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–+ servings

Icebox Cookies

Food Wiki
Storing a log of cookie dough in your refrigerator or freezer is a brilliant strategy. It enables you to have a dessert ready at a moment's notice, whether you have unexpected guests or simply crave a couple of cookies for yourself. This recipe serves as an ideal foundation, allowing you to incorporate your preferred ingredients for a customized cookie. Below are some of our proven and beloved suggestions:
Peppermint Bark: Create a festive holiday treat by adding chopped chocolate and crushed candy canes to the dough.
Double Chocolate: For a personal favorite, enhance the dough with mini chocolate chips and cocoa powder.
Sweet 'n Salty: Experiment with an unexpected combination by mixing in crushed pretzels.
Chocolate Chip Espresso: Give yourself a delightful pick-me-up by incorporating espresso powder and mini chocolate chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast
Cuisine world cuisine
Servings 32

Ingredients
  

FOR THE COOKIE

  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract

OPTIONAL MIX-INS

  • 1 c. chopped nuts, such as almonds, pecans, or pistachios 
  • 1 c. chopped chocolate (5 oz.)
  • 1 c. chopped toffee
  • 1 c. chopped pretzels
  • 1/2 c. dried fruit
  • 1/2 c. toasted coconut
  • 1/2 c. chopped candy canes
  • 1/4 c. cocoa powder
  • 2 tbsp. sprinkles
  • 1 tsp. instant espresso
  • 1 tsp. spices, such as ground cinnamon or cardamom

Instructions
 

  • In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together. Add egg and beat until incorporated, then add vanilla. 
  • Add dry ingredients and beat until just combined. Add any desired mix-ins and beat until just combined. 
  • Place dough on a piece of plastic wrap and roll into a log 2” thick. Refrigerate until well chilled, at least 1 hour. 
  • Preheat oven to 350°. Line two large baking sheets with parchment paper. Using a sharp knife, cut cookies ½” thick and place on prepared pans. 
  • Bake until set around the edges and lightly golden, 14 minutes. 
Keyword Icebox Cookies
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