roll each half into a 12 inch log. Wrap dough in plastic wrap and place in a paper towel tube that has been cut lengthwise. Freeze for 3 hours, overnight, or up to one month.
  3. When ready to bake, remove from freezer and unwrap. Do not thaw. Slice frozen dough into 1/4 inch slices.
  4. Bake cookies in a 350 degree oven on a parchment paper lined baking sheet for 9-11 minutes. Remove and cool completely.
  5. For the glaze, whisk together the powdered sugar, lemon extract and milk until smooth. Dip tops of each cookie in glaze, allowing excess to drip off. Add sprinkles after every dozen cookies. Allow glaze to set, about 30 minutes. Store in airtight container. ENJOY!

Notes

  • You can substitute granulated sugar for the vanilla sugar, but you may want to add 1/2 vanilla bean scraped, or 1 teaspoon vanilla extract.
  • Freeze dough in a paper towel tube. Cut the tube in half and place half of the rolled up wrapped cookie dough in each one. The dough will freeze into a perfect log shape.
  • Keep frozen until ready to bake. You do not need to thaw ice box cookie dough before baking. Use a sharp knife to slice the frozen dough into rounds, then bake immediately!
  • Be careful not to overbake. The cookies will quickly turn from golden brown to overdone. If you like your cookies remove these cookies from the oven between 9 and 10 minutes, before turning golden brown. If you prefer a shortbread style butter cookie crumb, leave them in for about 11 minutes.
  • Store at room temperature. After baking and decorating, ice box cookies can be stored in an airtight container on the counter.

Nutrition Information

Serving 1cookie Calories 73kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 9mg (3%) Sodium 25mg (1%) Sugar 7g (14%)

Nutrition Facts

Serving: 6dozen

Amount Per Serving

Calories 73

% Daily Value*

Serving 1cookie
Calories 73kcal 4%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 9mg 3%
Sodium 25mg 1%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.