A simple, old-fashioned recipe for Icebox Cookies (also called Refrigerator Cookies). This version uses only a few basic pantry ingredients but requires chilling for at least 4 hours before baking. The dough can be prepared ahead and stored in the refrigerator, then sliced and baked whenever a cookie craving hits. A short how-to video was included with the original post.
These icebox cookies are one of those recipes that reward a bit of patience. The dough comes together quickly—about 10 to 20 minutes—but it needs to chill for several hours to firm up. When properly chilled, the dough slices cleanly and bakes into evenly shaped, tender cookies that keep their shape without excessive spreading.
Think of this as cookie insurance: make the dough ahead, chill it, and you’ll have ready-to-slice logs in the fridge for several days. When a cookie craving strikes, simply slice and bake.
What You Need
Butter, granulated sugar, an egg, flour, baking powder, and salt. That’s all you need to make a classic icebox cookie dough. These simple ingredients produce a slice-and-bake cookie that is crisp at the edges and tender in the center.
Optional Add-Ins
Plain icebox cookies are delightful—like a sliceable sugar cookie—but they also take add-ins beautifully. Chop additions fairly fine so the dough slices smoothly.
- Chopped chocolate: Finely chop 2–4 ounces of semisweet or dark chocolate and fold it into the dough near the end. Avoid large chocolate chips, which can leave craters when you slice the log.
- Chopped nuts: Walnuts or pecans are excellent. Toast and cool before chopping for extra flavor. Use about 3/4 cup, chopped fairly fine.
- Sprinkles: Stir several tablespoons of jimmies or nonpareils into the dough, or roll the outside of the dough log in sprinkles for a colorful edge.
- Sprinkled edge: After forming each log, roll it through a shallow plate of nonpareils so the exterior is evenly coated before chilling. If the dough is too cold and the sprinkles don’t stick, warm the log slightly between your hands first.
Tips for Icebox Cookies
- Measure flour correctly: Use a scale or the spoon-and-level method. Too much flour makes the dough dry and crumbly; too little makes it soft and likely to spread during baking.
- Don’t over-mix: Mix just until the ingredients are combined. Over-mixing warms the butter and can make the dough too soft to shape. If that happens, chill the dough briefly before forming logs.
- Use a towel while chilling: Place dough logs on a folded kitchen towel before refrigerating. This prevents the bottom from flattening and helps the logs keep a round shape for cleaner slices.
- Chill for best results: The dough should chill at least 4 hours, preferably overnight. Chilling firms the butter so the cookies bake without excessive spreading and develop a nice texture.
- Make-ahead friendly: Wrapped well, dough logs keep in the refrigerator for up to one week, ready to slice and bake as needed.
Icebox Cookies (Refrigerator Cookies)
Prep: 20 mins Cook: 10 mins Chill: 4 hrs (or overnight) Total: about 4 hrs 30 mins Yield: about 30 cookies
Equipment
- Mixing bowls
- Cookie sheets
- Parchment paper
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg (room temperature preferred)
- 1 teaspoon vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- Optional add-ins: sprinkles, nonpareils, chopped nuts, or chopped chocolate
Instructions
- Cream together the softened butter, granulated sugar, egg, and vanilla until smooth. Scrape the bowl with a spatula to ensure everything is evenly combined.
- In a separate bowl, whisk the flour, baking powder, and salt. With the mixer on low, gradually add the dry ingredients to the butter mixture and mix until just combined. Pause to scrape the bowl as needed.
- If using add-ins, fold them in now. Chop nuts or chocolate fairly fine to make slicing easier.
- Divide the dough into two equal portions. Lightly flour your hands and shape each portion into a log about 1 1/2 to 2 inches in diameter. For a sprinkled edge, roll each log through a shallow plate of nonpareil sprinkles so the exterior is coated.
- Wrap each dough log tightly in plastic wrap and refrigerate. To keep the logs round, set them on a folded towel while chilling. Chill at least 4 hours, preferably overnight, or up to one week.
- When ready to bake, preheat the oven to 350°F (175°C). Remove logs from the refrigerator and slice into 1/4-inch thick rounds.
- Place slices on a parchment-lined baking sheet, spacing at least 2 inches apart.
- Bake at 350°F for 10–12 minutes, or until the edges just begin to turn light golden brown.
- Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Nutrition (approximate)
Serving: 1 cookie | Calories: 133 kcal | Carbohydrates: 18 g | Protein: 1 g | Fat: 6 g
More recipes you may enjoy
- Sprinkle Cookies
- Snowball Cookies
- Edible Cookie Dough
Be sure to watch the how-to video if you want a quick visual guide to shaping and chilling the logs.
Enjoy your cookies!