Tennessee Icebox Cookies
Delight in the classic Southern charm of Tennessee Icebox Cookies—a buttery, tender treat perfect for any occasion. These slice-and-bake cookies are a dream for home bakers, combining rich flavors from a blend of granulated and light brown sugar with the warm notes of pure vanilla. The dough is chilled before baking, ensuring perfectly shaped cookies with a crisp edge and a soft, melt-in-your-mouth center. With just 15 minutes of prep, this recipe is ideal for make-ahead dessert planning, allowing you to freeze or refrigerate the dough until you’re ready to bake. Serve them alongside a cup of tea or as an indulgent snack, and enjoy a taste of Southern comfort with every bite!
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Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Directions
Step 1
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 2
Add the large egg and pure vanilla extract to the butter mixture and beat until well combined.
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 ingredients, mixing on low speed until a dough forms. Do not overmix.
Step 5
Divide the dough into two portions. Shape each portion into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Step 6
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Step 7
Remove the dough logs from the refrigerator and slice into 1/4-inch-thick rounds using a sharp knife.
Step 8
Place the slices about 1 inch apart on the prepared baking sheets.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are just turning golden. Avoid overbaking for tender cookies.
Step 10
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
| Serving size | 776.8 grams (776.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3146 |
| Total Fat 103.80g | 133% |
| Saturated Fat 58.00g | 290% |
| Cholesterol 434mg | 145% |
| Sodium 1157mg | 50% |
| Total Carbohydrate 532.50g | 194% |
| Dietary Fiber 8.20g | 29% |
| Total Sugars 301.10g | |
| Protein 38.10g | 76% |
| Vitamin D 41IU | 205% |
| Calcium 155mg | 12% |
| Iron 15mg | 84% |
| Potassium 544mg | 12% |
Source of Calories