Butterscotch Icebox Cookies

Butterscotch Icebox Cookies

15 Reviews 2 Pics
Pam Uribarri
Recipe by  Pam Uribarri

“Great dark brown sugar icebox cookies my southern Grandma used to make.”

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Adjust Servings

Original recipe yields 3 dozen



  1. Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
  2. Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
  3. Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
  4. When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.

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Reviews (15)

Rate This Recipe


Outstanding! We love these. The only change I make is light brown sugar instead of dark, and bake at 375 degrees.



Really nice flavor. I baked them and then froze them and the flavor seemed to get stronger after they were thawed. Made these for our local Fair and I won first prize! Great recipe.



Very good Butterscotch cookies! Just what I was looking for. I did follow others advice and turn the temp down to 375 and the cooking time down to 10 mins and they turned out perfect!

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Amount Per Serving (18 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 43.4 g
  • 14%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 222 mg
  • 9%

Based on a 2,000 calorie diet



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Coconut Icebox Cookies


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Icebox Cookies I