Day 1 of My 12 Days of Christmas Baking compilation.
Every year, I do this 12 days of cookies compilation on this blog and this year, I asked my mom to send in her icebox cookies recipe. Typically, she agrees, but then I don’t actually get the recipe, or pictures. To my surprise, mom came through with the recipe AND three photos she took while making/baking the cookies! How about that cool shot of the cookies with the well-positioned glass of milk – yeah mom!!
When I was growing up, I loved eating the raw dough from this recipe. Of course, nowadays that would likely be considered child endangerment but I’m so glad I have that memory seared in my brain.
The best thing about these cookies is that you can freeze one (or more) or the logs for about a month and just slide off what you’re ready to bake and eat – perfect for those holidays unannounced visitors or for the kids and their friends after school!
- 1 cup of butter (2 sticks), softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 ¼ cups all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. pure vanilla extract
- In the bowl of an electric mixer, cream the butter, brown sugar, granulated sugar and the egg until light and fluffy, about 2 minutes.
- In a separate bowl, sift the flour, baking soda and the salt.
- Add the flour mixture to the butter mixture in three additions just until incorporated – don’t overbeat or you’ll end up with tough cookies.
- Add the vanilla.
- Lay two long pieces of cling wrap on your counter and divide the dough onto them. Using the cling wrap, form long, uniform logs about 2 inches in diameter. Tie the ends or make a knot with the cling wrap. At this point, the logs can be refrigerated for an hour before baking or frozen for up to a month.
- When ready to bake, preheat oven to 400 degrees. Slice the cookies and bake on greased cookie sheets for 8 – 10 minutes.
Yields 2 dozen cookies.