Icebox Sugar Cookies.
Classic Icebox Sugar Cookies. I kept it simple and just added coarse sugar to the top but you can make many variations of cookies with this recipe. For instance you could add chopped walnuts, sprinkles, cinnamon and sugar, chocolate chips, frosting, etc.
Photo above shows dough before I rolled it up and put it in the fridge.
Ever heard the term icebox? Icebox is a term meaning refrigerator that dates way back. An icebox was a non-mechanical refrigerator. So basically these are refrigerator cookies or also known as slice and bake cookies that are kept in the fridge until you are ready to bake them.
When slicing the cookies you want to make them fairly thick because they won’t rise much in the oven. I probably sliced mine just over 1/4″ thick. Recipe makes about 48 cookies.
- 1 cup (2 sticks) salted butter, softened
- 1 cup sugar
- 1 large egg
- 1½ teaspoon vanilla extract
- 1 Tablespoon milk
- 3 cups all purpose flour
- ¾ teaspoon baking powder
- ¼ cup Sugar
- Using an electric mixer, cream butter and sugar together. Beat in egg. Add vanilla and milk.
- Mix in flour & baking powder (also add ¼ teaspoon salt if using unsalted butter).
- Lay 2 pieces of plastic wrap or waxed paper on the counter.
- Split dough in half. Drop half of the dough on one piece of plastic wrap & the second on the other. Shape/Roll each into a log about 2" in diameter. Wrap up & close off ends of plastic wrap. Place in refrigerator for 2 hours.
- After 2 hours Preheat oven to 375 F. degrees.
- Take out one log & slice into ¼" thick slices and place on ungreased cookie sheet. Repeat when ready to bake second log.
- Sprinkle the top with sugar if desired.
- Bake for 10-12 minutes or until the edges are just slightly turning golden.
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