Icebox Sugar Cookies

Vegetarian
Icebox Sugar Cookies
160 min.
40
69kcal

Suggestions


Indulge in the delightful world of baking with these Icebox Sugar Cookies, a classic treat that brings joy to any occasion. Perfectly vegetarian and easy to make, these cookies are not only a sweet addition to your dessert table but also a fun project to share with family and friends. With a preparation time of just 160 minutes, you can whip up a batch that serves 40 people, making them ideal for gatherings, parties, or simply to enjoy at home.

What sets these cookies apart is their unique icebox method, allowing you to prepare the dough in advance and store it in the refrigerator. This means you can have freshly baked cookies on demand, ready to impress your guests or satisfy your sweet tooth. Each cookie is a delightful balance of buttery richness and a hint of vanilla, with a tender texture that melts in your mouth.

With only 69 calories per cookie, you can indulge without the guilt. The combination of all-purpose flour, granulated sugar, and a touch of baking powder creates a light and airy cookie that pairs perfectly with a cup of tea or coffee. So, roll up your sleeves, gather your ingredients, and get ready to create a batch of these scrumptious Icebox Sugar Cookies that will surely become a favorite in your household!

Ingredients

  • teaspoon double-acting baking powder 
  • large eggs 
  • cups flour all-purpose
  • cup granulated sugar 
  • 0.5 teaspoon salt fine
  • 10 tablespoons butter unsalted at room temperature ()
  • 0.5 teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • plastic wrap
  • stand mixer
  • spatula

Directions

  1. Whisk together the flour, baking powder, and salt in a medium bowl to break up any lumps; set aside.
  2. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.Return the mixer to medium speed, add the egg and vanilla, and beat until incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.Turn the mixer to low speed and slowly add in the reserved flour mixture.
  3. Mix until just incorporated.Turn the dough out onto a clean work surface and divide it in half.
  4. Roll each portion into a log about 1 1/2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, at least 2 hours and up to 3 days.When ready to bake the cookies, heat the oven to 350°F and arrange the racks to divide the oven into thirds.
  5. Remove the dough logs from the refrigerator, remove the plastic wrap, and slice into 1/4-inch rounds.
  6. Place the rounds on 2 baking sheets about 1/2 inch apart (about 20 cookies will fit on each sheet).
  7. Place both sheets in the oven and bake for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more.
  8. Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.

Nutrition Facts

Calories69kcal
Protein4.77%
Fat39.12%
Carbs56.11%

Properties

Glycemic Index
5.93
Glycemic Load
6.97
Inflammation Score
-1
Nutrition Score
1.168260867181%

Nutrients percent of daily need

Calories:69.08kcal
3.45%
Fat:3.04g
4.67%
Saturated Fat:1.85g
11.54%
Carbohydrates:9.79g
3.26%
Net Carbohydrates:9.63g
3.5%
Sugar:5.02g
5.58%
Cholesterol:12.18mg
4.06%
Sodium:42.01mg
1.83%
Alcohol:0.02g
100%
Alcohol %:0.13%
100%
Protein:0.83g
1.67%
Selenium:2.57µg
3.67%
Vitamin B1:0.05mg
3.32%
Folate:12.13µg
3.03%
Vitamin B2:0.04mg
2.28%
Manganese:0.04mg
2.18%
Vitamin A:94.21IU
1.88%
Vitamin B3:0.37mg
1.86%
Iron:0.33mg
1.81%
Phosphorus:12.26mg
1.23%
Source:Chow