Classic Refrigerator Cookies
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, versatile recipe for slice-and-bake refrigerator cookies. This rich, buttery dough with brown sugar and nuts is chilled in a log, then sliced and baked for perfect, uniform cookies every time.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 2 hours | 4–5 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- whisk
- wax paper
- sharp knife
- cookie sheet
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Butter | softened |
| 1/2 Cup | Brown Sugar | packed |
| 1/2 Cup | White Sugar | none |
| 1 | Egg | slightly beaten |
| 2 Cups | Flour | none |
| 1/2 Teaspoon | Baking Soda | none |
| 1/4 Teaspoon | Salt | none |
| 1/2 Teaspoon | Vanilla | none |
| 1/2 Cup | Nuts | chopped |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream the 1 cup butter, 1/2 cup brown sugar, and 1/2 cup white sugar until light and fluffy.
- Beat in the 1 egg and 1/2 teaspoon vanilla.
- In a separate bowl, whisk together the 2 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry mixture to the creamed ingredients until a stiff dough forms, then stir in the 1/2 cup nuts.
Step 2: Chill and Shape
- Divide the dough in half and shape each into a log 1.5 to 2 inches in diameter.
- Wrap tightly in wax paper and chill for at least 1-2 hours until very firm to the touch.
Step 3: Bake
- Preheat oven to 400°F.
- Slice the logs into 1/4-inch thick rounds and place on an ungreased cookie sheet.
- Bake for 8-10 minutes until the edges are golden brown and fragrant, then cool on a wire rack.
💡 Make-Ahead & Storage: The dough logs can be kept in the refrigerator for up to 3 days or frozen for up to 1 month before slicing and baking.
Original Recipe Scan
