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Brown Sugar Refrigerator Cookies

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Brown Sugar Refrigerator Cookies
  • Prep Time 55 min
  • Total Time 2 hr 55 min
  • Servings 72
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These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!

Ingredients

1
cup packed brown sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
3
cups Gold Medal™ flour
1 1/2
teaspoons ground cinnamon
1/2
teaspoon baking soda
1/2
teaspoon salt
1/3
cup finely chopped nuts

Directions

  • 1 In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts.
  • 2 On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
  • 3 Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • 4 Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
Tips  

Add 1 tablespoon grated lemon or orange peel with the flour. Frost cookies with Vanilla Glaze. For glaze, mix 2 cups powdered sugar, 1/3 cup melted butter and 1 teaspoon vanilla. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until glaze is smooth and has the consistency of thick syrup. Drizzle over cookies, sprinkle with grated lemon peel.

Substitute 2 teaspoons maple flavor for the vanilla.

Add 1 cup toasted coconut with the flour. Frost cookies with Vanilla Glaze (see above) and sprinkle with additional toasted coconut.

Freeze the tightly wrapped cookie dough for up to 2 months, then slice and bake when you want. Just add 1 or 2 minutes to the bake time when the dough comes straight from the freezer.

Nutrition Information 
No nutrition information available for this recipe
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