Serve it with milk or coffee.
Vanilla Icebox Cookies
Baking
Cookies bars
Vanilla: Extract
Easy
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A buttery vanilla dough shaped into a log, chilled until firm and sliced into thin rounds that bake up crisp at the edges and tender in the middle. The dough keeps in the fridge or freezer, so cookies are ready on short notice. Makes 40 cookies in about 3 hr 32 min.
Prep
20 min
Cook
12 min
Cooling
3 hr
Total
3 hr 32 min
Yield
40 cookies
Ingredients
Adjust yield
cookies
Scales from a half to a double batch; bake the extra trays in rounds.
- 1 cup (227 g)unsalted butter, softened
- ¾ cup (150 g)granulated sugar
- 4 tbsp (50 g)light brown sugar
- 1 (50 g)egg
- 2 tsp (10 ml)vanilla extract
- 2 ½ cups (315 g)all-purpose flour
- ½ tsp (2 g)baking powder
- ½ tsp (3 g)salt
- 2 ½ tbsp (30 g)coarse sugar, for rolling the log
Baking tools for this recipe
Instructions
- Beat the butter with both sugars for 2 to 3 minutes until pale and fluffy.
- Beat in the egg and vanilla until smooth.
- Whisk the flour, baking powder and salt, then mix into the butter mixture on low speed just until a soft dough forms.
- Divide the dough in half. Shape each half into a log about 1.5 inches (4 cm) across on a sheet of parchment, twisting the ends of the paper to tighten it.
- Chill for at least 3 hours, or until very firm. Roll the chilled logs in coarse sugar for a sparkly edge.
- Heat the oven to 350 F (175 C) and line sheet pans with parchment.
- Slice the logs into 1/4-inch (6 mm) rounds, turning the log as you cut so it stays round, and place 1 inch (2.5 cm) apart.
- Bake 10 to 12 minutes until the edges are light golden. Cool 5 minutes on the pan, then on a rack.
Tips
- A very firm log gives neat round slices; if it softens while cutting, re-chill it 15 minutes.
- Rolling the log on the counter while still in parchment smooths out dents.
- Wrap the logs well and freeze up to 3 months; slice straight from the freezer and add 1 minute to the bake time.
- Do not eat the raw dough: it contains raw flour and raw egg.
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Recipe FAQ
How long does it take to make vanilla icebox cookies?
Plan on 20 minutes of prep and 12 minutes of cooking, plus 3 hours to chill. The recipe makes 40 cookies.
How should I store vanilla icebox cookies?
Store baked cookies airtight at room temperature up to 5 days. Dough logs keep refrigerated 1 week or frozen 3 months.
Can I make vanilla icebox cookies ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 2 tsp vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 40 servings this recipe makes.
91
Calories / serving
4.8g
Fat
11.0g
Carbs
1.0g
Protein
5.0g
Sugar
Whole recipe (40 servings): ~3640 cal · 192g fat · 440g carbs · 40g protein · 200g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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