Ice Box Cookies

Old-Fashioned Icebox Cookies are one of the easiest types of cookies to make.

They are convenient too - waiting for you in the refrigerator or freezer when you are ready to bake them.

These old-fashioned cookies begin with a basic sugar cookie dough that can be baked plain or dressed up with colored sugar or sprinkles making them very kid-friendly.

Ice Box Cookies can be decorated two different ways:

Sprinkle the tops of the cookie slices, or
Brush the uncut log with egg white and roll in sugar, sprinkles, or jimmies to create a decorative border

Old-Fashioned Ice Box Cookies Recipe

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
Colored sugar, sprinkles, or jimmies if desired

In a medium-size mixing bowl whisk together the flour, baking powder, and salt until well blended.
In a large mixing bowl beat together the butter and sugar with an electric mixer on medium high speed until light and fluffy, about 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
Add the egg and vanilla and beat until blended and creamy.
Add the flour mixture and blend with the mixer on low speed, or with a wooden spoon until just combined.
Divide the dough into two equal halves and roll each piece into a log about 10 inches long and 1 1/2 inches in diameter.
Wrap each log separately in plastic and chill in the refrigerator for at least 2 hours or up to 24 hours. (The wrapped logs of dough can also be placed in a freezer safe bag and placed in the freezer for up to a month. Slice and bake them directly from the freezer.)
When you are ready to bake your cookies, position one oven rack in the middle of your oven and preheat the oven to 350F degrees. Line cookie sheets with parchment paper and set aside. Alternatively set aside ungreased cookie sheets.
Using a sharp knife, slice log into 1/3-inch thick slices, rotating the log as you cut so it maintains it's round shape and doesn't flatten out on one side.
Transfer slices of cookie dough to cookie sheets, at least 2 inches apart.
Bake, one cookie sheet at a time, 13 to 15 (a minute or two longer for frozen dough) minutes, until they are pale golden around the edges but still soft on top.
Remove from the oven and let cool on the cookie sheet for 4 to 5 minutes before transferring the cookies with a thin metal spatula to a wire rack to cool completely.
Store in an airtight container or freeze.

This recipe yields about 5 dozen Old-Fashioned Ice Box Cookies.

Classic Icebox Cookies

Classic Icebox Cookies Recipe

1/2 cup butter, softened
1 cup packed brown sugar
1 egg, beaten
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup chopped walnuts, optional

In a large mixing bowl, cream the butter and brown sugar.
Add the egg and vanilla and beat until thoroughly combined.
In a medium bowl, stir together the flour, baking soda, cream of tartar and salt.
Gradually beat the dry flour mixture into the creamed mixture.
Stir in nuts if desired.
On a lightly floured surface, shape dough into two 10-inch rolls.
Wrap each roll in plastic wrap and freeze for at least 12 hours.
When you're ready to bake the cookies, preheat oven to 350F degrees.
Unwrap each roll and cut into 3/8-inch slices.
Place slices about 2 inches apart on ungreased cookie sheets.
Bake for 6 to 8 minutes, or until set.
Remove from the oven and transfer cookies to wire racks to cool completely.