How to Make Icebox Cookies
A simple recipe for old-fashioned Icebox Cookies (AKA Refrigerator Cookies). This recipe uses only a few basic ingredients but must be chilled for at least 4 hours before baking.
Full Printable Recipe:
Ingredients
1 cup unsalted butter softened (226g)
1 ½ cups granulated sugar 300g
1 large egg room temperature preferred
1 teaspoon vanilla extract
2 ½ cups all purpose flour 315g
1 teaspoon baking powder
¾ teaspoon salt
Optional add-ins sprinkles, non pareils, chopped nuts, chopped chocolate
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Cookie sheets (Affiliate Link):
Instructions
00:00 Introduction
Roll sprinkles into some, mini chocolate chips into others, others plain. Nuts?
00:21 Cream together butter sugar egg and vanilla. Scrape down the sides and bottom of the bowl with a spatula to make sure all ingredients are well-combined.
01:08 Dry ingredients whisk together separately then add to the butter mixture with mixer on low-speed.
01:42 If stirring in any add-ins, mix them in here.
02:03 Divide dough into two halves and lightly flour your hands. Form each half into a log about 1 1/2 - 2” in diameter. To roll in sprinkles (as seen in the photos, pour several tablespoons of non pareils into a pie plate and roll the dough through the sprinkles until the outside is completely covered.
02:46 Wrap dough logs in plastic wrap and refrigerate. To prevent the dough from getting a severely flat edge I like to place it on a plush folded hand towel while it chills. Chill dough for at least 4 hours, preferably overnight and up to one week.
03:31 When you are ready to bake, preheat oven to 350F (175C). Remove dough from the refrigerator and slice into ¼” slices.
04:05 Transfer to a parchment-lined baking sheet, spacing cookies at least 2 inches apart.
04:18 Bake on 350F for 10-12 minutes or until edges are just beginning to turn a light golden brown.
Enjoy!
Facebook:
Instagram:
Pinterest:
Email List:
The Best Cookie You Will Ever Have | Chef Jean-Pierre
Hello There Friends, Today I am making the Ultimate Cookie. A cross between a Chocolate Chip Cookie and a Chocolate Croissant. Buttery, Velvety, Nutty, Decedent, CHOCOLATEY! Everything you could ever want in a cookie! Let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Fine Mesh Strainer:
❤️ Tahitian Vanilla Salt:
❤️ Tahitian Vanilla:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Delicious No Bake Cookies
Super delicious No Bake Cookies made with oats, peanut butter, and chocolate. These cookies are unbelievably easy to make and have the most delicious fudgy and chewy texture. They come together in just about 2 minutes!
RECIPE:
We love making no bake cookies at our house; they're packed with chocolate peanut butter flavor and make perfect snacks. You might remember I made a video for these way back before the new kitchen was finished. I've since updated the recipe over time and so thought it would be fun to make a new video!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Chocolate Chip Icebox Cookies ~ My Archway Copycat!
Chocolate Chip Icebox Cookies ~ My Archway Copycat!
For the printable recipe, click the link below.
My website:
My email:
jenijgough@gmail.com
My Instagram:
My Facebook:
Music by Kurtis Lee
If you are interested in having music for your vid's, contact Kurtis Lee. He is amazing!
or
email: Kurtisleeaudio@gmail.com
Professional Baker Teaches You How To Make CHECKERBOARD COOKIES!
Checkerboard Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes:
Recipe
Yield: 4-5 dozen
Prep Time: 45 minutes
Bake Time: 12 minutes
Ingredients
Vanilla dough
1 cup (225 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
½ cup (100 g) granulated sugar (caster sugar)
1 large egg
1 large egg yolk
1 tsp (5 mL) vanilla bean paste or extract
2 ½ cups (375 g) all-purpose flour (plaon flour)
½ tsp (2 g) salt
Chocolate dough
1 cup (225 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
½ cup (100 g) granulated sugar (caster sugar)
1 large egg
1 large egg yolk
1 tsp (5 mL) vanilla extract
2 cups (300 g) all-purpose flour (plain flour)
½ cup (60 g) cocoa powder (Dutch process or natural)
½ tsp (2 g) salt
Directions
1. For the vanilla dough, beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.
2. For the chocolate dough, beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour, cocoa powder and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.
3. On a lightly floured surface, divide the first disc of vanilla dough in half, knead each piece lightly to soften and roll out each to a rectangle that is about 8-x-5-inches (20-x-12-cm) and ½-inch (12 mm) thick. Set aside and do the same with the chocolate dough.
4. Brush the surface of one of the chocolate dough pieces with a little water and place a vanilla piece on top. Brush this with water and top with a chocolate piece, brush again and finish with the vanilla dough. Trim away the edges of all 4 sides. Cut strips lengthwise that are ½-inch (12 mm) thick. If the dough starts to get soft as you work with it, pop it in the fridge to chill 10-15 minutes.
5. To create the checkerboard, lay a strip of this striped dough flat and brush it with a little water. Lay a second strip on top, but inverted so that the chocolate stripes lay on top of the vanilla and vice versa. Repeat with 2 more strips of dough, inverting each time. You will now have a block of dough that has a checkerboard pattern of 4-x-4 squares. Repeat this with any remaining strips of dough (you will likely get 2 logs.)
6. Take the second disc of chilled chocolate dough, divide it in half and roll out into a rectangle that is ¼-inch (6 mm) thick but the width of the checkerboard piece and at least 8-inches (20 cm) long. Brush the checkerboard lightly with water and place it close to one short end of the dough. Roll up the checkerboard in the chocolate dough, brushing each side with water as you go. Trim the dough so the seam is not visible (it works best to make the seam on a flat side, not a corner of the dough) and trim the ends. Now your checkerboard is framed with chocolate cookie dough. Wrap and chill the dough to set it, about an hour. You can repeat this process with vanilla dough for the other checkerboard log. Any excess dough can be rolled, measured and shaped again, or simply roughly stacked for a marble effect when sliced.
7. Preheat the oven to 350 F (180 C) and line 2 baking trays with parchment paper. Slice the checkerboard dough into cookies that are ¼-inch (6 mm) thick and lay them out on the baking trays, leaving an inch (25 mm) in between them. Bake the cookies for about 12 minutes, until the cookies lift easily from the tray and are lightly golden on the bottom. Cool the cookies on the baking tray before removing.
The cookies will keep in an airtight container for up to 5 days.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #CookieRecipe #Cookies