Chocolate Icebox Cookies

Rolling the dough in turbinado sugar gives the cookies a sugary edge. Turbinado sugar is a coarse, blond-colored sugar with a delicate molasses flavor; look for it in your grocery's baking section.

Yield: 2 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 31%
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.8g
  • Carbohydrate: 9.8g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 51mg
  • Calcium: 3mg

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons stick margarine, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 2 tablespoons turbinado sugar
  • Cooking spray

Preparation

  1. Combine first 4 ingredients in a bowl; set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add granulated sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours or until very firm.
  2. Preheat oven to 350°.
  3. Roll log in turbinado sugar. Cut log into 24 (1/4-inch) slices; place 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan; cool on wire racks.
  4. Chocolate-Peppermint Variation: Substitute 1 teaspoon of peppermint extract for the vanilla extract.
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