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“Double or triple this recipe around the holidays and have several rolls of the icebox cookies on hand in the freezer to bake at the spur of the moment. They are irresistible served with espresso, tea, or hot spiced cider, or packed into tins for gift giving. Prep time does not reflect chill time.”
30 gingersnaps

Ingredients Nutrition


  1. Sift together dry ingredients.
  2. In a large bowl, using an electric mixer set on high speed, cream together and 2/3 cup sugar until light and fluffy, 1 to 2 minutes.
  3. Beat in the vanilla, egg yolk and molasses, mixing well.
  4. Add the flour mixture to the butter mixture in three batches, mixing on low speed until each addition is fully blended.
  5. Cover with plastic wrap and chill for 1 hour.
  6. Place the chilled dough on a piece of plastic wrap and shap it into a rough log about 1 1/2 inches in diameter.
  7. Wrap the log in the plastic wrap and roll it back and forth until the surface of the log is smooth and even.
  8. Chill the roll for about 2 hours, or freeze for up to 2 months.
  9. Preheat oven to 375°F (190°C) Lightly oil 3 baking sheets.
  10. Remove the rolls from fridge, unwrap and slice 1/8 inch thick.
  11. Place the slices 1 inch apart on the prepared baking sheets.
  12. Sprinkle the tops with 1/2 tsp sugar each.
  13. If using one oven, place 2 baking sheets in at a time, refrigerating the remaining one until ready to bake.
  14. Bake the cookies until golden around the edges but still soft, 10 minutes for chewy cookies and 10 to 12 minutes for crisp cookies.
  15. Switch the pans around, halfway through the baking time.
  16. Using a spatula, immediately transfer the cookies to rack to cool.
  17. Store in an airtight container.

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