Icebox cookies are buttery with vanilla flavor. They can be made ahead of time and stored in the refrigerator until ready to bake. Add your favorite mix-ins for a fun festive cookie!
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 35
Ingredients
1cup(227g)unsalted butter, softened to room temperature
¾cup(150g) granulated sugar
2large eggs, at room temperature
2teaspoonspure vanilla extract
3cups(390g)all-purpose flour
1teaspoonbaking powder
¼teaspoonsalt
optional add-ins, sprinkles, non pareils, chopped nuts, chopped chocolate
Instructions
In a large bowl with an electric mixer or using a stand mixer with the paddle attachment, cream the butter and sugars together. Add eggs and vanilla and beat until light and fluffy.
In a small bowl, whisk the flour, baking powder, and salt together. Add the flour mixture to the butter mixture and mix on low just until combined. Stir in any add-ins you choose to use.
Chill the dough for about 45 minutes, or until firm enough to shape.
Divide chilled dough into 2 portions; form each portion into a 4 to 5-inch long log. Wrap in plastic or waxed paper. Refrigerate the dough logs until very firm, at least 4 hours.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Cut a log into 1/4-inch slices and place them about 1-inch apart on the prepared baking sheet.
Bake until lightly golden, 9 to 12 minutes. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Measure flour properly: For the best results, use a kitchen scale to weigh the flour. Or follow my tips on how to measure flour without a scale.
Chill the dough: It is important to chill the dough for at least 4 hours before slicing and baking. If the dough is not cold enough, the cookies will spread too much.
Add-ins: Use about 1 cup of mix-ins. You can also press sprinkles into the outside of the dough once it is rolled into a log.
Make ahead tips:
Keep baked cookies in an airtight container at room temperature for up to 3 days. Or freeze for up to 3 months.
Unbaked cookie dough can be frozen for up to 3 months. Wrap it tightly in plastic wrap then place it in an airtight container. When ready to use, thaw overnight in the refrigerator then slice and bake.