Icebox cookies are ‘Slice & Bake’ cookies. The dough is formed into a log, chilled in the fridge, then sliced into rounds or squares before baking. It’s so handy to have cookie dough in the fridge, as you can enjoy freshly baked cookies anytime.
Today I made two different flavours. Simply divide the dough in half, then I added chopped dried Apricot into one half and Cocoa Powder and Almonds into the other half. You can add whatever you like. Add Matcha Powder or some spices, use Brown Sugar or Muscovado instead of Caster Sugar, or add different dried fruit or nuts. You can create your own cookies.


24 Cookies

Basic Ingredients

125g Butter *softened
1/3 cup Caster Sugar
1 & 1/4 cups Plain Flour
1 Small Egg

(A) Apricot
6 Dried Halved Apricot *cut into 5-6mm pieces

(B) Cocoa
1 tablespoon Cocoa Powder
1/4 cup Sliced OR Chopped Almonds

  1. Beat softened Butter and Sugar until well combined. Beat in Egg and mix well. Add Flour and mix well, then divide the dough in half.
  2. (A) Add Apricot to a half of the dough. (B) Add Cocoa Powder and Almonds to the other half of the dough.
  3. Place each dough on a lightly floured surface or baking sheet. Shape into logs about 12cm long. Wrap in plastic wrap, refrigerate for 2 hours or until firm.
  4. Preheat oven to 180ºC. Line baking tray with baking paper.
  5. Remove and discard plastic wrap on each dough and slice into 1cm thick rounds. Place on the prepared tray. These cookies won’t spread much, so you only need 1 to 2cm room between them.
  6. Bake for 15 to 20 minutes. Set aside on the tray to cool slightly before transferring to a wire rack to cool completely.