Six-in-One Refrigerator Cookies
📜 Collection: UK2 Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A versatile master recipe for classic slice-and-bake refrigerator cookies. This rich, buttery dough can be divided and customized with various additions like coconut, nuts, spices, or melted chocolate to create six different types of cookies from one batch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 12 mins | 30 mins | 8–10 Dozen |
🔪 Key Equipment
- Large mixing bowl
- Sifter
- Wax paper
- Sharp knife
- Ungreased cookie sheet
Ingredients
Master Dough
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups (4 sticks) | Butter | softened |
| 1 Cup | White Sugar | None |
| 1 Cup | Light Brown Sugar | packed |
| 2 | Eggs | None |
| 1 tsp. | Vanilla | None |
| 4 Cups | Flour | None |
| 1 tsp | Baking Soda | None |
| 1/2 tsp | Salt | None |
Suggested Variations (for each 1/6th of dough)
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Coconut | None |
| 1/2 Cup | Pecans | None |
| 1/2 tsp | Nutmeg | combined with cinnamon |
| 1 tsp | Cinnamon | combined with nutmeg |
| 1 square (1 oz) | Unsweetened Chocolate | melted |
Instructions
Step 1: Make the Master Dough
- In a large bowl, cream the 2 cups (4 sticks) softened butter with the 1 cup white sugar and 1 cup packed light brown sugar until light and fluffy.
- Beat in the 2 eggs and 1 tsp. vanilla.
- In a separate bowl, sift together the 4 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a uniform, stiff dough forms.
Step 2: Divide and Flavor
- Divide the dough into six equal portions. Leave one plain, and to the other five, knead in one of the suggested variations (e.g., add 1/2 cup coconut to one portion, 1/2 cup pecans to another, etc.).
Step 3: Chill and Bake
- Shape each portion of dough into a log, about 1 ½ to 2 inches in diameter. Wrap the logs tightly in wax paper and chill for at least 30 minutes, or until firm.
- Preheat your oven to 375°F.
- Unwrap a chilled dough log and use a sharp knife to slice it into 1/3-inch thick rounds.
- Place the slices on an ungreased cookie sheet and bake for 10-12 minutes, or until the edges are lightly golden and fragrant.
💡 Make-Ahead & Storage: The dough logs can be wrapped tightly and stored in the refrigerator for up to 1 week, or frozen for up to 3 months before slicing and baking.
Original Recipe Scan
