It’s such an honor to be participating in the Great Food Blogger Cookie Swap for the 2nd year in a row hosted by Love & Olive Oil and The Little Kitchn.

I just love how food bloggers from across the globe come together to bake to help raise money and spread awareness for the Cookies for Kids’ Cancer organization. This non-profit organization commits to funding new therapies used in the fight against pediatric cancer. To learn more about this amazing organization click here.

This Christmas season I have been extremely short on time so ice box cookies were the way to go. If you’ve never made ice box cookies you will probably start after reading this recipe.

Why? Because you can make the dough and freeze it for up to 6 months! It’s the perfect dessert. Make now and anytime a friend or relative pops in, just slice and pop in the oven and you’ll have an amazing treat ready to go in no time.

As I was walking through the baking aisles I saw a ton of new flavored chips and Pumpkin Spice totally jumped out at me. (I also picked up mint chocolate chips, Reese’s peanut butter chips and peppermint chips so get ready for some killer cookie recipes and pics on Instagram later this month!) 

Do you have a favorite ice box recipe? If so, share in the comments below!

Pumpkin Spice Ice Box Cookies

Makes: 4 dozen

Ingredients:

• 2 sticks unsalted butter, room temperature (use Earth Balance for cow-dairy free)
• 2/3 cups extra fine granulated sugar (I used Dixie Crystals)
• 1/2 cup organic powdered sugar
• 1 teaspoon vanilla extract
• 2 large egg yolks, room temperature
• 2 cups gluten-free all-purpose baking flour (I used Bob’s Red Mill)
• Kosher salt, to taste
• 1/2 cup Pumpkin Spice chips
• Cinnamon Sugar

Directions:

1. Beat butter in stand mixer with paddle attachment until smooth.
2. Add both sugars to butter and beat until smooth.
3. Add in egg yolks, vanilla extract and beat for 1 minute (make sure to stop occasionally and scrap sides of bowl so everything is mixed together well).
4. Add flour and salt and beat just until flour disappears into mixture (about 30 seconds with stand mixer).
5. Stir in Pumpkin Spice chips by hand.
6. Split mixture in two and wrap each half in plastic wrap. Refrigerate 30-45 minutes.
7. Form each ball of dough into a log about 2″ thick.
8. Wrap in plastic and freeze for up to 6 months making sure it’s airtight. To help keep the round shape, I cut a wrapping paper roll lengthwise and wrapped around cookie dough log.

When ready to bake:

1. Preheat oven to 350°.
2. Line 2 cookie sheets with parchment paper or silicone mat.
3. Remove cookie dough log from freezer, unwrap and sprinkle cinnamon sugar all over until covered well.
4. Slice each cookie 1/4″ thick and place about 1″ apart on cookie sheet.
5. Bake 12-15 minutes until done, just until edges are lightly brown (do not let entire cookie brown fully).
6. Cook on racks and store in air-tight container for 7-10 days.

To check out last year’s Christmas Crescent cookies click here. For monthly inspiration and recipes click here to join our newsletter.