This easy chocolate icebox cookie recipe is a versatile, no-fuss dessert you can customize any way you like. Decorate with icing, dip in melted chocolate, or add mix-ins such as sprinkles, nuts, or chocolate chips for a crowd-pleasing treat.
When you want a simple dessert that’s quick to prepare but still full of flavor, these old-fashioned chocolate icebox cookies are a great choice. Make the dough ahead, chill it, then slice and bake whenever the craving hits.
These refrigerator-style cookies keep well in the freezer or fridge, making them perfect to have on hand for gatherings, last-minute guests, or a simple everyday treat.
Ingredients List:
Refrigerator cookies are easy to prepare and store, so you can bake them whenever you want.
To make this cookie recipe, you will need the following basic ingredients:
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- ½ tsp salt
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup (2 sticks) butter, softened to room temperature
- 1 large egg
- 2 tsp vanilla extract
Kitchen supplies needed:
- Baking sheets
- Whisk
- Parchment paper
- Plastic wrap or wax paper
- Electric mixer (or hand mixer)
- Mixing bowls
- Rubber spatula
- Sharp knife for slicing
The dough comes together quickly, but chilling time is important — it firms the dough so you can slice even, neat cookies.
How to Make Icebox Cookies
Start by whisking together the dry ingredients (except the sugar): flour, cornstarch, cocoa powder, and salt in a medium bowl. Set this mixture aside.
In a large bowl, use an electric mixer to beat the softened butter and sugar until the mixture is light and fluffy. Add the egg and vanilla, then continue mixing on low speed until fully combined.
Gradually add the flour mixture to the butter mixture, mixing well after each addition until a uniform dough forms. Turn the dough out onto a sheet of parchment and shape it into a log about 1½ inches in diameter.
Wrap the log tightly in parchment or plastic wrap and refrigerate for at least 1 hour. Chilling makes the dough easier to slice and helps the cookies keep their shape while baking.
Baking Directions
When ready to bake, preheat your oven to 350°F (175°C).
Remove the dough from the refrigerator and unwrap it. Using a sharp knife, carefully slice the log into rounds about ¼ to ½ inch thick. Place the slices on a baking sheet lined with parchment paper, spacing them an inch or so apart to allow for slight spreading.
Bake the cookies for 8–12 minutes, or until they are set around the edges. Allow the cookies to cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.
Optional Toppings and Mix-ins
These cookies are highly adaptable. Serve them plain or dress them up with melted chocolate, icing, or use them as a base for ice cream sandwiches. They’re especially handy for holidays and parties when you want themed or decorated cookies.
Try adding one or more of these mix-ins to the dough or using them as toppings:
- Semisweet chocolate chips
- Shredded coconut
- Chopped nuts (walnuts, pecans, almonds)
- Peanut butter chips
- Crushed candy canes (seasonal)
- Brownie pieces
- Sprinkles
- White chocolate chips
- Toffee bits
- Caramel bits
Print the Recipe:
Keep a few chilled dough logs in the freezer so you can slice and bake fresh cookies whenever you like. Dough logs will keep about a month in the freezer — thaw briefly before slicing. At room temperature, baked cookies stay fresh in an airtight container for up to two weeks; refrigerate for up to two months.
Save this recipe for family gatherings, brunch, holiday celebrations, or any time a chocolate cookie emergency arises. Enjoy!
Pin
Chocolate Icebox Cookies
Ingredients
- 2 Cups Flour
- 2 Tbsp Corn Starch
- ½ tsp Salt
- ¾ Cup Cocoa Powder
- 1 Cup Sugar
- 1 Cup Butter
- 1 Egg
- 2 tsp Vanilla
Instructions
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Whisk together flour, cornstarch, cocoa powder, and salt.
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Combine butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla and mix until well blended.
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Gradually add the flour mixture a little at a time, mixing well after each addition until a dough forms.
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Roll the dough into a log about 1½ inches in diameter.
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Wrap the log in parchment or wax paper and chill in the refrigerator for at least 1 hour.
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When ready to bake, preheat the oven to 350°F (175°C).
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Slice the chilled dough into ¼–½ inch rounds and arrange on a parchment-lined baking sheet.
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Bake for 8–12 minutes or until set around the edges.
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Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.