Name: Icebox Slice & Bake Cookies (5 Flavors) Recipe
Prep time: 15 min
Cook time: PT-496587H46M5S
Total time: 4 h 30 min
Cuisine: American
Ingredients: 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1/2 cup (100g) packed light or dark brown sugar; 1/4 cup (50g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 2 cups + 2 Tablespoons (267g) all-purpose flour (spooned & leveled); 1/4 teaspoon salt; Coarse sugar for rolling (such as sparkling sugar); Optional flavor add-ins and toppings (see Notes for full flavor measurements); Melted chocolate for dipping or drizzling (optional)

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups + 2 Tablespoons (267g) all-purpose flour (spooned & leveled)

1/4 teaspoon salt

Coarse sugar for rolling (optional, such as sparkling sugar)

Add-ins & toppings of your choice (see notes for flavor ideas)

Instructions

Step 1: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 3 minutes. Then beat in the egg and vanilla extract on high speed, scraping the bowl as needed until fully combined.

Step 2: Add the flour and salt, mixing on low speed until just combined. Next, beat in your chosen flavor add-ins on low speed until evenly distributed, being careful not to overmix. If the dough feels too sticky to handle, add 1–2 tablespoons more flour.

Step 3: Turn the dough onto a floured surface. Divide it in half and roll each portion into an 8-inch log about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 4 hours, or up to 5 days.

Step 4: When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

Step 5: (Optional) Pour coarse sugar onto a plate and roll the chilled dough logs to coat them well. Press the dough gently into the sugar if needed for better adhesion.

Step 6: Slice each dough log into 12 equal pieces. Arrange the slices on the prepared baking sheets about 2 inches apart.

Step 7: Bake the cookies for 13–15 minutes, until the edges are very lightly browned. They won’t brown much, so watch carefully. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8: If desired, dip or drizzle the cooled cookies with melted chocolate and add any toppings you like to finish.

Tips & Variations

For less sticky dough, chill the logs well before slicing and rolling in sugar.

Add chopped nuts, chocolate chips, or dried fruit to customize flavors.

Use different types of coarse sugar or sanding sugar for varied textures and sparkle.

Try dipping cookies halfway in melted dark or white chocolate for an elegant touch.

FAQs

Can I make the dough logs ahead of time?

Yes, the dough logs can be chilled in the refrigerator for up to 5 days or frozen for up to 3 months. Just wrap them tightly in plastic wrap and thaw in the fridge before slicing and baking.

Why roll the dough logs in coarse sugar?

Rolling the dough logs in coarse sugar adds a lovely sparkle and a subtle crunch to the cookie edges. It also helps prevent the slices from sticking together during baking.