The refrigerator cookie recipes below will help you to bake your cookies faster and easier. Pre-made dough recipes evolved from the old fashioned icebox cookies. They became hugely popular in the 1950s, once refrigerators became commonplace in North American kitchens following World War II.
The dough for refrigerator cookies can be made ahead of time for slicing and baking later as needed for school lunches or snacks. This adds convenience, plus homemade dough is cheaper than using frozen store-bought dough, and the homemade cookies are tastier and healthier for you too.
Mom's Recipe Scrapbooks (c. 1920s)
Enjoy the convenience of these vintage refrigerator cookie dough recipes. Simply mix
the cookie dough now when you've the time to spare and then bake your cookies
later, when you need them.
Cream 3/4 cup butter, add 1/2 cup brown sugar and 1/2 cup granulated sugar, blend, and beat in 2 eggs. Add 1/2 cup chopped almonds. Measure 2-1/4 cups sifted flour and re-sift with 1 teaspoon soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves.
Stir in butter and sugar mixture and mix. Shape into roll 2-1/2 inch in diameter. Roll in waxed paper and chill in refrigerator or icebox overnight. Then cut in thin slices 1/8 inch thick. Bake 5 minutes at 375°F. Makes about 40 cookies.
Thanks to this refrigerator cookie recipe, you can enjoy the convenience of a versatile cookie mix that you make up ahead of time:
5 cups sifted bread flour, 1 tablespoon salt, 1 pound shortening (2-1/3 cups), store in covered container in refrigerator and scoop out when wanted.
1/2 cup shortening or butter, 2 cups brown sugar, 2 eggs, 1 teaspoon soda, 1 cup fine chopped walnuts or raisins, 3 cups flour, 1 teaspoon vanilla; sift flour and soda three times, add with nuts to first mixture; make in roll; leave in cool place or refrigerator overnight. Slice with a sharp knife and bake in a moderate oven. —Mrs. A. Pitchford
2 cups brown sugar, 2 eggs, 1 cup butter, 1 cup walnuts chopped, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon vanilla, 1 cup almonds, chopped, 3-1/2 cups flour, 1/2 teaspoon salt.
Cream butter, add sugar slowly beating well, add flavoring and yolks of eggs well beaten, then add beaten whites of eggs; sift dry ingredients, flour, salt, cream of tartar and soda and add to first mixture; then add chopped nuts; mold this mixture in a roll and leave in refrigerator or cold place overnight. Next day cut cookies in thin slices and bake in a moderate oven. —Mrs. J. Mervin
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