Freezer Butter Cookies Recipes

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FREEZER BUTTER COOKIES



Freezer Butter Cookies image

Make a double or triple batch of these heavenly cookies. Roll the dough into logs, freeze, and delicious warm cookies are always only minutes away any time you or the kids want them.

Provided by Kristine

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 4h5m

Yield 60

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
½ cup butter, softened
½ cup shortening
½ cup white sugar
1 egg
2 teaspoons vanilla extract
¼ cup colored candy sprinkles

Steps:

  • Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
  • Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  • Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
  • Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Nutrition Facts : Calories 55.7 calories, Carbohydrate 5.5 g, Cholesterol 6.8 mg, Fat 3.5 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 42 mg, Sugar 1.7 g

FREEZER PEANUT BUTTER COOKIES



Freezer Peanut Butter Cookies image

Make and share this Freezer Peanut Butter Cookies recipe from Food.com.

Provided by Sn00zer

Categories     Dessert

Time 15m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 7

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup peanut butter
2 3/4 cups flour
2 teaspoons baking soda

Steps:

  • Cream first 3 ingredients.
  • Add eggs.
  • Then mix in peanut butter, flour, soda.
  • Roll out onto parchment into 1 1/2" diameter rolls.
  • Cut inch thick disks and space out on cookie sheet.
  • Dip fork in sugar and press crossways to flatten.
  • Bake at 375º 8-10 minutes.

Nutrition Facts : Calories 263.9, Fat 14.5, SaturatedFat 3.4, Cholesterol 15.5, Sodium 163.1, Carbohydrate 30.4, Fiber 1, Sugar 18.3, Protein 4.7

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Top Asked Questions

Is it good to freeze butter for cookies?
The best part about freezing butter (other than the fact that it ensures shortbread cookies are never far away) is that sometimes, frozen butter is actually preferable in a recipe. In pie crust and biscuits, cold butter helps to create that irresistible flaky texture as it steams in the oven.
What to do with cookies in the freezer?
Once frozen, transfer to labeled freezer bags. Remove as many portions as you need and bake, making sure to add additional baking time. These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too.
How do you make old fashioned butter cookies?
Beat the butter and sugar together using a stand mixer with paddle attachment or handheld mixer. Mix in the egg, vanilla extract, almond extract (optional), and salt. Add the flour in two equal parts, mixing in between until mostly combined. Give a final few stirs by hand using a wooden spoon to make sure all the flour is incorporated.
How long does it take for cookie dough to freeze?
Most cookie doughs freeze well for up to 3 months. Remember to write the date, type of cookie, and baking instructions on the outside of the package. Drop Cookies: Shape the cookie dough into balls as you would when preparing to bake them. Place them on a silicone- or parchment-lined sheet.

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