This post may contain affiliate links which won’t change your price but will share some commission. Please read my disclosure policy.
Icebox Cookies are the best way to bake cookies! Mix some simple ingredients, add your favorite additions, and place them in the freezer until you're ready to bake. They're the best sweet, chewy, and buttery cookies.
If you're craving more chewy and delicious cookie recipes, then be sure to try making a batch of Coffee Cookies, Bakery Style Chocolate Chip Cookies, and Chocolate Chip Pretzel Cookies.
Imagine having freshly baked cookies on demand, ready to enjoy whenever a craving strikes or unexpected guests arrive. That's the magic of icebox cookies.
These versatile treats, also known as refrigerator cookies, are a beloved classic cookie recipe. What sets icebox cookies apart is their convenience and simplicity. The cookie dough is prepared in advance and chilled in the refrigerator or freezer until ready to bake. With endless flavor variations and the ability to store the dough for days, weeks, or months is a must-have in any baker's repertoire.
Let's get started!
Why You'll Love These Icebox Cookies
- They are perfect make the dough ahead of time and store in the refrigerator or freezer to bake whenever the sweet craving hits you.
- It's a cookie with the best combination of a buttery shortbread-like cookie with your favorite mix-in additions.
- If you love big and chewy cookies, then these are the perfect cookies for you!
Ingredients You'll Need
- All-Purpose Flour - Plain with no other added ingredients. Gives the cookie structure and forms the base of the cookie.
- Salt - I prefer to use kosher salt or baking salt when baking to balance out the sweetness. If you choose to use salted butter, then be sure to omit this ingredient.
- Baking Soda - Adds acid and texture to the cookies, be sure to check the date on the package before using.
- Butter - May use salted or unsalted butter. It gives the cookies a rich and tender bite. Allow it to sit at room temperature before using it for easier mixing with the other ingredients.
- Light Brown Sugar - Provides a rich sweetness with the addition of molasses. I’m using light brown sugar, but dark brown sugar works too.
- Granulated Sugar - Use cane sugar/white sugar to add sweetness to the ice box cookies.
- Eggs - You will need two large eggs to make these baked cookies. You'll need the egg yolk and egg white.
- Vanilla Extract - Adds a little bit of vanilla flavor to the cookie recipe. Be sure to use pure vanilla extract instead of imitation vanilla flavoring. Almond extract could be used instead.
- Additions - Use any additions or mix-ins that you prefer such as chocolate chips, toffee bits, chopped nuts, cereal, or candy.
See the recipe card below for exact ingredient quantities and instructions.
Ideas For Cookie Additions
Your icebox cookies are nothing without their yummy additions! Here are some ideas to get you started that are easy to find at almost any grocery store:
- Chocolate Chips
- Toffee Bits or a chopped up Skor candy bar.
- Your favorite candy bar roughly chopped up into smaller pieces using a sharp knife.
- Sprinkles
- Nuts, roughly chopped
- Cereal, but keep in mind it may not remain crispy.
- Spices
- Cinnamon Sugar
- Dried Fruit
- Salty Pretzels
- Potato Chips
- Marshmallows
- Lemon zest or orange zest
- Mini Peanut Butter Cups
- Holiday season themed ingredients such as candy canes, Halloween candy, or Easter Peeps.
Step By Step Instructions
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Use a large bowl with an electric mixer/hand mixer or stand mixer with a paddle attachment on medium-high speed. Add the butter, brown sugar, granulated sugar, and vanilla extract. Mix until well combined and light yellow in color, about 2 minutes. Add in the eggs.
Slowly add the flour mixture/dry ingredients to the wet mixture. Continue mixing on low speed until combined. Turn off the mixer and add in the additions. Use a rubber spatula or wooden spoon to evenly distribute the additions throughout the icebox cookie dough.
Scoop the dough onto a large parchment-lined baking sheet using a large cookie scoop or ice cream scoop. Gently press the dough balls to flatten them a bit. Try to space the cookie dough about 1 inch apart. Place the dough into the freezer for about 20 minutes before baking.
