Icebox Cookies

Icebox cookies are the original make-ahead dessert. Mix the dough, roll it into logs, stash them in the fridge, and slice off fresh cookies whenever you want them. This version uses both brown and white sugar for a deeper, more complex sweetness, with cinnamon and almond extract giving every thin, crisp round a warm, nutty aroma.

Chopped pecans studded throughout add crunch and a toasty richness that pairs naturally with the brown sugar and cinnamon. The dough logs keep in the refrigerator for several weeks or the freezer for months, so you’re always a quick slice-and-bake away from warm cookies.

Cutting the slices ¼ inch thick is important. Any thicker and they won’t crisp up properly in the short bake time. Any thinner and they’ll burn before you can pull them.

Pro Tips

• Chill the dough logs for at least a few hours until they’re firm enough to slice cleanly. Soft dough smashes flat instead of cutting into neat rounds.
• Use a sharp knife and cut with a single firm motion. Sawing back and forth crumbles the edges.
• Rotate the log a quarter turn after every few slices. This prevents one side from flattening against the counter.
• These bake fast at high heat. Set a timer and check at 8 minutes. Golden edges mean they’re done.

Variations

• Roll the outside of the dough logs in turbinado sugar before chilling for a sparkly, crunchy edge.
• Swap almond extract for vanilla for a more traditional flavor.
• Dip cooled cookies halfway in melted dark chocolate for an elegant finish.