Butterscotch Icebox Cookies are a vintage slice and bake cookie with a rich butterscotch flavor. Keep a roll in your freezer to have freshly baked cookies anytime!
Icebox Cookies
Before there were electric refrigerators, there were iceboxes. Iceboxes were invented in the 19th century and used large blocks of ice to keep foods cold in order to preserve them. Icebox cookies were named so as cookie dough was made in advance, rolled into logs and stored in the icebox until ready for use. Then, a home baker could simply remove the chilled cookie dough, slice it and and have freshly baked cookies. Icebox cookies really were the original slice and bake cookie. The name for this type of cookie simply changed to refrigerator cookie as iceboxes transitioned to electric refrigerators. The name icebox and refrigerator cookies continues to be used interchangeably today.
About this Recipe
This recipe for Butterscotch Icebox Cookies was adapted from a recipe my aunt shared with me that originally dated to 1936. These cookies get their rich butterscotch taste from the use of all brown sugar. This recipe had to be updated to modern day ovens, as the original temperature stated to bake the cookies at 410°F, which is too hot for cookies.
Icebox cookies like this recipe are really versatile; you can add many different mix-ins to the dough. Some old-fashioned mix-ins that I have seen in some of my vintage recipes are nuts, dried fruits, gumdrops and chopped candies. Icebox cookies are meant to be sliced thin and have a slight “crunch” to them – see tips below if you prefer a softer cookie.
Not only do these cookies keep well in the refrigerator for several days, they freeze well. Read below on storage tips so that you can have freshly baked cookies anytime!
Tips for Butterscotch Icebox Cookies
- For traditional crispy icebox cookies: slice 1/4″ thick and bake the full length as directed in the recipe
- For a softer cookie, slice a little thicker than 1/4″ and bake the minimum length as directed in the recipe
- Storage Tips
- Refrigerator: store dough logs up to 7 days
- Freezer: store dough logs for up to 3 months. Add 2 minutes to the baking time if baking from a frozen state.
- Baked cookies: store at room temperature up to 3 days in an airtight container; store baked cookies in freezer up to 45 days in an airtight container
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Butterscotch Icebox Cookies
Equipment
- mixing bowls of various sizes
- parchment paper, waxed paper or plastic wrap
- baking sheets lined with parchment paper or silicone baking mats
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp cream or milk
- 1 cup nuts, finely chopped (such as walnuts or pecans)
Instructions
- Sift or whisk 3 1/2 cups all-purpose flour, 1 tsp cream of tartar, 1 tsp baking soda and 1/4 tsp salt in a medium sized mixing bowl.
- In a large mixing bowl, cream the 1 cup unsalted butter, softened and 2 cups brown sugar, packed until light, about 2 minutes.
- Add in 2 large eggs, one at a time followed by 1 tsp vanilla extract.
- Add in 2 tbsp cream or milk.
- Gently add in dry ingredients, in three separate batches. Fold in 1 cup nuts, finely chopped (such as walnuts or pecans).
- Divide dough in half. Place each half of dough on to parchment paper, waxed paper or plastic wrap. Shape into a log, about 2 inches in diameter.
- Chill dough minimum 1 hour.
- Slice 1/4" thick and bake at 375°F for 8-10 minutes*. Cool on wire rack.
Notes
- For traditional crispy icebox cookies: slice 1/4″ thick and bake the full length as directed in the recipe
- For a softer cookie, slice a little thicker than 1/4″ and bake the minimum length as directed in the recipe
- Storage Tips
- Refrigerator: store dough logs up to 7 days
- Freezer: store dough logs for up to 3 months. Add 2 minutes to the baking time if baking from a frozen state.
- Baked cookies: store at room temperature up to 3 days in an airtight container; store baked cookies in freezer up to 45 days in an airtight container