Vanilla icebox sugar cookies

1

( 68 ratings )

Preparation time:
10 minutes
Total time:
1 hour 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

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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