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Chocolate Vanilla Swirl Icebox Cookies

Chocolate· Cookies· Desserts· Recipe Index

11/13
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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!

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!

I’m very much a maker. I love to create things and make things from scratch, which is where my love of baking derives from. There’s such a feeling of satisfaction from being able to look around the kitchen and see a bunch of things you’ve made (cookies! jam! brownies!). Even though it takes more time, I get so much more out of making something myself than I do from buying it.

This spills over into my home decor too. When I moved into my apartment, I was obsessive about getting my apartment beautifully decorated and accessorized without spending all my money. Harder than it looks, folks – but I ended up DIYing some fun art pieces and knick knacks that now make my apartment look a little bit more fun and personalized.

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!One of my absolute favorite projects that I did was making these marbled clay ring dishes from A Beautiful Mess. They were super easy to make and so much fun, and the whole time I was making them, I couldn’t help but think about applying the same rolling and marbling technique to cookie dough – and it worked!

These cookies were a whole lot of fun to make, and I promise, making those beautiful swirly patterns is really super simple. The cookies are simple sable cookies. You do have to make two doughs – vanilla and chocolate, but you end up with a whole TON of cookies, perfect for sharing and gifting.

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!

I used Bob’s Red Mill Organic Unbleached All Purpose White Flour, and it produces such perfect cookies! The quality of Bob’s Red Mill products is always top of the line, and this kitchen staple is incredibly versatile and perfect for all of your baking needs. My kitchen is stocked with their products! Get a Bob’s Red Mill coupon by clicking here.

As for how these cookies taste? They’re delicious! The vanilla and chocolate flavors are subtle but flavorful and they’re just crisp enough around the edges without being crunchy. They’re also perfect for gifting! The cookies stack like a dream and don’t take up too much space so they’re perfect to add to a gift or cookie box. This recipe also makes a ton of cookies and the dough can be made weeks in advance if stored in the fridge, or months in advance if stored in the freezer.

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!A trick to keep icebox cookies round: save your empty paper towel rolls, cut a slit down the side, and store your icebox cookies in the roll! It will keep the sides from getting flattened out.

These Chocolate Vanilla Swirl Icebox Cookies are a fun-to-make, easy-to-eat treat you’ll be glad you have 8 dozen of! Enjoy :)

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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!

Chocolate Vanilla Swirl Icebox Cookies


★★★★★

5 from 8 reviews

  • Author: Rachel Conners
  • Prep Time: 60 minutes
  • Cook Time: 12 minutes
  • Total Time: 72 minutes
  • Yield: 8 dozen 1x
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Description

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!


Scale

Ingredients

For the vanilla dough

  • ½ cup (1 stick) unsalted butter (softened)
  • ⅓ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour
  • ¼ teaspoon salt

For the chocolate dough

  • ½ cup (1 stick) unsalted butter (softened)
  • ⅓ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1 oz. dark chocolate (melted and cooled)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons Dutch-processed cocoa powder
  • ¼ teaspoon salt

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 1/4” thick and place 1 inch apart on baking sheet. Bake for 12-15 minutes or until lightly browned around the edges.
  6. Dough can be frozen for up to 6 months.

Notes

Some people have reported needing more flour than called for – up to a cup in some cases. Since I no longer eat gluten, I cannot retest this recipe but if your dough seems too loose or grainy, add extra flour until a smooth dough forms. It should not be grainy or oily. Sorry for any inconvenience!

  • Category: Dessert

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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!
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35 Comments

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Comments

  1. Sarah @Whole and Heavenly Oven says

    November 13, 2015 at 5:06 am

    That SWIRL! Can I even explain how perfect these little cookies are looking to me right now?? I so want a handful of these beauties to go with my coffee!

    Reply
    • Rachel says

      November 13, 2015 at 7:11 am

      They would be perfect with coffee! Thanks, Sarah!

