Vanilla Icebox Cookies with Gourmet Variations
These Vanilla Icebox Cookies are a convenient yet delightful dessert, merging the ease of freezer-ready dough with sophisticated flavors. The basic recipe offers a classic vanilla charm, with options to enhance each batch with dark chocolate chips, nutty pistachios, or zesty citrus. Perfect for advance preparation, these cookies can transform everyday moments into gourmet experiences. Store in your freezer and enjoy fresh-baked cookies whenever you desire.
40
Servings
128
Calories
6
Ingredients
Ingredients
vanilla bean
1 (halved lengthwise and seeds scraped)
butter
250 g (softened)
caster sugar
1 cup
egg
1
plain flour
2 1/2 cups
powdered sugar icing
4 tablespoons (for dusting)
Instructions
1
Slice the vanilla bean lengthwise and scrape out the seeds. Instead of discarding the pod, place it in a container of sugar to create vanilla-infused sugar for future use.
2
In a large bowl, beat the softened butter, caster sugar, and vanilla bean seeds together using an electric mixer on medium speed until the mixture is pale and creamy.
3
Crack in the egg and continue to beat until fully integrated into the butter mixture.
4
Sift the plain flour over the wet ingredients, and use a wooden spoon to mix until just combined, forming a smooth dough.
5
Transfer the dough to a lightly floured surface, and divide it into two equal portions.
6
Shape each portion into a log approximately 30 cm in length using your hands.
7
Wrap each log in baking paper, twisting the ends to secure them, and place in the freezer for at least 2 hours or until firm.
8
Before baking, remove the logs from the freezer and let them sit at room temperature for about 15 minutes to soften slightly.
9
Preheat your oven to 180°C (160°C for fan/forced setting).
10
Prepare two baking trays by lining them with baking paper.
11
Unwrap the logs and slice the dough into 1.5 cm thick rounds. Position them on the prepared trays allowing about 3 cm between each cookie.
12
Bake in the preheated oven for 12 to 14 minutes, or until the cookies turn a light golden color.
13
Allow the cookies to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
14
Once cooled, dust the cookies with powdered sugar icing and serve.
15
For longer storage, keep the dough logs in the freezer for up to 2 months. Thaw at room temperature for 1 hour before slicing and baking.
16
VARIATIONS: At the end of step 4, incorporate your variation of choice:
17
- Chocolate Chip: Gently stir in 1/2 cup of roughly chopped dark chocolate chips.
18
- Pistachio: Mix in 2/3 cup of roughly chopped pistachio kernels.
19
- Citrus: Add 1 tablespoon of finely grated lemon or orange rind along with the vanilla seeds in step 2.
Nutrition Information
7.2g
Fat
14.5g
Carbs
1.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Vanilla Icebox Cookies?
Vanilla Icebox Cookies are convenient, freezer-ready dough cookies that can be sliced and baked as needed, offering a classic vanilla flavor with gourmet variations.
How many cookies does this recipe make?
This recipe yields approximately 40 servings.
What is the calorie count per serving?
Each cookie contains approximately 128 calories.
How much fat is in each cookie?
Each cookie contains about 7.2g of fat.
What are the nutritional values for carbohydrates and protein?
Each cookie contains 14.5g of carbohydrates and 1.6g of protein.
What ingredients are needed for the base dough?
The base dough requires one vanilla bean, 250g of softened butter, 1 cup of caster sugar, 1 egg, and 2 1/2 cups of plain flour.
How do I prepare the vanilla bean?
Slice the vanilla bean lengthwise and scrape out the seeds to use in the dough.
What should I do with the discarded vanilla pod?
Instead of discarding it, place the pod in a container of sugar to create vanilla-infused sugar.
What is the first step in mixing the dough?
Beat the softened butter, caster sugar, and vanilla seeds together with an electric mixer until pale and creamy.
How long should the dough logs be?
You should shape the dough into two logs, each approximately 30 cm in length.
How long does the dough need to freeze before baking?
The dough logs should be placed in the freezer for at least 2 hours or until they are firm.
What temperature should the oven be set to?
Preheat your oven to 180°C, or 160°C for fan-forced settings.
How thick should I slice the cookie dough?
Slice the logs into rounds that are 1.5 cm thick.
How much space should I leave between cookies on the baking tray?
Allow about 3 cm of space between each cookie on the prepared trays.
What is the baking time for these cookies?
Bake the cookies for 12 to 14 minutes, or until they turn a light golden color.
How do I cool the cookies?
Let the cookies cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
How should the cookies be finished before serving?
Once cooled, dust the cookies with 4 tablespoons of powdered sugar icing.
How do I make the Chocolate Chip variation?
Gently stir in 1/2 cup of roughly chopped dark chocolate chips into the dough before shaping into logs.
How do I make the Pistachio variation?
Mix in 2/3 cup of roughly chopped pistachio kernels after the flour is combined.
How do I make the Citrus variation?
Add 1 tablespoon of finely grated lemon or orange rind when beating the butter and sugar.
How long can I store the dough in the freezer?
The dough logs can be kept in the freezer for up to 2 months.
How do I bake dough that has been frozen for a long time?
Thaw the dough logs at room temperature for 1 hour before slicing and baking as usual.
Should I sift the flour?
Yes, you should sift the plain flour over the wet ingredients for a smoother dough.
Is an electric mixer necessary?
Yes, use an electric mixer on medium speed to beat the butter and sugar until creamy.
Can I use different types of citrus for the citrus variation?
Yes, the recipe suggests using either lemon or orange rind.
What type of sugar is best for the dough?
The recipe specifies using caster sugar for the dough mixture.
What type of flour is recommended?
The recipe uses 2 1/2 cups of plain flour.
How do I wrap the dough for freezing?
Wrap each log in baking paper and twist the ends to secure them.
Do I need to let the dough sit after removing it from the freezer?
Yes, let the logs sit at room temperature for about 15 minutes to soften slightly before slicing.
Can these cookies be prepared in advance?
Yes, they are perfect for advance preparation as the dough can be stored in the freezer until needed.