Are you a busy mom looking for time-saving ideas in the kitchen? Then these refrigerator cookies are for you. You can have fresh baked cookies in under 30 minutes.
Refrigerator cookies, also known as slice and bake cookies, are a godsend for busy moms on the go. Store your cookie dough in the fridge or freezer and simply slice and bake whenever you need freshly baked cookies.
Everything you need to to know about making, storing and baking these time savers is here at your fingertips.
Nothing could be simpler or easier. Make the cooke dough ahead of time, roll into logs then store in the fridge or freezer.
When you need freshly baked cookies cut off as many slices as you need. You don't have to use all the dough at once. Keep the remainder refrigerated and you will always have cookie dough on hand to feed the hungry hordes.
Not only are these refrigerator cookies easy to make but they are also inexpensive. So important in these tough economic times.
Beat together butter, sugar and vanilla with an electric mixer until light and fluffy. Add egg and beat until mixture is creamy.
Add sifted flour to butter mixture. Stir until the mixture is combined.
Roll the dough into two logs. If the mixture is too sticky to handle, place it onto greaseproof paper or cling wrap and then wrap. Twist the ends to seal the logs then place in freezer for 2 hours or until firm.
Your cookies are now ready to bake.
Heat the oven to 180°C / 350°F. Line 2 baking trays with parchment or baking paper.
Remove the cookie dough from the fridge or freezer and trim ends. Slice into ¼ inch rounds. Place rounds about 1 inch apart on trays and bake for about 16 -18 minutes or until light golden. Remember your cooking time will vary depending on whether you thaw your dough first. This cooking time is for thawed dough.
Remove from oven, and cool on trays for about 5 minutes. Then transfer to wire racks to cool.
This is a basic vanilla refrigerator cookie. For other variations of this recipe check out our list of recipes below.
Use a sharp serrated knife and wet the knife occasionally to give a smooth clean cut. Keep turning the log slightly after each cut, to keep the rounded shape.
Cut the dough about ¼ inch thick.
Very cold dough cuts into thin slices more easily, so you can make wafer-thin cookies.
The thickness of the slices determines the type of cookie:
Very thin slices bake into thin crisp cookies.
Thick slices result in thicker more chewy cookies.
Place one inch apart on the baking trays.
Do not grease the oven trays.
Divide the dough in half and shape each half into a log about 2 inches in diameter
If the dough flattens as you slice it, roll it back into a log and put it back into the fridge for 5 - 10 minutes
So that the dough keeps its round shape, chill it inside a tall, narrow glass.
Wrap in greaseproof paper or cling wrap, twisting the ends to seal.
Dough can be frozen and sliced and baked straight from the freezer.
Dough will keep for up to a week in the fridge and up to a month in the freezer.
To thaw before baking, cut into slices then set aside to soften slightly.
Once baked, cookies will store in an airtight container for up to a week.
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