A wonderfully versatile cookie that you can turn into almost any flavor you like. The great thing about these cookies is that they contain no eggs.
You can shape the dough into logs and keep them wrapped in the refrigerator for at least three weeks. Whenever you feel like having some cookies, simply bake as many as you need. You can bake one cookie or a hundred at any time. Just slice and bake!
Refrigerator Cookies
A wonderfully versatile cookie that you can turn into almost any flavor you like. The great thing about these cookies is that they contain no eggs.You can shape the dough into logs and keep them wrapped in there refrigerator for at least three weeks. Whenever you feel like having some cookies, simply bake as many as you need. You can bake one cookie or a hundred at any time. Just slice and bake!
Ingredients
- 80 grams soft unsalted butter
- 60 grams soft brown sugar
- 2 Tbsp whole milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 160 grams self-rising flour or all-purpose flour
- Flavor Options
- Simply add:
- Hazelnut & Dark Chocolate
- 30 grams hazelnuts coarsely chopped
- 50 grams dark chocolate coarsely chopped
- Almond Orange & White Chocolate
- 30 grams almonds coarsely chopped
- 1 tsp finely grated orange zest
- 50 grams white chocolate chips
- Pistachio & Cranberry
- 30 grams pistachios coarsely chopped
- 50 grams dried cranberries finely chopped
- Chocolate Swirl or Half-and-Half
- Replace 10 g of the flour with cocoa powder. Mix the cocoa powder into half of the dough to create chocolate swirl cookies or half-and-half cookies.
Instructions
- In a large bowl, beat the butter and sugar until smooth and fluffy. Add the milk and vanilla and mix well.
- Sift the flour and salt directly into the mixture. Stir in whichever flavor additions you prefer. The dough will be soft.
- Shape the dough into a log approximately 10 cm long. Wrap it tightly in plastic wrap and place it in the refrigerator or freezer until firm.
- Slice the dough into 0,5 cm – thick rounds and arrange them on baking trays lined with parchment paper.
- Bake at 175°C for 15–20 minutes.
- Transfer the cookies to wire racks and allow them to cool completely.
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