Chocolate Icebox Cookies


  • Prep Time10 mins
  • Total Time1 hr 30 mins
  • Makes55-60 cookies
Chocolate Icebox Cookies

These not-too-sweet icebox cookies are your secret frozen weapon when holiday chaos hits.


  • 2 ½ cups all-purpose flour

  • ⅓ cup cocoa powder

  • 1 tsp cinnamon

  • ½ tsp each baking powder and salt

  • 1 cup unsalted butter, at room temperature

  • ¾ cup granulated sugar

  • 1 egg

  • 1 tsp vanilla


  • In a medium bowl, combine flour, cocoa, cinnamon, baking powder and salt. In a large bowl, beat butter with sugar until fluffy; add egg and vanilla. Beat in flour mixture until just combined. Divide dough in half. Roll each half into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 hr.

  • Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment paper.

  • Slice logs into 1/4-in.-thick rounds and arrange 1 in. apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, 10 to 12 min. Let cookies cool on sheets 1 min, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 5 days.

Make-ahead tip

Wrap wax paper logs in foil and freeze. Defrost and slice to bake.

Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.

This article was originally published on Nov 01, 2016

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