...
Go Back
Close-up of vibrant, sprinkle-covered round cookies, ideal for an icebox cookie recipe.

A buttery, chewy-meets-crispy slice-and-bake cookie that's perfect for make-ahead baking. Customize them with sprinkles, chocolate chips, or spices — just slice, bake, and enjoy anytime.
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 1/2 cups granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • optional add-ins: sprinkles, chopped nuts, chocolate chips

Equipment

  • Large mixing bowls
  • Electric mixer or hand mixer
  • Rubber spatula
  • Plastic wrap for shaping and chilling dough
  • Baking sheets
  • Parchment paper
  • Sharp knife for slicing chilled dough

Method
 

  1. In a large mixing bowl, cream the softened butter and sugar until light and fluffy (2–3 minutes). Add egg and vanilla, mixing well. Scrape down the bowl as needed.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Slowly mix into the wet ingredients just until combined.
  3. Fold in any optional add-ins like sprinkles or chocolate chips using a spatula.
  4. Divide dough into two halves. Roll into 1½–2-inch wide logs. Roll in sprinkles if desired. Wrap in plastic wrap and chill for at least 4 hours or overnight.
  5. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
  6. Slice chilled dough into ¼-inch rounds. Place cookies 2 inches apart on prepared baking sheet.
  7. Bake for 10–12 minutes, until edges are lightly golden. Let cool 5 minutes on the pan, then transfer to a wire rack.

Notes

Use softened butter for best texture. Substitute light brown sugar for chewier cookies. Add-ins like citrus zest, nuts, or mini chocolate chips give this dough a fun twist. Chill time is essential for easy slicing and even baking.