Meet your forever recipe for icebox slice & bake cookies: a versatile, buttery base cookie dough ready for endless flavor adaptations. Whether you’re craving mint chocolate, raspberry, cookies & cream, maple pecan, or a buttery sugar cookie dipped in caramel and chocolate, this one dough has you covered.
Choose your own flavor adventure with this cookie recipe! Think of this as your mix-and-match playground for holiday cookie trays, gifting, or easy make-ahead baking.
Why You’ll Love Them
- Simple, basic ingredients
- Easy-to-follow 1-bowl recipe
- Buttery shortbread texture
- Soft and thick in the centers, crispy around the edges
- A great make-ahead cookie recipe
- No rolling individual dough balls—just slice into rounds
- Infinitely adaptable!
I love the slice-and-bake cookie method and you can find more variations on my website, including coconut-y Santa’s whiskers cookies, colorful sprinkle slice-and-bakes, cranberry orange icebox cookies, brown sugar shortbread cookies, and toasted hazelnut slice-and-bake cookies.
They Are Also Known as Icebox Cookies
They’re sometimes called “icebox cookies” for a reason: chilling the cookie dough logs is essential. Like pinwheel cookies (another slice-and-bake cookie), the cookie dough is very buttery and, without time in the refrigerator, will bake into greasy puddles.
Think of the chill time as built-in convenience rather than delayed gratification—perfect for planning ahead.
The cookie dough logs can hang out in the refrigerator for up to 5 days, or you can freeze them for even longer. Simply thaw in the refrigerator for an hour or two before slicing and baking. Having some cookie dough in the freezer is such a time-saver during the busy holiday season!
6 Ingredients for the Base Cookie Dough
All very basic baking staples:
- Butter: Make sure it’s proper room-temperature butter to start.
- Sugar: We’re sweetening these cookies with both brown and white granulated sugar.
- Egg: 1 egg serves to bind all the ingredients together.
- Vanilla: Key for flavor.
- Flour: The base of our cookies.
- Salt: To balance the sweet.
And, as an optional coating on the cookies, use coarse sugar such as sparkling sugar sprinkles or something like Sugar in the Raw. It provides a little extra sparkle and crunch.
Let Me Show You the Process
This is all very easy. Make the cookie dough all in 1 bowl, and then divide it in half. It’s quite creamy, so have a little extra flour on hand. If your dough seems too sticky to roll, beat in another 1–2 Tbsp of flour.
Shape each portion into a log (just roll it) that’s about 8 inches long, and then wrap up tightly and refrigerate for at least 4 hours… but preferably longer. Overnight is great, or they can chill in the refrigerator for up to 5 days, or in the freezer for even longer.
After that, roll the dough logs in the coarse sugar. Slice each of the dough logs into 12 discs. They’re about 8 inches long, so each cookie will be a little thicker than 1/2 inch.
Arrange on your lined baking sheets and bake.
5 Slice and Bake Cookie Flavors
Each flavor variation below, and in the recipe Notes, lists the add-ins and toppings you need for the entire batch of dough (both logs). If you’d like to make more than one flavor, prepare a second batch of the base dough and customize each batch separately.
- Chocolate Caramel Toffee: Make the base cookie dough; no add-ins! After the cookies cool, dip them in thickened salted caramel, then melted semi-sweet chocolate, and garnish with toffee bits.
- Raspberry White Chocolate: To the base dough, you’ll add ground freeze-dried raspberries (after sifting out the seeds). After the cookies cool, drizzle them with melted white chocolate.
- Cookies & Cream: To the base dough, you’ll add crushed Oreo cookies. After the cookies cool, drizzle them with melted white chocolate and semi-sweet chocolate, and garnish with more crushed Oreos.
- Mint Chocolate Chip: To the base dough, you’ll add peppermint extract, finely chopped dark chocolate, and a drop of green gel food coloring (if desired). After the cookies cool, dip them in melted dark or semi-sweet chocolate.
- Maple Pecan: Use dark brown sugar in the dough (instead of light). Then add maple extract, cinnamon, and finely chopped pecans. Feel free to drizzle the cooled cookies with the maple icing we use on these maple brown sugar cookies!
Can I make more than 1 flavor from 1 batch of dough? Yes! Divide the dough in half in step 2 below and add half the flavor add-ins to each portion. Do the same with any toppings.
