Description
Classic Icebox Slice & Bake Cookies in five delicious flavors. These buttery, soft cookies are rolled into logs, chilled, sliced, and baked to perfection. Easy to prepare and perfect for gifting or enjoying any time, these cookies offer a wonderful mix of creamy texture and customizable add-ins.
Ingredients
Scale
Base 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)
- Varies by flavor (see notes for specific measurements and types, e.g., chocolate chips, nuts, dried fruit)
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 on medium-high speed until creamy and fully combined, about 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed, scraping down the sides and bottom of the bowl as needed to ensure full incorporation.
- Combine Dry Ingredients: Add the all-purpose flour and salt, then beat on low speed until just combined to form a thick dough.
- Mix in Flavor Add-Ins: Gently fold in the chosen flavor add-ins on low speed until evenly distributed. Avoid overmixing to keep the dough tender. If dough feels too sticky to roll, incorporate an additional 1-2 tablespoons of flour.
- Shape Dough Logs: Turn dough onto a floured work surface. Divide in half and shape each into an 8-inch log about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap.
- Chill Dough: Refrigerate wrapped logs for at least 4 hours or up to 5 days to firm up the dough for slicing.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Optional Sugar Coating: Pour coarse sugar onto a plate and roll chilled dough logs in it, pressing gently to adhere the sugar evenly.
- Slice Cookies: Cut each log into 12 equal slices. Place cookies 2 inches apart on prepared baking sheets.
- Bake: Bake cookies for 13–15 minutes until edges are very lightly browned, but the cookies remain soft. Remove and cool on baking sheets for 5 minutes, then transfer to cooling racks.
- Decorate: Optionally, dip or drizzle cookies with melted chocolate and add toppings for extra flavor and visual appeal.
- Storing: Store cooled cookies in an airtight container at room temperature for up to one week.
Notes
- Flavor Add-Ins vary by choice; common options include chocolate chips, chopped nuts, dried fruit, or spices. Adjust quantity according to desired flavor intensity.
- Rolling dough logs in sugar is easiest after chilling as the dough is less sticky.
- For firmer cookies, add 1-2 tablespoons extra flour if dough is too sticky to handle.
- Cookies have a soft texture and delicate browning, so watch baking time carefully.
- For decorating, use melted chocolate or sprinkle toppings like sea salt or sprinkles after baking.
