Vanilla icebox sugar cookies

Prep 10 min
Total 1 hour 30 min
Makes 55 to 60 Cookies



2 1/2 cups
all-purpose flour
1/2 tsp
1/2 tsp
1 cup
unsalted butter, at room temperature
1 tsp


  • 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.


Calories 57
Protein 1 g
Carbohydrates 7 g
Fat 3 g
Sodium 23 mg

How to roll icebox cookie dough

Issue: December 2012

Written by:

Photo credit: Roberto Caruso

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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!


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