Christmas Icebox Cookies (Easy Slice and Bake Cookies)
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These Christmas Icebox Cookies are slice and bake cookies that are incredibly easy to make, festive with colors of the season, and delicious with a vanilla buttery crumb. With sparkling edges, these holiday treats should definitely be on your Christmas cookie list!
If you're planning a holiday cookie platter, these icebox cookies pair beautifully with classics like my Buckingham Palace Shortbread Cookies and our reader-favorite Ginger-Spice Cookies.
Recipe Overview
- Flavor: Buttery, vanilla-forward, lightly sweet
- Texture: Crisp edges with a tender crumb and festive crunch
- Skill Level: Easy - great for kids and beginner bakers
- Make-Ahead Friendly: Dough can be chilled or frozen
- Perfect For: Cookie exchanges, gifting, afternoon tea, and last-minute baking
Whether you're making treats for gifting, a Christmas cookie platter, a Holiday Cookie Exchange party, or a quick treat that's just plain delicious, I think you'll love these!
What I Love About Icebox Cookies
There are so many reasons to love slice and bake cookies, but here are a few of the reasons I always make icebox cookies during the holidays:
- Few Ingredients: Cookies that only require a handful of ingredients are so helpful during the holidays. You will only need 4 ingredients for these simple cookies, plus salt and nonpareils, which is what makes them fun!
- Easy Make-Ahead Cookies: Because there are so few ingredients, you can whip up the cookies in no time. Once rolled into logs, the dough can then be chilled or even frozen for a quick, festive Christmas cookie, ready when you are.
- They're Delicious: If you love the flavor of vanilla during the holidays (as I do!), these simple butter cookies with festive dashes of color are perfect for any Christmas cookie platter or holiday cookie exchange!
If you love buttery, tender cookies with simple ingredients, you'll also enjoy my Shortbread Tea Cookies with Lemon Curd, a favorite for holiday gifting.
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Ingredients
You can find ingredient measurements in the recipe card at the bottom of this post, but here are the few simple pantry ingredients needed:
- Unsalted butter: Soften the butter to room temperature, and if using salted butter, reduce the salt to ½ teaspoon.
- Granulated sugar for that sweet cookie flavor
- Vanilla extract for the holiday flavor
- All purpose flour plus salt (see notes if you're using "salted butter").
- Holiday nonpareils in any colors you like
- Sparkling sugar for the edges of the cookie for a holiday flair.
The buttery vanilla flavor of these cookies is similar to my Scottish Shortbread Cookies, another simple, elegant treat for the season.
How to Make Cookies
Making Christmas Icebox Cookies couldn't be easier - mix the dough, shape it into logs, chill, slice, and bake. Step-by-step instructions are also included in the recipe card.
Step 1: Make the dough
Cream the butter and sugar in a stand mixer until light and creamy, 2 to 3 minutes. Scrape down the bowl, then beat in the vanilla. Add the flour and salt and mix on low until combined. Fold in the nonpareils. The dough will be soft.
Step 2: Shape and chill
Divide the dough in half and shape each half into a 7-inch log about 2 inches thick. Wrap each log tightly in plastic wrap. Holding the ends, roll the log on the counter to smooth the shape. Chill until firm, 1-2 hours.
Step 3: Slice and bake the Christmas cookies
Preheat the oven to 350°F. Line a baking sheet with parchment. Unwrap one dough log at a time and cut into ¼-inch slices. Dip edges in sparkling sugar if desired. Arrange on the baking sheet and bake 12-15 minutes, or until the edges turn lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cookies keep well in an airtight container for up to one week.
Pro Tip for Perfectly Round Icebox Cookies
To help the dough keep its rounded shape while chilling, wrap the log tightly in parchment or wax paper and place it inside a paper towel tube that's been cut lengthwise. The tube acts as a mold and prevents the dough from settling with a flat edge. Once firm, you'll have a perfectly round log that slices cleanly into even cookies.
Variations
- Almond: Swap ½ teaspoon vanilla for ½ teaspoon almond extract for a classic bakery flavor.
- Peppermint: Add ½ teaspoon peppermint extract and roll the edges in crushed candy canes.
- Chocolate Dipped: Dip cooled cookies in melted dark or white chocolate and add sprinkles.
