Icebox Mix-In Cookies
Icebox Mix-in Cookies
These cookies can be packed and shipped to your far off relatives, or you can just give away the whole log of dough with instructions for baking. You can mix in any ingredients when making the cookies for someone special, and they’re easy enough to make for all of your friends!
Prep time: 25 minutes
Cook time: 12 minutes per batch
Makes 48 cookies
Note: The prep time does not include the chill or freeze time for the dough or the cool time after the cookies are baked.
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
Mix-ins of your choice (see suggestions at right)
Colored sugars, optional
In a large bowl, use an electric mixer on medium speed to beat together the butter, granulated sugar and brown sugar until fluffy. Add the egg and beat until combined. Beat in the milk, vanilla and salt. Stir in the flour until combined and the mixture forms a smooth dough.
Stir in the mix-ins. You also can divide the dough into 2 batches and do different mix-ins for each batch (each will need only half of the volume of the suggested mix-ins).
Set 2 large (about the size of a baking sheet) sheets of waxed paper on the counter. Place half of the dough on each. Using your hands and the paper, form each batch of dough into a log about 1 1/4 to 1 1/2 inches in diameter and 12 inches long. Wrap the paper tightly around the logs, then twist the ends to seal.
When ready to bake the cookies, heat the oven to 350 degrees. Lightly coat 2 baking sheets with cooking spray.
Remove the log(s) from the refrigerator or freezer and unwrap. If cookie dough was stored in the freezer, let it sit at room temperature for 20 minutes before unwrapping.
If desired, roll the log in decorative colored sugar. Using a sharp knife, slice the log into rounds about 1/4 inch thick.
Place the rounds on the prepared baking sheets, spaced 1 inch apart. Bake for 9 to 12 minutes, or until golden around the edges and slightly firm to the touch. Let cool for 5 minutes on the baking sheets before using a spatula to transfer the cookies to a cooling rack. Let cool completely, then store in an airtight container.
Mix-ins to try
• 3/4 cup mini chocolate chips and zest of two oranges.
• 3/4 cup Heath Bits o’ Brickle toffee bits and 1/2 cup toasted chopped pecans.
• 3/4 cup chopped dried apricots, 1/2 cup chopped dried cranberries and 1/2 teaspoon allspice.
• 3/4 cup Hershey’s Special Dark chocolate chips and 1/2 cup white baking chips.
• 3/4 cup dried currants and 1/2 teaspoon each of cinnamon, ginger and allspice.
• 3/4 cup chopped pistachios and zest of two oranges.
• 3/4 cup chopped toasted pecans or sliced almonds and 1/2 cup finely chopped dark chocolate.
• 3/4 cup chopped dried cherries and 1/2 cup mini chocolate chips.