Icebox Christmas Cookies

Icebox Cookies are the perfect slice and bake cookies to be enjoyed as an assortment of your favorite Christmas cookies.

The simple sugar cookie base is buttery and chewy on the inside, crisp on the outer edges, and loaded with various flavors and melt-in-your-mouth cookie add-ins, and will quickly become one of your favorite Christmas Cookie Recipes!

While I think it’s safe to say that we all love the ease and simplicity of a good ol’ slice-and-bake cookie recipe, have you ever wondered why these cookies are called Icebox Cookies?! 

Icebox Cookies. The name goes all the way back to the early 1920s when iceboxes were used to store food and as icebox cakes started to grow in popularity around that time, cookie dough soon found its way into these ice boxes too, hence the name Icebox Cookies! 

Today, I’ve included an assortment of Icebox cookies, including: peppermint bark, pistachio, and Toffee. My friends and family can’t seem to get enough of this trio and I tend to wholeheartedly agree! 

Of course, if you’d love to make other Icebox cookie variations, I’ve listed a generous amount of options to choose from – there’s something there for everyone!

Jump to:

• Why You’ll Love This Recipe
• Why This Recipe Works
• Ingredient Notes
• How To Make Icebox Cookies
• Pro Recipe Tips
• Recipe Variations
• What To Serve With Icebox Cookies
• Frequently Asked Questions (FAQs)
• More Cookie Recipes You’ll Love
• Recipe
• ⭐ Reviews

Why You’ll Love This Recipe

• Giftable treats: These Icebox Christmas Cookies make a very special cookie assortment for home-baked gifts that your friends and family will love to receive over the festive season. Place your cookies in paper gift boxes with decorative ribbon and gift tags. They’re also perfect for Christmas day party favors or holiday cookie exchanges!
• Simplicity: These cookies are fairly straightforward and simple to assemble. They’re essentially a sugar cookie with differing flavors and additions of chocolate chips, crushed or chopped candys, and chopped nuts. 
• Quick to make: Apart from the cookie dough refrigeration time, these cookies are quite quick to make too. You could even make and store the cookie dough in the refrigerator a day or two prior to assembling and baking to reduce the overall time required. 
• Versatile: Adapt your Icebox Christmas Cookies with additional ingredient add-ins or ingredient swaps to better suit your taste preferences. I’ve listed various options to choose from! 
• They’re Festive: These cookies can’t be mistaken as anything else but Christmas cookies!

Why This Recipe Works

• Receive Rave Reviews: I’ve made Icebox Christmas Cookies for friends and family almost every year with great reviews! They’re tried and tested in my kitchen, allowing me to guide you through the process effortlessly with the aid of simple recipe instructions and step-by-step recipe images. 
• FAQs: Frequently asked questions and pro recipe tips have been included in this recipe post to ensure that your experience of making these Icebox Christmas Cookies is effortless and enjoyable. 
• Variations: Recipe variations are listed below as easy and scrumptious ways for you to offer some variety. 

Ingredient Notes

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Icebox Christmas Cookies Ingredients

Basic Dough

• All Purpose Flour. If you need these cookies to be gluten-free then I suggest using something like King Arthur gluten-free flour which is a convenient measure-for-measure substitution. Regardless, ensure that you sift your flour for a smoother cookie dough. 
• Baking Powder. Make sure that the baking powder hasn’t expired. Fresh is always best to ensure that the cookies rise well while baking. 
• Salt. A small amount of salt helps to elevate the flavor in baked goods such as these Icebox cookies. If you’re using salted butter then you won’t need to add this salt in. 
• Butter. Use unsalted and softened butter. If you opt to use salted butter then simply omit the salt listed in the recipe ingredients.
• White Sugar. This absorbs moisture in cookie dough and caramelizes, creating that delicious brown color that you want in your baked cookies. 
• Brown Sugar. This makes cookies chewy which is what you want in most cookies too!
• Egg. I used large eggs.
• Vanilla. I use high quality vanilla extract in all my sweet treats for best flavor. 

Peppermint Bark -Start with base dough recipe and add in:

• Peppermint extract. Use this in place of the vanilla extract in the cookie dough base or as an addition to it. 
• Crushed peppermint candies. You’ll need about 10 starlight mints.
• White Chocolate Chips. 

Pistachio -Start with base dough recipe and add in:

• Almond Extract. This is in place of the vanilla extract in the cookie dough base. 
• Pistachios – chopped.  
• Green food coloring. 3 -4 drops is all you’ll need if you decide to use food coloring. 

Toffee – Start with base dough recipe and add in:

• Heath Toffee Bits. You could also use another favorite toffee bar of your choice.

If you are looking for a list of all of the ingredients with the amounts specified, scroll down to the bottom of this article, just above the comments, for the printable recipe card.

