Icebox Cookies

It’s finally December!  Yippee, yahoo!

Today I’m bringing you these Icebox Cookies that my husband’s grandma used to make for him.  This recipe makes a great dough that’s easy to work with, perfect for throwing in your favorite add-ins, rolling up, wrapping and freezing for when you want freshly baked cookies.

Icebox Cookies | A Sweet Baker

These Icebox cookies are slightly flavored with almond extract, which is a nice touch especially with the added cherries that I put in. Once these cookies are cooled they have a nice little crunch around the edges but the center is moist and chewy.  You can add in whatever you like such as nuts, raisins, dried fruit or leave the plain.  In the ones I made I divided the dough into three and made one with green sprinkles, ones with maraschino cherries and I left one plain (just the way my husband like them!).

Icebox Cookies | A Sweet Baker

Icebox Cookies | A Sweet Baker

Since I wanted to keep this dough for the holidays I took the frozen rolls out, cut 3 slices off of each for these pictures and I wrapped it back up to save until Christmas.  Perfect if you need a few or if you need a lot!   I need to find more recipes where I can freeze the dough and just take out what I need.  Seems so convenient at this time of year.  If you know of any, please share with me!

Icebox Cookies | A Sweet Baker

 

Icebox Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: about 3 dozen

This recipe make the perfect dough to freeze and use when you wish. A classic chewy cookie that you can adapt to make your own.

Ingredients

  • 1 cup shortening
  • 2 cups brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 3 1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • add-ins of your choice

Instructions

In a stand mixer with the paddle attachment, cream together to shortening and brown sugar until smooth and creamy.
Add in eggs, one at a time until well incorporated and then add in vanilla and almond extract.
In a separate bowl, whisk together flour, salt, baking soda and baking powder.
Add dry ingredients slowly to the wet ingredients and mix until well combined.
Remove bowl from stand mixer and divide dough into three equal balls.
This is where you can add in your ingredients to each ball if you wish.
Roll each ball into a log shape, about 8-10 inches long and wrap tightly in plastic wrap.
Freeze until you're ready to use.
When you're ready to bake, preheat oven to 375 F. Slice each log into 1/2" slices and bake for a 10-12 minutes.

Notes

* If you're adding in maraschino cherries, you will need to use more flour on your surface to work into the dough as the cherries give off a lot of liquid.

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Comments

  1. I love cookies that you can freeze in a log, too! At school, our teacher used every single cookie recipe we made, and either froze the logs or scooped the cookies and froze them on a baking sheet to bake off later for a charity dinner. It was awesome! I love cookies like this that are a blank canvas for whatever flavors you’re feeling like!

  2. So pretty. Love freezer cookies!

  3. Tis the season for freezer cookies, for sure! Such a smart make-ahead option. And I love that you added bits of cherries–so cute and festive!

  4. My grandma used to make cookies a lot like this! I love being able to have dough on hand for when I need a quick dessert!

  5. These are so fun and so festive! These are classics!

  6. Woo for tons of Christmas cookies! These icebox cookies look so chewy and perfect, feel like sending a dozen my way? ;)

  7. This is a great versatile dough! I am with your husband on the plain cookie. I have always been the weird one who likes chocolate chip cookies without the chips. :) I find that you can freeze most cookie doughs, Elizabeth, though I usually freeze individual dough balls rather than slice-and-bake logs. Scoop the dough into balls and place close together but not touching on a lined baking pan. If it is a cookie that has to be mashed down a bit before baking, do it now. Freeze for a couple of hours until hard. Once frozen the balls can be stored in a zip lock bag and won’t stick to each other. I mark the name of the cookie and baking directions on the bag. The cookies get baked directly from the freezer adding about 2 minutes baking time. Hope this helps.

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