Brown Sugar Icebox Cookies

Brown Sugar Icebox Cookies

Grandma Ganson's icebox cookies! Fast dough prep and slicing for baking rich homemade cookies. Make small cookies or slice jumbo-sized cookies.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

18

jumbo cookies

1
cup butter
2
cups firmly packed brown sugar
2
eggs
1
teaspoon vanilla
4
cups all purpose flour or sub in 1/4 cup whole wheat flour
1
teaspoon cream of tartar
1
teaspoon baking soda
1
cup nuts
  1. Beat butter and brown sugar until light and fluffy. Add eggs and vanilla and beat until creamy. Add flour mixed with cream of tartar and baking soda. Dough will be very stiff. Stir in nuts.
  2. Line a loaf pan with plastic wrap and press in dough. Refrigerate until firm. Slice 1/4-inch thick. Bake at 350 degrees about 10 minutes until golden and cookies have tiny cracks.
  3. Remove to cooling rack.
Makes jumbo cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cookie dough can be frozen for up to two months. Baked cookies freeze well for two months.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.