Are you looking for a simple and delicious icebox cookie recipe? If so, you are in the right place!
Some of you may know I love making slice-and-bake cookies. They are so pretty, making a perfect gift for your special someone!
Why we love this Icebox cookie
- The dough makes beautiful slice-and-bake cookies, holding the detailed designs well in the oven.
- The cookies are buttery and crunchy.
- The dough is easy to make - It'll be done within 15 minutes!
🍪 Check out this post to see how you can make cute slice-and-bake Christmas cookies using this dough: Santa, Santa boots, and wreath cookies, all from one batch of this recipe!
You'll learn essential baking tips such as:
- How to make basic icebox cookie dough
- How to avoid cookies from spreading too much in the oven
- Tips for coloring and shaping the dough
- How to store it properly
... and so on.
Let's get started! 🙌🏻
📌 What's In Icebox Cookie Dough?
- Unsalted butter
- Use soft butter so that everything blends easily.
- Powdered sugar
- By using powdered sugar instead of granulated sugar, you can enjoy a more crumbly, flakier texture.
- Whole egg
- Egg yolk
- Save the egg white for egg wash when the cookie recipe requires it.
- Cake flour
- Almond flour
- By adding almond flour, the texture of the cookies gets more crumbly and not too crunchy.
📌 How To Make Icebox Cookies
- Mix soft butter, powdered sugar, and salt.
- Add a whole egg and yolk and mix.
- Add cake flour and almond flour and mix.
- Color the parts and shape them.
- Freeze it and slice!
Tips With Images
Now, let me share detailed tips on each step, which are crucial for making icebox cookie dough successful.
Step 1: Mix soft butter, powdered sugar, and salt.
💡 The most important thing in the step is to use SOFT butter. It allows all the ingredients to blend more easily.
👩🏻🍳 Mix the butter and powdered sugar at a lower speed first to prevent the sugar from scattering everywhere. And gradually turn up the speed!
Step 2. Add a whole egg and yolk and mix until smooth.
💬 The butter and eggs look separated initially since oil and liquids don't get along well! But don't worry; clean off the side and bottom of a bowl and continue mixing. It'll come together shortly!
How long should we whip the butter?
The more you whip, the more air it'll contain, and the cookies expand more in the oven. The texture gets lighter as well. Today, I stopped right after it looked smooth. Choose how much you want to mix depending on the result you want!
Step 3. Add cake flour and almond flour and mix.
💬 Some butter and flour are left around the side and bottom of a bowl and a paddle. It is so important to clean them on the way to make an even dough!
💡 Clean off all the dough stuck to the bowl and pedal. You should be able to get a little over 850 g | 30 oz of the dough from one recipe batch.
Step 4: Color the parts and shape them.
You can color or shape the dough as you like and have fun!
I recommend using paste food colorings. Thin liquid colorings affect the consistency more when you add a good amount.
Step 5: Freeze it and slice.
Chilling it in the fridge allows you to slice the log more easily without squishing the shape. I recommend chilling it in the freezer for more of the effect.
Step 6: Bake!
👩🏻🍳 Chill the sliced cookie dough completely until right before baking. By doing that, they don't spread too much in the oven. I like to freeze them to maximize the result!
Bake at 340 - 350 F for about 7 - 10 minutes (or more!). Next, turn the temperature to 330 F and bake for another 7 - 10 minutes.
- Adjust the time and temperature depending on the oven and the size and thickness of your cookies.
- To enjoy the light and crispy texture, bake the cookies until you see nice golden caramelization around the edge.🔥
📌 Uses For Icebox Cookie Dough
Make custom Icebox cookies using this dough for birthdays, holidays, or other special events.
In the past, I shared how to make many kinds of slice-and-bake cookies with different designs on my YouTube channel. Check out the list below, and I hope it'll inspire you to find ideas for your next cookie project!
Check out this post to see how you can make festive Christmas cookies from one batch of this recipe.
📌 Frequently Asked Questions
Wrap the dough tightly and store it in the fridge for 4 days or a few months in the freezer.
Store them in an air-tight container for up to 4 days at room temperature or 2 weeks in the fridge, but eating them sooner is better. The cookies get stale and dried over time.
Adding silica gels to the container is a great option if you want your cookies to stay crispy.
Yes! You can add any flavors you like.
I do not recommend that since it contains raw eggs in it. Store it in the fridge or freezer for food safety reasons.
📌 VIDEO: Watch How To Make It!
Watch this video to learn how to make this cookie dough visually and have a deeper understanding of all. You can also see how to make slice-and-bake Christmas cookies step-by-step!
Don't forget to subscribe if you liked it! 😉
📌 Check Out Other Cookie Recipes
📌 Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love to hear how you enjoyed it with your friends and family.
Best Icebox Cookies
- Stand mixer with a pedal Or a bowl with a whisk and spatula
- Whisk to mix flours
- Plastic wrap to wrap the dough to store
- 8 oz Butter (soft) 2 US sticks
- 5.6 oz Powdered sugar 1 ⅓ US cups
- ¼ teaspoon Salt
- 1 egg Whole egg
- 1 yolk Egg yolk Save the egg white for egg wash if you need it.
- 12.3 oz Cake flour 3 US cups
- 2.5 oz Almond flour ¾ US cup
- Mix soft butter, powdered sugar, and salt in a bowl until it's evenly blended.8 oz Butter (soft), 5.6 oz Powdered sugar, ¼ teaspoon Salt
- Add a whole egg and yolk and mix until smooth. (Clean the side and the bottom of a bowl on the way.)1 egg Whole egg, 1 yolk Egg yolk
- Add cake flour and almond flour and mix until it's evenly incorporated. (Clean the pedal and the bowl on the way.)12.3 oz Cake flour, 2.5 oz Almond flour
- Color and shape the dough as you like.Freeze it and Slice. Chill them completely (preferebly in the freezer) before you bake them to prevent the dough from spreading too much in the oven.
- Bake at 340 - 350 F | 176 C for about 7 - 10 mins. Turn the temperature to 330 F | 165 C and bake for another 7 - 10 mins or more until the edge is slightly toasted.Adjust the time and temperature depending on the oven and the size and thickness of your cookies.To enjoy the light and crispy texture, bake the cookies until you see nice golden caramelization around the edge.
How to store the cookies:Store them in an air-tight container for up to 4 days at room temperature or 2 weeks in the fridge, but eating them sooner is better. The cookies get stale and dried over time.
Adding silica gels to the container is a great option if you want your cookies to stay crispy. Chill the dough completely until right before baking. By doing that, they don't spread too much in the oven. I like to freeze them to maximize the result! Makes a little over 850 g | 30 oz of the dough ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
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