How To make Basic Refrigerator Cookies

Five Easy Holiday Cookie Dough Recipes for the Freezer

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Simple Refrigerated Cookie Dough Hack | MAKE

Learn how to doctor up store bought cookie dough and make these cute chocolate and salted caramel cookie cups. You can make so many variations on this recipe... peanut butter, turtle and holiday themes!

For the full recipe and links to the other recipes mentioned in the video, go to this week's blog post here ----

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Standard Refrigerator Cookies

Refrigerator Oatmeal Cookies Recipe

Back in 1956 these cookies were judged the best ever tasted in a Betty Crocker baking contest. I modified the recipe a little, using butter rather than shortening (which can contain trans fat). The result was a batch of delicious cookies with just the right crunch and chewiness and a pleasing balance of flavors.

See the full recipe on my web site at:
white-trash-cooking.com/recipes/refrig_oatmeal_cookies.html

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Professional Baker Teaches You How To Make ICEBOX COOKIES!

Here are three types of icebox cookies. The cookies will keep for up to 4 days in an airtight container. Click on SHOW MORE for recipe ingredients and baking guide.

You can learn to make the Pate Sable dough in the Empire Cookies recipe video:

Baking ingredients:

Lemon Icebox Rounds
1 recipe Tender Tart Dough
2 tsp finely grated lemon zest
⅓ cup Turbinado or yellow-coloured decorator's sugar

Earl Grey Icebox Squares
1 recipe Tender Tart Dough
1 Earl Grey tea bag

Chocolate Icebox Pinwheels
1 recipe Tender Tart Dough
2 Tbsp Dutch process cocoa powder

Baking instructions for Lemon Icebox Rounds
1. Prepare the dough recipe, stirring in the lemon zest when adding the egg yolks. Shape the dough into logs that are an inch across and wrap in plastic wrap. Chill until firm, about 2 hours.

2. Preheat the oven to 325 F and line 2 baking trays with parchment paper.

3. Pour the turbinado sugar onto a plate. Unwrap the cookie logs and roll them in the sugar to coat. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.

Baking instructions for Earl Grey Icebox Squares
1. Prepare the dough recipe, stirring in the tea from the tea bag when adding the egg yolks. Shape the dough into logs that are an inch across and wrap in plastic wrap, then flatten them on 4 sides to create a square shape. Chill until firm, about 2 hours.

2. Preheat the oven to 325 F and line 2 baking trays with parchment paper.

3. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.

Baking instructions for Chocolate Icebox Pinwheels
1. Prepare the dough recipe, then remove half of the dough to a separate bowl. Stir the cocoa powder into that separate bowl of dough until incorporates. Shape each piece of dough into a disc and wrap in plastic wrap. Chill until firm, about 2 hours.

2. On a lightly floured work surface, roll out each piece of dough to a square about 8-inches across and just under a ¼-inch thick. Place the chocolate dough over the plain dough, trim the edges and carefully roll up, creating a spiral effect. Wrap the cookie log and chill until form again, about an hour.

3. Preheat the oven to 325 F and line 2 baking trays with parchment paper.

4. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.


The cookies will keep for up to 4 days in an airtight container.

Lemon Icebox Rounds makes about 4-5 dozen 1-inch cookies
Earl Grey Icebox Squares makes about 4 dozen 1-inch cookies
Chocolate Icebox Pinwheels makes about 2 dozen cookies

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Dried Cherry, Pistachio & Lime Refrigerator Cookies | January Cookie of the Month

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INGREDIENTS

- 2 cups brown sugar
- 1 cup butter, room temperature
- 2 eggs
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 2 tablespoons lime zest
- 1/2 cup dried tart cherries
- 1/2 cup ground pistachios
- 1/2 cup raw sugar

INSTRUCTIONS

Beat the brown sugar and butter in a stand mixer until well combined.

Mix in eggs and vanilla. Scrape sides of bowl to ensure even mixing.

Add flour and baking soda and beat until no dry streaks remain.

Finish by mixing in lime zest, cherries and pistachios.

Remove dough from bowl and divide in two. Shape into log using parchment paper as guide. Wrap tightly and chill 4-6 hours.

Preheat oven to 375 degrees.

Remove dough from refrigerator and slice into 1/4-inch pieces. Place on parchment-lined baking sheets and sprinkle with raw (turbinado) sugar. Bake 12-15 minutes until the cookies are lightly golden.

Remove from oven and cool on baking sheet for 5 minutes then finish cooling on rack.