Recipe for Butterscotch Icebox Cookies | Almanac.com

Butterscotch Icebox Cookies

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Sam Jones/Quinn Brein
About 5 dozen.

Butterscotch Icebox Cookies

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These buttery and delicious Butterscotch Icebox Cookies are one of my all-time favorite cookies. They’re quick and easy to prepare and always a hit. 

Even better? Double the recipe, make two cookie logs, and keep one in the freezer for slice-and-bake cookies on demand!

1/2 cup (1 stick) butter, softened
1-1/4 cups packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1/2 cup chopped nuts

Using a stand or hand mixer, cream together butter and brown sugar until light. Add egg and vanilla and mix well. 
In a bowl, sift together flour, baking powder, and salt. Add to butter mixture and mix well. Stir in nuts. Form dough into a 2-inch-diameter log and wrap in foil or wax paper. Chill for 12 to 24 hours. 
Preheat oven to 400°F.
Cut log into slices and place on parchment lined cookie sheets. Bake for 8 to 10 minutes, or until golden.