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Icebox Spice Cookies

When cooled, these slice-and-bake cookies become very crispy. They're wonderful dunked into a cup of coffee or milk.
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch
  • Makes
    6 dozen


  • 1-1/4 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice


  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt, cloves and allspice; gradually add to creamed mixture and mix well.
  • Shape into three 6-in. rolls; wrap each in plastic wrap. Refrigerate for at least 2 hours or until firm.
  • Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until lightly browned around the edges. Cool 1-2 minutes before removing to wire racks.
Nutrition Facts
1 each: 76 calories, 3g fat (2g saturated fat), 14mg cholesterol, 86mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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  • gwashington1961
    Aug 3, 2012

    A quick spice cookie to use your refrigerator to establish a firm dough. You can slice 72 cookies when the dough is firm.