My Favorite Ice Box Cookies
Delightfully crisp and buttery, My Favorite Ice Box Cookies are a timeless treat perfect for any occasion. With a rich, melt-in-your-mouth texture, these cookies are made using simple pantry staples like unsalted butter, brown sugar, and a hint of vanilla extract for a classic, comforting flavor. The dough comes together effortlessly and can be refrigerated or frozen, making this recipe perfect for make-ahead baking. Slice the chilled dough into perfectly uniform rounds, and enjoy the golden, lightly crisped edges after just 12 minutes of baking. Ideal for serving during the holidays, at tea time, or as an afternoon snack, these versatile cookies are as convenient as they are delicious. Store them in an airtight container to keep them fresh and ready to enjoy all week long!
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Ingredients
- 230 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large egg yolks
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Directions
Step 1
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 2
Add the vanilla extract and egg yolks to the butter mixture, beating until fully incorporated.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Step 5
Divide the dough into two equal portions and shape each portion into a log approximately 2 inches in diameter.
Step 6
Wrap each cookie dough log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. The dough can also be refrigerated for up to 3 days or frozen for up to 1 month.
Step 7
When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 8
Unwrap the chilled dough and slice it into 1/4 inch thick rounds using a sharp knife.
Step 9
Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
Step 10
Bake for 10-12 minutes, or until the edges of the cookies are just turning golden brown.
Step 11
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 12
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | 746 grams (746.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3558 |
| Total Fat 200.10g | 257% |
| Saturated Fat 115.50g | 578% |
| Cholesterol 509mg | 170% |
| Sodium 1681mg | 73% |
| Total Carbohydrate 431.20g | 157% |
| Dietary Fiber 8.20g | 29% |
| Total Sugars 200.20g | |
| Protein 32.70g | 65% |
| Vitamin D 0IU | 0% |
| Calcium 133mg | 10% |
| Iron 14mg | 79% |
| Potassium 455mg | 10% |
Source of Calories