- Cranberry-Orange: Add 1 teaspoon orange zest and ¼ cup finely chopped dried cranberries.
Storage & Make-Ahead Tips
- Store baked cookies in an airtight container for up to one week.
- Freeze dough logs for up to two months; thaw slightly before slicing.
- Freeze baked cookies (without sparkling sugar) for up to three months.
- For crisp edges, bake on the longer end of the recommended time.
Recipe FAQs
Yes. Wrap each log tightly in plastic wrap and freeze for up to two months. Let it soften slightly at room temperature before slicing.
Dough can flatten on the bottom as it chills. Using parchment shaping or placing the wrapped dough inside a slit paper towel roll helps maintain a round shape.
Nonpareils work best because they hold their shape during baking. Jimmies may streak, and larger sprinkles can melt unevenly.
Shortbread-style dough can look crumbly at first. Keep mixing until soft and cohesive. If needed, add 1-2 teaspoons of milk to help it bind.
Aim for ¼-inch slices. Thinner cookies will be crisp; thicker slices stay slightly softer.
Yes. Brush the chilled dough with a lightly beaten egg and roll the entire log in sparkling sugar before slicing for extra festive edges.
More Christmas Cookies to Try
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Easy Christmas Icebox Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup holiday nonpareils
- ½ cup sparkling sugar plus more for sprinkling
Instructions
- In the bowl of a stand mixer, cream the butter and granulated sugar until creamy, 2 to 3 minutes. Scrape down the bowl as necessary, and then beat in the vanilla extract.
- Gradually add the flour and salt to the bowl and mix on low speed until combined. Fold in nonpareils. The dough will be soft.
- Divide the dough in half and shape each half into a 7-inch log about 2 inches thick. Wrap individually in plastic wrap; holding the ends of the plastic wrap, roll the log over a work surface to create a rounded shape. Refrigerate until firm; about 1-2 hours.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Working with one dough log at a time, unwrap the log and cut it into ¼-inch slices. Dip the edges in sparkling sugar, if desired, and transfer to the prepared baking sheet. Alternatively, you can brush the outside of the log with a beaten egg and then roll it in sparkling sugar before slicing.
- Bake until lightly golden around the edges, about 12- 15 minutes. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Notes
- Chilling the dough: The dough will be soft after mixing - chilling is essential for clean slicing.
- Sprinkles: Sparkling sugar gives the cookies a beautiful holiday edge; nonpareils add festive pops of color.
- Keeping the Round Shape: Rotate the dough log every few slices to help keep its round shape.
- Storing: Baked cookies can be stored at room temperature for up to 1 week. Dough logs can be made ahead and refrigerated for up to 48 hours before baking.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
In the midst of making Christmas cookies this year, I fortunately found this recipe for Christmas Icebox Cookies. My grandma made icebox cookies, but I did not have her recipe, so I was immediately interested and went to work. The recipe itself was well structured and detailed. As a writer, I appreciated that as well as the breakdown of information and suggestions. Instructions were easy to follow--and my cookies turned out great! I had used my Christmas sprinkles and they looked and tasted perfect! Very nice and crunchy, and I was able to easily slice them thinly once I opened the rolls of dough to bake. I have continued to sign up for more of Stephanie's recipes and am so impressed with the range and creativity I find in them. Thank you!
Hi Carol! Your note made by day -- thank you! My grandma also made icebox cookies and like you, I didn't have the recipe but tried many until I found one that was as close to hers as possible. I'm thrilled you enjoyed it and that it worked well this Christmas. Thank you for being a part of the 31Daily community and for your sweet words. Have a wonderful day.
The dough was so dry I ended up throwing it away. Did you maybe not include something. Very disappointing.😞
Hi Val, thank you so much for taking the time to comment — I’m really sorry the dough didn’t come together for you. I made the recipe again today to double-check, and the dough was soft (almost like a shortbread dough) before chilling, which is expected for slice-and-bake cookies. If the dough feels crumbly at first, it usually comes together after mixing a little longer, and occasionally a teaspoon or two of milk helps bind it depending on how flour is measured.
I truly appreciate your feedback and I hope you’ll give them another try — they’re such a fun and festive cookie!