How To Make Icedbox Sugar Cookies

The chill and bake nature of these cookies means that you can make the dough well ahead of time and bake the cookies fresh, as you need them.

You can make 45 cookies from this recipe.

- 1/1/4 cups/2/1/2 sticks/275 g butter, softened
- Scant 1 cup/200 g sugar
- 1 egg
- 1 tsp vanilla extract
- 2/1/3 cups/350g all-purpose flour
- colored sugar sprinkles, to decorate

First, cream the butter and sugar together until pale and fluffy. Beat in the egg and vanilla. Add the flour mix to form a soft dough.

Next, shape into a log about 2 in/5 cm thick. Spread the sugar sprinkles on a sheet of nonstick baking parchment and roll the log in the sugar until well coated.

And then, wrap the log in another sheet of baking parchment and chill until firm. At this point the dough can be stored in the refrigerator for up to one week, or placed in a plastic bag and frozen for up to two months.

After that, when ready to bake, preheat the oven to 375F/190C. Lightly grease two baking sheets. Cut the log into slices 1/8 in/ 3 mm thick and arrange carefully on the baking sheets, leaving enough room for the cookies to spread.

Finally, bake until just firm, 8 to 10 minutes. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

How To Make Icedbox Sugar Cookies