Vanilla-Chocolate Swirl Icebox Cookies
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There are diehard chocolate fans and vanilla devotees, and then there are those who want the best of both worlds (like us). We’ve crafted these vanilla-chocolate swirl icebox cookies so no one has to choose.
The beauty of an icebox cookie is that you can make the dough ahead of time and bake whenever, and even though there are two doughs to make, the hardest part of the process is waiting for that chill time. For the most striking cookies, seek out dark cocoa powder, which has is intensely chocolaty and almost black in color. (You can order it online from places like King Arthur Baking.) For a less bold appearance and softer chocolate flavor, regular unsweetened cocoa powder will do.
Ingredients
Vanilla Dough
½ cup (1 stick) unsalted butter, at room temperature
¼ cup granulated sugar
½ cup confectioners’ sugar
1 large egg yolk
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¼ teaspoon kosher salt
Chocolate Dough
½ cup (1 stick) unsalted butter, at room temperature
¼ cup granulated sugar
½ cup confectioners’ sugar
1 large egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon kosher salt
Directions
1. Make the Vanilla Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with both sugars until light and fluffy, about 5 minutes.
2. Add the egg yolk and vanilla extract; mix until combined, about 1 minute more. Add the flour and salt; mix until fully incorporated. Thoroughly scrape the dough out of the bowl (so you can use it again for the chocolate dough). Wrap the vanilla dough in plastic wrap and chill in the refrigerator until slightly firm, 15 to 20 minutes.
3. Make the Chocolate Dough: Return the bowl to the stand mixer. Cream the butter with both sugars until light and fluffy, about 5 minutes.
4. Add the egg yolk and vanilla extract; mix until combined, about 1 minute more. Add the flour, cocoa powder and salt; mix until fully incorporated. Wrap the chocolate dough in plastic wrap and chill in the refrigerator until slightly firm, 15 to 20 minutes.
5. Combine the Doughs: When both doughs have chilled, divide each dough in half and then roll each half into a 1-inch-thick rope. (You’ll end up with two vanilla ropes and two chocolate ropes.)
6. Prepare two pieces of parchment paper, each the size of a baking sheet. Twist one vanilla rope and one chocolate rope together and then roll them into a log about 2 inches thick.
7. Repeat with the second vanilla and chocolate ropes to make a second log. Wrap each dough log in a piece of parchment paper and refrigerate for at least 2 hours or up to overnight. (The dough can be frozen at this point for up to three months.)
8. Bake the Cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
9. Cut the logs of cookie dough into ¼-inch-thick slices and transfer to the baking sheets. Leave at least ¾ inch around each cookie to allow room for spreading.
10. Bake the cookies until they are slightly golden around the edges, 8 to 10 minutes. Cool completely before serving. Store leftover cookies in an airtight container at room temperature for up to a week.
101 calories
6g fat
12g carbs
2g protein
6g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.