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Brown Sugar Icebox Cookies

My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes.—Eilene Bogar, Minier, Illinois
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    about 3-1/2 dozen


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chopped pecans or sweetened shredded coconut


  • In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts
2 each: 146 calories, 7g fat (3g saturated fat), 22mg cholesterol, 109mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.
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  • Carol
    Apr 4, 2020

    I'm no novice in the kitchen (been baking since 1962), but following the recipe as written produced a batter SO dry it just would not form into logs. I had to beat and add a second egg before refrigerating them In the end, they baked up, but the texture is not very pleasant and they don't have much taste.

  • Evie K. Bergan
    Sep 18, 2019

    First of all this is now one of our favorite cookie recipes. Mine didn't look too much like your picture though. They didn't spread at all but actually we like the way they came out, perfect bite size. My only other suggestion is after slicing I dipped one side in turbinado sugar placing that side up on cookie sheet. Added a little sweetness and crunch to the cookie. Now they are perfect. Can't stop eating them. Thank You

  • jab4657
    Aug 11, 2019

    They sound wonderful! My question is, can I substitute at least partial of the all purpose flour with whole wheat flour? I'm on a diet trying to cut out white flour as much as possible.

  • JoyceNokleby
    Apr 9, 2018

    This sounds good, Reference to the 'raw sugar' from Darlene. I use that to top many things...and I get Aaahhhs. Ivarner..Was the cookie your grandma had a SALLY ANN? I don't like coconut or pecans, so using crushed pretzels....

  • lvarner
    Jun 1, 2014

    This is a nice cookie to have on hand in the refrigerator for when company comes or you need a batch of cookies for school lunches. I also like to keep logs of the unbaked cookie dough in the freezer, to take out and thaw and use as needed. My grandmother used to make a similar cookie, and I have found this recipe to be very close to what she made. It isn't super-fancy or over-the-top, but it's a nice and flavorful cookie to have on hand.

  • dixiechicc
    Dec 11, 2011

    No comment left

  • Darlene1679
    Jan 11, 2010

    Absolutely wonderful. Just like my Mother used to make when I was a child 70+ years ago. For a change I used a thin powdered sugar glaze over the top and sprinkled with "raw" sugar for a Christmas look. YUMMMMMM