If you know me by now, you know I love a prep-ahead situation.
It’s called working smarter, not harder, right?!
So, when I discovered icebox cookies I fell in love.
Icebox cookies were popular back in the 1930s where the dough could be left–in the icebox–and cooked at a moment’s notice.
Basically the original slice and bake cookie. AKA QUEEEEEN.
So, I decided to come up with my own version using one of my favorite flavor combinations…
Strawberries & Chocolate!
Soooo yummy! But, have no fear, the sprinkles bring this cookie a little special holiday cheer.
Ah see, I’m already rhyming – gosh I just love the holiday spirit!
Again, this recipe is made using Vic’s Tricks To…The STAPLE Vanilla Cookie Dough, so I’ll skip those steps, but will include them in the recipe card.
Make a batch of the STAPLE Vanilla Dough, then split the dough in half.
Vic Trick: The easiest way I’ve found to get even halves is by forming the dough into a disk, then splitting it right down the middle. Works pretty darn well every time.
In a double boiler (see: my double boiler explanation here), melt 2 oz of semi-sweet chocolate and 1 tsp of coconut oil. Once that’s melted add it to half the dough and mix until completely combined.
Finely dice 3 large strawberries and mix those (including the juice from the board) into the chocolate dough.
In a small loaf pan, line it with parchment paper and spread the chocolate dough onto the bottom, getting into all the edges.
Vic Trick: I use chip clips to help keep the parchment in place!
Set the pan into the freezer for 10 minutes.
Meanwhile, with the other half of the dough, mix in about 1/4 cup of sprinkles. I think the thin rod-like ones work best here. Mix until evenly distributed.
Remove the chocolate dough from the freezer and lay the sprinkle dough on top, also working to get it to all edges and corners.
Place back into the freezer and let it hang out for at least an hour. Then remove from the pan, slice once down the center and then make about 1/2 inch slices down the length of the dough.
Place each cookie onto the sheet and cook for about 15-18 minutes or until the edges become slightly browned.
Let cool completely and enjoy! Give it a try and let me know your thoughts in the comments!
Vic’s Tricks To…Striped Chocolate Strawberry Icebox Cookies
Ingredients
- 1 cup sugar
- 1 cup butter (2 sticks), softened
- 1 egg
- 2 tsp vanilla extract
- 2 & 3/4 cup flour
- 1 tsp baking powder
- 2 oz semi-sweet chocolate chips
- 1 tsp coconut oil
- 3 large strawberries
- Sprinkles of your choice
Instructions
- Take 1 cup sugar and 1 cup softened butter and mix until completely combined and kinda fluffy, then add in an egg and 2 tsp of vanilla and mix until combined.
- In a separate bowl, combine 2 and 3/4 cup of flour and 1 tsp of baking powder, then add that mixture, 1 cup at a time, until mixed. It will be pretty stiff.
- Empty the contents out onto some parchment and use your hands to bring the dough together, then split it in half.
- In a double boiler, melt 2 oz of semi-sweet chocolate and 1 tsp of coconut oil. Then add it to half the dough and mix until completely combined.
- Finely dice 3 large strawberries and mix those (including the juice from the board) into the chocolate dough.
- In a small loaf pan, line it with parchment paper and spread the chocolate dough onto the bottom, getting into all the edges, then set the pan in the freezer for 10 minutes.
- Meanwhile, with the other half of the dough, mix in about 1/4 cup of sprinkles. I think the thin rod-like ones work best here. Mix until evenly distributed.
- Remove the chocolate dough from the freezer and lay the sprinkle dough on top, also working to get it to all edges and corners.
- Place back into the freezer and let it hang out for at least an hour. Then remove from the pan, slice once down the center and then make about 1/2 inch slices down the length of the dough.
- Place each cookie onto the sheet and cook for about 15-18 minutes or until the edges become slightly browned.
- Let cool completely and enjoy!
Happy Eating!
