Brown Sugar Icebox Cookies Recipe

4 2 3
Brown Sugar Icebox Cookies Recipe
Brown Sugar Icebox Cookies Recipe photo by Taste of Home
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Brown Sugar Icebox Cookies Recipe

Read Reviews
4 2 3
Publisher Photo
My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes.—Eilene Bogar, Minier, Illinois
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chopped pecans or sweetened shredded coconut

Directions

In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks. Yield: about 3-1/2 dozen.
Originally published as Brown Sugar Icebox Cookies in Taste of Home August/September 1995, p17

Nutritional Facts

2 each: 146 calories, 7g fat (3g saturated fat), 22mg cholesterol, 109mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chopped pecans or sweetened shredded coconut
  1. In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
  2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks. Yield: about 3-1/2 dozen.
Originally published as Brown Sugar Icebox Cookies in Taste of Home August/September 1995, p17

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MY REVIEW
lvarner User ID: 35803 158
Reviewed Jun. 1, 2014

"This is a nice cookie to have on hand in the refrigerator for when company comes or you need a batch of cookies for school lunches. I also like to keep logs of the unbaked cookie dough in the freezer, to take out and thaw and use as needed. My grandmother used to make a similar cookie, and I have found this recipe to be very close to what she made. It isn't super-fancy or over-the-top, but it's a nice and flavorful cookie to have on hand."

MY REVIEW
Darlene1679 User ID: 3521440 144
Reviewed Jan. 11, 2010

"Absolutely wonderful. Just like my Mother used to make when I was a child 70+ years ago. For a change I used a thin powdered sugar glaze over the top and sprinkled with "raw" sugar for a Christmas look. YUMMMMMM"

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