Slice & Bake Butter Cookies (Icebox Cookies)

Meet your new cookie obsession! These slice and bake butter cookies are the secret weapon of smart bakers everywhere. They’re ridiculously easy to make, store beautifully in the fridge or freezer, and deliver that perfect crisp-yet-tender bite that makes everyone reach for seconds. The best part? You can make the dough now and have fresh-baked cookies whenever the craving strikes.

That first bite tells you everything – the delicate crunch giving way to a buttery, melt-in-your-mouth center that’s perfectly sweetened and kissed with vanilla. These aren’t just any cookies; they’re the kind that make you close your eyes for a moment to fully appreciate how something so simple can taste so divine. The edges turn just the right shade of golden while the centers remain pale and tender – cookie perfection that looks as impressive as it tastes.

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large egg yolks, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon salt

Equipment Needed:

• Stand Mixer with paddle attachment
• Baking Sheet
• Parchment paper
• Wire Cooling Rack

Steps

1. In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3-4 minutes until light and fluffy. This extended mixing creates air pockets that give your cookies their tender texture – don’t rush this step! The mixture should turn noticeably paler and increase in volume. Scrape down the sides of the bowl several times during mixing.
2. Add the egg yolks and vanilla and mix for 30 seconds. The mixture might look slightly curdled at first, but will come together as you mix. Make sure there are no streaks of egg visible before moving on.
3. Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to ensure everything is fully incorporated. Be careful not to overmix at this stage – stop as soon as the flour disappears to prevent tough cookies. The dough should be cohesive but not sticky.
4. Divide the dough in half and shape into two 2-inch diameter logs about 1 foot long each. Place each log on a piece of parchment paper, roll up, and twist the ends to secure. Chill for at least 1 hour in the refrigerator. The chilling firms the butter, which prevents spreading and intensifies flavor.
5. Remove from the refrigerator, preheat the oven to 375°F (190°C), and line a baking sheet with parchment paper. Allow the dough to sit at room temperature for 5 minutes if it’s too firm to slice cleanly.
6. Unroll the dough and slice into even ½-inch thick slices using a sharp knife (a serrated knife works well if the dough crumbles). Place the cookies on the prepared baking sheet about 1 inch apart and bake for 10-12 minutes until the edges are just turning golden brown. The centers should still look slightly underdone – they’ll continue cooking from residual heat.
7. Transfer to a wire rack to cool completely and enjoy. The cookies will firm up as they cool, achieving that perfect crisp-tender texture.

Smart Swaps

• Add ½ teaspoon almond extract with the vanilla for a sophisticated flavor twist
• Roll the edges in colored sugar or sprinkles before baking for a festive touch
• Dip half of each baked cookie in melted chocolate and sprinkle with sea salt for an elegant upgrade

Make It Diabetes-Friendly

• Replace the granulated sugar with ¾ cup allulose plus ¼ teaspoon pure stevia extract to reduce carbs by approximately 15g per serving
• Substitute ¼ cup of the all-purpose flour with ¼ cup almond flour to lower the glycemic impact
• Make smaller cookies (1-inch diameter logs) and bake for 8-9 minutes to create portion-controlled servings with approximately 8g carbs each
• Serve with a small protein source like a tablespoon of nut butter to slow glucose absorption

Pro Tips

• For perfectly round cookies, re-roll the logs halfway through chilling
• If the dough crumbles when slicing, let it warm slightly at room temperature for 3-5 minutes
• Store unbaked cookie dough logs in the refrigerator for up to 48 hours or in the freezer for up to 3 months – just slice and bake whenever you need fresh cookies
• Finished cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months