by Robin Nalaka Daundaratne

Like all other cookie recipes here, you can make the dough within less than 10 minutes ones you gather all your ingredients. However, to bake you have to wait few hours as we have to send the dough to the refrigerator. So, if you need to bake icebox cookies for same evening, plan ahead and make the dough the night before or in the morning for best quality and intended texture. 

What you need

Ingredient                                       Amount                                       

Pastry or regular(all-purpose) flour     450g

Butter, or Butter: Shortening @ 1:1                 300g

Confectioner’s sugar                                         150g

Castor sugar (granulated)                                150g

Whole eggs                                                         1

Salt                                                                       ½ tsp

Vanilla extracts                                                  1tsp

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Cooking Instructions of Icebox Cookies 

by Robin Nalaka Daundaratne

Step 1

Cream the butter on low-medium speed using a paddle hook. You can also hand mix using an appropriate medium sized spoon or a spatula. Once the butter is little puffier, as the sugars and continue to mix until both ingredients are evenly spread. In this recipe we are using both castor sugar and confectioner’s sugar. However, if you feel like you want a dough that is with lower spreading attribute, you can skip the fine granulated(castor) and replace it with confectioner’s sugar taking 300g

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Step 2

Add the whole egg and vanilla and continue to till mixed well

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Step 3

Sift flour and salt together pouring into the bowl. Now, starting at low speed, step up to medium and beat until all ingredients are mixed and forms a slightly creamier dough. Remember not to over beat. If you are hand mixing, use a turning-in motion with your spatula. I sometimes use clean hands to knead the dough at this point. It’s simply preference and you will also find what your touch is.

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Forming your cookies

Step 4

Bring the dough onto your working surface and separate into two equal portions. If you want to make square cookies, make rectangular logs of around 5cm X 3cm or as you prefer with hands or using a flat tool. For circular shaped cookies, simply roll into a cylinder of your preferred choice of size or diameter

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Step 5

Wrap logs with kitchen plastic wrapper and place them in the refrigerator for about 3-6hours minimum before baking. Personally, I keep them overnight when possible but if you are in a hurry, even 3hours are good to go

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Step 6

Once the cooling stage is done, take log onto working surface and slice into cookies of ¼” thickness. Now, place them on to your parchment lined baking tray leaving at least 1” space around each cookie. Remember, if you are baking them directly on the tray, don’t grease as we would do with most other cookies.

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Baking instructions

As with most cookies, pre-heat your over to 375o F (190o C) and bake for 8-12 minutes depending on the consistency you want your cookies to be and specific functioning of your oven. I suggest that at the 8- minute mark checking how your cookies are doing. If you need more crispier, go towards 12-minute end.

Storing your cookies and dough for later use

Refer to Learn how to store your cookies safely