Easy Icebox Cookies

Recipe View 5 mins In a large bowl, whisk together the flour, baking soda, and cinnamon until well combined. Set aside. (5 minutes)

Recipe View 5 mins In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy. (3-5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Fold in the chopped nuts until evenly distributed throughout the dough. (2 minutes)

Recipe View 10 mins Divide the dough in half. Place each half on a sheet of parchment paper and shape into a log approximately 2 inches in diameter. Wrap tightly in the parchment paper. (10 minutes)

Recipe View 4 hrs Refrigerate the dough logs for at least 4 hours, or preferably overnight, until firm. (4+ hours)

Recipe View 10 mins Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. (10 minutes)

Recipe View 5 mins Remove the dough logs from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. (5 minutes)

Recipe View 3 mins Place the cookie slices on the prepared baking sheets, spacing them about 1 inch apart. (3 minutes)

Recipe View 10 mins Bake for 8-10 minutes, or until the edges are lightly golden brown. (8-10 minutes)

Recipe View 2 mins Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. (2 minutes)