With these easy icebox cookies in your freezer, you’ll be ready to bake up a batch of homemade treats any time. Their checkerboard pattern makes them a stunning addition to a cookie plate. For more on icebox cookies, check out the sidebar.

Makes about 42 cookies

PREP TIME: 30 minutes
FREEZING TIME: about 1 ½ hours
COOKING TIME: 10 to 14 minutes

INGREDIENTS

• 5 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 large egg whites
• 2 tsp vanilla extract
• 6 Tbsp unsweetened cocoa powder

INSTRUCTIONS

1. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
2. In a large bowl and using an electric mixer, beat the butter with the sugar until pale and fluffy.
3. Beat in the eggs, egg whites, and vanilla extract until well combined.
4. Add the flour mixture to the sugar mixture, then stir just until the dough comes together.
5. Turn out the dough onto a clean surface and form it into a ball. Divide the dough in half.
6. Sprinkle the cocoa powder over one half of the dough. Knead the cocoa into the dough until fully incorporated.
7. Form each piece of dough into a 10 ½-inch-long log. Square up the sides of the logs so they’re shaped like long bricks that each measure 2-x 2-x 10 ½ inches.
8. Wrap these bricks of dough tightly in plastic wrap, then freeze until firm, about 30 minutes.
9. Using a large, sharp knife and a ruler, slice each piece of dough lengthwise into three even-sized pieces. You will end up with three chocolate and three vanilla strips, each 10 ½ inches long.
10. Using a pastry brush, lightly brush a little water onto one 2-inch-wide side of one vanilla strip.
11. Place a chocolate strip on top of the vanilla strip and press down gently.
12. Lightly brush the chocolate strip with a little water and top with another vanilla strip, pressing down gently.
13. Wrap it tightly in plastic wrap, then freeze until firm again, at least 30 minutes.
14. Repeat the layering process with the remaining strips of dough, starting with a chocolate strip.
15. Remove the chilled layered pieces of dough from the freezer. Lay the dough on your worktop so that the stripes are visible. Again, using a large, sharp knife and a ruler, cut each layered piece lengthwise into three even-sized pieces. You should now have six pieces of striped dough.
16. Place one piece of dough with the stripes facing up, then brush lightly with a little water.
17. Making sure the colours alternate, top with another piece of dough and press down gently.
18. Lightly brush this piece with water and place a third piece on top, alternating the colours again.
19. Wrap it tightly in plastic wrap, then freeze again for at least 30 minutes. (The dough can be frozen for up to 2 months.)
20. Repeat the layering process with the remaining pieces of dough, making sure to alternate the colours again.
21. When ready to bake, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
22. Remove one log of dough from the freezer. Unwrap the log and, with a large, sharp knife, cut it crosswise into ½-inch slices.
23. Place the slices, about ½ inch apart, on the prepared baking sheet. Bake until the cookies are lightly golden, 10 to 14 minutes.
24. Let the cookies cool on the baking sheet for 5 minutes.
25. Remove the cookies to a wire rack and let cool completely.
26. Repeat with the remaining log, if liked (or freeze until needed).
27. (The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.)

BAKING DAY SECRETS:

• Icebox cookies are a baker’s best friend. You prepare the dough ahead of time, form it into a log and store it in the freezer until you’re ready to bake. (If securely wrapped, the dough will keep for up to 2 months.) When you want fresh cookies, remove the dough from the freezer and then simply slice and bake.