Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
