Icebox cookies are named for the place they would be stored, ready to be baked at a moment's notice. Sounds like something that could come in handy right about now, eh?
Icebox cookies are simple doughs, often basic butter cookies or shortbreads. Once mixed, the doughs are rolled into a log, tightly wrapped, and refrigerated or frozen until you're ready to bake. Cookies are sliced from the log as needed, and baked in just a few minutes.
Here are our best tips for making and using icebox cookies. Check the end of the post for a few of our go-to recipes!
- Cut a large sheet of parchment paper or waxed paper and place the finished dough in the center, leaving a few inches at each end. Roll the paper around the dough, smoothing the dough into an even cylinder as you roll. It may be necessary to chill soft doughs for about 10 minutes after mixing before attempting this step.
- When the paper is tightly wrapped around the dough, gather the ends and twist to finish, forming the log of dough. Chill the dough until it is very firm, at least 30 minutes.
- Icebox cookie doughs can be kept in the refrigerator for up to 1 week, then sliced and baked whenever desired. For longer storage, wrap the log in plastic wrap and freeze. Most frozen doughs will stay soft enough to be sliced right from the freezer without defrosting.
- Slice the doughs with a sharp knife—slice size will vary depending on the recipe, but is generally 1/4- to 1/2-inch thick. For a crisper cookie, slice them thin; for a little bit of chew, slice them a bit thicker.
Ready to whip up a batch of your own?
(Use this recipe as a base for any of your favorite inclusions, like nuts, dried fruits, chopped chocolate, sprinkles, or anything else you like)