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Brown Sugar Icebox Cookies

 Brown Sugar Icebox Cookies
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
21 ServingsPrep: 15 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chopped pecans or flaked coconut


  • 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.
Nutritional Facts: 1 serving (2 each) equals 146 calories, 7 g fat (3 g saturated fat), 22 mg cholesterol, 109 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.