Description

These Icebox Slice & Bake Cookies come in five delicious flavors and feature a classic dough that is rolled into logs, chilled, sliced, and baked to perfection. With a tender, buttery texture and the option to roll in coarse sugar or drizzle with chocolate, these cookies make a versatile treat perfect for any occasion.

Ingredients

Scale

Cookie Dough

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

Add-ins & Toppings

Coarse sugar for rolling (sparkling sugar recommended)
Add-ins and toppings as desired (see Notes for flavor variations)

Instructions

Cream Butter and Sugars: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until combined and creamy, about 3 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, continuing to beat until fully combined.
Incorporate Dry Ingredients: Add the flour and salt to the mixture and beat on low speed until just combined.
Mix in Flavor Add-ins: Beat in chosen flavor add-ins on low speed until evenly distributed. Avoid overmixing; dough will be thick and slightly sticky. If too sticky to roll, add 1–2 tablespoons more flour.
Shape and Chill Dough: Turn dough onto a floured work surface. Divide in half and shape each half into an 8-inch log approximately 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 5 days.
Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Roll Logs in Sugar (Optional): Pour coarse sugar on a plate and roll chilled dough logs in sugar to coat by pressing firmly so sugar sticks.
Slice and Arrange Cookies: Slice each log into 12 equal cookies and place on prepared baking sheets, spacing about 2 inches apart.
Bake Cookies: Bake for 13–15 minutes until edges are very lightly browned. They will not brown much. Remove from oven and cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Finishing Touch: Dip or drizzle cooled cookies with melted chocolate and add toppings as desired.
Storage: Store cookies covered at room temperature for up to 1 week.

Notes

Flavor variations can be made by adding mix-ins such as chocolate chips, nuts, dried fruit, or spices; measure quantities according to preference.
Chilling the dough logs is crucial for easy slicing and clean edges.
Rolling dough logs in coarse sugar after chilling helps the sugar adhere better than rolling immediately after mixing.
If the dough is too sticky, add 1–2 tablespoons of extra flour to make rolling easier.
To decorate, melted chocolate can be drizzled or used for dipping once cookies have cooled completely.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: slice and bake cookies, icebox cookies, easy cookie recipe, butter cookies, chocolate drizzle, homemade cookies