Introduction

Icebox slice & bake cookies are a classic treat that’s both simple to prepare and endlessly customizable. With five flavor options and an easy chilling step, these cookies come out perfectly tender and delicious every time.

The image shows a white rectangular plate full of five types of round cookies arranged in neat rows. The top row has light tan cookies dipped halfway in caramel and dark chocolate, topped with chopped nuts. The second row has bright pink cookies drizzled with white icing in diagonal lines. The third row is made up of green cookies dipped halfway in dark chocolate. The fourth row shows pale cookies with dark and white chocolate drizzled in thin lines and tiny dark cookie crumbs on top. The bottom row has brown cookies studded with almond pieces. On the left side, there is a white round plate with more cookies and a pink cup filled with coffee. A woman's hand is reaching for a cookie at the bottom right corner. The whole scene is set on a white marbled surface with a beige and white striped cloth on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups + 2 Tablespoons (267g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
Coarse sugar for rolling (optional)
Add-ins & toppings (see Tips & Variations for flavor options)

Instructions

Step 1: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 3 minutes. Add the egg and vanilla extract and beat on high speed until fully combined, scraping down the bowl as needed.
Step 2: Add the flour and salt, then beat on low speed until just combined. Mix in your chosen flavor add-ins on low speed until evenly distributed, being careful not to overmix. If the dough is too sticky to roll, add 1–2 tablespoons more flour.
Step 3: Turn the dough out onto a floured surface, divide in half, and roll each half into an 8-inch log about 1.5 to 2 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 4 hours or up to 5 days.
Step 4: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 5: Optionally, pour coarse sugar onto a plate and roll the chilled dough logs in the sugar, pressing gently to help it stick.
Step 6: Slice each dough log into 12 equal pieces and place the cookies about 2 inches apart on the prepared baking sheets.
Step 7: Bake for 13–15 minutes until the edges are just lightly browned. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: If desired, dip or drizzle the cooled cookies with melted chocolate and add extra toppings.

Tips & Variations

For flavor variations, try adding chocolate chips, chopped nuts, dried fruit, or spices to the dough before chilling.
Rolling the dough logs in coarse sugar after chilling helps create a sweet, sparkly crust.
If your dough is too soft after chilling, place it in the freezer for 15 minutes before slicing for easier cutting.
Use high-quality vanilla and fresh butter for the best flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep cookies fresh longer, freeze them in layers separated by parchment paper. Reheat slightly in the microwave or oven for a warm, soft treat.

How to Serve

A white plate holds six cookies arranged in a circular pattern on a white marbled texture with a striped cloth underneath. Two cookies are half-dipped in dark chocolate with caramel and sprinkled with chopped nuts on the top left and right sides. The pink cookie with white drizzle is placed near the top center. A cookies and cream cookie with dark and white chocolate drizzle is centered on the plate. The bottom left has a half-eaten green cookie dipped in dark chocolate with bits inside. A light brown cookie with a sugary texture and nuts sits at the bottom. Nearby are more cookies and a pink cup filled with coffee. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough before baking?

Yes, you can freeze the wrapped dough logs for up to 3 months. Thaw in the refrigerator overnight before slicing and baking as usual.

Why do the cookies need to chill before baking?

Chilling the dough firms it up, which makes it easier to slice evenly and helps the cookies keep their shape while baking. It also allows the flavors to develop fully.