Slice & Bake Butter Cookies (icebox cookies)

Make Slice & Bake Butter Cookies (icebox cookies): slice chilled logs, bake until pale golden, and enjoy tender, buttery rounds.

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 3 large egg yolks (room temperature)
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon salt

Instructions

Step 1: Cream the butter and sugar

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle) cream the room-temperature unsalted butter and granulated sugar together until they become light, airy, and pale—about 3 to 4 minutes. Scrape down the sides a couple of times so everything folds evenly; you should notice the texture change from dense butter to a whipped, mousse-like cream that holds soft peaks and looks satin-smooth.

Step 2: Add egg yolks and vanilla

Add the three room-temperature egg yolks and the tablespoon of vanilla extract to the whipped butter mixture and mix briefly, just long enough to incorporate—about 30 seconds. The mixture will gloss slightly and loosen, with the yolks lending a richer, silkier texture without losing that initial fluffiness.

Step 3: Fold in the dry ingredients

Add the all-purpose flour and the salt, folding or mixing until the dough just comes together, scraping the bowl as needed. The mass should transform from sticky cream into a cohesive, slightly sandy-looking dough that still feels tender to the touch—no streaks of flour remaining, but not overworked so it keeps a soft crumb.

Step 4: Shape into logs and chill

Divide the dough in half and roll each piece into a smooth 2-inch diameter log about a foot long. Wrap each log tightly in parchment paper, twist the ends, and chill until firm—this step firms the butter and preserves the clean, even round shape for slicing. The chilled logs should be pale, firm, and smooth to the touch, with clean edges ready for perfect ½-inch slices.

Step 5: Prepare to bake

When you remove the dough from the refrigerator, preheat the oven to 375°F and line a baking sheet with parchment paper. Unwrap the logs on the painted surface and have a sharp knife and the lined tray ready so you can slice cleanly and keep the rounds uniform.

Step 6: Slice and bake

Slice the chilled logs into even ½-inch-thick rounds and arrange the rounds about an inch apart on the prepared sheet. Bake until the edges are just taking on a pale golden brown—about 10 to 12 minutes—so each cookie shows a tender, lightly crisp edge with a soft, buttery center.

Step 7: Cool and serve

Transfer the cookies to a wire rack to cool completely; they should feel slightly crisp at the surface with a soft interior. Arrange them simply for serving—a small stack or a neat row—so their smooth pale-golden tops and delicate crumb are visible.

Notes

• Chill the logs at least 1 hour for clean slices.
• Use a very sharp knife and wipe it between slices for uniform rounds.
• Freeze dough logs for up to 3 months and bake from thawed in the fridge.
• For extra flavor, add 1 teaspoon lemon zest or 1/4 cup finely chopped nuts.
• Bake until edges are just pale golden to keep centers tender.