Print

Icebox Slice & Bake Cookies (5 Flavors) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

These Icebox Slice & Bake Cookies offer a simple yet delicious way to enjoy homemade cookies with minimal hands-on time. Made from a buttery, creamy dough that is chilled and sliced, these cookies come in five flavors with optional mix-ins, perfect for any occasion. The dough is rolled into logs, chilled for at least four hours, then sliced and baked to achieve tender, lightly golden cookies with a soft texture inside. Ideal for batch baking and perfect for making in advance.

Ingredients

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

  • Add-ins & toppings as desired (see notes for flavor variations)
  • Optional: coarse sugar for rolling, such as sparkling sugar

Instructions

  1. Cream Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter with brown sugar and granulated sugar on medium-high speed until creamy and combined, about 3 minutes.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl to ensure even mixing, and continue beating until fully combined.
  3. Incorporate Flour and Salt: Add the all-purpose flour and salt to the bowl and beat on low speed until just combined, avoiding overmixing to prevent tough dough.
  4. Mix in Flavor Add-Ins: Beat in your chosen add-ins on low speed until evenly distributed, stopping before overmixing. If dough feels too sticky to roll, add 1–2 tablespoons more flour.
  5. Shape Dough Logs: Turn dough onto a floured surface, divide in half, and roll each half into an 8-inch log roughly 1.5 to 2 inches in diameter. Exact sizes are not critical.
  6. Chill Dough: Tightly wrap each dough log in plastic wrap and refrigerate for at least 4 hours or up to 5 days to firm up for slicing.
  7. Prepare for Baking: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
  8. Optional Sugar Coating: Place coarse sugar on a plate and roll the chilled dough logs in it, pressing gently to adhere.
  9. Slice and Arrange: Slice each log into 12 evenly thick cookies. Place cookies on the prepared baking sheets about 2 inches apart to allow for spreading.
  10. Bake Cookies: Bake for 13–15 minutes until edges are very lightly browned but cookies are not fully browned; they will remain soft inside.
  11. Cool: Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Optional Decoration: Dip or drizzle cooled cookies with melted chocolate and add any additional toppings if desired.
  13. Storage: Store cookies covered at room temperature for up to one week to maintain freshness.

Notes

  • Choose your flavor add-ins such as chocolate chips, nuts, dried fruit, or spices to customize your cookies.
  • Rolling dough logs in sugar after chilling is recommended to avoid sticky handling.
  • If dough is too sticky to shape, adding up to 2 tablespoons more flour helps make rolling easier.
  • Cookies only lightly brown around edges to maintain soft and tender centers.
  • Cookies can be decorated with melted chocolate and toppings after cooling for added flavor and presentation.
  • Keeping dough chilled for several days is possible; just bake fresh slices as needed.

Find it online: https://marthatasty.com/icebox-slice-and-bake-cookies-5-flavors-recipe/