These brown sugar icebox cookies are a timeless basic with buttery brown sugar taste and crisp edges. They’re the right candy deal with to slice, bake, and revel in anytime.
These brown sugar icebox cookies are a easy, nostalgic recipe with crisp edges and a wealthy brown sugar sweetness. You’ll be able to get pleasure from them any time of the yr, however at Christmas I particularly love so as to add them to a vacation cookie tray alongside classics like ginger wafers.
The dough comes collectively rapidly and retains properly within the fridge, so you may have contemporary cookies everytime you want them. I normally hold them basic and nut-free, however you may stir in pecans or walnuts for further crunch, very similar to my butter pecan fridge cookies.
Why You’ll Love These Cookies
- Timeless Cookie Recipe: Nonetheless you make them, these brown sugar icebox cookies at all times really feel particular and by no means exit of fashion, identical to my fruitcake slice and bake shortbread.
- Easy Components: Made with on a regular basis pantry staples, they’re simple to whip up on a whim at any time when the craving strikes.
Components Wanted
- Brown sugar: The star of the recipe. It provides the cookies their wealthy sweetness and slight caramel-like taste whereas preserving the facilities tender.
- Granulated sugar: Balances the brown sugar and provides simply sufficient crispness across the edges.
- Butter: Softened butter is what makes these cookies tender and flavorful. Use unsalted in case you can, and add a pinch of salt for steadiness.
- Egg: Helps bind the dough and provides construction, giving these cookies their slice-and-bake form.
- Vanilla extract: A basic taste that rounds out the sweetness and makes the brown sugar style even richer.
- All-purpose flour: The bottom of the dough, giving it simply the precise texture to carry collectively when sliced.
- Baking powder: Provides a little bit raise so the cookies don’t bake up too flat.
- Salt: Enhances all of the flavors, particularly necessary in case you’re utilizing unsalted butter.
Tips on how to Make Brown Sugar Icebox Cookies
Begin by whisking collectively the flour, baking powder, and a pinch of salt in a small bowl. I like to do that first so the dry elements are able to go once I want them.
In a bigger bowl, beat the butter with the brown and white sugar till it’s gentle and fluffy. This step provides the cookies that gentle middle with simply the precise crisp edge. Combine within the egg and vanilla till every little thing is good and easy.
Now add the dry combination a little bit at a time. Stir simply till the dough comes collectively, you don’t need to overmix. Flip it out onto a evenly floured floor and provides it a mild knead till it holds its form.
Divide the dough into two logs, wrap them in plastic, and pop them within the fridge. I like to relax the dough in a single day so the flavour deepens and the logs slice neatly.
Whenever you’re able to bake, preheat your oven and line a baking sheet with parchment paper. Slice the fridge dough into even rounds, place them on the tray, and bake till the perimeters are simply turning golden.
Go away them on the pan a couple of minutes to set earlier than transferring them to a rack to chill. Then pour your self a espresso and revel in one heat!
recipe Ideas
- Use one of the best elements. Since that is such a easy recipe, actual high quality butter, gentle brown sugar, and pure vanilla extract make all of the distinction in taste.
- Flour the floor. When shaping the dough into logs, mud your parchment paper or work floor evenly with flour. This makes rolling simpler and retains the dough from sticking.
- Slice evenly. About ¼ inch thick is excellent for these cookies. Should you slice them thicker or thinner, modify the baking time barely.
- Chill for taste. Don’t skip the nippiness time, 24 hours is finest. It helps the dough agency up for cleaner slices and makes the brown sugar taste even richer.
- Hold the form. To cease the logs from flattening within the fridge, place them on prime of a folded kitchen towel whereas they chill. The gentle floor helps them keep spherical.
- Serving concepts. These brown sugar icebox cookies are great dunked in milk or served with afternoon tea.
Variations
- Nuts. Stir chopped pecans or walnuts into the dough, or roll the skin of the cookie log in finely chopped nuts earlier than chilling and slicing.
- Strive darkish brown sugar. Utilizing darkish brown sugar as an alternative of sunshine will give the cookies a deeper, extra caramel-like style.
- Spice it up. Just a little cinnamon or nutmeg added to the dough provides the cookies a comfy, vacation twist.
- Sugar topping. Earlier than baking, sprinkle the slices evenly with cinnamon sugar for a candy, sparkly end.
- Chocolate drizzle. As soon as cooled, drizzle the cookies with melted darkish or milk chocolate for a candy final touch.
Good with espresso or tea, these brown sugar icebox cookies are a candy little chew of residence. Should you bake a batch, depart me a observe — I’d love to listen to how yours turned out!
- 1¾ cups all goal flour
- ½ teaspoon baking powder
- 1 pinch salt (in case you use unsalted butter then add ¼ teaspoon salt)
- ⅔ cup butter (softened)
- ½ cup brown sugar (evenly packed)
- ¼ cup granulated sugar
- 1 giant egg (room temperature)
- 1 teaspoon vanilla extract
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In a medium bowl whisk collectively the flour, baking powder and salt.
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Within the stand mixer cream the butter and sugar for 3 minutes, add the egg and blend collectively, add the vanilla and mix. Add the dry elements a little bit at a time.
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When virtually mixed transfer the dough to a evenly floured flat floor and gently knead till agency. Divide into two components, type every half into 2 logs, about 6 inches/15cm lengthy, you should definitely flatten the ends of the logs then wrap every in plastic wrap and refrigerate for twenty-four hours.
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Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
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Take away the rolls from the fridge and slice (roughly ¼ inch slices), place on the ready baking sheets and bake for roughly 10-14 minutes. Go away on baking sheet for about 10 minutes then transfer to a wire rack to chill utterly. Take pleasure in!
Tips on how to retailer the brown sugar icebox cookies
The dough will hold properly for as much as 7 days within the fridge. Simply ensure it’s wrapped tightly in plastic so it doesn’t dry out.
You’ll be able to roll the skin of the cookie log in chopped pecans, walnuts, mini chocolate chips, and even toffee items earlier than chilling. It provides crunch and makes them look further festive.
As soon as baked and cooled, retailer the cookies in an hermetic container at room temperature. They’ll keep contemporary for about 5–6 days.
You’ll be able to freeze the cookie dough logs (properly wrapped) for as much as 2 months. Slice and bake straight from the freezer, including a few further minutes to the baking time. Baked cookies will also be frozen for as much as 2 months, simply allow them to cool utterly and layer between parchment paper in a freezer-safe container.
Energy: 54kcal | Carbohydrates: 7g | Protein: 1g | Fats: 3g | Saturated Fats: 2g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 11mg | Sodium: 23mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 85IU | Calcium: 6mg | Iron: 0.3mg | Phosphorus: 11mg
recipe FAQs
The dough will hold properly for as much as 7 days within the fridge. Simply ensure it’s wrapped tightly in plastic so it doesn’t dry out.
Sure! You’ll be able to roll the skin of the cookie log in chopped pecans, walnuts, mini chocolate chips, and even toffee items earlier than chilling. It provides crunch and makes them look further festive.
As soon as baked and cooled, retailer the cookies in an hermetic container at room temperature. They’ll keep contemporary for about 5–6 days.
Completely. You’ll be able to freeze the cookie dough logs (properly wrapped) for as much as 2 months. Slice and bake straight from the freezer, including a few further minutes to the baking time. Baked cookies will also be frozen for as much as 2 months, simply allow them to cool utterly and layer between parchment paper in a freezer-safe container.
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