Preheat the oven to 325 degrees F. Remove the chilled dough from the freezer and place into the oven to bake for about 12 to 14 minutes, until golden brown.
If you prefer not to bake all of the cookies, place the dough balls into a freezer bag and allow them to remain in the freezer until you're ready to bake.
Carefully remove the baked cookies from the oven and place the baking sheet on a wire rack. Allow it to cool for about 5 to 10 minutes before removing the cookies completely from the baking sheet. Serve with a big glass of milk or tea and enjoy!
Recipe Tips & Tricks
- Do not over-mix the dough! Mix until combined and then stop, especially after combining the wet ingredients with the dry ingredients. Mixing too much may make your cookies crispy and tough.
- Be sure not to overbake the cookies or they will end up crispy instead of chewy. If you prefer crispy cookies, then you will need to adjust the baking time to longer.
- Use parchment paper or a nonstick mat to line the baking sheet to prevent sticking. This also prevents overbaking the bottom of the cookies and makes for easier cleanup.
- Use a kitchen scale to accurately measure out the cookie dough to ensure perfect-sized cookies.
- Space out the cookie dough 1 to 2 inches apart. They will spread a little while baking.
Storage
Storage. Allow the baked cookies to cool to room temperature before placing them in an airtight container, storage bag, or cookie jar. You can leave them at room temperature for 4 to 5 days. You can also store unbaked cookie dough in the refrigerator for up to 2 days. You can bake them straight from the refrigerator as well, you can omit the freezing time if you're storing the dough in the refrigerator.
Reheating. Since these cookies are big, they should remain chewy even after a couple of days. If you love a warm cookie, then feel free to warm the cookies before serving again by placing them in the oven at 300 degrees F. for a minute or two. You can also reheat them in the microwave or air fryer for a few seconds.
Freezing. The cookie dough freezes very well! You can store the unbaked cookie dough in the freezer for up to 2 months. Store the cookie dough in a freezer bag or tight layers of plastic wrap. You can bake the cookie dough straight from the freezer, no need to allow the cookie time to thaw. I do not recommend freezing baked cookies.
Want More Recipes for Delicious Cookies? Try These:
- Coffee Cookies
- Easy Shortbread Cookies
- Bakery Style Chocolate Chip Cookies
- Chocolate Chip Pretzel Cookies
- Funfetti Sugar Cookies
- Oatmeal Raisin Cookies
- Snickerdoodle Cookies
Do you have any comments, questions, or other tasty ways to enjoy these Buttery Icebox Cookies? Please share them in the comments below!
📖 Recipe
Icebox Cookies
Equipment
- 1 stand mixer or hand mixer
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 cup butter, room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups additions of your choice
Instructions
- In a medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 2 teaspoons salt. Set aside.
- Use a large bowl with an electric mixer or stand mixer with a paddle attachment on medium-high speed. Add the 1 cup butter, 1 cup brown sugar, ½ cup granulated sugar, and 1 teaspoon vanilla extract. Mix until well combined and light yellow in color, about 2 minutes. Add in the 2 large eggs.
- Slowly add the flour mixture/dry ingredients to the wet mixture. Continue mixing on low speed until combined. Turn off the mixer and add in the 1 ½ cups additions. Use a rubber spatula or wooden spoon to evenly distribute the additions throughout the icebox cookie dough.
- Scoop the dough onto a large parchment-lined baking sheet using a large cookie scoop or ice cream scoop. Gently press the dough balls to flatten them a bit. Try to space the cookie dough about 1 inch apart. Place the dough into the freezer for about 20 minutes before baking.
- Preheat the oven to 325 degrees F. Remove the chilled dough from the freezer and place into the oven to bake for about 12 to 14 minutes, until golden brown. If you prefer not to bake all of the cookies, place the dough balls into a freezer bag and allow them to remain in the freezer until you're ready to bake.
- Carefully remove the baked cookies from the oven and place the baking sheet on a wire rack. Allow it to cool for about 5 to 10 minutes before removing the cookies completely from the baking sheet. Serve with a big glass of milk or tea and enjoy!
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Leave a Reply