EASY REFRIGERATOR COOKIES
Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
Provided by Julie Brooks
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 42
Number Of Ingredients 11
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.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.1 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 121.6 mg, Sugar 9.9 g
OLD FASHIONED SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 3 dozen cookies, depending on the size of the cutters
Number Of Ingredients 11
Steps:
- Cream the butter and sugar in a large bowl with an electric mixer. Beat in the eggs and vanilla.
- Combine the flour, baking powder and salt in a second large bowl and mix well. Stir the flour mixture into the butter mixture 1 cup at a time. Chill the dough for 3 to 4 hours.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment. Roll out the dough and cut it into shapes with cookie cutters or a knife. Place the shapes on the prepared cookie sheet. If decorating with colored sugar, brush the cookies with milk and sprinkle with colored sugar (if using royal icing, leave unfinished). Bake until the cookies are just beginning to brown around the edges, 10 to 15 minutes, depending on the size of the cookies.
- Remove the cookies to a rack to cool completely. If using royal icing, decorate the cookies as desired.
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over-beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
- Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.
- Yield: 3 1/2 cups icing
REFRIGERATOR SUGAR COOKIES
These are a classic sugar cookie! Just simply delicious!! I have rolled out the dough and used cookie cutters and also made logs out of the dough.
Provided by Dana-MMH
Categories Dessert
Time 29m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Beat butter in large bowl with electric mixer at medium speed until smooth.
- Add sugar; beat until well blended.
- Add egg and vanilla; beat until well blended.
- Combine flour, baking powder and nutmeg in medium bowl.
- Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended.
- Shape dough into 2 logs, each about 6 inches long.
- Wrap each roll in plastic wrap.
- Refrigerate 2 to 3 hours or overnight.
- Preheat oven to 350, grease cookie sheets.
- Cut logs into 1/4 inch thick slices; place 1 inch apart on cookie sheets.
- Keep unbaked logs and sliced cookies chilled until ready to bake.
- Bake 8 to 10 minutes or until edges are golden brown.
- Transfer to wire racks and decorate.
- Store in airtight container.
ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES
These tasty, crispy cookies, from Ione Diekfuss of Muskego, Wisconsin, won Country Woman's first-ever recipe contest, back in December 1970. "I especially like them because they're quick and easy to prepare," she said. Our Test Kitchen made a batch recently and our staff agreed they're as tasty today as they were then, and are great for dunking in milk or coffee.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 10-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 27mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR REFRIGERATOR COOKIES
These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 72
Number Of Ingredients 9
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.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
ICEBOX SUGAR COOKIES
Louise Worsham of Kalamazoo, Michigan has been making light, buttery and easily portable Icebox Sugar Cookies since she was a girl.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 8 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. On a lightly floured surface, shape dough into three 10-in. long rolls. Tightly wrap each roll in waxed paper. Chill for 1 hour or until firm., Cut into 3/8-in. slices; place on greased baking sheets. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles
Provided by Julie Klink
Categories Desserts
Yield 24 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt to combine.
- In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
- Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
- Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
- Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
- Frost the cooled cookies and decorate as you wish.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
BROWN SUGAR REFRIGERATOR COOKIES
These can be stored for up to 2 weeks in the fridge or several months in the freezer. (The prep and cooking time does not include the chilling of the dough).
Provided by byZula
Categories Dessert
Time 23m
Yield 4-5 dozen
Number Of Ingredients 8
Steps:
- Beat together butter, sugar, egg, vanilla, and orange rind.
- Combine flour, salt, and baking powder; sift into first mixture and mix well.
- Chill dough for atleast 2 hours or overnight, then shape into roll about 2-1/2" in diameter.
- Wrap in waxed paper or foil.
- Store in refrigerator or freezer.
- To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet.
- Bake cookies at 400 degrees for 6 to 8 minutes.
Nutrition Facts : Calories 562.1, Fat 24.8, SaturatedFat 15.1, Cholesterol 113.9, Sodium 432.4, Carbohydrate 77.8, Fiber 1.6, Sugar 35.3, Protein 7.5
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