All-Purpose IceBox Butter Cookies

All-Purpose Ice Box Butter Cookies are easy, versatile and convenient, making them one of my favorite all-around butter cookie recipes.

They are great plain, can be dressed up with additional flavorings, and contain no fancy ingredients making them a great "Go To" cookie recipe to keep handy at all times.

You can turn your simple Ice Box Butter Cookies into lemon pistachio cookies, lime coconut cookies, chocolate hazelnut cookies, or cranberry orange walnut cookies.

The flavoring options are endless.

The flavoring choices are limited only by your imagination!

With a log or two of IceBox Butter Cookies dough in the freezer, you are always prepared for a cookie emergency or unexpected guests!

IceBox Butter Cookies

IceBox Butter Cookies

All-Purpose IceBox Butter Cookies Recipe

  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 1/2 cups all-purpose flour
  • Optional flavorings and coatings, if desired (listed below)
  1. In a small mixing bowl whisk together the egg, egg yolk, vanilla, and salt until well blended.
  2. 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.
  3. Add the egg mixture and beat until blended and creamy.
  4. Add the flour mixture and blend with the mixer on low speed, or with a wooden spoon just until a soft dough forms.
  5. Divide the dough into two equal portions and stir the flavoring of your choice (see below) into each half of dough.
  6. Line your counter with plastic wrap and scrape one portion of the dough onto it.
  7. With lightly floured hands and roll the dough into a log about 9 inches long and 1 1/2 inches in diameter.
  8. Spread the optional coating next to your dough log on the plastic wrap. Using the plastic wrap to handle the dough, roll the log in the coating to cover it all over, and pressing gently to make sure it adheres to the dough.
  9. Repeat with the second half of the dough, using the same, or a different coating of your choice.
  10. Wrap each log separately in the plastic and chill in the refrigerator for at least 1 hour 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.)
  11. When you are ready to bake your cookies, position one oven rack in the middle of your oven and preheat the oven to 375F degrees. Line cookie sheets with parchment paper or silicone mats and set aside. Alternatively set aside ungreased cookie sheets.
  12. Unwrap the dough log. Using a sharp knife, slice log into 1/4-inch thick slices, rotating the log as you cut so it maintains it's round shape and doesn't flatten out on one side.
  13. Transfer slices of cookie dough to cookie sheets, at least 1 inch apart.
  14. Bake, one cookie sheet at a time, 12 to 14 (a minute or two longer for frozen dough) minutes, until they are pale golden around the edges but still soft on top.
  15. Remove from the oven and let the cookies cool on the cookie sheet for 1 to 2 minutes before transferring the cookies with a thin metal spatula to a wire rack to cool completely.
  16. Store in an airtight container or freeze

This recipe yields about 6 dozen All-Purpose IceBox Butter Cookies.

Optional Butter Cookie Flavorings:

  • Chocolate Hazelnut Cookies:
    Stir 1/2 cup mini chocolate chips into one portion of the cookie dough. Roll the log of cookie dough in 1/2 cup coarsely chopped toasted hazelnuts. Garnish each cookie with a pinch or two of toasted hazelnuts and bake as directed.
  • Cranberry Orange Cookies:
    Stir 1/2 teaspoon finely grated orange zest and 1/2 cup dried cranberries into one portion of the cookie dough. Roll the log of cookie dough in 1/2 cup coarsely chopped toasted walnuts and bake as directed.
  • Lemon Pistachio Cookies:
    Stir 1 teaspoon finely grated lemon zest into one portion of the cookie dough. Roll the log of cookie dough in 1/2 cup coarsely chopped toasted pistachios. Garnish each cookie with a pinch of toasted of coconut and bake as directed.

Not sure how to toast nuts? Check out our Guide To Toasting Nuts

This recipe for All-Purpose IceBox Butter Cookies is adapted from one of the tastiest books for losing weight ever, The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson.

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