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Freshly baked rectangular brown sugar ice box cookies on a metal cookie sheet lined with parchment paper
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Brown Sugar Icebox Cookies

These Brown Sugar Icebox Cookies are perfect to mix up and keep in your freezer for when you need to make a crispy dessert on short notice.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Keyword: Brown Sugar, Cookies, Cut and Bake Cookies, Slice and Bake Cookies
Servings: 3 Dozen
Calories: 1kcal
Cost: $5-10

Equipment

  • Stand Mixer or Hand Mixer
  • Sifter or Fine Mesh Strainer
  • Baking Sheets
  • Parchment Paper (Optional)
  • Bread Pan Lined with Parchment Paper or Plastic Wrap

Ingredients

  • 3 1/2 cups All Purpose Flour
  • 1 tsp Baking Soda
  • 2 Eggs
  • 1/2 tsp Redmond Real Salt
  • 1 cup Butter
  • 2 cups Brown Sugar
  • 1 tsp Vanilla Extract

Instructions

  • Begin by sifting together flour, baking soda and Salt. Set aside.
  • In the bowl of your stand mixer, beat butter until light at medium speed.
  • Gradually add in Sugar, add eggs and vanilla; Continue beating until very light and fluffy.
  • At low Speed, beat in half the Flour mixture. until smooth.
  • Mix in the rest of the flour with your hands to form a stiff dough.
  • If desired, add nuts & mix until well incorporated.
  • Press dough into bread pan lined with plastic or parchment paper.
  • When you are finished pressing the dough, make sure all sides of the dough are covered in plastic wrap or parchment paper.
  • Place wrapped dough into refrigerator until firm.
  • Once firm, the cookies are ready to be baked!
  • Preheat the oven to 375°F
  • Cut dough into desired thickness (thin slices for crispy or thicker for softer).
  • Place cut cookie dough onto a baking sheet 2 inches apart.
  • Bake for 7 to 10 min or until golden brown.
  • If not all dough is used, rewrap and put into the refrigerator until next bake.
  • The number of cookies will depend on how thick the cookies are cut.