Cinnamon Sugar Chocolate Chip Icebox Cookies
Buttery vanilla-forward shortbread cookies with mini chocolate chips and a cinnamon-sugar crust. The dough chills overnight, making them ideal for batch baking or gifting. The contrast between the crispy cinnamon coating and soft chocolate-studded interior sets this version apart from standard drop cookies. Perfect for lunchboxes, dessert platters, or afternoon tea.
Ingredients
- 1 cup butter, softened
- 1 cup sugar, granulated
- 1 large egg, room temperature
- 2 tablespoon milk, whole
- 1 teaspoon vanilla extract, pure
- 3 cup all-purpose flour, sifted
- 2 teaspoon baking powder, none
- 1 teaspoon ground cinnamon, none
- 1 cup mini semi-sweet chocolate chips, none
- ¼ cup sugar, granulated for coating
Instructions
- 1
Beat softened butter and sugar until creamy, scraping bowl frequently.
- 2
Add egg, milk, and vanilla; beat until fully combined.
- 3
Add flour, baking powder, and cinnamon; beat on low until just mixed, then fold in chocolate chips.
- 4
Divide dough in half and shape each portion into an 8-inch log.
- 5
Mix sugar and cinnamon on waxed paper, then roll each log until completely coated.
- 6
Wrap logs in plastic wrap and refrigerate until firm.
- 7
Preheat oven to 375°F.
- 8
Slice logs into quarter-inch rounds and place 1 inch apart on ungreased baking sheets.
- 9
Bake until edges are firm and bottoms are lightly browned.
- 10
Cool 1 minute on sheets, then transfer to cooling rack.
Tips
Chill dough at least 2 hours for cleaner slices; overnight chilling prevents dough spreading during bake.
Use a sharp serrated knife dipped in hot water and wiped dry between cuts for uniform, clean cookie edges.
Stack cooled cookies with parchment between layers in an airtight container for up to one week.
Good to Know
Airtight container at room temperature up to 7 days. Refrigerate up to 2 weeks. Do not freeze baked cookies; texture becomes dense. Freeze unbaked dough logs up to 3 months; bake directly from frozen, adding 1-2 minutes.
Shape and wrap dough logs up to 3 days ahead. Refrigerate until ready to slice and bake. Dough also freezes successfully for up to 3 months.
Serve at room temperature with coffee, tea, or milk. Stack on dessert platters or package in boxes for gifts.
Common Mistakes
Do not skip chilling to avoid soft, spread-out cookies that lose their shape.
Do not overbake to avoid hard, crumbly texture; pull when edges are just set.
Do not slice dough while warm to avoid breaking; always use well-chilled logs.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use salted butter instead of softened butter?
Yes, but reduce added salt if recipe includes it. Salted butter works identically; softened state matters more than salt content for creaming.
What if my dough is too soft to slice cleanly?
Chill longer, up to overnight. A very cold, firm log prevents crumbling. Use a hot knife wiped between cuts for cleaner edges.
How long do baked cookies keep at room temperature?
Up to 7 days in an airtight container. Place parchment between layers. After 5 days, texture softens slightly but flavor remains excellent.