Icebox Cookies. Or, how to use your egg yolks after making meringues

These are made with a rich dough that can be rolled in or topped with whatever you like. I just baked up a small batch plain so I could easily dip them in some hot chocolate and coffee. They are a beautiful cross between a sugar cookie and shortbread… more on the sugar cookie side of things. This is a great way to use up excess egg yolks after making meringues, or chocolate mousse. But, if you want to make these first, at least you also know what to do with your whites! I like icebox cookies because they are essentially cookies anytime, whip up a recipe throw the cookie log in the freezer, slice and bake and you’ve got fresh cookies in 15 minutes. If you think ahead… I didn’t… you can roll them in coconut, chocolate, nuts, etc. and have fancier versions ready for when guests surprize you!

Icebox Cookies

This recipe makes about 2 large logs of dough… I am not a log-forming master, so you can probably make many more small logs.


  • 2 cups butter, room temperature
  • 1 1/2 cup sugar
  • 1 tsp salt
  • 6 egg yolks
  • 2 tsp vanilla
  • 4 1/2 cups all-purpose flour
  • tasty flavour additions: 1/2 tsp cardamon or 1 tbsp orange zest or swap 1/4 tsp of vanilla for a flavoured extract like almond or roll the log immediately after forming it, in chocolate shavings, crushed walnuts, shredded coconut, or sprinkles.


  1. In a large bowl, beat butter, sugar, and salt until pale and fluffy.
  2. Add yolks and beat well, scraping down the sides. Add vanilla.
  3. Add flour (and flavours if wanted) and mix until just combined.
  4. Separate in two and roll into logs. Roll the logs in desired toppings. Wrap the logs in plastic and freeze for at least two hours, but feel free to leave them longer, until you want them! Slice off one, or two, or twenty cookies and bake!
  5. Heat oven to 350°F. Cover a baking sheet in parchment paper.
  6. Unwrap log, and place on a cutting board. Using a sharp knife, slice off 1/4 inch cookies.
  7. Arrange cookies on your baking sheet, 1 inch apart and bake until pale golden, 13 to 15 minutes.
  8. Serve with coffee, milk, hot chocolate, or just a smile.

Poorly shaped, expertly sliced cookies.


From the cover photo, because its such a lovely shot.


One thought on “Icebox Cookies. Or, how to use your egg yolks after making meringues

  1. Pingback: Cookie Swap Official Recipe! Hot Chocolate Sandwiches filled with Pink Peppercorn & Cardamom Marshmallows « Not Crocker

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