Cinnamon Chip Icebox Cookies

Dairy Free
Cinnamon Chip Icebox Cookies
45 min.
72
92kcal

Suggestions


Indulge in the delightful world of Cinnamon Chip Icebox Cookies, a perfect treat for any dessert lover! These cookies are not only irresistibly delicious but also dairy-free, making them a fantastic option for those with dietary restrictions. With a warm, comforting flavor profile thanks to the HERSHEY'S Cinnamon Chips, each bite transports you to a cozy kitchen filled with the sweet aroma of freshly baked goods.

What makes these cookies truly special is their versatility. The dough can be prepared ahead of time and stored in the freezer, allowing you to enjoy freshly baked cookies whenever the craving strikes. Imagine the joy of slicing into a chilled log of dough and watching as the cookies transform in the oven, their edges turning golden brown while the centers remain soft and chewy.

Perfect for gatherings, parties, or simply as a sweet treat to enjoy with your afternoon coffee, these cookies yield an impressive 72 servings, ensuring there's plenty to share—or to keep all to yourself! With a delightful combination of cinnamon and toasted pecans, each cookie is a little piece of heaven. So gather your ingredients, roll up your sleeves, and get ready to impress your friends and family with these scrumptious Cinnamon Chip Icebox Cookies!

Ingredients

  • cup butter softened
  • 10 ounce hershey's cinnamon chips 
  • large eggs 
  • cups flour all-purpose
  • cup pecans toasted chopped
  • cups sugar 
  • teaspoons vanilla extract 

Equipment

  • baking sheet
  • oven
  • hand mixer
  • wax paper

Directions

  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Add eggs and vanilla, beating until blended. Gradually add flour, beating at low speed just until blended. Stir in cinnamon chips and pecans.
  3. Divide dough into 3 (2-cup) portions; roll each portion into a 12-inch log. Wrap logs in wax paper. Chill 8 hours, or freeze in an airtight container up to 3 months.
  4. Cut each log into 24 (1/2-inch-thick) slices, and place slices on ungreased baking sheets.
  5. Bake at 350 for 13 to 15 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes.
  6. Remove cookies to wire racks to cool completely.
  7. Note: Cookie dough may be dropped by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets, and then baked.

Nutrition Facts

Calories92kcal
Protein5%
Fat42.58%
Carbs52.42%

Properties

Glycemic Index
3.05
Glycemic Load
8.37
Inflammation Score
-1
Nutrition Score
1.7865217720037%

Flavonoids

Cyanidin
0.16mg
Delphinidin
0.11mg
Catechin
0.11mg
Epigallocatechin
0.09mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.03mg

Nutrients percent of daily need

Calories:92.34kcal
4.62%
Fat:4.43g
6.82%
Saturated Fat:0.85g
5.33%
Carbohydrates:12.28g
4.09%
Net Carbohydrates:11.77g
4.28%
Sugar:5.64g
6.27%
Cholesterol:5.17mg
1.72%
Sodium:51.2mg
2.23%
Alcohol:0.04g
100%
Alcohol %:0.21%
100%
Protein:1.17g
2.34%
Manganese:0.13mg
6.26%
Vitamin B1:0.07mg
4.55%
Selenium:2.89µg
4.13%
Folate:14.59µg
3.65%
Vitamin B2:0.05mg
2.72%
Vitamin B3:0.52mg
2.59%
Iron:0.44mg
2.44%
Vitamin A:121.12IU
2.42%
Fiber:0.51g
2.04%
Phosphorus:18.21mg
1.82%
Copper:0.03mg
1.54%
Magnesium:4.34mg
1.09%
Source:My Recipes