These cookies are ideal for busy bakers or anyone who wants fresh cookies on demand. The dough can be prepared ahead of time and stored in the fridge or freezer, ready to slice and bake whenever needed. Their versatility makes them perfect for holidays, parties, or a simple afternoon snack. Plus, you can customize them endlessly with add-ins, coatings, or extracts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Add the flour and salt, mixing just until the dough comes together.
Divide the dough in half and shape each portion into a log about 2 inches in diameter.
Wrap the logs tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours or until firm. (You can also freeze them at this point.)
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 36 cookies. Prep time: 15 minutes (plus chilling time) Cook time: 10–12 minutes Total time: 25–30 minutes (active)
Variations
Roll the edges of the dough logs in coarse sugar, chopped nuts, or sprinkles before slicing.
Add citrus zest (lemon, orange) to the dough for a fresh twist.
Mix in mini chocolate chips, chopped nuts, or dried fruit.
Use almond, peppermint, or maple extract instead of vanilla.
Dip or drizzle cooled cookies with melted chocolate for a decorative touch.
Storage/Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. To freeze the dough, wrap the logs well and store in the freezer for up to 3 months. When ready to bake, slice frozen dough directly and add 1–2 minutes to the baking time. Reheating is optional, but a quick warm-up in a low oven will refresh the texture.
FAQs
What does “icebox” mean in cookies?
“Icebox” refers to the old-fashioned name for a refrigerator. The dough is chilled before baking, which helps it hold its shape.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Why did my cookies spread too much?
The dough may not have been chilled long enough. Ensure it’s firm before slicing and baking.
How do I get even slices?
Use a sharp knife and rotate the dough log slightly after each cut to maintain the round shape.
Can I flavor the dough differently?
Absolutely. Try almond, lemon, or peppermint extract to change up the flavor.
Do I have to chill the dough?
Yes, chilling is essential to help the cookies keep their shape and texture.
Can I add food coloring?
Yes, food coloring can be added to make festive or themed cookies.
How thick should I slice the cookies?
About 1/4 inch thick is ideal for even baking and a crisp-tender texture.
Can I roll the dough into shapes instead of logs?
This recipe is best for slice-and-bake style cookies, but you can experiment with shaping.
What’s the best way to store the dough logs?
Wrap them tightly in plastic wrap, then place in a zip-top bag or airtight container to prevent drying out or absorbing freezer odors.
Conclusion
Icebox Slice & Bake Cookies are a timeless, adaptable treat that every home baker should have in their repertoire. With a buttery base and countless ways to personalize them, these cookies offer both convenience and charm. Whether you’re prepping for a holiday or just want cookies on standby, this recipe delivers simple elegance and everyday ease.
Icebox Slice & Bake Cookies are buttery, crisp classics made for convenience and creativity. Shaped into logs and chilled, the dough is easy to slice and bake whenever you want fresh cookies. They’re perfect for holidays, parties, or everyday treats.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Instructions
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Add the flour and salt, mixing just until a soft dough forms.
Divide the dough in half and shape each portion into a log about 2 inches in diameter.
Wrap each dough log tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours or until firm (or freeze for later use).
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
Roll dough logs in coarse sugar, sprinkles, or chopped nuts before chilling for a decorative edge.Add citrus zest (like lemon or orange) to the dough for added brightness.Mix in mini chocolate chips, dried fruit, or chopped nuts for texture.Use almond, maple, or peppermint extract for flavor variations.Drizzle or dip cooled cookies in melted chocolate for a festive touch.
