Great Great Aunt Jessie's 1940's Ice Box Cookies

Step back in time with Great Great Aunt Jessie’s 1940’s Ice Box Cookies, a vintage recipe that captures the charm of a bygone era with each bite. These slice-and-bake cookies are a perfect blend of buttery richness and nostalgic simplicity, featuring a tender crumb with hints of vanilla and optional mix-ins like chopped nuts or mini chocolate chips for a personalized touch. The dough is conveniently prepped and chilled in advance, making it ideal for holiday baking or spur-of-the-moment cravings. With only 20 minutes of prep time and a short bake, these classic icebox cookies are as practical as they are delicious. Plus, they store beautifully, allowing you to enjoy their nostalgic flavor for days to come. Perfect for cookie swaps, afternoon tea, or just as a sweet family treat, this recipe is a cherished piece of culinary history.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 36

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup chopped nuts (optional, such as pecans or walnuts)
• 0.5 cup mini chocolate chips (optional)

Directions

Step 1

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 2

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 5

If desired, fold in the chopped nuts or mini chocolate chips to the cookie dough.

Step 6

Divide the dough into two equal portions. Roll each portion into a log shape about 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper.

Step 7

Refrigerate the dough logs for at least 4 hours, or overnight, until firm. The dough can also be frozen for up to 1 month.

Step 8

When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

Step 9

Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheets, spacing them about 2 inches apart.

Step 10

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake, as these cookies are best with a slightly soft center.

Step 11

Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Step 12

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in an airtight container for up to 3 months.

Nutrition Facts

Serving size	(1024.3g)

Amount per serving	% Daily Value*
Calories	4216.9

Total Fat 170.6g	0%
Saturated Fat 77.6g	0%
Polyunsaturated Fat g
Cholesterol 620mg	0%
Sodium 1849.5mg	0%
Total Carbohydrate 639.7g	0%
Dietary Fiber 19.8g	0%
Total Sugars 348.0g
Protein 61.1g	0%

Vitamin D 80IU	0%
Calcium 312.2mg	0%
Iron 23.8mg	0%
Potassium 1173.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 5.6%

Carbs: 59.0%