Icebox Sugar Cookies Recipe

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Louise Worsham of Kalamazoo, Michigan has been making light, buttery and easily portable Icebox Sugar Cookies since she was a girl.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min.
MAKES:48 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min.
MAKES: 48 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Nutritional Facts

2 each: 102 calories, 4g fat (2g saturated fat), 19mg cholesterol, 92mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.


  1. In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. On a lightly floured surface, shape dough into three 10-in. long rolls. Tightly wrap each roll in waxed paper. Chill for 1 hour or until firm.
  2. Cut into 3/8-in. slices; place on greased baking sheets. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 8 dozen.
Originally published as Icebox Sugar Cookies in Taste of Home December/January 1997, p54

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Sylvester90 User ID: 5984649 214377
Reviewed Dec. 8, 2014

"These are the best sugar cookies. I always keep a roll in the freezer in case I have company coming over on short notice. They are great plain or frosted. They are a softer sugar cookie, which I love. I usually bake for 6-7 minutes. I also use this recipe for my sugar cookie cut-outs at Christmas, but they do have a tendency to spread, so you don't get those really clean edges."

lurky27 User ID: 1251896 39831
Reviewed Dec. 3, 2012

"This recipe came to my rescue when I had to bake sugar cookies and I did not have on hand unsalted butter for the sugar cookie recipe I usually follow. I found this recipe and it worked like a charm!

~ Theresa"

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