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Icebox Slice & Bake Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. Add egg and vanilla: Beat in the egg and vanilla extract on high speed, scraping down the bowl as needed, until fully combined.
  3. Mix in dry ingredients: Add the flour and salt, and beat on low speed until just combined.
  4. 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.
  5. 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.
  6. Chill dough: Refrigerate the wrapped logs for at least 4 hours and up to 5 days to firm up for slicing.
  7. Preheat oven: Heat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
  8. Optional sugar coating: Pour coarse sugar on a plate and roll chilled dough logs in the sugar, pressing to coat if needed.
  9. Slice and arrange cookies: Slice each log into 12 equal cookies and place about 2 inches apart on the prepared baking sheets.
  10. 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.
  11. Finish with toppings: Optionally dip or drizzle cooled cookies with melted chocolate and add toppings of choice.
  12. 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

Find it online: https://ellaeatsdaily.com/icebox-slice-and-bake-cookies-recipe/