Icebox Cookies Recipe
Description
An easy slice and bake cookie recipe. The cookie dough base is similar to shortbread—sweet, buttery and tender. But toss in a few flavorful mix-ins and you create a totally different cookie. One base, infinite flavor combinations!
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Ingredients
- 1 cup (226g) room temperature unsalted butter
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- ¾ teaspoon (5g) kosher salt
- 2¼ cups (282g) all-purpose flour
- 5–6 ounces mix-ins of choosing* see notes
Instructions
- In bowl of a stand mixer, fitted with paddle attachment, beat butter until smooth, 30 seconds. Scrape down sides, add sugars and beat on medium-high speed until smooth and creamy, about 1 minute.
- Add egg, vanilla and salt; beat to combine.
- Scrape down sides of bowl, then add flour and mix on low until no pockets of dry flour remain.
- Add desired mix-ins (*see notes) and mix just to combine.
- Divide dough into two even halves, roll each into a 12-inch log on large pieces of plastic wrap. Wrap in plastic wrap and chill in refrigerator until firm, 2–4 hours.
- Preheat oven to 350ºF (176ºC) with rack set in middle position.
- Line two baking sheets with parchment paper.
- Slice dough logs into ½-inch thick slices; arrange 12 slices on prepared baking sheets, about 1½ inches apart.
- Bake cookies, one sheet at a time, until cookies just start to turn golden around the edges, 12-15 minutes. (Refrigerate the second baking sheet with cookie dough while the first is baking.)
- Let cookies cool on sheet 5 minutes then transfer to a wire rack to cool completely.
- Store cookies in airtight containers at room temperature for up to 1 week or store in the freezer for up to 1 month. Note: if you're making different flavors, store them separately from each other. If stored together, they will absorb flavors from one another.)
Notes
Mix-Ins: for a full batch of dough, add 5–6 total ounces of mix-ins. If you’re splitting the dough in half and opting for two different mix-in combinations, add 2.5–3 ounces per half.
Below are the four flavor variations with amounts for full batches. White Chocolate Raspberry & Pistachio - total 176 grams for full batch
Below are the four flavor variations with amounts for full batches. White Chocolate Raspberry & Pistachio - total 176 grams for full batch
- 1 cup freeze dried raspberries, blended in a mini food processor into a powder, then sifted through a fine mesh sieve to get 2 rounded tablespoons (16g) of powder.
- ¾ cup (120g) white chocolate bar, cut into small chunks
- ½ cup (40g) chopped unsalted and toasted shelled pistachios
- ⅔ cup (80g) sliced candied oranges, finely chopped
- ⅔ cup (80g) 70% dark chocolate bar, finely chopped
- 4 teaspoons (20g) grated fresh orange zest
- 1 cup (140g) 70% dark chocolate bar, finely chopped
- ¼ cup creme de menthe
- ¼ cup (36g) all-purpose flour
- ½ teaspoon spearmint mint extract
- 1 cup (60g) chopped graham crackers
- 2 tablespoons (12g) grated fresh lime zest (zest of 4 limes)
- ½ cup (80g) white chocolate bar, cut into small chunks
- ⅛ teaspoon salt
Nutrition
Serving: 1cookieCalories: 95kcalCarbohydrates: 11gProtein: 0.5gFat: 5gSaturated Fat: 3gSugar: 4g
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