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–+ servings
icebox cookie dough

Best Icebox Cookies

The simple icebox cookie dough for all the different shapes & sizes of slice-and-bake cookies!
Author ayacaliva
Total Time 15 minutes
Course Cookie
Servings 12
Print Pin

Equipment

  • Stand mixer with a pedal Or a bowl with a whisk and spatula
  • Whisk to mix flours
  • Spatula
  • Plastic wrap to wrap the dough to store

Ingredients

  • 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

Instructions
 

  • 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
    mixing butter and sugar to make cookie dough
  • 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
    mixed butter and egg to make cookie dough
  • 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
    cleaning the mixing bowl to make cookie dough
  • 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.
    decorated sliced wreath cookie dough
  • 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.
    wreath cookies in the oven right before they are done

Video

Notes

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. **

Nutrition

Calories: 303kcal | Carbohydrates: 36g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 39mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 582IU | Vitamin C: 0.003mg | Calcium: 33mg | Iron: 1mg
Tried this recipe?Let us know how it was!