Chocolate Vanilla Swirl Icebox Cookies

This recipe for Chocolate Vanilla Swirl Icebox Cookies makes tons of cookies that are perfect for holiday baking. They look beautiful and you can keep a roll in your fridge or freezer, ready to slice ‘n bake!  Recipe courtesy of Rachel Conners from Bakerita.

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Servings 8dozen
Prep Time 1hour
Cook Time 12 - 15 minutes
Passive Time 1hour
Submitted By Rachel Conners from Bakerita
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8dozen
Prep Time 1hour
Cook Time 12 - 15 minutes
Passive Time 1hour
Submitted By Rachel Conners from Bakerita
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Begin with the vanilla dough. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk and vanilla extract until fully combined. Add the flour and salt and mix until just combined. Place the dough in a bowl or on a clean counter while you prepare the chocolate dough.
  2. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk, cooled chocolate, and vanilla extract until fully combined. Add the flour, cocoa powder and salt and mix until just combined. Place the dough in a separate bowl. Cover in plastic wrap and refrigerate until firm, about 1-2 hours.
  3. Once the dough has firmed up, use your fingers to roll about 2 tablespoons of vanilla dough into a a long snake about 8" long. It helps to do this on a flat, non-stick surface. Repeat until you have three rolls of vanilla dough and three rolls of chocolate. Combine the smaller rolls into one big roll and twist together carefully - you don’t want to break the dough.
  4. You should have a thick, twisted log of dough at this point. Roll the dough gently to flatten out the sides, being careful not to make the log too thin - it should be about 2” diameter. Wrap the log in plastic wrap and store in the refrigerator for at least one hour or up to 2 weeks. Repeat with the remaining dough until all has been used.
  5. Preheat oven to 325°F and line a large baking sheet with parchment paper. Slice cookies ¼” thick and place 1 inch apart on baking sheet. Bake for 12-15 minutes or until lightly browned around the edges.
Recipe Notes

Dough can be frozen for up to 6 months.

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