Vanilla Icebox Cookies
By America's Test KitchenPublished on October 23, 2014
Time
1¼ hours, plus 2 hours chilling
Yield
Makes about 48 cookies
Ingredients
2 ¼ cups (11 ¼ ounces/319 grams) all-purpose flour ½ teaspoon salt 16 tablespoons unsalted butter, softened¾ cup (5 ¼ ounces/149 grams) granulated sugar ½ cup (2 ounces/57 grams) confectioners' sugar 2 large egg yolks 2 teaspoons vanilla extract ½ cup sprinkles, sanding sugar, or chopped toasted nuts
Instructions
- Whisk flour and salt together in medium bowl. Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until fluffy, 3 to 6 minutes. Add egg yolks and vanilla and beat until combined. Reduce speed to low, slowly add flour mixture, and mix until combined. Divide dough in half, roll each half into 6-inch log, wrap logs tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Spread sprinkles on parchment paper–lined rimmed baking sheet. Roll logs in sprinkles to evenly coat exterior. Line 2 baking sheets with parchment.
- Slice 1 log into 1/4-inch-thick rounds; space rounds evenly on prepared sheets. Bake until edges begin to brown, 12 to 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 3 minutes, then transfer to wire rack. Repeat with remaining log. Let cool completely before serving.
Time
1¼ hours, plus 2 hours chillingYield
Makes about 48 cookiesIngredients
2 ¼ cups (11 ¼ ounces/319 grams) all-purpose flour
½ teaspoon salt
16 tablespoons unsalted butter, softened
¾ cup (5 ¼ ounces/149 grams) granulated sugar
½ cup (2 ounces/57 grams) confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract
½ cup sprinkles, sanding sugar, or chopped toasted nuts
Test Kitchen Techniques
Ingredients
2 ¼ cups (11 ¼ ounces/319 grams) all-purpose flour
½ teaspoon salt
16 tablespoons unsalted butter, softened
¾ cup (5 ¼ ounces/149 grams) granulated sugar
½ cup (2 ounces/57 grams) confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract
½ cup sprinkles, sanding sugar, or chopped toasted nuts
Test Kitchen Techniques
Ingredients
2 ¼ cups (11 ¼ ounces/319 grams) all-purpose flour
½ teaspoon salt
16 tablespoons unsalted butter, softened
¾ cup (5 ¼ ounces/149 grams) granulated sugar
½ cup (2 ounces/57 grams) confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract
½ cup sprinkles, sanding sugar, or chopped toasted nuts
Test Kitchen Techniques
Why This Recipe Works
These crowd-pleasing vanilla cookies are perfect for holiday parties because they’re easy to make and can be prepared in advance. We found that the key to the perfect texture was to use two types of sugar: granulated sugar and confectioners’ sugar. The granulated sugar gives the cookies some structure and a good snap, while the confectioners’ sugar ensures tenderness. We like to roll the chilled dough logs in sprinkles, colored sugar, or chopped toasted nuts. These additions not only result in whimsical, festive cookies but also add sweetness, richness, or crunch. If the dough becomes soft while you’re slicing the cookies, return it to the refrigerator until it firms up.
Instructions
- Whisk flour and salt together in medium bowl. Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until fluffy, 3 to 6 minutes. Add egg yolks and vanilla and beat until combined. Reduce speed to low, slowly add flour mixture, and mix until combined. Divide dough in half, roll each half into 6-inch log, wrap logs tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Spread sprinkles on parchment paper–lined rimmed baking sheet. Roll logs in sprinkles to evenly coat exterior. Line 2 baking sheets with parchment.
- Slice 1 log into 1/4-inch-thick rounds; space rounds evenly on prepared sheets. Bake until edges begin to brown, 12 to 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 3 minutes, then transfer to wire rack. Repeat with remaining log. Let cool completely before serving.
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