These brown sugar icebox cookies are a timeless classic with buttery brown sugar flavor and crisp edges. They are the perfect sweet treat to slice, bake, and enjoy anytime.
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These brown sugar icebox cookies are a simple, nostalgic recipe with crisp edges and a rich brown sugar sweetness. You can enjoy them any time of the year, but at Christmas I especially love to add them to a holiday cookie tray alongside classics like ginger wafers.
The dough comes together quickly and keeps well in the fridge, so you can have fresh cookies whenever you need them. I usually keep them classic and nut-free, but you can stir in pecans or walnuts for extra crunch, much like my butter pecan refrigerator cookies.Â
Why You’ll Love These Cookies
- Timeless Cookie Recipe: However you make them, these brown sugar icebox cookies always feel special and never go out of style, just like my fruitcake slice and bake shortbread.
- Simple Ingredients: Made with everyday pantry staples, they’re easy to whip up on a whim whenever the craving strikes.
Ingredients Needed
- Brown sugar: The star of the recipe. It gives the cookies their rich sweetness and slight caramel-like flavor while keeping the centers tender.
- Granulated sugar: Balances the brown sugar and adds just enough crispness around the edges.
- Butter: Softened butter is what makes these cookies tender and flavorful. Use unsalted if you can, and add a pinch of salt for balance.
- Egg: Helps bind the dough and adds structure, giving these cookies their slice-and-bake shape.
- Vanilla extract: A classic flavor that rounds out the sweetness and makes the brown sugar taste even richer.
- All-purpose flour: The base of the dough, giving it just the right texture to hold together when sliced.
- Baking powder: Adds a little lift so the cookies don’t bake up too flat.
- Salt: Enhances all the flavors, especially important if you’re using unsalted butter.
How to Make Brown Sugar Icebox Cookies
Start by whisking together the flour, baking powder, and a pinch of salt in a small bowl. I like to do this first so the dry ingredients are ready to go when I need them.
In a larger bowl, beat the butter with the brown and white sugar until it’s light and fluffy. This step gives the cookies that soft center with just the right crisp edge. Mix in the egg and vanilla until everything is nice and smooth.
Now add the dry mixture a little at a time. Stir just until the dough comes together, you don’t want to overmix. Turn it out onto a lightly floured surface and give it a gentle knead until it holds its shape.
Divide the dough into two logs, wrap them in plastic, and pop them in the fridge. I like to chill the dough overnight so the flavor deepens and the logs slice neatly.
When you’re ready to bake, preheat your oven and line a baking sheet with parchment paper. Slice the refrigerator dough into even rounds, place them on the tray, and bake until the edges are just turning golden.Â
Leave them on the pan a few minutes to set before moving them to a rack to cool. Then pour yourself a coffee and enjoy one warm!
recipe Tips
- Use the best ingredients. Since this is such a simple recipe, real quality butter, soft brown sugar, and pure vanilla extract make all the difference in flavor.
- Flour the surface. When shaping the dough into logs, dust your parchment paper or work surface lightly with flour. This makes rolling easier and keeps the dough from sticking.
- Slice evenly. About ¼ inch thick is just right for these cookies. If you slice them thicker or thinner, adjust the baking time slightly.
- Chill for flavor. Don’t skip the chill time, 24 hours is best. It helps the dough firm up for cleaner slices and makes the brown sugar flavor even richer.
- Keep the shape. To stop the logs from flattening in the fridge, place them on top of a folded kitchen towel while they chill. The soft surface helps them stay round.
- Serving ideas. These brown sugar icebox cookies are wonderful dunked in milk or served with afternoon tea.
Variations
- Nuts. Stir chopped pecans or walnuts into the dough, or roll the outside of the cookie log in finely chopped nuts before chilling and slicing.
- Try dark brown sugar. Using dark brown sugar instead of light will give the cookies a deeper, more caramel-like taste.
- Spice it up. A little cinnamon or nutmeg added to the dough gives the cookies a cozy, holiday twist.
- Sugar topping. Before baking, sprinkle the slices lightly with cinnamon sugar for a sweet, sparkly finish.
- Chocolate drizzle. Once cooled, drizzle the cookies with melted dark or milk chocolate for a sweet finishing touch.
Perfect with coffee or tea, these brown sugar icebox cookies are a sweet little bite of home. If you bake a batch, leave me a note — I’d love to hear how yours turned out!
- 1¾ cups all purpose flour
- ½ teaspoon baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
- â…” cup butter (softened)
- ½ cup brown sugar (lightly packed)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
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In a medium bowl whisk together the flour, baking powder and salt.
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In the stand mixer cream the butter and sugar for 3 minutes, add the egg and mix together, add the vanilla and combine. Add the dry ingredients a little at a time.
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When almost combined move the dough to a lightly floured flat surface and gently knead until firm. Divide into two parts, form each part into 2 logs, about 6 inches/15cm long, be sure to flatten the ends of the logs then wrap each in plastic wrap and refrigerate for 24 hours.
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Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
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Remove the rolls from the fridge and slice (approximately ¼ inch slices), place on the prepared baking sheets and bake for approximately 10-14 minutes. Leave on baking sheet for about 10 minutes then move to a wire rack to cool completely. Enjoy!
How to store the brown sugar icebox cookies
The dough will keep well for up to 7 days in the refrigerator. Just be sure it’s wrapped tightly in plastic so it doesn’t dry out.
You can roll the outside of the cookie log in chopped pecans, walnuts, mini chocolate chips, or even toffee pieces before chilling. It adds crunch and makes them look extra festive.
Once baked and cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh for about 5–6 days.
You can freeze the cookie dough logs (well wrapped) for up to 2 months. Slice and bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen for up to 2 months, just let them cool completely and layer between parchment paper in a freezer-safe container.
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Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 23mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 85IU | Calcium: 6mg | Iron: 0.3mg | Phosphorus: 11mg
recipe FAQs
The dough will keep well for up to 7 days in the refrigerator. Just be sure it’s wrapped tightly in plastic so it doesn’t dry out.
Yes! You can roll the outside of the cookie log in chopped pecans, walnuts, mini chocolate chips, or even toffee pieces before chilling. It adds crunch and makes them look extra festive.
Once baked and cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh for about 5–6 days.
Absolutely. You can freeze the cookie dough logs (well wrapped) for up to 2 months. Slice and bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen for up to 2 months, just let them cool completely and layer between parchment paper in a freezer-safe container.
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