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
1¼ cups packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1¼ to 1¾ cups all-purpose flour
1/4 teaspoon salt
1½ teaspoons baking powder
1/2 cup chopped nuts

Cream together butter and brown sugar until light. Add egg and vanilla, and mix well. Stir together flour, salt, and baking powder and add to dough, mixing well. Stir in nuts. Form dough into a 2-inch-diameter log and wrap in foil or waxed paper. Chill for 12 to 24 hours. Slice and bake on ungreased cookie sheets at 400°F for 8 to 10 minutes.