This easy dough for vintage Icebox Slice and Bake Peppermint White Chocolate Chip Cookies is tasty, freezer friendly and perfect for Christmas or any holiday party!
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Skip buying the slice and bake dough at the store and give these easy cookies a try! A few weeks ago I shared the base sugar cookie dough recipe for these cookies and now today I'm sharing this version for the holidays.
If you love peppermint and white chocolate, these cookies are for you!
Where do these cookies get their name?
The icebox was the predecessor to the refrigerator and recipes like this one started popping up in the 1930's.
They're SO easy using simple fridge and pantry ingredients for the dough and they can be refrigerated or frozen, so they're ready to use anytime you have a sweet tooth craving. Just defrost from the freezer or slice and bake from the refrigerator and in minutes, these delicious cookies will be ready to eat.
Keep scrolling for tips, process photos, additional holiday cookie recipes and more!
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What are the ingredients in this recipe?
- Butter
- Granulated Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Salt
- Peppermint Extract
- Peppermint Candies
- White Chocolate Chips
How to make:
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- Dough can be wrapped in plastic wrap and refrigerated overnight or refrigerated for a few days. This is a great make ahead dough for fresh cookies.
- The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.
- Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.
- Don't skip refrigerating the dough. This prevents the dough from spreading as the cookies bake.
- Make sure to use the spoon and level technique when measuring your flour so the dough is the right consistency.
- If you'd like to frost these cookies, cool completely, then frost with your favorite frosting. We love this cream cheese frosting.
More holiday cookie recipes you might like:
- Icebox Slice and Bake Sugar Cookies
- Walnut Butter Cookies
- Grinch Haystack Cookies
- Eggnog Cookies
- Chocolate Candy Cane Kiss Cookies
- German Spice Lebkuchen Cookies
- Brown Sugar Cinnamon Cookies
- Italian Butter Cookies
You can add or substitute with these ingredients:
- Regular chocolate chips instead of white
- Add cocoa powder to the dough
- Use M&M's instead of white chocolate chips
- Dip half of a cooled cookie in melted white chocolate and sprinkle with crushed peppermint candies
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I hope you enjoy this recipe as much as we did!
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Icebox Slice and Bake Peppermint White Chocolate Chip Cookies
Ingredients
- 1 cup Butter (softened, 2 sticks)
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ tsp Peppermint Extract
- ¼ Cup Crushed Peppermint Candies (about 10 starlight mints)
- ½ Cup White Chocolate Chips
Instructions
- With the paddle attachment of a stand mixer cream butter until light and fluffy.
- Add in brown sugar and white sugar and continue to mix until well incorporated.
- Add in egg and vanilla and continue mixing until well blended.
- In a separate bowl whisk together flour, baking powder and salt.
- Gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.
- Add in the peppermint extract, peppermint candy and white chocolate chips and mix gently on low until combined.
- Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a long shape with a diameter of about 2 inches.
- Wrap the dough in the wax paper and refrigerate for at least 1 hour.
- To bake:
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Slice the cookie dough into ¼- ½ inch slices.
- Place dough slices on prepared baking sheet a couple of inches apart.
- Bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
- Allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.
- Store in an airtight container for up to three days.
Notes:
Dough can be refrigerated overnight or wrapped in plastic wrap and refrigerated for a few days, this is a great make ahead dough for fresh cookies.
The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.
Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.
Nutrition Facts
Calories
160.06Fat (grams)
9.10Sat. Fat (grams)
5.62Carbs (grams)
18.30Fiber (grams)
0.31Net carbs
17.99Sugar (grams)
10.14Protein (grams)
1.64Sodium (milligrams)
132.81Cholesterol (grams)
28.82Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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