Almond Icebox Cookies are soft and addictive. Not too sweet with just a hint of cinnamon. Store in the refrigerator and simply slice and bake anytime you want fresh baked cookies. Great for lunch boxes, afternoon tea, and anytime snacks.
I make these old-fashioned German cookies all the time. Everyone loves them because they are soft, aren’t too sweet, and go perfectly with coffee, tea, hot chocolate, or a glass of milk.
An added bonus is that once you have dough in the refrigerator fresh cookies are just minutes away. Just slice and bake as many as you want! This dough holds up well for a week in the refrigerator.
Ingredients
Instructions
Dough
Melt the butter and lard (or shortening) using a small saucepan set over low heat, or a microwave.
Cut some parchment or waxed paper about 12-inches long and set aside. You will need this for forming and wrapping the cookie dough.
Add the white sugar and the brown sugar to a large mixing bowl. (Photo 1)
Add the melted butter mixture to the bowl (Photo 2) and mix on low speed until there are no dry areas of sugar left.
Add the eggs and mix well. (Photo 3)
In a separate bowl, combine the flour, cinnamon, and baking soda.
Add the flour to the wet mixture (Photo 4) and stir just until combined. (Photo 5) Don’t over mix.
Add the slivered almonds (Photo 6) and mix just until the almonds are evenly distributed. You may need to stir these in using a wooden spoon, or your clean hands.
Divide the dough into two equal halves and place one half on each piece of parchment or wax paper you cut earlier. (Photo 7)
Gently pat the dough into logs. I like mine to be more square so I pat mine into a rectangle that’s roughly 2-inches high and 3-inches wide. (Photo 8)
Wrap the dough in the paper you used for forming (Photo 9) and place it into the refrigerator for at least 4 hours and up to one week. You want the dough to be firm before attempting to slice it.
Baking
Preheat oven to 350ºF.
Remove half of the dough from the refrigerator, unwrap, and cut into slices 1/4 to 1/2 inch thick. (Photo 10)
Place cookies at least 2 inches apart on cookie sheets. The cookies will spread during baking. (Photo 11)
Bake in the preheated 350ºF oven for 8 to 10 minutes or until edges are beginning to brown and tops no longer look wet. Thicker cookies will take longer than thin cookies.
Remove from cookie sheet and place on a cooling rack to finish cooling. (Photo 12)
Tips for Success
If using unsalted butter, add 1/4 teaspoon of salt for every cup of butter.
Lard can be substituted with shortening. You could also use all butter, but the cookies will not be as soft.
Lard is made with pork so don’t use lard if vegetarians or people who avoid pork products in their diets.
Do not overmix the cookie dough. Overmixing will cause the cookies to be tough.
Thicker cookies will be softer.
Leave at least 2 inches between the cookies when baking, they will spread a bit.
If baking more than one sheet of cookies at a time, rotate the cookie sheets by switching the racks.
Only bake until the edges of the cookies have turned light brown to maintain a soft cookie. The thicker ones will need longer in the oven.
Allow the cookies to sit on a cookie sheet for a minute before removing to a cooling rack.
Storing Baked Cookies
These can be stored at room temperature in an airtight container. It’s best to eat these within 3 days. If your cookies have gone past 3 days, try heating them in the microwave for 5 to seconds.
You can also freeze them. When I do this I double bag them in freezer baggies. You can pack them into lunch boxes while still frozen and they will be thawed and soft when you open your lunch.
Storing Cookie Dough
You can store formed dough in the refrigerator for up to a week. Keep the dough wrapped in the wax or parchment paper and place it into an airtight container so it doesn’t pick up any other flavors from the refrigerator.
The formed dough can be stored in the freezer, wrapped tightly, and placed into an airtight container for up to 3 months. Allow the dough to thaw in the refrigerator before attempting to slice and bake.
