These cookies are incredibly versatile, customizable, and easy to prepare in advance. The dough can be flavored in countless ways—vanilla, chocolate, citrus, spices, or nuts—and sliced straight from the fridge or freezer when you need a quick batch. They’re crisp on the edges, tender in the center, and ideal for decorating or enjoying as-is.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Salt
Optional add-ins: mini chocolate chips, chopped nuts, citrus zest, sprinkles, or cocoa powder
Directions
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the flour and salt, mixing until a soft dough forms.
Stir in any desired mix-ins like chocolate chips or nuts.
Divide the dough in half and shape each portion into a log about 2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch thick rounds and place on the prepared baking sheet about 1 inch apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 36 cookies. Prep time: 15 minutes Chill time: 2 hours Cook time: 12 minutes Total time: 2 hours 27 minutes
Variations
Chocolate swirl: Divide the dough and mix cocoa powder into half, then roll together into a log for a marbled effect.
Citrus zest: Add lemon, orange, or lime zest for a fresh twist.
Spiced: Mix in cinnamon, nutmeg, or cardamom for a warm flavor profile.
Festive edges: Roll the dough logs in sprinkles or sanding sugar before slicing for a decorative touch.
Savory-sweet: Add rosemary or thyme and a touch of sea salt for a unique flavor.
Storage/Reheating
Unbaked dough logs can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. To bake from frozen, let the dough sit at room temperature for 10 minutes before slicing and bake as directed. Baked cookies can be stored in an airtight container at room temperature for up to 5 days. No reheating required—enjoy at room temperature or with a warm beverage.
FAQs
What is an icebox cookie?
Icebox cookies are cookies made from dough that is shaped into a log and chilled (“icebox” refers to the refrigerator), then sliced and baked.
Can I freeze the dough?
Yes, wrap the dough logs tightly in plastic and freeze for up to 3 months. Slice and bake straight from the freezer.
How do I keep the cookies from spreading?
Make sure the dough is well chilled before slicing and baking. You can also chill the sliced rounds again before baking.
What size should I slice the cookies?
Aim for ¼-inch thickness for even baking and a nice crisp-tender texture.
Can I decorate these cookies?
Yes, you can dip them in chocolate, drizzle icing, or press coarse sugar onto the tops before baking.
Can I use whole wheat flour?
You can replace up to half of the flour with whole wheat for a nuttier flavor, but the texture may be slightly denser.
Are these cookies good for gifting?
Yes, both the baked cookies and dough logs make excellent homemade gifts.
Do I have to add mix-ins?
Not at all—these cookies are delicious plain or with just a hint of vanilla.
Can I make the dough ahead of time?
Yes, it’s perfect for prepping in advance. Store the logs in the fridge or freezer until ready to slice and bake.
How do I get perfect round cookies?
Roll the dough logs evenly, and after chilling, gently reshape them if they flatten slightly. Rolling the log in a paper towel tube can help maintain a round shape.
Conclusion
Icebox Slice & Bake Cookies are the ultimate answer to effortless baking with delicious results. Whether you prefer them simple or packed with flavor, these cookies offer a convenient way to enjoy homemade treats any time. Keep a few dough logs in your fridge or freezer and you’ll always be just minutes away from warm, freshly baked cookies.
Icebox Slice & Bake Cookies are buttery, make-ahead cookies shaped into a log, chilled, and sliced just before baking. Perfectly crisp on the edges and tender in the center, they’re ideal for holidays, quick snacks, or customizable treats.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
Optional: 1/2 cup mini chocolate chips, chopped nuts, citrus zest, sprinkles, or 2 tbsp cocoa powder
Instructions
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Fold in any optional mix-ins like chocolate chips or nuts.
Divide the dough in half and shape each portion into a log about 2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice chilled dough into 1/4-inch thick rounds and place on prepared baking sheet about 1 inch apart.
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a decorative touch, roll the dough logs in sanding sugar or sprinkles before slicing.Freeze dough logs for up to 3 months and bake straight from frozen (add 1–2 minutes to bake time).Add citrus zest or spices like cinnamon for flavor variations.Chilling is essential—don’t skip it to maintain shape and prevent spreading.Use a paper towel roll tube to help the dough logs maintain a round shape while chilling.
