Classic Refrigerator Sugar Cookies


Classic Refrigerator Sugar Cookies Photo
Classic Refrigerator Sugar Cookies

YIELD Makes about 4 dozen cookies


1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
Dash nutmeg
1/4 cup milk
Colored sprinkles (optional)
Melted semisweet chocolate chips* (optional)
*To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth.


  1. Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg and vanilla; beat until well blended.
  2. Combine flour, baking powder and nutmeg in medium bowl. Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended.
  3. Shape dough into 2 logs, each about 2 inches in diameter and 6 inches long. Roll logs in colored sprinkles, if desired, coating evenly (about 1/4 cup sprinkles per roll). Or, leave logs plain and decorate cookies with melted chocolate after baking. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or overnight.
  4. Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on prepared cookie sheets. (Keep unbaked logs and sliced cookies chilled until ready to bake.)
  5. Bake 8 to 10 minutes or until edges are golden brown. Transfer to wire racks to cool.
  6. Dip plain cookies in melted chocolate, or drizzle chocolate over cookies with fork or spoon, if desired. Place cookies on wire racks until chocolate is set. Store in airtight container.
This recipe appears in: Butter & Sugar
Serving Size: 1 cookie
Sodium 54 mg
Protein 1 g
Fiber <1 g
Carbohydrate 8 g
Cholesterol 15 mg
Total Fat 4 g
Calories from Fat 51 %
Calories 71
Fat 1
Starch 0.5
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