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Icebox Cookies

This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona
  • Total Time
    Prep: 20 min. + freezing Bake: 10 min.
  • Makes
    about 7 dozen


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg, beaten
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts, optional


  • In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire.
  • On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours.
  • Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.
Nutrition Facts
2 each: 62 calories, 2g fat (1g saturated fat), 11mg cholesterol, 69mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
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  • Judith
    Apr 2, 2020

    Mmmmm. These cookies look, and smell, and taste just as I remember Icebox cookies from my childhood. Glad to have found this recipe. What a great basic cookie to have at the ready.

  • D.
    Mar 7, 2020

    Icebox cookies, traditionally, DON'T have a lot of flavor and that's the point. Some of the posters here are young, I guess, because you can make the logs any size you want and you will have to readjust the baking time. For Heavens sake, does no one use their kitchen brains anymore? It's disgusting to read some of the comments. People will probably say that about mine, too, but I would think common sense would kick in somewhere. When I was growing up on the farm in the 50's and 60's my Mom would make several logs of cookie dough to keep in the fridge and we'd bake up a roll or two every day (hungry after chores and after school!) and she would often add different things to one basic dough. The walnuts or pecans were always there, though. Different spices, chocolate chips when we could get them, in the summer some berries or other fruit from our local trees in the area, etc. We used a long piece of thread criss-crossed to do the cutting because it made a cleaner edge on the cookie and didn't flatten out the dough. Sounds like some of these novice bakers could use a few lessons........

  • Beverly
    Sep 18, 2019

    Instructions to toll the dough into a 10 inch long by 1 inch diameter log can't be correct!?

  • David
    Jun 28, 2018

    Flavor is fine, but if you follow the recipe re cooking time you might as well just eat the cookie dough raw. Maybe Grandpa didn't have any teeth.

  • dunkinhynd
    Sep 12, 2015

    We loved it but changed vanilla from half tsp to 1 cup because we are alcoholics

  • hippity-hop
    Apr 3, 2012

    We enjoyed these cookies, but added 1/2 teaspoon of cinnamon to add to the flavor