Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 13 Ratings

Why flavor other desserts with cookies and cream when you bake up a batch of these icebox cookies? You can prep this easy cookie recipe ahead of time for a quick dessert later.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

1 hr
7 mins
1 hr 37 mins
30 mins
24 cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in 3/4 cup of the crushed cookies. If necessary, cover and chill dough until easy to handle.

  • Shape dough into a 2-inch-diameter roll. Coat roll with the remaining 1/4 cup crushed cookies. Wrap in plastic wrap or waxed paper; chill until firm enough to slice (1 to 2 hours in refrigerator or 30 minutes in freezer).

  • Preheat oven to 375°F. Use a serrated knife to cut roll into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet.

  • Bake 7 to 9 minutes or until bottoms are lightly browned. Cool on cookie sheet 2 minutes. Remove; cool on wire rack.

To Store

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

Nutrition Facts

133 calories; fat 6g; cholesterol 21mg; saturated fat 4g; carbohydrates 18g; mono fat 2g; sugars 8g; protein 2g; vitamin a 169IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; sodium 108mg; potassium 24mg; calcium 16mg; iron 0.7mg.