Chocolate Ice Box Cookies

Chocolate Refrigerator Cookies are old-fashioned homemade refrigerator cookies that are easy and delicious.

If you are not familiar with ice box cookies you may know them as refrigerator chocolate cookies or slice-and-bake chocolate cookies.

The best part about making this easy refrigerator cookie dough is that you don't have to bake the cookies right away.

Simply store your dough and pull it out when you are ready, or have the time, to do the baking and cookie decorating.

I like to keep a log or two of ice box cookie dough in the freezer and then slice and bake a sheet of cookies when the desire for freshly baked cookies strikes.

Chocolate Ice Box Cookies Baking Ingredients

Chocolate Ice Box Cookies can be decorated in a variety of ways:

Sprinkle the tops of the sliced cookies with chocolate, white, or rainbow sprinkles
Brush the uncut log with egg white and then roll it in sprinkles or finely chopped nuts to create a decorative border around your chocolate cookie slices

Either way, these Chocolate Refrigerator Cookies are fun and festive!

Chocolate Ice Box Cookies Recipe

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup sugar
1 large egg
2 teaspoons vanilla extract
Colored sugar, sprinkles, or jimmies if desired

In a medium-size mixing bowl whisk together the flour, cocoa powder, baking powder, and salt until well blended.
In a large mixing bowl beat together the butter and sugars with an electric mixer on medium high speed until light and fluffy, about 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
Add the egg and vanilla and beat until blended and creamy.
Add the flour mixture and blend with the mixer on low speed, or with a wooden spoon until just combined.
Divide the dough into two equal halves and roll each piece into a log about 10 inches long and 1 1/2 inches in diameter.
Wrap each log separately in plastic and chill in the refrigerator for at least 2 hours or up to 24 hours. (The wrapped logs of dough can also be placed in a freezer safe bag and placed in the freezer for up to a month. Slice and bake them directly from the freezer.)
When you are ready to bake your cookies, position one oven rack in the middle of your oven and preheat the oven to 350F degrees. Line cookie sheets with parchment paper and set aside. Alternatively set aside ungreased cookie sheets.
Using a sharp knife, slice log into 1/3-inch thick slices, rotating the log as you cut so it maintains it's round shape and doesn't flatten out on one side.
Transfer slices of cookie dough to cookie sheets, at least 2 inches apart.
Bake, one cookie sheet at a time, 13 to 15 minutes (a minute or two longer for frozen dough), until they are pale golden around the edges but still soft on top.
Remove from the oven and let cool on the cookie sheet for 4 to 5 minutes before transferring the cookies with a thin metal spatula to a wire rack to cool completely.
Store in an airtight container.