Ice Box Cookies
This is like milk and cookies in a tasty dessert.
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Betty's Chocolate Ice Box Cookies
Betty demonstrates how to make Halloween Chocolate Ice Box Cookies. These are dark chocolate cookies that can be decorated for Halloween or other special occasions.
Chocolate Ice Box Cookies
1 stick + 2 tablespoons butter, softened
1 cup granulated sugar
1/4 cup light brown sugar, firmly packed
½ cup cocoa powder (unsweetened)
1 teaspoon vanilla extract
1 egg
1 ¾ cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large mixing bowl, beat 1 stick + 2 tablespoons softened butter, 1 cup granulated sugar, 1/4 cup firmly packed light brown sugar, ½ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract on medium speed of an electric mixer, until fluffy. Add 1 egg, beating until blended. Set aside. In a separate, medium-sized mixing bowl, stir together 1 ¾ cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to butter mixture, beating well after each addition. Form into logs of desired size. You may make them from 1-inch to 2 inches in diameter. Place each log on waxed paper, roll up, and secure the ends. Refrigerate 4 hours or longer. When chilled, unwrap logs and place on a cutting board. Slice logs with a chef's knife, about 3/8-inch wide (more or less, depending on the diameter of the logs). When cookies are formed, place them on parchment-lined baking pan(s). Bake at 350 degrees (F) for about 8 minutes (for small cookies) to 10 minutes (for larger cookies), or until slightly browned. Remove immediately from pans and place on wire rack to cool for about 20 minutes. Frost Chocolate Ice Box Cookies, if desired. (I will be uploading a recipe for Halloween Frosting for Cookies) in a couple of days. Transfer finished cookies to a nice serving plate. Serve. This is a recipe that you can let your children help make. My grandson Carter helped with these, and we had a lot of fun! We really loved these cookies; I hope you will, too! --Betty ♥♥♥♥♥
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Icebox Cookies Recipe
How to make Icebox Cookies
INGREDIENTS
140g softened butter
90g powdered sugar
1 egg
1 teaspoon vanilla extract
VANILLA DOUGH
125g all purpose flour
CHOCOLATE DOUGH
115g all purpose flour
10g unsweetened cocoa powder
25g Chocolate Chips
12g sliced almond
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For Culinary: Icebox Cookies
This video is about Culinary Icebox Cookies
Easy Icebox Cookies: 6 ingredient slice and bake cookie recipe
Learn how to make easy 6 ingredient toffee cookies! Follow along with this easy step by step toffee butter cookies recipe. This is one of my favourite slice and bake recipes, also known as icebox or refrigerator cookies. The dough is chilled and sliced before baking, no rolling required! These easy toffee cookies are always a crowd pleaser, and one of my most requested recipes. They can also be made ahead of time, the dough can be refrigerated for 3 days or frozen for up to 3 months! I almost always have this dough in my freezer at all times of the year! Make sure to join us next week for a new easy recipe!!
Toffee Cookie Ingredients
1 Cup butter (softened to room temperature)
1 Cup sugar
1 Large egg
1/2 Tbs vanilla extract
2 Cups + 2 Tbs All purpose flour
1 Cup toffee bits
Toffee Cookie Directions
In the bowl of your stand mixer, or in a large bowl if using a hand mixer combine butter and sugar. Mix on low until well combined, about 2 minutes. Add in your egg and vanilla and continue mixing on low until the mixture is fluffy and pale in colour, around 2 minutes. Add in the flour and mix until just combined. Next, add the toffee bits. Mix on low until just incorporated into the dough. Place 1/2 of the dough onto a piece of plastic wrap. Form the dough into a cylinder that is about one and a half inches in diameter. Repeat with the second half of your dough. Chill dough for at least 1 hour.
Preheat oven to 350F/175C. Line cookie sheets with parchment paper. Remove plastic wrap and slice into 1/4 inch slices. Place onto the parchment lined cookie sheets and bake for 8-10 minutes, or until the edges are just golden brown. Cool on the pan for a few minutes before moving to a wire rack to finish cooling.
This recipe makes 40-48 cookies. I usually save one of my portions of dough for another day. This dough can be kept in the freezer for up to 3 months. Just move it to the fridge for 4 hours and slice and bake. Enjoy!
Questions? Comments? Suggestions? I'd love to hear from you in the comments below!
How to Make Icebox Cookies
A simple recipe for old-fashioned Icebox Cookies (AKA Refrigerator Cookies). This recipe uses only a few basic ingredients but must be chilled for at least 4 hours before baking.
Full Printable Recipe:
Ingredients
1 cup unsalted butter softened (226g)
1 ½ cups granulated sugar 300g
1 large egg room temperature preferred
1 teaspoon vanilla extract
2 ½ cups all purpose flour 315g
1 teaspoon baking powder
¾ teaspoon salt
Optional add-ins sprinkles, non pareils, chopped nuts, chopped chocolate
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Instructions
00:00 Introduction
Roll sprinkles into some, mini chocolate chips into others, others plain. Nuts?
00:21 Cream together butter sugar egg and vanilla. Scrape down the sides and bottom of the bowl with a spatula to make sure all ingredients are well-combined.
01:08 Dry ingredients whisk together separately then add to the butter mixture with mixer on low-speed.
01:42 If stirring in any add-ins, mix them in here.
02:03 Divide dough into two halves and lightly flour your hands. Form each half into a log about 1 1/2 - 2” in diameter. To roll in sprinkles (as seen in the photos, pour several tablespoons of non pareils into a pie plate and roll the dough through the sprinkles until the outside is completely covered.
02:46 Wrap dough logs in plastic wrap and refrigerate. To prevent the dough from getting a severely flat edge I like to place it on a plush folded hand towel while it chills. Chill dough for at least 4 hours, preferably overnight and up to one week.
03:31 When you are ready to bake, preheat oven to 350F (175C). Remove dough from the refrigerator and slice into ¼” slices.
04:05 Transfer to a parchment-lined baking sheet, spacing cookies at least 2 inches apart.
04:18 Bake on 350F for 10-12 minutes or until edges are just beginning to turn a light golden brown.
Enjoy!
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