You can also pre-slice the cookies before placing them into the freezer. You will want to freeze them on parchment or wax paper individually first. Once they’re frozen
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German Almond Cookies
Equipment
- Wax Paper
Ingredients
- 1 cup White Sugar
- 1 Cup Brown Sugar firmly packed
- 1 cup Butter salted
- 1 cup Lard or shortening
- 3 Large Eggs
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon Ground Cinnamon heaping
- 8 ounces slivered Almonds
Instructions
- Cut 2 pieces of wax paper or parchment paper about 12 inches long and set aside.
- Place both sugars in a large mixing bowl.
- In a small saucepan, melt butter and lard/shortening over low heat. Once melted, pour over sugar.
- With the mixer running on low, mix until all sugar is moistened and there are no dry granules in the bowl.
- Add the eggs and mix well.
- With the mixer running, add baking soda, followed by cinnamon and mix well.
- Turn off the mixer and add the flour. Mix just until you no longer see flour.
- Add the slivered almonds and mix until almonds are evenly distributed.
- Divide the dough between the two sheets of wax paper and form the dough in rectangles about 2 inches tall and 3 inches wide. Wrap in wax paper and transfer to the refrigerator on cookie sheet. Let rest in refrigerator at least 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Unwrap the cookie logs and slice 1/4 to 1/2 inch thick. Thicker slices will produce softer cookies but will take a minute or so longer in the oven.
- Place cookies at least 1 inch apart.
- Bake in preheated oven for 8 to 10 minutes or until edges are beginning to brown and tops no longer look wet.
- Remove from cookie sheet and place on cooling rack to finish cooling.
Notes
- If using unsalted butter, add 1/4 teaspoon of salt.
- Lard can be substituted with shortening or all butter.
- Substitute lard with vegetable shortening if serving people who avoid pork products.
- Do not overmix the cookie dough. Overmixing will cause the cookies to be tough.
- Thicker cookies will be softer.
- Leave at least 2 inches between the cookies.
- Only bake until the edges of the cookies have turned light brown to prevent overcooking.
- Allow the cookies to sit on a cookie sheet for a minute before removing to a cooling rack.
John
So happy I found these. They remind me of cookies my German Grandma in Cleveland use to make in Cleveland back in the 1950s. Only difference I see is, I think she chopped the almonds and after putting on the baking sheet, she must have egg washed them because they had a glossy look. She also made them in rectangles and added a half a blanched Almond on top.
I will be making them tomorrow
Beth Mueller
Hi John!
I’m glad to found them too! Let me know how they turn out.
Happy Holidays!
john
Okay Beth, I made the dough yesterday and I’m baking them now. First, The batter seemed very soft after mixing in all the ingredients….maybe I made a mistake. The cookies spread like crazy when baking and I cut the first ones at 3/8″, then went to 1/2″….they still spread out and end up pretty thin.
As far as flavor, they are okay but a little bland, not like grandmas. I will try this recipe again but with Crisco instead of lard, add more ground almonds into the dough, add even more cinnamon and maybe a Tsp of vanilla plus a pinch more salt.
Beth Mueller
Hi John!
I’m sorry to hear that the dough was soft and your cookies are spreading. You can try adding another 1/4 cup of flour. I use Crisco fairly often for these cookies when I am sharing with others. Something tells me we are both searching for the same cookie! If you ever come across one that fits the bill, let me know! I have been searching for years.
Happy Holidays!
Penny
Cam I cut this in half
Beth Mueller
Hi Penny!
If you decide to cut it in half you’ll need to use 2 eggs and I would suggest an additional 1/4 cup of flour to absorb some of that liquid. You could also make the whole batch and store the dough frozen in the freezer for up to 3 months and use it later. I literally have a double batch chilling in the refrigerator right now so I can freeze one and bake the other tomorrow.
Hope this helps!
