Refrigerator Cookies | Recipes

Refrigerator Cookies

(18) Ratings:
Prep Time:
Baking Time:
Makes:about 84 cookies
Freezing:excellent

Keep the dough for these yummy sugar cookies right in your fridge. When you’re looking to bake up a tasty dessert, they’ll be all ready to go!

Ingredients

2 1/2 cups 625 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
1/2 tsp 2 mL baking soda
1/4 tsp 1 mL salt
1/2 cup 125 mL butter
1/2 cup 125 mL Crisco® All Vegetable or Golden Shortening
1 cup 250 mL granulated sugar
2 eggs
1 tsp 5 mL vanilla extract

Directions

  1. Preheat oven to 375ºF (190ºC).
  2. Combine flour, baking powder, baking soda and salt in medium bowl. Stir well to blend.
  3. Cream butter, shortening, sugar, eggs and vanilla in a large bowl using electric mixer together thoroughly. Stir flour mixture into creamed mixture. Mix well.
  4. Shape dough into 2 rolls about 1 1/2" (4 cm) in diameter. Wrap in waxed paper and chill overnight, or until firm, about 3 hours. Dough can be kept in refrigerator for up to 5 days or frozen for up to 3 months.
  5. Cut into 1/4" (5 mm) slices. Place on ungreased baking sheets.
  6. Bake in preheated oven for 10 to 13 minutes, or until golden.

Tips

  • Variations: Chocolate Chips: Follow basic recipe above, then add 1 cup (250 mL) of mini chocolate chips to dough.
  • Oatmeal: Follow basic recipe above except reduce flour to 2 cups (500 mL) and substitute brown sugar for granulated sugar. Stir 1 1/2 cups (375 mL) Robin Hood Oats into dough after flour has been added.
  • Fruit: Follow basic recipe above. Mix in 3/4 cup (175 mL) of chopped, candied fruit, cherries or dried cranberries.
  • Spice: Follow basic recipe above except add 1 1/2 tsp (7 mL) of ground ginger and 1 tsp (5 mL) of cinnamon to flour. Blend 1/4 cup (50 mL) molasses into the creamed mixture.
  • Orange: Follow basic recipe above except add 1 tbsp (15 mL) grated orange zest and 1 tbsp (15 mL) orange juice to the creamed mixture.

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