Icebox Cookies

These old fashioned icebox cookies are jazzed up with hints of orange zest and toasted coconut, followed by a dip in melted chocolate. They’re soft, chewy, and can be prepped and refrigerated to bake whenever!

Why this recipe works

Icebox cookies are prepared much like classic shortbread cookies. The dough is rolled into a log then sliced into round cookies, each with its own unique shape. It’s sort of like having your own homemade break-and-bake cookies that you can keep in the fridge and bake whenever. These cookies have a little more flair than your traditional shortbread, with a soft and chewy texture, a hint of orange, and a subtle taste of toasted coconut. And of course, how can you forget that iconic half dip of chocolate?

These old fashioned icebox cookies are pretty special. They’ve been in my cookie binder for over 10 years at this point, and have been tweaked quite a few times to get them just right! They’re equally as good without being dipped in chocolate. Just ask my son, who polished off at least 7 or 8 of them before I’ve had the chance to give them a dip.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – Weighing your flour with a kitchen scale is the absolute best course of action when it comes to baking goodies. If you don’t own a scale, use the scoop and sweep method. Scoop the flour into a measuring cup using a spoon until overflowing. Gently level the top with the back end of a butter knife. Too much flour can equal crumbly, dry cookies, whereas too little flour will cause your cookies to spread overly thin.

BUTTER – Take your butter out of the fridge about 20 minutes before beginning, or while you prep your other ingredients. Cut it into thin slices and allow it to rest on the counter. Your butter should leave a slight indent when gently poked. That’s how you know when it’s room temperature (AKA softened).

EGG – Remove your egg from the fridge when you take out the butter, as you’ll also want it to be at room temperature.

ZEST – You’ll need about 1 large orange or 2 medium oranges to yield 2 tablespoons of packed orange zest. Use a microplane grater to get a good zest. Don’t zest too far into the pith, otherwise it will be bitter.

CHOCOLATE – A bar of baking chocolate is best for dipping, though candy melts will work as well. I wouldn’t suggest using chocolate chips, it thickens up too much and is difficult to dip in.

How to Make Icebox Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Toast one cup of sweetened flaked coconut in a dry skillet over medium heat. Stir continuously until the coconut begins to turn light brown.
2. Watch it carefully, it can burn quickly. Turn the coconut out onto a piece of paper towel and let it cool.
3. Combine the flour and salt in a large bowl and whisk until evenly combined. Toss in the coconut until combined.
4. In a medium bowl, using your fingers, rub the orange zest into the granulated sugar. It will be fragrant and moist.
5. Add the brown sugar and toss to combine.
6. Using a stand mixer fitted with a paddle attachment, beat together butter and sugars over medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat for about 2 more minutes. Add the vanilla and mix until just combined.
7. Reduce the speed to low and add the flour mixture, beating just until evenly combined. If you have to, use a wooden spoon or rubber spatula to combine any remaining flour.
8. Lay 2 large pieces of parchment paper on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the parchment and refrigerate for at least 1 hour.
9. Preheat oven to 350 F and position rack in the center of the oven.
10. Cut the logs into 1/2-inch slices. Roll the edges of the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies.
11. Bake until set and golden on the edges, about 13 to 18 minutes. Place parchment paper underneath the wire cooling racks, then transfer the cookies to the racks to cool completely.

To Dip the Cookies in Chocolate

1. Place the chopped chocolate and shortening in a glass or metal bowl and place it over a pot of simmering water (about an inch or so of water). The bowl should not touch the water.
2. Stir chocolate and shortening with a rubber spatula until smooth. Dip half of each cookie into the chocolate, shake off excess, and set on a cooling rack. Now is the time to add optional garnishes such as extra orange zest or toasted coconut.
3. Allow the chocolate dipped cookies to harden at room temperature. If you are short on time, you can pop them in the refrigerator for at least 15 minutes to help them set up quickly.

Frequently Asked Questions & Expert Tips

Serving Suggestions

As with all my Christmas cookie recipes, I suggest wrapping a few of these orange icebox cookies up in a treat bag tied off with a festive ribbon for gift giving. I’ve snuck my fair share of these cookies with my morning cup of coffee over the years. Chocolate and orange simply pair so well with coffee, what’s a girl to do?

For garnishing, try drizzling instead of dipping if that’s your fancy. Optionally top with extra orange zest or toasted coconut. Or, leave them as is in all their glory.

