How To make Basic Refrigerator Cookies
2 3/4 c Sifted flour
3/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1 c Butter
1 c Sugar
2 Eggs
1 ts Vanilla
Sift together flour, salt, baking powder and soda. In bowl cream together butter and sugar until light and fluffy. Beat in eggs individually. Add vanilla. Gradually add dry ingredients to creamed mixture, mixing well after each addition. Shape dough into 1 1/2- to 2-inch rolls. Wrap rolls in foil. Chill at least 3 hours or overnight in refrigerator. Cut into slices 1/8 to 1/4 inch thick. Bake on ungreased baking sheets at 375 degrees 10 to 12 minutes. Each cookie contains about: 77 calories; 83 mg sodium; 19 mgcholesterol; 4 grams fat; 9 grams protein; 0.02 gram fiber. Presented by: Rose Dosti, L.A. Times Culinary SOS column, 1/19/95, H21. -----
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Easy Icebox Cookies: 6 ingredient slice and bake cookie recipe
Learn how to make easy 6 ingredient toffee cookies! Follow along with this easy step by step toffee butter cookies recipe. This is one of my favourite slice and bake recipes, also known as icebox or refrigerator cookies. The dough is chilled and sliced before baking, no rolling required! These easy toffee cookies are always a crowd pleaser, and one of my most requested recipes. They can also be made ahead of time, the dough can be refrigerated for 3 days or frozen for up to 3 months! I almost always have this dough in my freezer at all times of the year! Make sure to join us next week for a new easy recipe!!
Toffee Cookie Ingredients
1 Cup butter (softened to room temperature)
1 Cup sugar
1 Large egg
1/2 Tbs vanilla extract
2 Cups + 2 Tbs All purpose flour
1 Cup toffee bits
Toffee Cookie Directions
In the bowl of your stand mixer, or in a large bowl if using a hand mixer combine butter and sugar. Mix on low until well combined, about 2 minutes. Add in your egg and vanilla and continue mixing on low until the mixture is fluffy and pale in colour, around 2 minutes. Add in the flour and mix until just combined. Next, add the toffee bits. Mix on low until just incorporated into the dough. Place 1/2 of the dough onto a piece of plastic wrap. Form the dough into a cylinder that is about one and a half inches in diameter. Repeat with the second half of your dough. Chill dough for at least 1 hour.
Preheat oven to 350F/175C. Line cookie sheets with parchment paper. Remove plastic wrap and slice into 1/4 inch slices. Place onto the parchment lined cookie sheets and bake for 8-10 minutes, or until the edges are just golden brown. Cool on the pan for a few minutes before moving to a wire rack to finish cooling.
This recipe makes 40-48 cookies. I usually save one of my portions of dough for another day. This dough can be kept in the freezer for up to 3 months. Just move it to the fridge for 4 hours and slice and bake. Enjoy!
Questions? Comments? Suggestions? I'd love to hear from you in the comments below!
Pumpkin Refrigerator Cookies | September Cookie of the Month
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FOR THE COOKIES
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 3/4 cups flour
- 1/2 cup finely chopped pecans
FOR THE GLAZE
- 1-2 tablespoons milk
- 2 teaspoons molasses
- 1 teaspoon cinnamon
- 1/2-1 cup powdered sugar
FOR THE COOKIES
Beat the butter and the sugars until light and fluffy.
Mix in the egg, vanilla, salt, and baking soda.
Add the pumpkin and mix until incorporated. The batter may look curdled but that's normal.
Stir in the spices and flour and completely incorporate.
Finish by stirring in the pecans.
Divide the dough into two sections and make logs on parchment paper. Roll up and place in the freezer or refrigerator until well chilled and firm. If you want to keep in the freezer, make sure logs are in an airtight container. Once chilled, preheat oven to 350 degrees.
Slice 1/4-inch cookies and place on an ungreased cookie sheet.
Bake 10-12 minutes until puffed and firm to the touch.
Remove from oven and cool on the baking pan for five minutes then on cooling racks until room temperature. If you want to add a glaze, glaze once the cookies are room temperature.
FOR THE GLAZE
Mix ingredients until a smooth glaze with no lumps is achieved. Adjust milk and sugar to achieve a smooth and fluid glaze.
Dip the top of the cookie in the glaze then finish with sprinkles, if desired. The glaze will harden and the cookies will be devoured!
VLOG 4 #HOW TO MAKE REFRIGERATED COOKIES?
Ingredient's
** Refrigerated Cookies**
3/4 Cup Butter ( unsalted )
1 1/4 Cup Powdered Sugar
1 t Vanilla
3 pcs Egg yolk (Medium)
2 1/2 Cup Cake Flour
Pinch of Salt
Rainbow Sprinkles.
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Chocolate Chip & Oatmeal Refrigerator Cookies
Made with chocolate chips and oatmeal, these refrigerator cookies are pretty much slice and bake! Whip up a few batches, keep them in the freezer or refrigerator and whenever you have a cookie craving, pull these out to bake up!
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INGREDIENTS
- 1 cup (2 sticks) browned and cooled butter
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1 cup milk chocolate chips
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INSTRUCTIONS
In a medium skillet, melt the butter over medium heat. Allow to bubble and foam. After about 5 minutes, the foaming will lessen and the bottom of the skillet will show brown solids with the butter smelling nutty and looking golden. Scrape into a bowl and cool to a solid state.
Cream the cooled brown butter and sugars until light and fluffy, about 3 minutes.
Add the egg and vanilla and mix to combine. Scrape sides of bowl to ensure even mixing.
Add flour, baking soda and salt. Mix just to combine.
Add rolled oats and chocolate chips. Mix to incorporate, finishing by hand to ensure it is well mixed.
Divide dough in half and shape each half into a log. Wrap in parchment paper, twist the ends shut and place in the refrigerator or airtight container (if wanting to store longer than 1 hour).
When ready to bake, preheat oven to 350 degrees.
Slice prepared cookies into 1/4-inch thick and place on parchment-lined baking sheet. Bake until the edges are set and the centers are just soft, 8-12 minutes.
Remove from oven and cool on pan for 5 minutes.
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