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Icebox Slice & Bake Cookies (5 Flavors)
- Prep Time: 5 hours (includes chilling)
- Cook Time: 14 minutes
- Total Time: 5 hours, 30 minutes
- Yield: 24 cookies
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These easy slice-and-bake icebox cookies start with 1 versatile base dough that you can turn into 5 delicious flavors: chocolate caramel toffee, raspberry white chocolate, cookies & cream, mint chocolate chip, and maple pecan. The dough mixes up in one bowl, chills into neat logs, and bakes into buttery cookies with soft centers and crisp edges. Perfect for gifting, holidays, or make-ahead baking!
Ingredients
Dough
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups + 2 Tablespoons (267g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
Add-Ins & Toppings
- Add-ins & toppings (see Notes for full flavor measurements)
Optional
- coarse sugar for rolling, such as this sparkling sugar
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl as needed, and continue to beat until fully combined. Add the flour and salt and beat on low speed until combined.
- Finally, beat in the chosen flavor add-ins (see Notes) on low speed until just combined. Avoid overmixing—blend only until the mix-ins are evenly distributed. The cookie dough will be thick and slightly sticky. If it seems too sticky to roll into logs, beat in 1–2 Tbsp more flour.
- Turn the dough out onto a floured work surface and, with floured hands, divide or cut in half. Roll/shape each half into an 8-inch log, about 1.5 to 2 inches in diameter. The measurements don’t have to be exact. Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Optional rolling in sugar: Pour enough coarse sugar on an 8-inch or larger plate to cover it. Roll the logs in the sugar. You may need to really press the dough logs down into the sugar if it’s not really sticking. (I find coating the dough logs in sugar after chilling much easier, as the dough is too sticky to neatly roll in sugar right after mixing.)
- Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart.
- Bake the cookies for 13–15 minutes or until very lightly brown around the edges (they won’t brown much). Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Dip or drizzle with melted chocolate and add toppings, if desired. See Flavors in the recipe Notes below.
- Cookies will stay fresh covered at room temperature for up to 1 week.
Notes
- Make-Ahead Instructions: Baked cookies, with or without melted chocolate or caramel topping, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. You can make the cookie dough logs, wrap, and chill in the refrigerator for up to 5 days (step 3). Cookie dough logs freeze well too, up to 3 months. Allow the wrapped logs to thaw overnight in the refrigerator, then continue with step 4.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Coarse Sugar | Cooling Rack
- (Flavor 1) Chocolate Caramel Toffee: For this variation, follow step 2 exactly as written with no add-ins. As the cookies bake, prepare one batch of salted caramel sauce and let it thicken for about 1 hour, until it’s no longer liquid. In step 8, dip each cooled cookie halfway into the caramel, allow the excess to drip off, and place the cookies on a lined tray. Refrigerate or freeze for 10–15 minutes so the caramel sets. Melt 4 ounces of semi-sweet chocolate, dip the caramel-coated half into the chocolate, and finish with flaky sea salt or toffee bits (such as Heath Bits O’ Brickle).
- (Flavor 2) Raspberry White Chocolate: Using a food processor, grind 1 cup (25g) freeze-dried raspberries. Sift out and discard the seeds. You should have about 14g of raspberry powder left after sifting out the seeds. In step 2, beat the ground raspberry powder into the dough. In step 8, melt 4 ounces of white chocolate, and drizzle over the cooled cookies.
- (Flavor 3) Cookies & Cream: In step 2, beat 6 crushed Oreos (70g) into the dough. In step 8, melt 2 ounces of white chocolate and 2 ounces of semi-sweet chocolate (separately), and drizzle over the cooled cookies. Crush 2 more Oreo cookies and sprinkle over the chocolate while it’s still wet.
- (Flavor 4) Mint Chocolate Chip: In step 2, beat 3/4 teaspoon peppermint extract, 4 ounces (113g) finely chopped bittersweet or semi-sweet chocolate, and 1 drop green gel food coloring such as Americolor Leaf Green (optional), into the dough. In step 8, melt 4 ounces of bittersweet or semi-sweet chocolate. Dip each cookie into chocolate.
- (Flavor 5) Maple Pecan: In step 1, use dark brown sugar instead of light brown. In step 2, beat 1 teaspoon maple extract, 1/2 teaspoon ground cinnamon, and 1 cup (100g) finely chopped pecans into the dough.
- How to Melt Chocolate / Best Chocolate for Topping: Finely chop baking chocolate bars (typically 4 ounces/113g each). I prefer Ghirardelli or Baker’s. Place in a heat-proof bowl or glass measuring cup. Microwave in 20-second increments, stirring after each, until smooth. Or use a double boiler.
- Can I Make More Than 1 Flavor With 1 Batch of Dough? Yes! Divide the dough in half in step 2 and add half the flavor add-ins to each portion. Do the same in step 8 with any toppings.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
Fun recipe to try!
