Creating icebox cookies are simple to make. The basis of any icebox cookie is sugar, butter, flour and eggs. With the addition of other ingredients, the possibilities are endless to making a scrumptious tasting cookie.
A good example of an icebox cookie or “refrigerator” cookie is the store bought products, such as Toll House and Pillsbury slice and bake cookies. These delectable treats can easily be made at home and are a whole lot tastier with no preservatives and use fresh ingredients already in the home kitchen.
What’s great about icebox cookies is the taste and convenience of fresh, baked cookies. To duplicate at home, mix simple ingredients in a basic refrigerator cookie recipe and roll into a log onto wax paper. The cookie dough should be allowed to get firm in the freezer for a couple of hours before attempting to cook. (This is necessary as this allows the cookie from spreading too much in the oven.)
Freezer Cookie Dough-Fantastic Dessert Treat for Guests
Icebox cookies are also great for the entertainer at home. If planned in advance, logs of different kinds of dough can be prepared ahead of time. When it’s time to have a fresh tasting dessert for guests, these can be made in a pinch with impressive results. The dough can be rolled in fancy sugars and colorful sprinkled toppings.
This recipe is a delectable chocolate recipe using unsweetened powdered cocoa, and chocolate chips. The addition of instant coffee granules and coffee extract, balances the flavors of the chocolate. Other additions for this simple recipe could be shredded coconut, toasted walnuts, pecans or almonds, turbinado sugar to sprinkle or roll the dough in, or powdered sugar to dust them. Also for a variation on this recipe, try substituting the chocolate chips for peanut butter chips for a nice flavor combination.
Espresso Chocolate Icebox Cookies
Makes 4 dozen cookies
- 1 1 /2 cups of all-purpose flour
- 1/2 teaspoon baking soda
- 1/ 4 teaspoon salt
- 1 /2 cup unsweetened powdered cocoa
- 1 /2 cup butter
- 1 cup of chocolate chips
- 1 1 /2 cups of sugar
- 2 tablespoons of instant coffee granules
- 2 teaspoons of coffee extract
- 2 medium eggs
- In a large bowl, combine the cocoa, flour, baking soda and salt. Set aside.
- In another bowl, using an electric mixer, beat the butter until it becomes creamy. Add the sugar slowly and beat the mixture until thoroughly blended.
- Add the eggs and coffee extract and blend well.
- Add the mixed flour mixture and stir well.Stir in the instant coffee granules and chocolate chips.
- Place the dough onto parchment or wax paper and shape into a 12-inch log.
- Place the wrapped log in the freezer for 3-4 hours or until firm.
- When ready to cook, preheat oven to 350 and grease a cookie sheet with non-stick cooking spray.
- Cut the log in half and create thin slices to create 24 cookies for each log and place on cookie sheet.
- Bake for around 10 minutes. Cool on wire racks. Any remaining dough, should be placed in freezer for later use.
Vanessa LaBranche - Vanessa is a culinary graduate from the Cambridge School of Culinary Arts in Cambridge, Massachusetts. She is passionate about baking and ...
