Vanilla Icebox Cookies
Vanilla Icebox Cookies
Try this quick and easy cookie recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 25 minutes
  • Cooking Time 12 minutes
  • Yield 72 servings
  • 1 cup unsalted Butter, at room temperature
  • 1 cup Icing sugar, sifted
  • ½ cup granulated Sugar
  • 1 large Egg
  • 1 large Egg yolk
  • 1 teaspoon Vanilla bean paste or extract
  • 2½ cups All-purpose Flour
  • ½ teaspoon Salt
  • 1 Egg white, lightly whisked, for brushing
  • Decorator’s sugar
  1. Beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 logs about 1 ½-inches (35 mm) across and wrap in plastic wrap or parchment and chill until firm, about 2 hours Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking
  2. Preheat the oven to 350 °F (180 °C) and line 2 baking trays with parchment paper
  3. Brush each log with the egg white and roll it into decorator’s sugar of your choice. Slice the dough into cookies ¼-inch (6 mm) think and place them an inch (25 mm) apart on the prepared baking trays. Bake for 10-12 minutes until the cookies lift easily from the tray and are lightly browned on the bottom. Allow the cookies to cool on the trays on a cooling rack

The cookies will keep in an airtight container for up to 4 days

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