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5 from 1 vote

Back To Basics: Easy Icebox Shortbread Cookies Recipe

Author: Crystal


  • 2 cups unsalted butter at room temperature
  • 2 cups sifted confectioners sugar
  • 1 tsp kosher salt
  • 3 egg yolks
  • 4 cups flour
  • 2 tsp pure vanilla extract


  • Preheat oven to 350F. In a large bowl, beat the butter until it is smooth. Add the confectioners sugar and beat again until fully combined and smooth again. Add the salt, yolks and vanilla. Mix well. Add the flour and mix just until combined.
  • Turn the dough out on the counter and divide into four even pieces, and place each quarter in a small bowl. Add mix-ins as desired to each quarter.
  • Turn one quarter out onto the counter that has been lightly dusted with confectioners sugar. Roll the dough into a sausage about 2 inches in diameter. For bakery style sizes, roll into a fatter log. Do the same with the remaining dough.
  • Wrap each log in plastic wrap and refrigerate for at least 2 hours or overnight. Once chilled, unwrap a log, roll it in any nuts or coatings, and slice it into rounds approx. 1/2 inch thick. Place cookies about 1 inch apart, on a sheet lined with parchment, and bake for 12-14 minutes. Allow cookies to rest for 2 minutes before moving to a cooling rack.
  • Melt the chocolate chips and shortening in a microwave safe dish. Stir until smooth. Garnish cookies with melted chocolate and chopped nuts, chopped chocolate bars, or coconut if desired.


Add these optional extra ingredients!
Mix Ins:
1/2 cup of toffee bits (add garnish of melted chocolate and chopped Skor Bar)
1/2 tsp orange extract +1/4 tsp orange zest + 1/4 cup chocolate chips (add garnish of melted chocolate and orange peel)
1/4 tsp almond extract + 1/4 cup chopped dried apricots + 1/4 cup white chocolate chips (roll log in almond slices before baking if desired)
1/4 cup toasted coconut + 1/4 cup chocolate chips + 1/4 cup walnuts (add garnish of melted chocolate and coconut)
1/2 cup of whole glace cherries
Chocolate Glaze:
1 cup chocolate chips
2 tsp shortening