Yield: 36 cookies

Icebox Cookies Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes

Icebox Cookies are filled with colorful sprinkles and buttery vanilla flavor. Make these ahead of time and store in your refrigerator or freezer until ready to bake! Delicious cookies fresh from the oven.

Ingredients

  • 1 cup unsalted butter, softened to roomt temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspooon kosher salt
  • ½ cup rainbow sprinkles

Instructions

  1. In a large mixing bowl, beat butter with both sugars. Add in eggs and vanilla extract, beat until fully combined, scraping down the sides of the bowl as needed.
  2. Add in flour, baking powder, and salt. Mix just until combined. Add sprinkles, do not overmix.
  3. Lay three long pieces of plastic wrap (or the Press and Seal version) on your counter (if using press and seal, make the sticky side down). Divide the dough into three portions, dropping it into the center of each piece of plastic wrap.
  4. Using your hands, make dough into a ball, then form into a log. Roll up into the plastic wrap and keep pressing dough until log is about 2 inches in diameter throughout. Repeat for each portion of dough.
  5. Place cookie dough in refrigerator for at least 4 hours (or up to 3 days).
  6. When ready to bake, preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
  7. Remove plastic wrap from cookie dough and slice the dough into ½-inch slices. Place on prepared baking sheet about 2-inches apart. Bake for 9-11 minutes.
  8. Allow to cool 5 minutes on cookie sheet, then remove and cool completely on a wire rack.

Notes

  • STORAGE- store baked cookies in an airtight container for up to 3 days.
  • FREEZE DOUGH- freeze the unbaked cookie dough, wrapped in plastic wrap then in an airtight container or ziploc freezer bag for up to 3 months. Thaw in refrigerator overnight before baking. Or slice while frozen with a sharp knife. You will need to add several minutes to your baking time.
  • FREEZE COOKIES- to freeze baked cookies, store in airtight freezer safe container for up to 3 months.
  • Butter- use unsalted butter for best flavor and results
  • Vanilla Extract- use a PURE vanilla extract for best flavor. These simple cookies are all about the butter and vanilla, so don't skimp. Use my homemade vanilla extract for delicious results.
  • Sprinkles- use any color combination, but try to choose Jimmies as they tend to not bleed into the cookie dough.
  • Substitutions- Swap out the granulated sugar for vanilla sugar to give your cookies even more depth of flavor. Or use another type of extract, such as lemon or almond for a unique twist.
  • Baking Times- Be watchful on these cookies. They can go from "light" to "brown" in a minute. I preferred mine at the 11-12 minute mark, so after cooling they are more the texture of shortbread and butter cookies. If you prefer a soft texture, stay under 10 minutes.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 30mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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