Classic icebox cookies are buttery, chewy, and crispand one of Grandma’s favorites.
Greg Dupree, Food Stylist: Julian Hensarling
Icebox cookies were always one of Grandma’s favorites.
Icebox cookies really are super simple, but the final result is always delicious.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
The cookies turn out crisp on the edges with an oh-so-subtle chewy texture in the middle.
Without any add-ins, you’ll get a buttery cookie with subtle hints of vanilla.
Why Are They Called Icebox Cookies?
Credit:Greg Dupree, Food Stylist: Julian Hensarling
Icebox cookies get their name from how they’re stored.
Odds are, you have every ingredient in your fridge or pantry right now.
But icebox cookies are another level of easy.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
you’re free to mix in chocolate chips, citrus zest, nuts… whatever you want!
A quarter cup of nearly any stir-in is a good amount to start.
Then, when you’re ready to enjoy a cookie, just slice and bake them.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
Wrap the dough logs in extra plastic wrap, then move to a ziplock bag.
Freeze up to 3 months.
Thaw in the fridge overnight before slicing and baking.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
you’re free to also freeze sliced icebox cookies.
Place the cookies on a baking sheet, and freeze at least 2 hours or until hard.
Move to a ziplock bag, and store in the fridge up to 2 months.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
The baking time may need an extra 2 or 3 minutes.
More Classic Cookie Recipes
Icebox cookies are just the start of great baking.
Try one of theseclassic cookie recipesnext:
Ingredients
1 cup (8oz.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
Add egg and vanilla:
Add egg and vanilla; beat on medium-high speed until combined.
Combine dry ingredients:
Whisk together flour, baking powder, and salt in a medium bowl.
Slice cookies:
Preheat oven to 350F.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
Line 2 large rimmed baking sheets with parchment paper.
Remove logs from refrigerator, and slice into 1/2-inch-thick slices (12 slices each).
Arrange cookies:
Place slices on prepared baking sheets at least 1 1/2 inches apart.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
Cool on baking sheets, about 5 minutes.
Transfer to a wire rack, and let cool until room temperature, about 30 minutes.
Credit:Greg Dupree, Food Stylist: Julian Hensarling
Credit:Greg Dupree, Food Stylist: Julian Hensarling
Credit:Greg Dupree, Food Stylist: Julian Hensarling
