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slice and bake cookie maker

7 Steps to Making Chocolate Icebox Cookies

These easy-to-make and delicious-to-eat chocolate icebox cookies are bound to become a household favorite.

3 min read

Want the ease and uniformity of store-bought cookies, but with the satisfying taste of fresh ingredients from your own kitchen? Look no further than these delectable chocolate icebox cookies.
Also known as slice-and-bake cookies, icebox cookies are made from dough that has been refrigerated, often in the shape of a log. Hovering somewhere between a sugar cookie and a shortbread, the rich, chocolatey goodness of icebox cookies belies the ease with which they can be made. You can keep a roll of dough in the fridge or freezer and slice off a few rounds to bake fresh whenever the mood strikes.

Aiding in the cookie-making ease, OXO’s Slice & Bake Cookie Helper makes these classic cookies supremely easy to roll and store without all the mess and waste of cling wrap or aluminum foil. Measurements and perforated markings press into your roll of cookie dough for evenly sliced cookies every time.
Plus, with the Slice & Bake Cookie Helper, you can chill and bake an entire batch of cookies in one go or slice off a handful of rounds and store the rest until next time. To clean, just toss the mats in the dishwasher.

How to Use the Slice & Bake Cookie Helper

Want to give the gadget a go for your next round of cookie making? Follow these instructions for optimal results.

  1. Place your cookie dough on the mat and shape into a log. Place the log-shaped dough on the perforated markings.
  2. Wrap the mat over the dough and roll the log up in the mat until the edge of the mat touches your desired cookie diameter (printed on the side of the mat).
  3. Wrap the strap around the roll and secure it through the loop.
  4. Push an end cap into each end of the roll until the dough is slightly compressed.
  5. Stash the roll in your fridge or freezer until the dough is firm. (If you are freezing the dough, allow it to thaw before slicing and baking.)
  6. Once dough has chilled, unroll the mat and slice to your desired thickness along the perforations using OXO’s Multi-Purpose Scraper & Chopper or transfer to a cutting board and slice with a sharp knife. Don’t use a sharp knife directly on the mat.
  7. Transfer the dough rounds to a baking sheet to bake.


Icebox Cookies

Once you’ve mastered the Cookie Helper basics, it’s time to put it to good use with this recipe for deliciously rich chocolate icebox cookies.

Makes: 2 dozen cookies


Using a stand mixer or hand mixer with a whisk attachment on medium to medium-high speed, cream together butter or margarine, confectioners and granulated sugar, vanilla extract and milk in a large bowl
Measure out the salt, cocoa powder, flour and chocolate chips and switch to mixing with a silicone spatula or swap the whisk attachment for a paddle attachment if using a stand mixer. Mix until combined
Separate the dough into two equal parts and shape each into a log.
Place one log on a Cookie Helper mat just in front of the perforated markings and roll up the dough. Push an end cap into each end and set aside. Repeat with the other cookie dough log and the second mat.
Chill dough in the refrigerator for 4 hours or overnight. You can also store the rolls in the freezer, making sure to thaw before slicing and baking.
Preheat the oven to 350ºF. Uncover chilled dough and transfer to a cutting board. Use the indentations from the perforations to cut uniform rounds (every other line is a good thickness). Place rounds 1.5 to 2 inches apart on a sheet pan and bake on the middle rack for 10 minutes.
When the cookies are done, transfer them to a cooling rack where they will continue to harden as they cool. Serve right away or store in an air-tight container.


Were your icebox cookies a success? Expand your repertoire with this recipe for Homemade Ginger Fortune Cookies.


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