Introduction

Icebox slice & bake cookies are a timeless treat that combines ease and deliciousness in every bite. These buttery, soft cookies stay fresh for days and are perfect for making ahead and slicing straight from the fridge to the oven. Customize them with your favorite add-ins for endless variety.

A white textured rectangular plate holds an assortment of five types of round cookies arranged in rows. On the top, light tan cookies are dipped halfway in dark chocolate with a caramel stripe in the middle and sprinkled with chopped nuts. Below them, bright pink cookies with a smooth texture have white icing drizzled in lines across. In the middle, pale green cookies with dark specks are half-covered in glossy dark chocolate, with one bitten to show the inside. Next are beige cookies with a crumbly texture, drizzled with dark and white chocolate in lines. At the bottom, medium-brown cookies with small nut pieces are plain. A woman’s hand is picking up one of these brown nut cookies from the edge of the plate. The setting features a white marbled surface with other white plates, striped cloth, and a cup of coffee nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups + 2 Tablespoons (267g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
Coarse sugar for rolling (optional)
Add-ins and toppings as desired (see Tips & Variations)

Instructions

Step 1: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 3 minutes. Then add the egg and vanilla extract, beating on high speed until fully combined. Scrape the bowl as needed.
Step 2: Add the flour and salt, mixing on low speed until just combined. Then gently beat in your chosen add-ins on low speed until evenly distributed. If the dough feels too sticky to shape, mix in 1 to 2 tablespoons more flour.
Step 3: Turn the dough onto a floured surface. Divide in half and shape each half into an 8-inch log about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 4 hours or up to 5 days.
Step 4: When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Step 5: (Optional) Pour coarse sugar on a plate and roll each chilled dough log in the sugar to coat well, pressing the dough gently so the sugar sticks.
Step 6: Slice each dough log into 12 even cookies and place them on the prepared baking sheets about 2 inches apart.
Step 7: Bake for 13 to 15 minutes, until the edges are very lightly browned. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: If desired, dip or drizzle the cooled cookies with melted chocolate and add extra toppings.

Tips & Variations

For classic chocolate chip cookies, gently fold in 1 cup of chocolate chips before chilling the dough.
Try chopped nuts, dried fruit, or spices like cinnamon for different flavor twists.
Rolling the dough logs in coarse sugar after chilling is easier than doing it before chilling because the dough is less sticky.
If you want crispier cookies, bake a minute or two longer until edges brown slightly more, but watch closely to prevent burning.

Storage

Store baked cookies in an airtight container at room temperature for up to 1 week to maintain freshness. Unbaked dough logs can be refrigerated for up to 5 days or frozen for longer storage. To freeze, wrap logs tightly in plastic wrap and place in a freezer-safe bag; thaw in the fridge before slicing and baking. Reheat cookies briefly in a low oven or microwave to revive softness.

How to Serve

A white plate holds six cookies arranged in a circle on a white marbled texture with a beige and white striped cloth underneath. Starting from the top left, there is a round cookie half-coated in dark chocolate and sprinkled with chopped nuts, with a layer of caramel next to the chocolate. Next is a pink round cookie decorated with thin white icing lines across the top. Below it is a brown cookie partially covered in dark chocolate and caramel with chopped nuts on the chocolate side. At the bottom right, there is a light brown cookie with sugar crystals and small pieces of nuts on top. In the center, there is a round, beige cookie with dark specks, drizzled with white and dark chocolate lines. On the left, a half-eaten green cookie with chocolate chips is half-covered in dark chocolate. A pink cup of hot chocolate sits just off to the upper left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

How thick should I slice the cookie dough logs?

Slice into about 12 equal pieces per log, each roughly 1/2 inch thick, to ensure even baking and the right texture.

Icebox Slice & Bake Cookies Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

These Icebox Slice & Bake Cookies are classic, buttery, and easy-to-make treats perfect for any occasion. The dough is chilled into logs, sliced into perfect rounds, and baked to tender, lightly golden perfection. Customize with your favorite add-ins like nuts, chocolate chips, or dried fruit for endless flavor variations.

Author: Ella
Prep Time: 15 minutes
Cook Time: 13-15 minutes
Total Time: 4 hours 30 minutes (including chilling time)
Yield: 24 cookies (two logs sliced into 12 cookies each) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups + 2 Tablespoons (267g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt

Add-ins & Toppings

Coarse sugar for rolling, such as sparkling sugar
Optional: nuts, chocolate chips, dried fruit, or melted chocolate for dipping or drizzling

Instructions

Cream butter and sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 3 minutes.
Add egg and vanilla: Beat in the egg and vanilla extract on high speed, scraping down the bowl as needed, until fully combined.
Mix in dry ingredients: Add the flour and salt, and beat on low speed until just combined.
Incorporate add-ins: Mix your chosen add-ins on low speed until evenly distributed; avoid overmixing. If dough is too sticky, beat in 1–2 tablespoons more flour.
Shape dough logs: Turn the dough out onto a floured surface, divide in half, and roll each half into an 8-inch long log about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap.
Chill dough: Refrigerate the wrapped logs for at least 4 hours and up to 5 days to firm up for slicing.
Preheat oven: Heat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Optional sugar coating: Pour coarse sugar on a plate and roll chilled dough logs in the sugar, pressing to coat if needed.
Slice and arrange cookies: Slice each log into 12 equal cookies and place about 2 inches apart on the prepared baking sheets.
Bake cookies: Bake for 13–15 minutes until edges are very lightly browned. Cool on the sheet for 5 minutes, then transfer to a cooling rack.
Finish with toppings: Optionally dip or drizzle cooled cookies with melted chocolate and add toppings of choice.
Store: Keep cookies fresh covered at room temperature for up to 1 week.

Notes

Use room temperature butter and egg for best creaming results.
Chilling the dough logs is essential for easy slicing and a tender texture.
Customize your cookies by adding nuts, chocolate chips, dried fruit, or spices when mixing in add-ins.
Rolling the chilled logs in coarse sugar adds a sweet, crunchy exterior.
Cookies won’t brown much, so watch closely to avoid overbaking.

Keywords: slice and bake cookies, icebox cookies, easy cookies, buttery cookies, vanilla cookies