This ice box cookies recipe makes buttery, crisp cookies that are soft in the middle and packed with chopped pecans. I love how I can make the dough ahead of time and bake whenever my family craves it.
Table of Contents
Why I Love This Recipe
There’s something so satisfying about having a log of cookie dough waiting in the fridge, ready to slice and bake whenever the craving hits – a lot like my shortbread recipe. These ice box cookies have a buttery, crisp texture with perfect edges and a soft middle. They remind me of these potato chip cookies and cinnamon cookies!
One common challenge with icebox cookies is getting the dough firm enough to slice cleanly. If it’s too soft, the cookies can turn out misshapen, and if it’s not wrapped tightly or chilled long enough, it can dry out or crack, making slicing and baking difficult. But I love how this recipe helps achieve the perfect texture every time!
This recipe comes from a 1972 Catholic church cookbook, complete with the names of the people who contributed. I love these vintage collections and the personal touch they bring.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients and Substitutions
- Shortening: Helps the cookies hold their shape while baking and creates a tender crumb. You can use all butter for a richer flavor, but the texture will be slightly different.
- Butter: Adds a rich, buttery taste and helps with browning. Use unsalted butter if you want more control over the salt level.
- Sugar: Sweetens the cookies and helps create a crisp edge.
- Egg: Binds the ingredients together and adds richness.
- All-purpose flour: Gives structure to the cookies. Avoid substituting with self-rising flour.
- Baking soda: Helps the cookies rise and spread evenly.
- Salt: Balances the sweetness and enhances flavor.
- Cinnamon: Adds a warm, subtle spice that complements the pecans.
- Pecans: Provide a nutty crunch. Walnuts can be used instead for a slightly different flavor.
- Vanilla extract: Enhances the overall flavor and aroma of the cookies.
How to Make Ice Box Cookies
Preparation
Measure out all ingredients and set them within reach. Chop the pecans and set aside. Line baking sheets with parchment paper or lightly grease them.
Step 1 – Cream the Butter and Sugar
In a large mixing bowl, cream together the shortening, butter, and sugar until the mixture is light and fluffy.
Step 2 – Add the Egg
Beat in the egg until fully incorporated, scraping down the sides of the bowl as needed.
Step 3 – Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly mixed.
Step 4 – Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the creamed butter mixture, mixing just until combined.
Step 5 – Add Pecans and Vanilla
Stir in the chopped pecans and vanilla extract until evenly distributed throughout the dough.
Step 6 – Shape the Dough Logs
Divide the dough in half and roll each portion into a log about 2 inches in diameter. Keep the shape even for uniform cookies.
Step 7 – Chill the Dough
Wrap each log tightly in wax paper or parchment paper, twisting the ends to seal. Refrigerate for at least 1 hour, or up to overnight, until firm.
Step 8 – Preheat the Oven
When ready to bake, preheat the oven to 375°F.
Step 9 – Slice the Dough
Unwrap the chilled logs and slice into ½-inch thick rounds. Place on the prepared baking sheets, spacing about 2 inches apart.
Step 10 – Bake the Cookies
Bake for 12–14 minutes, or until the edges are just golden brown and the centers are set.
Step 11 – Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve fresh or store in an airtight container.
Lynette’s Tip
If you’re refrigerating the dough for longer than an hour, I recommend wrapping the rolls in wax or parchment paper and then also placing them in a plastic bag to prevent the dough from drying out.
More Pecan Based Cookie Recipes You’ll Enjoy
Icebox Cookies
Ingredients
- 1/2 Cup shortening
- 1/2 Cup butter
- 1 Cup sugar
- 1 large egg
- 2 ½ Cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ Cup pecans chopped
- ½ teaspoon vanilla extract
Instructions
- In a mixer, cream together the shortening, butter, and sugar until light and fluffy. Add the egg and mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the creamed mixture and mix until combined.
- Stir in the chopped pecans and vanilla extract. Blend until evenly mixed. Divide the dough in half and shape each portion into a log about 2 inches in diameter.
- Wrap each log tightly in wax paper or parchment paper. Chill in the refrigerator for at least 1 hour, or up to overnight.
- When ready to bake, preheat the oven to 375°F.
- Slice the dough into ½-inch thick rounds and place on a greased or parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are just golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Variations and Substitutions:
- Chocolate Chip: Stir in ½ cup mini chocolate chips along with the pecans for a sweet, chocolatey bite.
- Fruit & Nut: Replace half of the pecans with finely chopped dried cranberries or cherries for a tangy contrast.
- Sugar-Coated: Roll the chilled dough logs in coarse sugar before slicing for extra sparkle and crunch.
Nutrition
Recipe FAQs
Use a sharp knife and rotate the log slightly after each cut to keep the shape round.
These ice box cookies are buttery and crispy on the edges, with a soft center.
About ½ inch thick gives the best balance of crisp edges and tender middles.