      Reply
  2. Stacey @ The Sugar Coated Cottage says

    November 13, 2015 at 8:38 am

    These look so delicious, I love the swirl look. These will make perfect Christmas gifts. Take care.

    Reply
    • Rachel says

      November 13, 2015 at 11:24 am

      Thank you, Stacey! You take care as well.

      Reply
  3. traci | vanilla and bean says

    November 13, 2015 at 9:40 am

    These sweet little swirl cookies are just adorable and I love the flavors. A simple cookie yes, but one that holds so much flavor and texture, perfect for pulling from the freezer at a moments notice when unannounced visitors arrive! Delicious and so festive, Rachel! Thank you for sharing!

    Reply
    • Rachel says

      November 13, 2015 at 11:25 am

      They’re definitely the perfect cookies for that, Traci. And the batch is HUGE, so they’ll last through many rounds of company :) thanks!!

      Reply
  4. Medha (Whisk and Shout) says

    November 13, 2015 at 1:32 pm

    These look so delicious- Christmas cookie season has begun!

    Reply
  5. Ashley | The Recipe Rebel says

    November 13, 2015 at 4:09 pm

    Haha, I think having kids has robbed me of my love of home decorating. Thankfully not my love of cooking and baking though! These are so fun — I know they’d be a hit with my girls!

    Reply
  6. Bella says

    November 13, 2015 at 4:30 pm

    these look so yummy I love icebox cookies they always turn out so good!

    http://xoxobella.com

    Reply
  7. Claudia | The Brick Kitchen says

    November 13, 2015 at 10:05 pm

    Such a gorgeous swirl Rachel! And I am so with you – the sense of satisfaction and achievement of creating baked goods and breads (then getting to enjoyment of eating them and watching others enjoy them!) is what keeps me in the kitchen – I love it! <3

    Reply
  8. Kelly - Life Made Sweeter says

    November 14, 2015 at 2:53 am

    These cookies are gorgeous, Rachel! The swirls are just perfect and I love the chocolate and vanilla combo! Yay for using Bob’s Red Mill flour too, they’re my favorite! I love those clay ring dishes too, they look so cool! Pinned :) Can’t wait to try these!

    ★★★★★

    Reply
    • Rachel says

      November 14, 2015 at 7:20 am

      Thanks so much, Kelly! The ring dishes were so fun to make and look so cute scattered around my apartment :) thanks for the pin!

      Reply
  9. marcie says

    November 14, 2015 at 8:38 am

    I’ve never made ice box cookies but I love the idea of having them on hand for cookie emergencies! These would be perfect on the holiday dessert tray — they’re so pretty, and Bob’s Red Mill is the best!

    Reply
    • Rachel says

      November 14, 2015 at 10:29 am

      Thanks, Marcie!! :)

      Reply
  10. Abby says

    November 15, 2015 at 7:36 am

    GORGEOUS cookies, Rachel. Love! <3

    Reply
  11. David @ Spiced says

    November 15, 2015 at 7:45 am

    What a fun recipe! I love the chocolate + vanilla swirl…and I could definitely see a need for 8 dozen of these in my kitchen. Maybe this afternoon! :-)

    Reply
  12. Vicky & Ruth- May I Have That Recipe says

    November 15, 2015 at 12:10 pm

    I love chocolate vanilla swirl cookies! Not only are they beautiful but they are also delicious!

    Reply
  13. Cathleen @ A Taste Of Madness says

    November 15, 2015 at 6:26 pm

    I have made icebox cookies only once, but I love the idea! This is perfect for the holiday season (aka: cookie making season)

    Reply
  14. Gayle @ Pumpkin 'N Spice says

    November 16, 2015 at 3:58 am

    I wish I was more crafty and could do DIY projects, but sadly, it’s a skill that I lack, at least in home decorating! These cookies look gorgeous, Rachel! I love the swirls and how thin they are. What a perfect cookie to munch on!

