Ice Pack Cookies
Ice Pack Cookies are chewy, sweet treats with ground raisins and optional nuts, made in rolls and chilled for 24 hours, perfect for snacking or sharing with friends.
Ingredients
Instructions
- Combine sugar, well-beaten eggs, flour, baking powder, butter, sweet milk, soda, and ground raisins in a mixing bowl.
- Optionally, add 1/2 package of chopped dates and 1 cup of chopped nuts to the mixture.
- Mix thoroughly until well blended.
- Shape the dough into rolls and wrap in wax paper or plastic wrap.
- Refrigerate in the icebox for 24 hours.
- Slice the chilled rolls into even pieces and bake as desired.
Tips & Substitutions
For a softer cookie, reduce the baking time slightly. If you don't have sweet milk, regular milk or buttermilk can work as substitutes. Ground raisins can be replaced with chopped dried fruits for added texture. Mixing in 1/2 package of chopped dates adds a delightful sweetness, while nuts give a nice crunch. Consider browsing more American recipes for complementary options.
Serving Suggestions
These Ice Pack Cookies are perfect for dessert platters or as a sweet snack with coffee or tea. Consider pairing them with a scoop of vanilla ice cream for a delightful treat. They also make a lovely addition to holiday gatherings alongside dishes like Holiday Wreath Salad or Betty Lou's Pecan Toffee Bars.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the sliced cookies by placing them in a single layer in a freezer-safe bag. To reheat, simply bake from frozen at 350°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Pack Cookies contains roughly 840 calories, with 5g protein, 62g carbohydrates, and 64g fat. It is an excellent source of calcium (32% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. However, this may alter the texture slightly, making the cookies denser. If you prefer a lighter cookie, stick to all-purpose flour.
What can I add for extra flavor?
Consider adding a teaspoon of vanilla extract or almond extract to enhance the flavor profile. You could also mix in spices like cinnamon or nutmeg for a warm, cozy taste that complements the sweetness of the cookies.
How can I modify this recipe for dietary restrictions?
To make these cookies gluten-free, use a 1:1 gluten-free flour blend. For a dairy-free version, substitute the butter with coconut oil or a plant-based butter alternative, and use almond milk instead of sweet milk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).