Icebox Cookies
Top Chef winner Kelsey Barnard Clark first created this easily customizable cookie recipe while in college, where these treats became a staple among her tight circle of friends. “We ate a lot of cookie dough during those college years,” Clark says. “Though we don’t live within walking distance anymore, we still get together often, and I still make these cookies. It’s a decade later and our friendship seems to get sweeter every year.” The recipe for these Kentucky Derby-friendly snacks comes from the desserts chapter of Clark’s new book, Southern Grit.
Ingredients
- 1 cup (8 oz./230 g) unsalted butter, at room temperature
- 1 cup (6 oz./170 g) light brown sugar
- 1/2 cup (3 1/2 oz./100 g) granulated sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2 cups (10 oz./315 g) all-purpose flour
- 2 tsp. salt
- 1 tsp. baking soda
- Additions of your choice (variations follow)
Variations
Cornflake–Chocolate Chip Cookies:
- 1 1/2 cups (1 1/2 oz./50 g) cornflakes
- 1 cup (5 1/2 oz./160 g) chocolate chips
Samoa Cookies:
- 1 1/2 cups (5 oz./150 g) unsweetened shredded coconut
- 1 cup (5 1/2 oz./160 g) chocolate chips
- 1 cup (5 1/2 oz./160 g) Heath bar pieces
German Chocolate Cookies:
- 1 cup (5 1/2 oz./160 g) chocolate chips
- 1 cup (5 1/2 oz./100 g) unsweetened shredded coconut
- 1 cup (3 1/2 oz./100 g) chopped pecans
Double Chocolate Cookies:
- 1 cup (5 1/2 oz./160 g) chocolate chips
- Substitute 1/2 cup (62 g) cocoa powder for 1/2 cup (2 oz./65 g) of the all-purpose flour
Oatmeal Nut Cookies:
- 1 cup (3 1/2 oz./100 g) oatmeal
- 1/2 cup (1 3/4 oz./50 g) chopped walnuts
- 1/2 cup (1 3/4 oz./50 g) chopped pecans
- 1 tsp. cinnamon
Red Velvet Cookies:
- 1 cup (5 1/2 oz./160 g) white chocolate chunks
- 2 Tbs. red food coloring
- 1 Tbs. cocoa powder
Directions
In a large bowl, using an electric mixer on medium-high speed, beat the butter, brown sugar, granulated sugar, and vanilla until well combined and light yellow in color, about 2 minutes. Gradually add the eggs.
In a separate bowl, combine the flour, salt, and baking soda.
Slowly add the flour mixture to the wet ingredients and beat on low speed until well incorporated. Fold in any additions with a rubber spatula or wooden spoon.
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
Scoop the dough onto the baking sheet with a 4 oz. (115 g) self-scrape ice cream scooper. Using a scoop ensures a consistent size—big, that is! Gently press the dough balls to flatten slightly—about 1 inch (2.5 cm) thick—and freeze the dough for 20 minutes before baking. Bake for 12 to 14 minutes, or until golden brown, turning the sheet halfway through.
The dough can be refrigerated in a ziplock bag or airtight container for up to 5 days or frozen for up to 6 months.
Note: I make a quadruple batch of this dough and keep it in the freezer for those moments when I just “need it.” Let it thaw and have kids add their own toppings for a quick afternoon playdate or invite your best girls over for cookies and cocktails. No work and all win on your part.
Makes 1 dozen large cookies.
Adapted from Southern Grit by Kelsey Barnard Clark (Chronicle Books, 2021).