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Mrs. Ely's Brown Sugar Ice Box Cookies

Prep Time: 10 minutes
Cook Time: 8-9 minutes
Passive Time: 2 hours
Servings: 55-60 bite sized cookies


  • 1⁄2 cup Unsalted Butter
  • 2 cups Brown Sugar
  • 2 Eggs, beaten
  • 2 Tbsp Milk
  • 1 tsp Vanilla Extract
  • 3 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
  • 1 tsp Baking soda
  • 1 tsp Cream of Tartar
  • 1⁄2 tsp Kosher Salt
  • 1 1⁄4 cups Shredded Coconut divided


  1. In a stand mixer with the paddle attachment, cream together the butter, brown sugar, eggs, milk and vanilla extract until smooth.
  2. Sift in flour, baking soda, cream of tartar and kosher salt. Mix until just combined. Add 1 cup shredded coconut and mix until a soft dough forms.
  3. Turn dough out onto a large sheet of parchment or waxed paper, lightly floured to prevent sticking. Divide dough into three even portions, shaping each into a solid 10-inch log. Wrap in parchment or waxed paper and chill at least 2 hours, or up to 2 days. Repeat with two remaining portions of dough.
  4. To bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Slice the cookies 1⁄4-inch thick. Space on the prepared baking sheet, about 2 inches apart. Sprinkle cookie tops with remaining 1⁄4 cup shredded coconut. Bake until the centers are set and the edges are just beginning to color, 8–9 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating, or enjoy as is. Repeat with remaining cookie dough.