refrigerator cookies

A simple recipe for old-fashioned Icebox Cookies (AKA Refrigerator Cookies). This recipe uses only a few basic ingredients but must be chilled for at least 4 hours before baking. Adapted from Good Housekeeping.

Icebox Cookies (Refrigerator Cookies)

unsalted butter (softened (226 grams))

sugar

egg (room temperature preferred)

vanilla extract

all purpose flour ((315 grams))

baking powder

salt

Optional add-ins (sprinkles, non pareils, chopped nuts, chopped chocolate)

Cream together butter, sugar, egg and vanilla. Scrape down the sides and bottom of the bowl with a spatula to make sure all ingredients are well-combined.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add to butter mixture until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed.

If stirring in any add-ins, mix them in here.

Divide dough into two halves and lightly flour your hands. Form each half into a log about 1 ½&quot; - 2” in diameter. To roll in sprinkles (as seen in the photos), pour several tablespoons of non pareils into a pie plate and roll the dough through the sprinkles until the outside is completely covered.

Wrap dough logs in plastic wrap and refrigerate. To prevent the dough from getting a severely flat edge I like to place it on a plush folded hand towel while it chills. Chill dough for at least 4 hours, preferably overnight and up to one week.

When you are ready to bake, preheat oven to 350F (175C). Remove dough from the refrigerator and slice into ¼” slices.

Transfer to a parchment-lined baking sheet, spacing cookies at least 2 inches apart.

Bake on 350F for 10-12 minutes or until edges are just beginning to turn a light golden brown.

Enjoy!

https://embed.mediavine.com/videos/cpapj2wvokgynsda85ov

A simple recipe for old-fashioned Icebox Cookies (AKA Refrigerator Cookies). This recipe uses only a few basic ingredients but must be chilled for at least 4 hours before baking.

Icebox Cookies

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.

Icebox Cookies Recipe

unsalted butter, softened to room temperature

light brown sugar, packed

eggs

all-purpose flour

kosher salt

rainbow sprinkles

In a large mixing bowl, beat butter with...

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.

Add in flour, baking powder, and salt. Mix...

Add in flour, baking powder, and salt. Mix just until combined. Add sprinkles, do not overmix.

Lay three long pieces of plastic wrap (or...

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.

Using your hands, make dough into a ball,...

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.

Place cookie dough in refrigerator for at least...

Place cookie dough in refrigerator for at least 4 hours (or up to 3 days).

When ready to bake, preheat oven to 375...

When ready to bake, preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.

Remove plastic wrap from cookie dough and slice...

Remove plastic wrap from cookie dough and slice the dough into 1/4-inch slices. Place on prepared baking sheet about 2-inches apart. Bake for 9-11 minutes.

Allow to cool 5 minutes on cookie sheet,...

Allow to cool 5 minutes on cookie sheet, then remove and cool completely on a wire rack.

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The most viewed refrigerator cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine