Today on Sugar Spun Run I'll be showing you how to make icebox cookies.
Hey Sugar Spun Bakers! Sam here and today I have an easy old-fashioned
recipe to share with you. This is a recipe I've been making for years and
years. I used to make it with my mom all the time when I was a little kid.
These are easy icebox, or refrigerator, cookies. So I'm really excited to share
this one with you. Now the first thing you're going to need to get started is
one cup, or two sticks, of softened unsalted butter. We're going to add these to a large mixing bowl.
So as the name suggests, icebox cookies are going to
need to be made in advance because they're going to have to spend some time
in the fridge. These cookies are going to need to be refrigerated for at least
four hours. Once you've added your butter we can go ahead and add our sugar. This
recipe uses just granulated sugar. You'll need one and a half cups.
We'll use an electric mixer to beat together the sugar and the butter until it is well combined and creamy.
Next we'll add one large egg.
And one teaspoon of vanilla extract.
And we'll stir everything together again until it's completely combined.
Alright now you're going to need a separate bowl for your dry
ingredients. You will need two and a half cups of all-purpose flour for this recipe.
We'll add one teaspoon of baking powder.
And 3/4 teaspoon of salt.
Now we'll whisk everything together until your dry ingredients are well combined.
Now we'll stir these dry ingredients into our butter mixture until everything is completely combined.
And unlike many of my cookie recipes I just like to add all the flour at once with this one.
So when I was a kid and made these cookies we always used to just make them
plain. We wouldn't add anything to them. We'd roll them up and be done with them.
Now these days I like to dress them up a little bit. I like to add either finely
chopped chocolate, or today I'm going to be adding some sprinkles.
I'm just going to fold these in with a spatula rather than use my mixer at this point.
So once you have everything nicely combined you're going to want to roll this dough
into logs. I usually roll it into two or three. Now because the dough is a little
sticky at this point I will usually lightly dust my hands with just a little bit of flour.
It just makes it easier to shape the dough.
And I'll take a portion of it.
And shape it into a log.
If it's too sticky, I'll just dust my hands with a little bit more flour.
Now it doesn't really matter how long you make each log. You just want
to make it about one and a half to two inches in diameter.
So once you've rolled it up nicely you'll want to take a piece of plastic wrap and just tightly cover it.
And we'll repeat with the remaining dough.
Now because the dough is so soft it can have a tendency to get a flat edge when
it sits in the refrigerator. So just to help keep it nice and round I like to
take a clean towel, and I'll just set the dough logs on that. The bottoms will
still flatten a little bit, just not nearly as much as if you were to put
them right on your refrigerator shelf. Now these are going to meet a chill in
the refrigerator for at least four hours, preferably overnight, and I do have a log
waiting for me that I prepped last night for you guys.
So when your cookie dough has chilled and you're about ready to begin baking you're going to want to pre-heat
your oven to 375 degrees Fahrenheit. My oven is preheated so we can go ahead and start slicing our cookies.
The ends aren't usually super uniform so I'll usually cut off the end.
And then I'll cut my slices to be about 1/4 inch in thickness.
And you'll want to make sure that you use a sharp knife for this.
I'll just transfer these cookie slices to a parchment paper lined
baking sheet. I'm going to space them about at least two inches apart because they
are going to spread some in the oven, and if you do not have parchment paper you
would just bake these directly on an ungreased baking sheet. Now well bake
these in our 375 degrees Fahrenheit preheated oven for about 10 to 12
minutes. When they're finished baking the cookies will be a nice light golden
brown color around the edges. You'll want to let these cookies cool completely on
the baking sheet and then once they're finished cooling you can go
ahead and dig in. And that is how easy it is to make these icebox cookies. They're
great for making in advance keeping in your fridge. Just slice them up and bake
them whenever you have a cookie craving. I hope you guys enjoyed this recipe and
if you have any questions please leave them in the comments. I always love
hearing from you. Thank you guys so much for watching and I'll see you next time.