Refrigerator Cookies also known as Ice Box Cookies
Slice and bake cookies (referred to as refrigerator cookies or ice box cookies) are made from stiff dough that is shaped into a log, chilled, sliced, and baked.
You may have begun your baking experience by slicing and baking the commercially prepared cookie dough logs available in the refrigerator case of your local supermarket.
One of the best things about homemade ice box cookies is the wide variety of flavors available to you that are so much more exciting than chocolate chip, sugar, and peanut butter.
Not that there's anything wrong with the classics, of course!
I like to keep a log or two of refrigerator cookie dough in the freezer and then slice and bake off a cookie sheet or two whenever the desire for fresh cookies coincides with enough free time to preheat the oven and bake them off. This makes them perfect for small families, since you can slice and bake just a few cookies at any given time.
In my humble opinion, there are few things in life as good as a freshly baked homemade cookie and with slice and bake ice box cookies, they are never more than a few minutes away!
To make sure your Slice and Bake Refrigerator Cookies (Ice Box Cookies) turn out spectacularly, here are a few hints and tips to help:
- Sprinkle a bit of flour onto your rolling surface and/or dip your hands in a little flour to make it easier to shape the dough into logs without sticking.
- Give your refrigerator cookie dough a gentle knead as you roll it to remove any air pockets.
- Place the log on a piece of wax paper or plastic wrap that is a few inches longer than the log. Wrap the log tightly and twist the ends of the paper/plastic. Roll the wrapped dough back and forth a few more times and then place it in the refrigerator or freezer as instructed in the recipe.
- To prevent the log from flattening out in the refrigerator/freezer, during the first hour take it out of the refrigerator/freezer every 15 to 20 minutes and roll it back and forth on the counter.
- To ensure even slices, use a ruler to measure the width of the cookie specified in the recipe and then use the first cookie as your guide/sample for the rest.
- Be sure to only slice cold dough. If it softens up too much, put it back in the freezer of refrigerator until it firms up again.
- Be sure to use a very sharp, thin bladed knife when slicing your refrigerator cookies. Slice uncoated cookies in one continuous motion. For logs coated with coconut or nuts, a serrated knife and gentle sawing motion will work best.
- Turn the cookie dough after each slice to help retain its round shape.
- Other suggestions for keeping the log round include, chilling it in a round glass or inside an empty paper towel tube.
Refrigerator Cookie Recipes
- Butterscotch Pinwheels
- Cherry Pistachio Cookies
- Chocolate Ice Box Cookies
- Chocolate Peanut Butter Bengal Cookies
- Classic Icebox Cookies
- Date Pinwheels
- Double Chocolate Cookies
- Fig Pinwheels
- Fruitcake Cookies
- Holiday Ice Box Cookies
- Ice Box Butter Cookies
- Lemon Cornmeal Cookies
- Lemon and Poppy Seed Melts
- Maple Walnut Ice Box Cookies
- Mini Chocolate Cookie Sandwiches
- Old-Fashioned Ice Box Cookies
- Peanut Butter and Chocolate Swirl Cookies
- Snickerdoodle Pinwheels
- Thin Mint Cookies