Ice Box Cookies Recipe

Wine pairing: Kendall-Jackson Vintner’s Reserve Pinot Noir 
1 DOZEN COOKIES

variations of recipe provided

Ingredients
  • 1 cup [230 g] unsalted butter, at room temperature
  • 1 cup [170 g] light brown sugar!
  • 1/2 cup [100 g] granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups [315 g] all-purpose flour
  • 2 tsp salt
  • 1 tsp baking soda
  • Additions of your choice
Preparation

In a large bowl, using an electric mixer on medium-high speed, beat the butter, brown sugar, granulated sugar, and vanilla until well combined and light yellow in color, about 2 minutes. Gradually add the eggs.

In a separate bowl, combine the flour, salt, and baking soda.

Slowly add the flour mixture to the wet ingredients and beat on low speed until well incorporated. Fold in any additions with a rubber spatula or wooden spoon.

Preheat the oven to 325°F [165°C]. Line a baking sheet with parchment paper.

Scoop the dough onto the baking sheet with a 4 oz [115 g] self-scrape ice cream scooper. Using a scoop ensures a consistent size—big, that is! Gently press the dough balls to flatten slightly—about 1 in [2.5 cm] thick—and freeze the dough for 20 minutes before baking. Bake for 12 to 14 minutes, or until golden brown, turning the sheet halfway through.

The dough can be refrigerated in a ziplock bag or airtight container for up to 5 days or frozen for up to 6 months.

Variations:

Cornflake–Chocolate Chip Cookies

1 1/2 cups [50 g] cornflakes

1 cup [160 g] chocolate chips

Samoa Cookies

1 1/2 cups [150 g] unsweetened shredded coconut

1 cup [160 g] chocolate chips

1 cup [160 g] Heath bar pieces

German Chocolate Cookies

1 cup [160 g] chocolate chips

1 cup [100 g] unsweetened shredded coconut

1 cup [100 g] chopped pecans

Double Chocolate Cookies

1 cup [160 g] chocolate chips

Substitute 1/2 cup [62 g] cocoa powder for 1/2 cup [65 g] of the all-purpose flour

Oatmeal Nut Cookies

1 cup [100 g] oatmeal

1/2 cup [50 g] chopped walnuts

1/2 cup [50 g] chopped pecans

1 tsp cinnamon

Red Velvet Cookies

1 cup [160 g] white chocolate chunks

2 Tbsp red food coloring

1 Tbsp cocoa powder

NOTE

I make a quadruple batch of this dough and keep it in the freezer for those moments when I just “need it.” Let it thaw and have

kids add their own toppings for a quick afternoon playdate, or invite your best girls over for cookies and cocktails. No work and all win on your part.


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