Mindy
. I grew up in Wisconsin and we had these almond ice box cookies every Christmas. I still have my grandma and great-grandma’s recipe for this cookie It is almost identical to yours except instead of 2 tsp of baking soda it uses 1 tsp of baking soda and 1 tsp salt and it uses 1 cup of almonds vs 8 ounces (but I assume that is a similar amount). And, being an old recipe, is says to put them in a “slow oven” ! While the recipe does call for lard, we always used Crisco Shortening and they came out great. Happy Holidays.
Beth Mueller
Hi Mindy!
Thanks for sharing! I didn’t grow up with these cookies but wish I had!
Cheers!
johnnyuinta
Hi,
When I was young(I am now 76) my German Grandma made rectangular almond cookies with half a blanched almond in the center. I absolutely loved them. I have never been able to find a recipe for them. These look similar except hers did not have visible almonds in the dough and hers were perfect rectangles. She must have trimmed the edges of the dough after they were refrigerated before baking.
I will try these, grinding the almonds fine. I will check back and let you all know how they came out.
Beth Mueller
Thanks for sharing your cookie memory! You can leave the almonds out or replace them with some other nut. I look forward to hearing how your version turns out!
Cheers!
Sharon
My mom would add candied red and green chopped cherries for christmas in these. Thanks for the recipe as I didn’t get it from her. She was born 114 years ago.
Beth Mueller
Hi Sharon!
What a great idea for Christmas cookies! Thanks for sharing! I might need to try that this Christmas!
Cheers!
Connie Mellott
Hello! Just saw your recipe to try and it is very similar to my old German Grandmas Oatmeal Refrigerator Crisps.
They were always a childhood favorite among the 15-20 varieties my family made at Christmas. Not showy fancy so they were often the last cookies finished and the flavor just got better with age. They are crisp and so flavorful. We always formed into a washboard-shape logs in wax paper to chill. I would be glad to share that recipe if you are interested!
Beth Mueller
Hi Connie!
Thanks for sharing! I love recipes! Just know, if I make your grandma’s cookie recipe and it’s amazing there is a good chance it will turn up here. Cheers!
Colette Steinorth
My husband’s German grandmother made cookies that look just like this with almost the same ingredients. She would roll the dough into logs and slice them as needed and then freeze them. I’m glad I found your recipe. My recipe only has ingredients, no directions how to put it together. My Italian mom did the same thing.
Beth Mueller
Hi Colette!
Thanks for stopping by! So happy you found some directions to go with your grandmother’s ingredients!
DJC
These look and sound similar to a Brown sugar Icebox cookie, except my recipe doesn’t call for lard or shortening, but they are put in the freezer overnight or for 6 hrs. Hope this helps !
Beth Mueller
Thanks! I am going to have to try some!
Connie
The description of the cookies you remember made me think of Biscoff or Speckuloos cookies.
Karla
So good! I love how they are not very sweet. I made the lard version and toasted my almonds first. Beautiful cookie!
Beth Mueller
Hi Karla!
Thanks for stopping by and letting us know that you liked the recipe.
Love the idea of toasting the almonds first! May need to give that a try this year for holiday cookie trays.
Happy Sunday!
Janie jeter
Hi, do you think I could freeze this cookie dough? Thanks
Beth Mueller
Hi Janie!
Thanks for stopping by!
You can freeze this dough. You might find that you need to thaw it slightly first before slicing.
Anonymous
Hallelujah! I’ve been searching for a recipe for these cookies for over 30 years. When I discovered your post I tried not to get my hopes up. They looked like her cookies but “did they taste like hers”? Yes, yes, yes!!! I’m going to try your pastry crust pinwheels next because they also look like something she made.
Beth
Hello!
Thanks for stopping by and for leaving such a great review! It makes my heart sing to know that someone is as happy with my favorite cookie recipe as I am!
Tere Railey
The oldest bakery in Texas is a German Bakery and is still in business. You may find your answer there.
Beth
Hi Tere!
Thanks for the information! I’m going to do some research today!
Cheers!