Icebox Sugar Cookies

Ingredients (7)

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 10 tablespoons unsalted butter (1 1/4 sticks), at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
Try Amazon Fresh
Nutritional Information
  • Calories69
  • Fat3.04g
  • Saturated fat1.86g
  • Trans fat0.12g
  • Carbs9.81g
  • Fiber0.17g
  • Sugar5.02g
  • Protein0.83g
  • Cholesterol12.24mg
  • Sodium37.67mg
  • Nutritional Analysis per serving (40 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Icebox Sugar Cookies

If you like classic sugar cookies in festive shapes, see our Christmas Sugar Cookies recipe. This, on the other hand, is a cookie recipe simple enough to fit into any busy schedule since all you have to do is chill the dough, slice, and bake. These standard sugar cookies are great on their own, but we’ve also got variations like Mexican Chocolate, Coconut-Date, and Meyer Lemon and Black Pepper. We also recommend trying them crumbled in a chocolate mousse recipe.

Game plan: The dough logs can be frozen for up to a month—just wrap the plastic-covered logs tightly in aluminum foil before freezing. Thaw in the refrigerator overnight before slicing and baking.

This basic recipe also tastes great when the logs are rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) before slicing.

This recipe was retested and updated by the CHOW Test Kitchen in December 2012.

Tips for Christmas and Eggs


  1. 1Whisk together the flour, baking powder, and salt in a medium bowl to break up any lumps; set aside.
  2. 2Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  3. 3Return the mixer to medium speed, add the egg and vanilla, and beat until incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.
  4. 4Turn the mixer to low speed and slowly add in the reserved flour mixture. Mix until just incorporated.
  5. 5Turn the dough out onto a clean work surface and divide it in half. Roll each portion into a log about 1 1/2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, at least 2 hours and up to 3 days.
  6. 6When ready to bake the cookies, heat the oven to 350°F and arrange the racks to divide the oven into thirds.
  7. 7Remove the dough logs from the refrigerator, remove the plastic wrap, and slice into 1/4-inch rounds. Place the rounds on 2 baking sheets about 1/2 inch apart (about 20 cookies will fit on each sheet).
  8. 8Place both sheets in the oven and bake for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more.
  9. 9Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
Load Comments

Recommended from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...