Vanilla icebox sugar cookies

Chatelaine 1

( 65 ratings )

Preparation time:
10 minutes
Total time:
30 minutes
Makes:
55 to 60 Cookies
Vanilla icebox sugar cookies


 
Roberto Caruso

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, at room temperature
  • egg
  • 1 tsp vanilla
  • 3/4 cup granulated sugar

Instructions

  • Stir flour with baking powder and salt in a medium bowl. Set aside.
  • Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.
  • Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
  • Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

Make Ahead Tip:

Keep dough in freezer up to 1 month. Thaw in refrigerator overnight before using.

Nutrition (per Serving)

calories
57 
protein
g
carbohydrates
g
fat
g
sodium
23 mg

Variations

Candy Cane
Omit vanilla. Add 1/2 cup finely chopped candy canes to flour mixture.

Pistachio & Cranberry
Add 1/4 cup each finely chopped pistachios and dried cranberries to flour mixture.

Brown Sugar & Currant
Substitute 1/2 cup granulated sugar with brown sugar. Add 1/3 cup dried currants to flour mixture.

Chocolate Orange
Omit vanilla. Add 1/2 cup mini chocolate chips and 2 tbsp grated orange zest to flour mixture.

Mocha
Add 1/3 cup cocoa powder and 1 tbsp instant-coffee granules to flour mixture.

Maple Walnut
Omit vanilla. Add 1/2 cup finely chopped toasted walnuts
to flour mixture. Add 1/4 cup maple syrup with egg.

Mint Chocolate Chip
Omit vanilla. Add 1/2 cup mini chocolate chips to flour mixture. Add 1/2 tsp peppermint extract and 3 to 5 drops green food colouring with egg.

Citrus Punch
Omit vanilla. Add 1 tbsp each grated orange, lemon and lime zest to flour mixture.

Candy Bar
Add 2 tbsp each chopped peanut butter chips and butterscotch chips, Skor bits and mini chocolate chips to flour mixture.

Candied Ginger
Omit vanilla. Add 1/2 cup finely chopped candied ginger and 1/2 tsp ground ginger to flour mixture.

Wicked Chocolate
Add 1/3 cup cocoa powder, 1 tsp ground cinnamon and 1/2 tsp cayenne to flour mixture.

Fruitcake
Omit vanilla. Add 3 tbsp each finely chopped red and green glacé cherries and candied orange and lemon peel and 1 tsp pumpkin-pie spice to flour mixture. Add 1 tsp rum extract with egg.

Glazed Cookies
Note: Let icing dry after brushing or drizzling over cookies, about 1 hour.

Maple Bacon
Omit vanilla. Add 1/2 cup finely chopped cooked bacon to flour mixture. Bake and cool cookies. Whisk 3 tbsp maple syrup with 1/4 cup icing sugar until smooth. Spoon into a zip-top freezer bag. Snip off 2 mm from a corner of bag. Drizzle icing over cookies.

Black & White
Bake a batch of Vanilla Icebox Sugar Cookies and cool completely. Melt a chopped 100-g pkg good-quality dark chocolate. Brush half of each cookie with melted chocolate. Let chocolate firm up, about 30 min.

Green Tea Latte
Omit vanilla. Add 1 tbsp matcha green tea powder to flour mixture. Chill, slice and bake cookies and cool completely. Whisk 1/2 cup icing sugar with 1/2 tsp matcha green tea powder and 1 tbsp milk until smooth. Lightly brush tops of cooled cookies with a thin layer of icing, covering the entire surface. Excess icing will drip through the racks.

Cinnamon Roll
Substitute 1/2 cup granulated sugar with brown sugar. Divide dough in half. Roll each portion into a 8 × 8-in. square. Combine 1/4 cup brown sugar and 1 tsp ground cinnamon together in a small bowl. Sprinkle half of cinnamon mixture on each square. Spread to cover cookie dough, stopping 1/8 in. from the edge. Brush edge with water, then roll into a log. Press seam gently. Chill, slice, bake and cool cookies. Whisk 1/3 cup icing sugar with 1 tbsp milk until smooth. Spoon into a zip-top freezer bag. Snip off 2 mm from a corner of bag. Drizzle icing over cookies.

Birthday Cake
Add 1/2 cup coloured sprinkles to flour mixture. Bake and cool cookies. Whisk 1/2 cup icing sugar with 1 tbsp milk until smooth. Brush cookies with a thin layer of icing.

London Fog
Add 2 tbsp finely ground Earl Grey tea leaves (about 8 tea bags) and 1/4 tsp orange zest to flour mixture. Bake and cool cookies. Whisk 1/2 cup
icing sugar with 1 tbsp milk until smooth. Brush cookies with a thin layer of icing.

Sandwich Cookies

S’mores
Replace 1 cup flour with graham cracker crumbs. Add 1/2 cup mini chocolate chips to crumb mixture. Dough will be crumbly. Scoop out of mixing bowl and quickly roll into 1 log. Slice chilled dough 1/8 in thick. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 7 to 8 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Sandwich 1 tbsp marshmallow fluff between 2 cookies. Repeat.

Chocolate & Cream
Replace 1/2 cup flour with cocoa powder. Add 1/2 cup mini chocolate chips to flour mixture. Slice chilled dough 1/8 in. thick. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 7 to 8 min. Let cookies cool on sheet for 1 min. Transfer to rack to cool completely. Beat 1 1/2 cup icing sugar with 1/2 cup room temperature butter and 1 tsp vanilla. Sandwich buttercream between 2 cookies. Repeat.

Thumbprint Cookies

Coffee – Dulce De Leche
Add 2 tbsp instant-coffee granules to flour mixture. Roll into 1-in.-round balls and set on baking sheet. Make a deep indent in the centre of each ball. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Pipe or spoon a dulce de leche dollop in centre of each cookie.

Nutella Kiss
Follow original recipe. Roll into 1-in.-round balls and set on baking sheet. Make a deep indent in the centre of each ball. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Pipe or spoon a Nutella dollop in centre of each cookie.

Black Forest
Add 1/3 cup mini chocolate chips and 1/4 cup cocoa powder to flour mixture. Roll into 1-in.-round balls and set on baking sheet. Make a deep indent in the centre of each ball. Pat whole maraschino cherries dry with a paper towel. Press a maraschino cherry onto each cookie. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Sift icing sugar over cookies.

Lemon Drop
Omit vanilla. Add 2 tbsp lemon zest to flour mixture. Roll into 1-in.-round balls and set on baking sheet. Make a deep indent in the centre of each ball. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Sift icing sugar over cookies. Fill cookies with 1/2 tsp lemon curd.

Apricot Coconut
Omit vanilla. Add 1/3 cup fine, unsweetened coconut to flour mixture. Add 1 tsp coconut flavoured extract to egg. Roll into 1-in.- round balls and set on baking sheet. Make a deep indent in the centre of each ball. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Fill each cookie with 1/2 tsp apricot jam.

One comment on “Vanilla icebox sugar cookies

  1. I made the maple bacon variation of the vanilla icebox cookies–they were a hit with everyone who tried them!

    Reply

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