Amazing recipe, with endless add-in options! I was able to make all 5 flavors in 1 batch, and they were so delicious!
Hi Sally! I am super excited to try this recipe and thank you so much for these scrumptious recipes especially near the holidays.
I was wondering if the ingredient quantities for different flavors are for one whole dough? So if we half the dough to make two flavors, we should also half the ingredients for that flavor?
Hi Negin! Yes, the quantities listed are for one dough. If you want to try two different flavors, halve the add-in ingredients for each.
Anyone try using seedless raspberry jam instead of raspberry powder, then adding flour or cornstarch to account for the water in the jam? Tried a food dehydrator at 18 hrs at 135f according to its instructions and had to pick out gummy ones. Just does not make a true freeze dried fruit. The berries I did put in the food processor just didn’t yield the 14 g in the recipe. Got two g. So many seeds with raspberry attached to it, never knew they had that much
Delicious!
Made the white chocolate raspberry, and cookie n cream. Both are easy and delicious cookies. Would definitely make these again for the coming up Christmas party!
These are so easy and so delicious. I loved the raspberry and white chocolate. When I realised I didn’t have chocolate for doing mint choc chip cookies, but did have peppermint extract, I reduced some of the flour and added cocoa powder with peppermint extract. I sprinkled over some crushed peppermint candy cane pieces after removing them from the oven & they went down a treat. I struggled to roll the logs in things though.
I made these for the December 2025 baking challenge. I wanted to make the Chocolate Caramel Toffee, but also one with mint. I didn’t want to put chocolate chips in it, though, so I made my own version. I made the base dough and put peppermint extract in half of it. I made the Chocolate Caramel Toffee as described here, and they were great. For the peppermint cookies, I dipped them in chocolate and sprinkled crushed candy canes. These were also delicious. In taste tests, people who like mint loved the peppermint ones and those who like caramel loved those. Just a great cookie all around. I loved both. I can see people coming up with even more different flavors.
Can I double the recipe?
Absolutely!
Loved it!
These were so fun! They were easy, and able to do in like ten minutes per stage. It was so satisfying to cut them, and now they look mouthwatering. <3
An easy and delicious cookie! Would definitely make these again, a great filler for cookie tin gifts!
Great flavor and texture! Thanks for another great recipe.
These were so easy! Make sure to roll as perfect as you can before refrigerating cause you can’t very well shape it after it’s cold!
Made this recipe and replaced some of the flour with cocoa powder to make a chocolate version swirled with vanilla!!! Great texture and flavor!
Such a fun recipe! I made it with my kids. Love that we could customize the toppings because, let’s be honest, toddlers never agree on anything!
Really enjoyed these!!
I made the cranberry orange icebox cookies for the baking challenge. Delish!
Soft, buttery, delicious! And the perfect canvas for a baking artist to play with different flavors. I decided to add dried cherries and an orange glaze. Everyone loved them at our Mom’s Christmas party!
I really loved making these cookies. I was feeling intimidated at first but I took my time and when I saw the outcome I was so happy. It made me feel more excited to try other slice and bake recipes. I ended up half dipping the cookies in chocolate because who doesn’t love more chocolate?? The dough was tasty and the people I gifted them to loved them!
These came together so easy and we’re the perfect base to add whatever flavors you want! I opted for the salted caramel, chocolate and toffee version and they’re going to make the perfect addition to my Christmas cookie boxes! I also have a friend who is allergic to preservatives in caramel and toffee, so this recipe was perfect for her, I made the caramel sauce myself so she could enjoy it and opted for flaky sea salt to top the cookie instead of the toffee bits and they were amazing
I made the mint and cookies & cream ones, and my family loves them!
Easy to follow and didn’t take long to make. I tried the Oreo cookie version, they tasted good but I’m not sure I’d make them again. Maybe some of the other flavour options are better though!
I divided my dough in half so I could enjoy two flavours. I preferred the maple pecan and my husband preferred the caramel chocolate. I had trouble dipping the cookies into the caramel and chocolate neatly. Mine look messy and are sticky to pick up. The flavour of the cookies is good.
Loved the Mint Choc Chip – will add a titch more mint to the dough next time. Another fantastic recipe from Sally!
The mint chocolate chip cookies were WONDERFUL!!!
I will absolutely make these again – possibly add a titch more mint to the dough – and possibly cut the log into a bit thinner slices than I initially did. Another fantastic recipe from Sally!
These cookies come together quickly. It’s really nice to be able to put the dough in the fridge & pop them out when ready to bake. Mine didn’t turn out as round as I would have liked but I’ll work at that next time.
Fun flavors and easy recipe!