Cinnamon Chip Icebox Cookies Recipes
GRAMMY'S ICE BOX COOKIES
Walnuts and cinnamon flavor this refrigerator cookie ready to bake when you are.
Provided by Lisawas
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 5h
Yield 36
Number Of Ingredients 8
Steps:
- In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
- Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
- Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 25.6 g, Cholesterol 15.5 mg, Fat 12.9 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 161.9 mg, Sugar 11.8 g
ICEBOX COOKIES
This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. -Chris Paulsen, Glendale, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON CHIP ICEBOX COOKIES
Enjoy these delicious cinnamon cookies for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 1
Number Of Ingredients 6
Steps:
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating on low speed just until blended. Stir in baking chips and pecans.
- Divide dough into 3 (2-cup) portions; roll each portion into 12-inch log. Wrap logs in waxed paper. Refrigerate 8 hours, or freeze in airtight container up to 3 months.
- Heat oven to 350°F. Unwrap dough; cut into 1/2-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg
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- Beat 1/2 cup butter and granulated sugar in a large mixing bowl with an electric mixer on high speed until light and fluffy. Add 1 egg and 1 teaspoon vanilla. Beat until smooth. With the mixer on low speed, gradually add 1½ cups of the flour mixture, beating just until combined. Place the dough on a sheet of plastic wrap and form into a 10-inch log. Wrap and refrigerate.
- Wipe out the mixing bowl. Beat the remaining 1/2 cup butter and brown sugar with the mixer on high speed until light and fluffy. Add the remaining egg and 1 teaspoon vanilla. Beat until smooth. With the mixer on low speed, gradually add the remaining flour mixture and cinnamon, mixing until just combined. Place the dough on a sheet of plastic wrap and form into a 10-inch log. Wrap and refrigerate for 30 minutes.
- When the doughs are chilled, divide each log in half lengthwise. Working with 1 piece of vanilla dough and 1 piece of cinnamon dough, roll each into a long rope, about ½ inch thick. Place the ropes side-by-side, gently pressing the 2 doughs together. Fold in half, then twist once or twice and roll again into another log, about 1½ inches thick. Place pecans on a clean surface and roll the log in the nuts, pressing gently to adhere. Rewrap in plastic wrap and place in freezer. Repeat with the remaining dough and pecans. Freeze until the dough is firm, about 1 hour.
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