Chocolate icebox cookies

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30 min


2 hrs 15 min


40 sandwich cookies

Chocolate icebox cookies

Photo, Liam Morgan.


  • 1 cup + 2 tbsp all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 1/3 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup Speculoos butter
  • gold pearl dust , (optional)
  • vodka , (optional)


  • WHISK flour, cocoa, baking powder and salt in a medium bowl.
  • BEAT butter and sugar in a large bowl, using an electric mixer, until fluffy. Beat in egg and vanilla. Using a wooden spoon, gradually stir in flour mixture just until dough comes together.
  • DIVIDE dough into 2 portions. Shape each into an 6-in round or square or triangular log.
  • WRAP each with plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week.
  • PREHEAT oven to 350F. Line 2 large baking sheets with parchment. Cut logs into 1/8-in. thick slices. Arrange 1-in apart on prepared sheets. Bake until cookies are no longer shiny, about 12 min. Let stand on baking sheet 2 min. Remove cookies to a rack to cool completely. Repeat with remaining dough. Spread bottoms of half of cookies with 1/2 tsp Speculoos butter. Sandwich with remaining cookies.
  • ADD 1/2 tsp gold dust to small bowl. Add 1/4 tsp vodka, stirring just until thin enough to paint with. Brush tops of sandwich cookies with gold paint. Cookies will keep well in a covered container at room temperature up to 2 days.


How to roll icebox cookie dough

Nutrition (per cookie)

  • Calories
  • 57,
  • Protein
  • 1 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 4 g,
  • Sodium
  • 22 mg.

Kitchen tip: Turn log every 30 min if forming into square or triangle to create sharp corners.

Prep Tip: Use the length of a ruler to press log into square or triangle shapes.

Tip: Overwrap log with foil and freeze up to 1 month.

  • Visit our Holiday Cookies page for 160 recipes