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Icebox Cookies



  • 3 cups all-purpose flour
  • 1 cup confectioners’ sugar
  • 1 Tablespoon matcha
  • 1 cup cold unsalted butter, cut in pieces
  • 1/2 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract


  1. Sift together flour, confectioners’ sugar, matcha and salt in a large bowl.
  2. Use food processor or hands to mix butter into flour mixture until mixture is the texture of coarse meal.
  3. In a small bowl, lightly beat egg yolks and vanilla; add to . Process just until a dough forms
  4. Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours. You may also freeze dough up to 2 months.
  5. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
  6. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

Source: Talida Bakes