How To Make Icebox Cookies

Base Recipe

1. With the paddle attachment of a stand mixer cream butter until light and fluffy.
2. Add in brown sugar and white sugar and continue to mix until well incorporated.
3. Add in egg and vanilla and continue mixing until well blended.
4. In a separate bowl whisk together flour, baking powder and salt.
5. Gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.
6. Add in any mix ins and mix gently on low.
7. Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a long shape with a diameter of about 2 inches.
8. Wrap the dough in the wax paper and refrigerate for at least 1 hour.
9. Preheat the oven to 350
10. Line a baking sheet with parchment paper.
11. Slice the cookie dough into ¼- ½ inch slices.
12. Place dough slices on prepared cookie sheet a couple of inches apart.
13. Bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
14. Allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.

Peppermint Bark

• Start with base dough recipe and add in:
• ¼ tsp peppermint extract
• ¼ Cup Crushed Peppermint Candies about 10 starlight mints
• ½ Cup White Chocolate Chips

Pistachio

• Start with base dough recipe.
• Swap 1 tsp Almond Extract in place of Vanilla Extract
• Add in 1 Cup Chopped Pistachios
• Optional- 3-4 drops of green food coloring.

Toffee

• Start with base dough and add in:
• 1 Cup Heath Toffee Bits

Pro Recipe Tips

• If you’re in a rush and need to speed up the chilling of your cookie dough, add your rolled log to the freezer for about 30 minutes prior to slicing. 
• Use a sharp knife when it comes to slicing the refrigerated cookie dough log. It’ll make the measured slices that much more uniform looking.  
• I always prefer using a standing mixer when it comes to mixing cookie dough – it’s just that much easier. If you don’t have a standing mixer then use a handheld mixer – it will work just as well but may require a little extra arm work! 
• These Icebox Christmas Cookies are perfect for special occasions or holidays. Consider whipping up a batch for Christmas day or other special occasions that fall within the holiday season.
• Consider making the cookie dough overnight or a couple of days in advance to be wrapped and stored in the refrigerator as a great way to reduce recipe prep and overall time required to make these cookies. 
• You can easily divide the cookie dough in half and add your choice of mix-ins to each half for two different cookies with just one batch of cookie dough. Otherwise, double the cookie dough to make more varieties of cookies. 

Recipe Variations

While I’ve listed various add-in options for making different cookies with the base cookie dough, you could also consider making the following variations:

• Roll the base dough log in festive colored sprinkles or sanding sugar just prior to slicing and baking. 
• For Santa’s Whiskers cookies, add red and green candied cherries (chopped) into the cookie dough and roll the chilled log in shredded coconut just prior to slicing and baking.  
• For a chocolate pretzel cookie, add  ½ cup chocolate chips and ½ cup chopped pretzels into the cookie dough. 
• For a mocha flavored cookie, add ¼ cup of cocoa powder and 1 teaspoon of instant coffee into the cookie dough. 
• For a tropical cookie, add ½ cup of chopped dried pineapple and ½ cup toasted coconut.  Use rum extract instead of vanilla and almond extract. Drizzle some melted white chocolate over the sliced and baked cookies once they’ve completely cooled.

What To Serve With Icebox Cookies

These simple and festive cookies can be enjoyed as a platter of assorted Christmas cookies, offered to your guests on Christmas eve, Christmas day, at cookie exchange parties or any other holiday gathering that calls for some delicious cookie treats. 

Serve the cookies with Peppermint White Hot Chocolate for a special treat.

If you are planning on assembling a Christmas dessert charcuterie board then these Icebox Christmas cookies would be an ideal addition to the board.

Serve these Icebox Christmas Cookies alongside the likes of Snowballs (Mexican Wedding Cookies), Mini gingerbread Cheesecake bites, Christmas shortbread thumbprint cookies, or Hot chocolate cupcakes – the options are limitless.

Frequently Asked Questions (FAQs)

WHY ARE THESE CALLED ICEBOX COOKIES?

Back in the early 1920s, the refrigerator as we know it was still in its primitive state. In fact, keeping food chilled required something called an “icebox” – nothing more than a box with ice chips that would obviously need to be replenished frequently. 

It was around this time that Icebox cakes started to grow in popularity, followed shortly by icebox cookies. The refrigeration of the cookie dough base was a great way to make fresh cookies at a moment’s notice, becoming the earliest version of slice-and-bake cookies that we know of!

WHY IS IT NECESSARY TO CHILL COOKIE DOUGH?

When the cookie dough log is chilled, it’ll prove much easier to slice the unbaked cookies into inch slices. 

Another good reason to chill cookie dough is to prevent the cookie from spreading flat while baking. 

CAN I MAKE THESE ICEBOX COOKIES GLUTEN-FREE?

Absolutely! Simply use gluten-free flour instead of all-purpose flour for gluten-free cookies. Something like King Arthur is a popular gluten-free flour used in baking – you’ll need the same quantity as what is called for in this recipe for all-purpose flour, making the substitution effortless! 

HOW SHOULD I STORE ICEBOX CHRISTMAS COOKIES?

Store these Icebox Christmas Cookies at room temperature in an airtight container for up to 1 week. 

They will also freeze well for up to 3 months (baked or unbaked). 

More Cookie Recipes You’ll Love

• Peanut Butter Snowballs
• Mexican Wedding Cookies
• Chocolate Peppermint Cookies
• Molasses Crinkle Cookies
• Christmas Shortbread Thumbprint Cookies

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