18 Icebox Cookie Recipes for Fresh Slice-and-Bake Treats Anytime (2024)

FAQs

Why are they called icebox cookies? ›

These cookies gained popularity in the early 20th century when refrigerators were becoming commonplace in households. The term "icebox" refers to the antiquated ice-cooled refrigerators of that era, where the dough for these cookies found a convenient home while waiting to be baked.

Now you're ready to make perfectly round Pistachio-Crusted Icebox Cookies. Now onto the final step: slicing! As you cut your dough log into individual cookies, give it a quarter-turn every three or four slices to ensure that the knife doesn't flatten one side repeatedly against the cutting board.

Avoid freezing any delicate cookies with thin batters, such as lacey tuiles, pillowy meringues, and pizzelles.

In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.

Snoop Dogg's peanut butter chocolate chip cookie recipe - His original cookie features creamy peanut butter and semisweet chocolate morsels, making it the perfect indulgence this holiday season. #

At room temperature: Eat baked icebox or slice-and-bake cookies within five days so they taste their best. In the freezer: Baked icebox cookies can be frozen. Just eat them within six months.

You can also store them in foil to help keep their texture. Crispy or dry cookies: Biscotti, shortbread, or ginger snaps have a lower moisture content, so it's best to store them in airtight containers. Cool, dry conditions help them remain crisp while preventing staleness.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

Wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

Can cookies with powdered sugar be frozen? ›

Not all cookies freeze well

Cookies that are already decorated with frosting or coated in chocolate or powdered sugar are a no-go, as are delicate cookies like these peppermint meringues and these chocolate almond pizzelles. Just about anything else is a possibility!

Place baked cookies in sealable plastic containers designed for the freezer. Freeze cookies for up to one year. Don't use themed tins (say, for Christmas cookies). Transfer cookies to such containers once you've removed them from the freezer.

Before the spread of electric refrigerators in every house, houses kept their food cool with an ice box. It was a white, insulated box standing in the kitchen. Every few days, they would take delivery of a large chunk of ice, and put it into the top of the ice box.

An icebox cake (also known as a chocolate ripple cake or log in Australia) is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator. One particularly well-known version used to be printed on the back of boxes of thin and dark Nabisco Famous Chocolate Wafers. Icebox cake.

Thomas Moore was a farmer and cabinetmaker in Philadelphia and created the “Icebox.” The icebox was an oval tub with lid made from cedar wood with a tin chamber inside the cedar box. The exterior of the box was lined with rabbit fur to insulate it. Moore filled the space between the wood and inner tin chamber with ice.

The Toll House Inn was an inn located in Whitman, Massachusetts, established in 1930 by Kenneth and Ruth Graves Wakefield. The Toll House chocolate chip cookies are named after the inn.