Best 7 Original Brown Butter Refrigerator Cookies Recipes

ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES

Steps:

• Heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not burn). Remove from the heat; stir in brown sugar until blended., Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans., Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight., Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° just until set, 5-7 minutes. Cool for 1 minute before removing from pans to wire racks.

CRISP BUTTER COOKIES (REFRIGERATOR COOKIES)

Steps:

• Combine the flour, baking soda and salt. In a large bowl, cream the butter and sugar. Beat in the egg. Gradually blend in the dry ingredients.
• Divide the dough in half. Form each half into a log 1 ½-inches in diameter. Wrap in waxed paper and chill for 4 hours.
• Preheat oven to 400 degrees. Lightly grease 2 baking sheets. Cut the logs into ¼-inch thick slices and place 1-inch apart on the prepared baking sheets.
• Bake for 8 to 10 minutes; until lightly colored.
• Transfer to wire racks to cool.

BROWN SUGAR REFRIGERATOR COOKIES

Steps:

• 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.
• On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
• Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

CRISP BUTTER COOKIES (REFRIGERATOR COOKIES)

Steps:

• Combine flour, baking soda, and salt in a large bowl.
• Beat butter and sugar in a second large bowl using an electric mixer until smooth and creamy; beat in the egg. Gradually blend in the flour mixture until dough is just mixed.
• Divide the dough in half and shape each half into a log 1 1/2 inches in diameter. Wrap logs in waxed paper and chill for 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Cut the logs into ¼ inch thick slices and place 1 inch apart onto baking sheets.
• Bake in the preheated oven until cookies are lightly colored, 8 to 10 minutes. Transfer to wire racks to cool.

BROWN-BUTTER COOKIES

Steps:

• Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
• Whisk together flour, baking powder, granulated sugar, and salt. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.
• Preheat oven to 350 degrees. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.

ICEBOX BUTTER COOKIES

Steps:

• In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, gradually beat in flour mixture just until blended.
• Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
• Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

BROWN SUGAR REFRIGERATOR COOKIES

Steps:

• Beat together butter, sugar, egg, vanilla, and orange rind.
• Combine flour, salt, and baking powder; sift into first mixture and mix well.
• Chill dough for atleast 2 hours or overnight, then shape into roll about 2-1/2" in diameter.
• Wrap in waxed paper or foil.
• Store in refrigerator or freezer.
• To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet.
• Bake cookies at 400 degrees for 6 to 8 minutes.