Ingredients for Guatemalan Icebox Cookies
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- waxed paper or plastic wrap
- 1/2 teaspoon baking soda
- parchment paper
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How to Make Guatemalan Icebox Cookies
- In a large bowl, cream together the egg, vanilla extract, and sugar on medium speed until light and fluffy (about 3-5 minutes).
- Gradually add the chilled, cubed butter to the egg mixture, mixing until well combined. Don't overmix.
- In a separate bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, black pepper, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough in half.
- On a sheet of wax paper, shape each half of the dough into an 8-inch log. Wrap each log tightly in wax paper.
- Place the logs in the freezer for at least 4 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove the dough logs from the freezer and let them sit at room temperature for about 10 minutes to slightly soften.
- Using a sharp knife, slice the logs into ¼-inch thick rounds.
- Place the cookies onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 8-12 minutes, or until the edges are set and small cracks appear on top. Baking time may vary depending on your oven and cookie thickness.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
15g
Carbs
4g
