Refrigerator Cookies Recipes

GRANDMA'S REFRIGERATOR COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
• Chill until firm, about 1 hour.

BROWN SUGAR REFRIGERATOR COOKIES

Steps:

• In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts.
• On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
• Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

REFRIGERATOR COOKIES II

Steps:

• Mix shortening, sugar, egg and vanilla thoroughly. Blend flour, soda and salt; stir in.
• Form into roll 2 1/2" across. Wrap in waxed paper. Chill until firm.
• Preheat oven to 400 degrees F (200 degrees C).
• With a thin sharp knife, slice 1/8 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes.

ICEBOX COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

REFRIGERATOR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Fold in the cherries and pecans. Shape dough into two 8-in. x 2-in. rolls; wrap in waxed paper and freeze. , To use frozen dough: Unwrap and let stand at room temperature for about 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

EASY REFRIGERATOR COOKIES

Steps:

• In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
• Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.

REFRIGERATOR COOKIES

Steps:

• Cream butter, egg and vanilla until mixed and fluffy.
• Beat in dry ingredients gradually mixing well after each addition.
• Mix in dates, coconut and 1/2 cup of the nuts.
• Form dough into two 1-1/2 inch logs.
• roll logs into remaining nuts (1/4 cup each).
• Wrap in waxed paper and chill (or freeze) until firm enough to slice.
• Preheat oven to 350°.
• Slice cookies 1/4-inch thick and place on a nonstick cookie sheet.
• bake 10-12 minutes until light golden brown.
• cool on wire racks.
• 2 cookies = 1 fat, 1/2 fruit, 1/4 bread, 95 calories.

ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES

Steps:

• Heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not burn). Remove from the heat; stir in brown sugar until blended., Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans., Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight., Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° just until set, 5-7 minutes. Cool for 1 minute before removing from pans to wire racks.

LEMON REFRIGERATOR COOKIES

Steps:

• Whip butter in large bowl until smooth.
• Add sugar and mix well.
• Add egg, lemon juice and zest; beat well.
• Combine and sift dry ingredients and gradually add into butter mixture.
• Mix well after each addition.
• Shape dough into 2 logs, (1 and 1/2" x 6").
• Wrap each in plastic wrap.
• Chill for 2-3 hours (or up to a week.) Preheat oven to 350°F.
• Cut logs into 1/4-inch-thick slices.
• Place on greased cookie sheets.
• Bake about 15 minutes or until edges are light brown.
• Transfer to wire rack to cool.

SIMPLE REFRIGERATOR COOKIES

Steps:

• Mix sugar, shortening, egg, and vanilla extract together in a bowl until well combined.
• Stir flour, baking soda, and salt together in a separate bowl; mix into sugar-shortening mixture until a dough forms.
• Form dough into a roll 2 inches in diameter; wrap in waxed paper and twist the ends to seal. Chill dough until firm, about 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Unwrap dough; use a thin, sharp knife to make 1/8-inch slices. Place cookies on an ungreased baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes.

CHOCOLATE CHIP REFRIGERATOR COOKIES

Steps:

• in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
• In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
• Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
• Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
• Smooth the wax paper around the dough to help form the logs.
• Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
• Freeze the logs until completely frozen, at least 3 hours.
• Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
• Preheat oven to 375*.
• Grease several baking sheets or coat with nonstick spray.
• Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
• Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
• Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
• Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
• Let stand until completely cooled.
• May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.