Buttery vanilla icebox sugar cookies with tender centers and crisp edges, made from convenient chilled dough logs.
The important detail in this recipe is the way the dough is shaped and finished. Slice each chilled 8-inch log into 12 equal rounds, a little over ½ inch thick. Place 2 inches apart on parchment; keep unused dough refrigerated.
Before mixing, measure the flour without packing it and prepare the pans. Soft dough flattens under the knife. Chill the wrapped logs fully, rotate them during the first hour, and cut with a sharp knife while still cold.
Watch the first tray closely near the end of the baking range. Let the crumb set on the pan before lifting the cookies, then store only after they have cooled.
Make-Ahead Sugar Cookies
Per tray: 13–15 minutes · About 2 trays, 12 cookies per 13 × 18-inch half-sheet pan.
Plan 315 minutes: 25 hands-on, 240 required chilling, 30 for all trays baked sequentially, and 20 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- Parchment or plastic wrap
- Sharp slicing knife
- Ruler
Buttery vanilla icebox sugar cookies with tender centers and crisp edges, made from convenient chilled dough logs.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Instructions
Mixing
- Make the doughBeat butter with both sugars until creamy, then mix in egg and vanilla. Add flour and salt on low just until the dough holds together. Divide and wrap promptly rather than adding unnecessary extra flour.
Thermal management
- Manage the doughDivide dough in half and shape two 8-inch logs, about 1½ inches across. Wrap tightly, support in a split paper-towel tube if desired, and chill at least 4 hours. Rotate once early in chilling to keep the underside round.
Shaping
- Shape evenlySlice each chilled 8-inch log into 12 equal rounds, a little over ½ inch thick. Place 2 inches apart on parchment; keep unused dough refrigerated.
Baking
- Bake one tray at a timePreheat to 350°F (175°C). Bake on the center rack for 13–15 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setRest on the baking sheet for 5 minutes, then move to a rack. Allow about 20 minutes total cooling before storing; the center firms as steam escapes.
Chef’s Science & Pro Tips
Slice a firm log
Soft dough flattens under the knife. Chill the wrapped logs fully, rotate them during the first hour, and cut with a sharp knife while still cold.
Keep the portion consistent
Slice each chilled 8-inch log into 12 equal rounds, a little over ½ inch thick. Place 2 inches apart on parchment; keep unused dough refrigerated. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw logs: up to 3 days | Keep the wrapped logs refrigerated. Slice only the amount you intend to bake; return the remainder to the refrigerator immediately. |
| Freeze raw | Up to 2 months | Freeze tightly wrapped logs for up to 2 months. Thaw in the refrigerator until firm but sliceable, usually 1–2 hours; never force a knife through a rock-hard log. Bake chilled slices as directed. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Can I bake just part of the dough?
Yes. This dough is designed to be stored as wrapped logs. Slice one chilled log and leave the other refrigerated; the baking time per tray stays the same.
Why are my make-ahead cookies oval?
Soft dough flattens under the knife. Chill the wrapped logs fully, rotate them during the first hour, and cut with a sharp knife while still cold.
How do I get an even batch of make-ahead sugar cookies?
Slice each chilled 8-inch log into 12 equal rounds, a little over ½ inch thick. Place 2 inches apart on parchment; keep unused dough refrigerated. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
Follow The Cookie Index on Pinterest
Share a little sugar cookie joy
Send this recipe to someone who loves to bake.
