Brown Sugar Icebox Cookies

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5 from 1 vote

These brown sugar icebox cookies are a timeless classic with buttery brown sugar flavor and crisp edges.

Prep Time20

Cook Time12

Chilling Time1

Total Time1 32

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 54kcal

Author: Rosemary Molloy

Ingredients

1¾ cups all purpose flour
½ teaspoon baking powder
1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
⅔ cup butter (softened)
½ cup brown sugar (lightly packed)
¼ cup granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

In a medium bowl whisk together the flour, baking powder and salt.
In the stand mixer cream the butter and sugar for 3 minutes, add the egg and mix together, add the vanilla and combine. Add the dry ingredients a little at a time.
When almost combined move the dough to a lightly floured flat surface and gently knead until firm. Divide into two parts, form each part into 2 logs, about 6 inches/15cm long, be sure to flatten the ends of the logs then wrap each in plastic wrap and refrigerate for 24 hours.
Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
Remove the rolls from the fridge and slice (approximately ¼ inch slices), place on the prepared baking sheets and bake for approximately 10-14 minutes. Leave on baking sheet for about 10 minutes then move to a wire rack to cool completely. Enjoy!

Notes

How to store the brown sugar icebox cookies

The dough will keep well for up to 7 days in the refrigerator. Just be sure it’s wrapped tightly in plastic so it doesn’t dry out.

You can roll the outside of the cookie log in chopped pecans, walnuts, mini chocolate chips, or even toffee pieces before chilling. It adds crunch and makes them look extra festive.

Once baked and cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh for about 5–6 days.

You can freeze the cookie dough logs (well wrapped) for up to 2 months. Slice and bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen for up to 2 months, just let them cool completely and layer between parchment paper in a freezer-safe container.

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