Icebox Cookies Recipe
The origins of icebox cookies date back to the early 20th century, when refrigeration became a common household convenience.
Equipment
- Mixing bowls
- Hand or stand mixer
- Parchment paper
- Sharp knife
- Baking sheet
- cling wrap
Ingredients
- 2 1/2 cups (310g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dry IngredientsIn a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and SugarsIn a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 2-3 minutes with a hand or stand mixer.
- Add the Egg and VanillaBeat in the egg and vanilla extract until well incorporated.
- Combine Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Shape the DoughDivide the dough into two portions. Roll each portion into a log about 2 inches in diameter. Wrap the logs tightly in cling wrap.
- Chill the DoughRefrigerate the wrapped dough logs for at least 2 hours or until firm. This step is crucial for achieving clean, uniform slices.
- Preheat the OvenPreheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice and BakeUnwrap the chilled dough logs and slice them into 1/4-inch thick rounds using a sharp knife. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye to avoid overbaking.
- Cool and ServeLet the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!