Chocolate Icebox Cookies
These easy chocolate icebox cookies are an easy preparation and quick bake. The cookie dough can be shaped and frozen for another day. A good reason to double the recipe!
Chocolate icebox cookies are a classic for a reason—simple to mix, easy to shape, and ideal for keeping in the refrigerator or freezer until you need them. The dough chills into a firm log that slices cleanly, giving you neat, uniform cookies every time. With cocoa, brown sugar, and optional espresso powder, these cookies bake up crisp around the edges with a tender center.
They’re perfect for holiday tins, after-school treats, or whenever you want something sweet without starting from scratch. Since the dough freezes beautifully, you can double or even triple the batch and bake only what you need. Slice and bake as many as you want—wrap the log and refrigerate or freeze the rest for another day. This is a great reason to double the recipe!
What You’ll Like About This Dish
Make-ahead friendly. Shape the dough into logs and refrigerate or freeze for later.
Quick baking. Once chilled, the cookies bake in minutes.
Easy to customize. Add nuts, espresso powder, or spices for flavor variations.
Ingredient Notes
- Butter: Softened butter makes creaming easier and gives the cookies a tender texture.
- Brown sugar: Adds moisture, sweetness, and a hint of caramel flavor.
- Vanilla extract: Enhances the chocolate and rounds out the flavor.
- Egg: Binds the dough and helps with structure.
- All-purpose flour: The base of the dough; measure accurately for best results.
- Baking soda: Provides slight lift so the cookies don’t bake too dense.
- Salt: Balances sweetness and enhances chocolate flavor.
- Cocoa powder: Unsweetened cocoa adds rich chocolate depth.
- Espresso powder: Optional, but boosts chocolate flavor without tasting like coffee.
- Pecans or walnuts: Add texture and a buttery crunch.
Steps to Make Chocolate Icebox Cookies
- Preheat the oven and prepare a baking sheet with parchment or leave ungreased.
- Cream the butter and brown sugar until light and fluffy.
- Add the vanilla and egg, blending well.
- Whisk the dry ingredients in a separate bowl.
- Stir the dry mixture into the creamed mixture until well blended.
- Fold in the chopped nuts.
- Shape the dough into a log using wax paper and refrigerate until firm.
- Slice the chilled dough into thin rounds.
- Arrange on a baking sheet and bake until set and lightly crisp.
Pro Tip:
Chill the dough until very firm before slicing. A well-chilled log gives you thin, even slices, which help the cookies bake uniformly and keep their neat icebox-cookie shape.
Recipe Variations
- Double chocolate. Add ½ cup mini chocolate chips for more chocolate flavor.
- Holiday spice. Add ¼ teaspoon cinnamon or cardamom to the dry ingredients.
- Nut-free version. Omit the chopped nuts for a smoother cookie.
- Mocha cookies. Increase espresso powder for a deeper, more pronounced mocha flavor.
- Freezer-friendly dough. Freeze the wrapped dough log for up to 3 months; thaw slightly before slicing.
Serving Suggestions
- Serve with coffee, hot chocolate, or a glass of milk.
- Pair with ice cream for an easy dessert.
- Add them to a holiday cookie platter for color and texture variety.
- Choose to dust cooled cookies with powdered sugar for a softer look.
How to Store
Refrigerate dough: Keep the wrapped dough log in the refrigerator for up to 3 days before baking.
Freeze dough: Freeze the dough log for up to 3 months. Thaw just until sliceable.
Store baked cookies: Keep cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies: Freeze in a single layer, then transfer to a container or freezer bag for up to 2 months.
Chocolate Icebox Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour, 6 3/4 ounces
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon espresso powder, or instant coffee powder, optional
- 1/2 cup pecans , finely chopped,or walnuts
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper or leave it ungreased.
- In mixing bowl with electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla and eggs, blending well.
- In another bowl, combine the flour, baking soda, salt, cocoa powder, and espresso powder, if using; stir into creamed mixture, blending thoroughly. Stir in chopped nuts.
- Place the cookie dough on a sheet of wax paper and shape into a roll about 2 inches in diameter. Wrap the roll in the wax paper and refrigerate until thoroughly chilled.
- Slice the roll into thin slices. Place on the baking sheet and bake for 10 to 12 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
