Ice Box Cookies
Delightfully crisp and effortlessly customizable, Ice Box Cookies are a nostalgic treat perfect for any occasion. Made with a buttery dough enriched by a mix of granulated sugar and brown sugar for balance, these cookies boast a tender crumb and a light sweetness. The dough is shaped into easy-to-slice logs and chilled, making it ideal for advance preparation or baking in batches. With just a few pantry staples—including vanilla extract for added warmth—this recipe effortlessly comes together in under 20 minutes of prep time. Once baked, the cookies feature a golden edge and irresistible aroma that pairs beautifully with coffee, tea, or a glass of milk. Whether you're planning for holiday gifting or an afternoon snack, these classic Ice Box Cookies deliver a perfect make-ahead solution for busy bakers.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 50 grams brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Directions
Step 1
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Step 2
Mix in the vanilla extract and the eggs, one at a time, beating well after each addition until combined.
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 on low speed until a dough forms. Do not overmix.
Step 5
Divide the dough in half. Shape each half into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper.
Step 6
Refrigerate the dough logs for at least 2 hours or up to 3 days. This chilling time allows the dough to firm up for easy slicing.
Step 7
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 8
Unwrap one dough log and slice it into 1/4-inch thick rounds using a sharp knife. Place the slices about 1 inch apart on the prepared baking sheets.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Rotate the sheets halfway through baking for even cooking.
Step 10
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 11
Repeat slicing and baking with the second dough log. Store the cooled cookies in an airtight container for up to a week.
Nutrition Facts
| Serving size | (956.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4106.6 |
| Total Fat 210.7g | 0% |
| Saturated Fat 118.5g | 0% |
| Cholesterol 881.3mg | 0% |
| Sodium 1822.4mg | 0% |
| Total Carbohydrate 528.9g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 250.3g | |
| Protein 50.9g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 196.9mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 657.7mg | 0% |
Source of Calories