Imagine a cookie that's not just a treat, but a visual masterpiece that combines the rich, decadent flavors of chocolate and vanilla in a single, irresistible bite. These Chocolate Vanilla Swirl Icebox Cookies are more than just a dessert—they're an experience that will transform your baking game and impress everyone from kids to sophisticated dessert lovers. With their stunning marbled appearance and perfect balance of flavors, these cookies are about to become your new go-to recipe for any occasion!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the butter mixture, mixing on low speed until just combined.
- Divide the dough into two equal portions in separate bowls.
- To one portion, add cocoa powder and mix until the dough is uniformly chocolate-colored.
- On a large piece of parchment paper, roll out the vanilla dough into a rectangular shape about 1/4 inch thick.
- Roll out the chocolate dough to the same size and thickness, placing it directly on top of the vanilla dough.
- Carefully roll the two layers together into a tight log, using the parchment paper to help you, creating a swirled effect.
- Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours or overnight to firm up the dough.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the dough log from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden and cookies are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the dough thoroughly—this is crucial for creating clean, beautiful swirls and preventing spreading during baking.
- Use a sharp, clean knife when slicing the cookie log to maintain the beautiful swirl pattern.
- Don't overbake! Remove cookies when edges are just golden to keep them soft and tender.
- For extra precision, use a ruler when rolling out your dough to ensure even thickness.
- If the dough becomes too soft while working, refrigerate it for 10-15 minutes to make handling easier.
- Experiment with different cocoa powder brands to find your preferred chocolate intensity.
Nutrition Facts
Calories: 205kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
