Brown Sugar Icebox Cookies
Submitted by sweety
Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.
YIELD
1 batchPREP
30 minCOOK
15 minREADY
2 hrsThe beauty of icebox cookies is that the work happens today and the baking happens whenever you want.
Mix up a simple brown sugar butter dough, roll it into logs, and stash them in the fridge for up to a week or the freezer for two months.
When a cookie craving hits, just slice, bake, and you’re eating warm cookies in under 15 minutes.
The base recipe is pure buttery simplicity, but the real fun is the five built-in variations.
Variations
- Ginger Almond: Fold in crystallized ginger and roll the logs in chopped blanched almonds.
- Lemon Poppyseed: Add poppyseeds and grated lemon zest for a bright, citrusy crunch.
- Spice: Nutmeg, cinnamon, and cloves with an optional walnut coating.
- Coffee Edged: Roll the logs in finely ground French roast for a bittersweet, caffeinated rim.
- Pecan: Toasted pecans inside and out for full nutty crunch.
Kitchen Tips
- Slice the logs thin, between ⅛ and ¼ inch. Thinner slices crisp up better.
- Chill the dough until it’s truly firm. Soft dough crumbles when you try to slice it.
- If baking from frozen, add a minute or two to the bake time. No need to thaw first.
Ingredients
Directions
In a bowl, beat the butter with an electric mixer until fluffy.
Add the brown sugar and granulated sugar; beat until well blended.
Beat in the egg and vanilla until thickened.
Beat in ⅔ cup of the flour along with the baking soda and salt.
Stir in remaining 1 cup flour; the dough will be soft.
Divide the dough in half.
Wrap each half in wax or parchment paper or plastic wrap.
Shape it into a 6 inch log. Refrigerate until firm.
(The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.)
Preheat oven to 350℉ (180℃).
Using a thin knife, slice each log ⅛ inch to ¼ inch thick.
Arrange the cookies 1 inch apart on a buttered cookie sheet.
Bake for 10 to 15 minutes or until lighly golden.
VARIATIONS: Ginger Almond: Add ½ cup finely chopped crystallized ginger.
Roll each log in ⅓ cup of finely chopped blanched almonds.
Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest.
Roll each log in 1 tablespoon of poppyseeds.
Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and ¼ teaspoon ground cloves.
If desired, roll each log in ⅓ cup of finely chopped walnuts.
Coffee Edged: Roll each log in 1½ tablespoons very finely group French roast coffee.
Pecan: Add 1 cup finely chopped toasted pecans.
Roll each log in ⅓ cup finely chopped toasted pecans.
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