    Reply
  15. Kayle (The Cooking Actress) says

    November 16, 2015 at 3:21 pm

    these cookies are so beautiful and look delicious!

    ★★★★★

    Reply
  16. dianne says

    December 15, 2017 at 11:37 am

    once baked, how and how long to store them?

    Reply
    • Rachel says

      December 15, 2017 at 12:37 pm

      Hi Dianne, you can store them for up to 3 days for best texture at room temperature in an airtight container, or for up to a month in the freezer in an airtight container.

      Reply
  17. Gabby says

    December 23, 2017 at 2:08 pm

    I want to shape these into holiday shapes using cookie cutters… is that possible?

    ★★★★★

    Reply
    • Rachel says

      December 23, 2017 at 5:39 pm

      Hi Gabby, I’ve never tried it so I’m not sure, but I don’t remember them spreading much so it might work. Can’t make any guarantees though! I’d love to hear if it works if you try it.

      Reply
  18. Mary says

    December 31, 2017 at 11:48 am

    Just finished making these. They are chilling in the fridge. I can hardly wait to bake them for a New Year’s Eve party tonight! The swirl on the unbaked ones looks divine! Can’t wait to taste them.

    ★★★★★

    Reply
    • Rachel says

      January 2, 2018 at 7:24 am

      I hope they were a hit, Mary! Enjoy!

      Reply
  19. Margaret Warshaw says

    August 20, 2018 at 6:52 am

    Once you combine the small rolls and make one large log and wrap it in plastic, where does the remaining dough come from. I’m confused.

    Reply
    • Rachel says

      August 20, 2018 at 9:06 am

      Hi Margaret, I’m not sure what you mean. Once you’ve rolled all the dough together, there is no more remaining dough – it should all be in the dough logs. If you measure the dough out as mentioned, you should have two rolls of dough. Let me know if you have any questions!

      Reply
  20. Amy Seigle says

    September 25, 2018 at 5:00 am

    What did I do wrong? There was very little batter and they melted and got gloppy when I tried to roll them into snakes, despite being chilled for two hours. All over my hands and counter! How can these possiblybake into 96 cookies?

    Reply
    • Rachel says

      September 25, 2018 at 11:21 am

      Hi Amy, without being in the kitchen with you it’s hard for me to know what went wrong. Did you change anything about the recipe? I’d be happy to help troubleshoot but I don’t any info about the conditions you were working with that could’ve caused issues.

      Reply
    • Kate Broughton says

      January 1, 2019 at 9:33 am

      I think there is an error in the amount of flour called for. I found this recipe today and just wanted to make the chocolate portion, so I followed the instructions for the chocolate dough only, expecting that this portion would make 4 dozen cookies rather than 8 dozen. I ended up with a greasy, grainy, wet lump that barely resembled dough, and it sure as heck didn’t look like it would make 48 cookies. However, when I added another cup it produced a silky dough which shaped a perfect log. My hunch is that each of the doughs needs 2 cups of flour rather than 1 cup. (The raw dough tastes great, by the way!)

      Reply
      • Rachel says

        January 1, 2019 at 11:54 am

        Thanks for sharing this, Kate! Since this is an older recipe before I went GF, I’m unable to retest as written but I’ve added a note to the bottom of the recipe noting that you may need more flour than the recipe calls for, based on your comment. I appreciate you sharing your insight!

        Reply
  21. Shayna Aldrich says

    November 22, 2019 at 9:07 am

    Quick question: if frozen, do i thaw before baking or do i slice and bake right out of the freezer? And will that change the time or temp?

    Reply
    • Rachel says

      November 22, 2019 at 9:28 am

      Hi Shayna, you’ll want to slice and bake while they’re still cold from the freezer, that’s how to recipe is designed so no need to change time/temp.

      Reply

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Welcome to Bakerita! I’m Rachel, a baker and recipe developer with a passion for nut butters & creating easy, mouth-watering desserts and baked goods! I hope you find a recipe you love.
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