Easy Sprinkle Spring Icebox Cookies

Early spring is such a tricky time of the year. I know there is always at least one last blast of weather coming our way. This is a great time to embrace all the springtime fun that we can and baking a batch of spring icebox cookies is a great place to start. We've shared all kinds of fun cookie recipes over the years, and this versatile icebox sugar cookie recipe is one of the best.

I took inspiration from the classic icebox cookies I grew up making with my mom. The best thing about these cookies is how versatile they are. I have made this same recipe into Christmas cookies, Easter cookies, and plain old weekday cookies. The recipe is foolproof and great to make with kids.

Easy Spring Icebox Cookie Recipe

1 cup unsalted, room temperature butter
¾ cup granulated sugar
½ teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
assorted spring colored sugars to coat cookies

Start by beating together the butter, sugar, and salt until fluffy and the sugar is totally incorporated. Then beat in the egg yolks, one at a time. Add in the vanilla and beat a little more.

Now it's time to add the flour. Add the flour in two batches. The dough will come together and pull away from the sides of the mixing bowl.

Let's get the cookie dough ready for the freezer. Divide the dough in half and drop it onto a sheet of plastic wrap.

Form the dough into a log - about 3 inches in diameter. This will be the final size of your cookies. Put your kid's playdough skills to work on this part.

Wrap the cookie dough, tightly, in the plastic wrap. Place it in the freezer for at least 2 hours, until it is firm.

Preheat the oven to 350F. Remove the cookie dough from the fridge unwrap it and place it on a sheet of parchment paper that is covered in colorful sugar or sprinkles. Press and roll the dough through into the sugar. Don't be afraid to push, the dough will be firm.

Use a sharp knife to cut the log into ¼-inch slices. Press the cookie slices into more of the sugar and place on a parchment paper lined baking sheet, about an inch apart.

Bake the cookies for 13-15 minutes, until the edges are lightly golden. Remove them from the baking sheet and let them cool on a rack.

As you can see, my daughter enjoyed helping to bake and eat these cookies. She picked out the colorful sugar we used to coat our cookies. These cookies are as light as shortbread but have a sugar cookie twist. At Christmas I enjoy coating these cookies with turbinado sugar...which is a coarser, larger crystal of sugar. Simple to make, easy to decorate, and delicious...a perfect springtime cookie.

Hot tip: you can store the dough, tightly sealed, in your freezer for up to 3 months

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Check out our recipe for sprinkle filled Easter cookies.

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