Guatemalan Icebox Cookies – a delicious recipe with flour, cocoa powder, cinnamon, cayenne, salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix egg, vanilla and sugar on medium speed until mixture is white and creamy.
2
Using cold butter, cut into small pieces and add to mixture stirring well.
3
Mix together the dry ingredients in a separate bowl and slowly add to egg/sugar/butter mixture being careful to not over mix.
4
Make half of mixture into 8 inch log on wax paper and roll paper around it. repeat with other half of mixture. place in freezer for at least 4 hours, ideally 8 hours.
5
Remove from freezer, preheat oven to 350u00b0F.
6
Slice into 1/4 inch thick rounds.
7
Place on greased cookie sheet 1 inch apart.
8
Bake at 350u00b0F for 8-12 minutes or until small cracks appear on tops. Should have between 2-3 dozen cookies, depending on thickness.
450
kcal
Calories
7
g
Fat
95
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 3/4 cup cocoa powder, 3/4 teaspoon cinnamon, 1/4 teaspoon cayenne, and more.
Yes, Guatemalan Icebox Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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