Icebox Slice & Bake Cookies (1 Dough, 5 Flavors) Recipe
These easy icebox slice-and-bake cookies start with one buttery vanilla dough that you can customize with your favorite mix-ins. Shape the dough into logs, chill until firm, then slice and bake for fresh, tender-edged cookies whenever you like. The dough makes about 24 cookies and can be refrigerated for several days before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Dough
- 3/4 cup (12 tablespoons; 170 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) packed light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups plus 2 tablespoons (267 g) all-purpose flour, spooned and leveled, plus extra for shaping if needed
- 1/4 teaspoon salt
Optional Rolling and Toppings
- Coarse or sparkling sugar, as needed, for rolling the dough logs
- Melted chocolate and optional toppings, such as chopped nuts, sprinkles, or crushed peppermint candies, for dipping or drizzling
Optional Flavor Add-Ins
- Choose add-ins to taste, such as mini chocolate chips, chopped dried cranberries, citrus zest, chopped nuts, sprinkles, or a small amount of peppermint or almond extract; add them to the dough just until evenly distributed
Instructions
- Cream the butter and sugars.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a handheld mixer or stand mixer fitted with a paddle attachment on medium-high speed until creamy and combined, about 3 minutes.
- Add the egg and vanilla.
Beat in the egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed, then continue mixing until fully combined.
- Mix in the dry ingredients and flavorings.
Add the flour and salt and mix on low speed just until combined. Beat in your chosen flavor add-ins on low, stopping as soon as they are evenly distributed. The dough should be thick and slightly sticky; if it is too sticky to shape, mix in 1–2 tablespoons additional flour.
- Shape and chill the dough.
Turn the dough onto a lightly floured work surface and divide it in half. With floured hands, shape each half into an approximately 8-inch-long log, about 1 1/2 to 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours, or up to 5 days.
- Prepare the oven and baking sheets.
When ready to bake, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Coat and slice the logs.
If desired, spread coarse sugar on a plate and roll the chilled logs in it, pressing gently so the sugar adheres. Slice each log into 12 evenly thick cookies and arrange them about 2 inches apart on the prepared baking sheets.
- Bake the cookies.
Bake for 13–15 minutes, until the edges are very lightly browned. The cookies will remain fairly pale. Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Finish and store.
Once cool, dip or drizzle the cookies with melted chocolate and add toppings if desired. Store covered at room temperature for up to 1 week.
Notes
- For the best texture, make sure the butter is softened but not melted, and use a room-temperature egg.
- Chilling firms the dough so the logs slice neatly and the cookies hold their shape. Chill for at least 4 hours; the wrapped logs can be refrigerated for up to 5 days.
- Keep the flavor add-ins modest and mix only until distributed so the dough stays easy to shape and slice. If the dough feels unusually sticky, add 1–2 tablespoons flour.
- Rolling the logs in coarse sugar is optional. It is usually easiest to coat them after chilling, when the dough is firm.
- For flavor variations, try combinations such as dried cranberries with orange zest, chopped pistachios with a little almond extract, mini chocolate chips, sprinkles, or peppermint extract with a chocolate drizzle. Adjust add-ins to taste.
- Nutrition is estimated for one plain cookie and does not include optional add-ins, sugar coating, chocolate, or toppings.
