A simple recipe for old-fashioned Icebox Cookies (AKA Refrigerator Cookies). This recipe uses only a few basic ingredients but must be chilled for at least 4 hours before baking. Adapted from Good Housekeeping.
Optional add-inssprinkles, non pareils, chopped nuts, chopped chocolate
Cream together butter, sugar, egg and vanilla. Scrape down the sides and bottom of the bowl with a spatula to make sure all ingredients are well-combined.
1 cup unsalted butter, 1 ½ cups granulated sugar, 1 large egg, 1 teaspoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add to butter mixture until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed.
2 ½ cups all purpose flour, 1 teaspoon baking powder, ¾ teaspoon salt
If stirring in any add-ins, mix them in here.
Divide dough into two halves and lightly flour your hands. Form each half into a log about 1 ½" - 2” in diameter. To roll in sprinkles (as seen in the photos), pour several tablespoons of non pareils into a pie plate and roll the dough through the sprinkles until the outside is completely covered.
Wrap dough logs in plastic wrap and refrigerate. To prevent the dough from getting a severely flat edge I like to place it on a plush folded hand towel while it chills. Chill dough for at least 4 hours, preferably overnight and up to one week.
When you are ready to bake, preheat oven to 350F (175C). Remove dough from the refrigerator and slice into ¼” slices.
Transfer to a parchment-lined baking sheet, spacing cookies at least 2 inches apart.
Bake on 350F for 10-12 minutes or until edges are just beginning to turn a light golden brown.