More Cookie Recipes

• Butter Cookies
• Orange Crinkle Cookies
• Coconut Macaroons
• Cranberry Orange Spiral Cookies

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Icebox Cookies

Orange and toasted coconut flavored icebox cookies are a vintage recipe I will never stop making. Dip or drizzle with chocolate and top with zest or coconut for extra brownie points at the Christmas cookie exchange.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 36 cookies

1 hour hr 48 minutes mins

Calories: 130

Author: Amanda Davis

US Customary – Metric

Ingredients

• ▢ 1 cup sweetened coconut flaked. plus extra for garnish if desired
• ▢ 8.5 ounces all-purpose flour 2 cups
• ▢ ½ teaspoon table salt
• ▢ 2 Tablespoons packed orange zest plus extra for garnish if desired
• ▢ 3.5 ounces granulated sugar 1/2 cup, plus extra for rolling cookies
• ▢ 1.5 ounces packed light brown sugar 1/4 cup
• ▢ 1 cup unsalted butter at room temperature
• ▢ 1 large egg at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 6 ounces semisweet chocolate roughly chopped
• ▢ 1 ½ Tablespoons shortening

US Customary – Metric

Things You’ll Need

• ▢
  Skillet
• ▢
  Mixing bowls
• ▢
  Stand mixer
• ▢
  Parchment paper
• ▢
  Baking sheet
• ▢
  Wire cooling racks

Before You Begin

• You’ll need about 1 large orange or 2 medium oranges to yield 2 tablespoons of packed orange zest. Use a microplane grater to get a good zest. Don’t zest too far into the pith, otherwise it will be bitter.
• A bar of baking chocolate is best for dipping, though candy melts will work as well. I wouldn’t suggest using chocolate chips, it thickens up too much and is difficult to dip in.
• Take your butter out of the fridge about 20 minutes before beginning, or while you prep your other ingredients. Cut it into thin slices and allow it to rest on the counter. Your butter should leave a slight indent when gently poked. That’s how you know when it’s room temperature (AKA softened).
• Weighing your flour with a kitchen scale is the absolute best course of action when it comes to baking goodies. If you don’t own a scale, use the scoop and sweep method. Scoop the flour into a measuring cup using a spoon until overflowing. Gently level the top with the back end of a butter knife. Too much flour can equal crumbly, dry cookies, whereas too little flour will cause your cookies to spread overly thin.

Instructions

• Toast one cup of sweetened flaked coconut in a dry skillet over medium heat. Stir continuously until the coconut begins to turn light brown.
  1 cup sweetened coconut
• Watch it carefully, it can burn quickly. Turn the coconut out onto a piece of paper towel and let it cool.
• Combine the flour and salt in a large bowl and whisk until evenly combined. Toss in the coconut until combined.
  8.5 ounces all-purpose flour, 1/2 teaspoon table salt
• In a medium bowl, using your fingers, rub the orange zest into the granulated sugar. It will be fragrant and moist.
  2 Tablespoons packed orange zest, 3.5 ounces granulated sugar
• Add the brown sugar and toss to combine.
  1.5 ounces packed light brown sugar
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat for about 2 more minutes. Add the vanilla and mix until just combined.
  1 cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
• Reduce the speed to low and add the flour mixture, beating just until evenly combined. If you have to, use a wooden spoon or rubber spatula to combine any remaining flour.
• Lay 2 large pieces of parchment paper on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the parchment and refrigerate for at least 1 hour.
• Preheat oven to 350 F and position rack in the center of the oven.
• Cut the logs into 1/2-inch slices. Roll the edges of the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies.
• Bake until set and golden on the edges, about 13 to 18 minutes. Place parchment paper underneath wire cooling racks, then transfer the cookies to the racks to cool completely.

For the Chocolate Dip

• Place the chopped chocolate and shortening in a glass or metal bowl and place it over a pot of simmering water (about an inch or so of water). The bowl should not touch the water.
  6 ounces semisweet chocolate, 1 1/2 Tablespoons shortening
• Stir chocolate and shortening with a rubber spatula until smooth. Dip half of each cookie into the chocolate, shake off excess, and set on a cooling rack. Now is the time to add optional garnishes such as extra orange zest or toasted coconut.
• Allow the chocolate dipped cookies to harden at room temperature. If you are short on time, you can pop them in the refrigerator for at least 15 minutes to help them set up quickly.

Expert Tips & FAQs

• Store your fully baked and cooled orange icebox cookies in an airtight container kept at room temperature for up to 5 days.
• You can prepare the dough logs and allow them to rest in the refrigerator for 4-5 days. Slice and bake as normal when you’re ready!
• To Freeze – Wrap the dough logs a few times with plastic wrap and place them in a large ziptop bag. Freeze for up to 3 months. Allow the log to thaw some before slicing it into cookies. Alternatively, you can pre-slice the cookies, flash freeze them on a baking sheet, and transfer them to an airtight container or large ziptop bag. Place the cookies on a baking sheet while you preheat the oven and bake as called for in the instructions.

Nutrition

Serving: 1cookie | Calories: 130cal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 82mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 1mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.