Description
Classic Icebox Cookies that are easy to prepare and perfect for baking ahead. These tender, buttery cookies with a hint of vanilla and a optional crunch of chopped walnuts are sliced from chilled dough logs and baked to golden perfection.
Ingredients
Cookie Dough
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg, beaten, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup chopped walnuts, optional
Instructions
- Preheat and Cream Butter: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and packed brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Egg and Vanilla: Beat the egg until smooth and add it along with the vanilla extract to the creamed butter and sugar. Mix well to combine all ingredients thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a uniform dough forms. If desired, fold in the chopped walnuts to add texture and flavor.
- Shape and Chill Dough: On a lightly floured surface, divide the dough into three portions and roll each into a 10-inch long log about 1 inch in diameter. Wrap each dough roll tightly in waxed paper to prevent freezer burn and store them in the freezer for a minimum of 12 hours to firm up.
- Slice and Bake: Once chilled and firm, remove the dough logs from the freezer and unwrap. Cut each roll into 3/8-inch thick slices and arrange them on greased baking sheets, spacing them evenly to prevent spreading. Bake in the preheated oven for 6 to 8 minutes, until cookies are set and edges are lightly golden.
- Cool: Carefully transfer the freshly baked cookies to a wire rack to cool completely before serving or storing, allowing them to firm up to their perfect texture.
Notes
- Freezing the dough logs for at least 12 hours before slicing helps maintain the shape and prevents excessive spreading.
- For a nut-free version, simply omit the walnuts.
- You can swap the brown sugar for white sugar for a slightly different sweetness and texture.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- If you prefer crispier cookies, bake an additional 1-2 minutes but watch carefully to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
