How To make Brown Sugar Icebox Cookies
1 stick unsalted butter
softened
1/2 cup light brown sugar :
packed
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1 2/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
In a bowl, beat the butter with an electric mixer until fluffy. Add the brown sugar and granulated sugar; beat until well blended. Beat in the egg and vanilla until thickened. Beat in 2/3 cup of the flour along with the baking soda and salt. Stir in remaining 1 cup flour; the dough will be soft.
Divide the dough in half. Wrap each half in wax or parchment paper or plastic wrap. Shape it into a 6" log. Refrigerate until firm. (The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.)
Preheat oven to 350. Using a thin knife, slice each log 1/8" to 1/4" thick. Arrange the cookies 1" apart on a buttered cookie sheet. Bake for 10 to 15 minutes or until lighly golden.
VARIATIONS
Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each log in 1/3 cup of finely chopped blanched almonds.
Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest. Roll each log in 1 tablespoon of poppyseeds.
Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves. If desired, roll each log in 1/3 cup of finely chopped walnuts.
Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French roast coffee.
Pecan: Add 1 cup finely chopped toasted pecans. Roll each log in 1/3 cup finely chopped toasted pecans.
How To make Brown Sugar Icebox Cookies's Videos
Old Fashioned Icebox Cookies Recipe
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Icebox Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Icebox Cookies. One look at this stack of sweet and buttery Icebox Cookies, dotted with flecks of red candied cherries, makes you think of Christmas. There is no doubt as to why these old fashioned refrigerator cookies have remained a favorite. They taste great plus you can make the dough ahead of time and then simply slice and bake the cookies as needed.
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How To Bake Drop Cookies & Refrigerator Cookies
In part 2 of her series Chef Gail delves head on into the cookie jar further exploring the first two types of cookies, the drop cookie and the refrigerator cookie! Cookies also follow one of three mixing methods. The mixing methods for cookies are not always clear cut as they are for cakes. Two fabulous cookie recipes are shared.
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Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Easy Icebox Cookies: 6 ingredient slice and bake cookie recipe
Learn how to make easy 6 ingredient toffee cookies! Follow along with this easy step by step toffee butter cookies recipe. This is one of my favourite slice and bake recipes, also known as icebox or refrigerator cookies. The dough is chilled and sliced before baking, no rolling required! These easy toffee cookies are always a crowd pleaser, and one of my most requested recipes. They can also be made ahead of time, the dough can be refrigerated for 3 days or frozen for up to 3 months! I almost always have this dough in my freezer at all times of the year! Make sure to join us next week for a new easy recipe!!
Toffee Cookie Ingredients
1 Cup butter (softened to room temperature)
1 Cup sugar
1 Large egg
1/2 Tbs vanilla extract
2 Cups + 2 Tbs All purpose flour
1 Cup toffee bits
Toffee Cookie Directions
In the bowl of your stand mixer, or in a large bowl if using a hand mixer combine butter and sugar. Mix on low until well combined, about 2 minutes. Add in your egg and vanilla and continue mixing on low until the mixture is fluffy and pale in colour, around 2 minutes. Add in the flour and mix until just combined. Next, add the toffee bits. Mix on low until just incorporated into the dough. Place 1/2 of the dough onto a piece of plastic wrap. Form the dough into a cylinder that is about one and a half inches in diameter. Repeat with the second half of your dough. Chill dough for at least 1 hour.
Preheat oven to 350F/175C. Line cookie sheets with parchment paper. Remove plastic wrap and slice into 1/4 inch slices. Place onto the parchment lined cookie sheets and bake for 8-10 minutes, or until the edges are just golden brown. Cool on the pan for a few minutes before moving to a wire rack to finish cooling.
This recipe makes 40-48 cookies. I usually save one of my portions of dough for another day. This dough can be kept in the freezer for up to 3 months. Just move it to the fridge for 4 hours and slice and bake. Enjoy!
Questions? Comments? Suggestions? I'd love to hear from you in the comments below!
Brown Butter Sugar Cookies | Sally's Baking Recipes
Drop-style brown butter sugar cookies are festively sprinkled, boast tons of flavor, and are ready in under an hour. This simple cookie recipe is an easy upgrade from classic sugar cookies.
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