Icebox Cookies

5 dozen cookies servings Prep: 20 m Cook: 15 m Total: 35 m Beginner
5.0/5 (2)
We made these every Christmas growing up in Louisiana. Even Maw-Maw remembers making these for her children at Christmas. These make-ahead cookies with brown sugar, butter, and pecans slice and bake right from the freezer.

Ingredients

5 dozen cookies servings
  • 2 cups brown sugar
  • 2 sticks oleo, softened (butter)
  • 2 eggs
  • 3 1/2 cups plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup pecans, chopped

Step-by-Step Instructions

  1. Cream oleo with brown sugar. Mix well. Add eggs, beating well.
  2. Sift flour, baking soda and salt. Add to oleo mixture. Add vanilla and mix well.
  3. Add nuts, mixing all well. Divide dough into 3 parts.
  4. Roll each part into 3 long rolls (about 2 inches in diameter) and wrap in waxed paper. Chill for at least 2 hours or freeze for longer storage.
  5. To serve, slice cookies about 1/4 inch thick and place on ungreased baking sheet. Bake at 325°F for about 15 minutes or until lightly brown.

Common Problems and Solutions

Q: Why is my dough too crumbly to roll?

A: The dough needs to be well-mixed and slightly warm to roll properly. If it's too crumbly, let it sit at room temperature for 5-10 minutes and knead it a bit. Make sure your butter was properly softened before creaming.

Q: Can I freeze the dough logs?

A: Absolutely! That's the beauty of icebox cookies. Wrap them tightly in waxed paper, then in foil or a freezer bag. They'll keep for up to 3 months. Slice and bake directly from frozen, adding a minute or two to the baking time.

Q: How thin should I slice the cookies?

A: About 1/4 inch thick works best. Too thin and they'll burn easily; too thick and they won't bake evenly. Use a sharp knife and wipe it clean between cuts for neat edges.

Tips and Techniques

For neater slices, rotate the dough log a quarter turn after each slice to prevent flattening on one side. If the dough gets too soft while slicing, pop it back in the fridge for 10 minutes.

Ingredient Substitutions

  • pecans: walnuts or no nuts at all
  • oleo (butter): margarine or shortening

Equipment Needed

  • mixing bowl
  • electric mixer
  • waxed paper
  • baking sheet
  • sharp knife

Historical Context

Icebox cookies became popular in the 1930s when more American homes had refrigerators with freezer compartments. For busy Louisiana homemakers, they were a godsend during the holidays—make the dough once, bake fresh cookies all season long.