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Brown Sugar Icebox Cookies















Trans-fat Free


1 cup butter, unsalted
½ cup brown sugar, light
¼ cup sugar
1 large eggs
1 ½ teaspoons vanilla extract
1 ⅔ cups all-purpose flour
½ teaspoon baking soda
teaspoon salt


In a bowl, beat the butter with an electric mixer until fluffy.

Add the brown sugar and granulated sugar; beat until well blended.

Beat in the egg and vanilla until thickened.

Beat in ⅔ cup of the flour along with the baking soda and salt.

Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half.

Wrap each half in wax or parchment paper or plastic wrap.

Shape it into a 6 inch log. Refrigerate until firm.

(The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.)

Preheat oven to 350℉ (180℃).

Using a thin knife, slice each log ⅛ inch to ¼ inch thick.

Arrange the cookies 1 inch apart on a buttered cookie sheet.

Bake for 10 to 15 minutes or until lighly golden.

VARIATIONS: Ginger Almond: Add ½ cup finely chopped crystallized ginger.

Roll each log in ⅓ cup of finely chopped blanched almonds.

Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest.

Roll each log in 1 tablespoon of poppyseeds.

Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and ¼ teaspoon ground cloves.

If desired, roll each log in ⅓ cup of finely chopped walnuts.

Coffee Edged: Roll each log in 1½ tablespoons very finely group French roast coffee.

Pecan: Add 1 cup finely chopped toasted pecans.

Roll each log in ⅓ cup finely chopped toasted pecans.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 66665% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 167mg 7%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 6%
Sugars g
Protein 15g
Vitamin A 30% Vitamin C 0%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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