Easy Refrigerator Cookie Dough

Refrigerator cookie dough is a quick and easy way to ensure you’ve got cookies ready to be baked at any time! Chill, slice, and bake these golden, melt-in-your-mouth cookies that can be customized with your favorite add-ins!

6 refrigerator cookies stacked with 1 leaning against them.

If you’re one who usually grabs a ready-made cookie dough from the freezer section of your grocery store, you’re going to love this recipe!

Refrigerator cookie dough is made with easy access in mind. It’s a recipe for ready-made cookie dough that’s kept chilling in the fridge or freezer until you’re ready to slice them into discs and bake them into cookies!

It’s a very easy recipe that comes together in no time, and once you roll them into logs and wrap them up, it’s just a matter of bringing them out when you’re ready to bake them.

Refrigerator cookie dough is perfect to keep on hand for when you need dessert for last-minute company, or when your kid tells you they need a dozen cookies for school tomorrow. It’s great for the holidays when you need something quick and easy to add to your dessert table.

It’s a simple delicious cookie dough recipe that’s left a blank canvas for you to be able to add in whatever you’d like, whether it’s chocolate chips, raisins, nuts, seeds, you name it. You can even leave them as is and add a little drizzle of icing on top!

Cookies stacked with 1 leaning against them.

Ingredients

  • Butter
  • Granulated sugar
  • Brown sugar
  • Egg
  • Vanilla
  • All-purpose flour
  • Salt
  • Baking soda
  • Baking powder

How to Make these Ice Box Cookies

These are the perfect make-ahead cookies that have a crisp bite to them with a soft crumb finish.

In a stand mixer or large mixing bowl, beat butter until creamy for approximately 1-2 minutes. First, add the granulated sugar followed by the brown sugar, beating between each addition.

Butter beaten in silver mixing bowl & egg added.

Add the egg and vanilla and beat to combine. Add the flour and salt and beat on low. You can also use a wooden spoon at this point to combine.

Flour added to batter and mixed in.

Divide the dough in half and roll each portion into a log wrapped in parchment paper or plastic wrap.

Form into a dough then rolled into a log shape.

TIP: If your dough is too soft to roll, refrigerate it first for 30 minutes and then divide it in half to make logs.

Refrigerate dough logs for at least 8 hours or up to 3 days.

TIP: If you’re making them to freeze them, place the wrapped logs in a freezer-friendly bag and keep them frozen for up to 3 months.

Remove the rolls from the fridge and cut them into 1/4” slices. Place each round on a prepared cookie sheet. Sprinkle with nuts or sprinkles if desired, and keep them chilled in the fridge while the oven heats up to 350F (180C).

Dough sliced and placed on a parchment paper lined cookie sheet.

Bake for 9-11 minutes until lightly browned and allow to cool for 5-10 minutes on the cookie sheet. Then, move to a wire rack to cool completely.

Refrigerator cookies cooling on a black wire rack.

Baking Tips

  • Start with room temperature ingredients including softened butter and room temperature egg. This will help to ensure even baking.
  • Be sure to use a flour with at least 11% protein, most all purpose flours are this amount. A low protein flour will cause your cookies to spread.
  • Ideas for add-ins can include raisins, chocolate chips, chopped nuts, cranberries, sprinkles, and toffee bits.
  • If you want to wait to add things to the top of the cookie, do this while the oven preheats.
  • Always make sure you follow the directions for the chill time. Not only does the flour help from spreading cookies but so does chilling the dough. It’s important!
  • If you decide you want to make your cookies thicker or thinner than what my recipe states, you’ll need to adjust for the bake time.
  • They should have a golden finish around the edges, not fully brown. Keep an eye on them!
  • Allow cookies to cool completely before serving.
Refrigerator cookies on a black plate.

FAQs

How to store them

Once they have completely cooled, these cookies can stay covered at room temperature for up to 3 days. To extend their freshness a little longer, transfer to the fridge for another couple of days.

How to freeze the cookies

These cookies can be kept frozen in a freezer-friendly airtight container for up to 3 months. You always want to make sure to allow them to completely cool before storing them. If not, the heat will create too much moisture which will make for a mushy cookie!

Do I need to thaw the dough log before slicing it?

Not completely. You just need to thaw it enough so that you can slice through it without a problem.

How can I ensure I slice neatly?

For clean slices, run the knife under hot water. If you find your knife is getting gunky, wipe it before the next slice. Keep the discs uniform in size, and keep one hand on the log and do the best you can at slicing in one motion with the other hand.

When you are searching for an easy but tasty cookie recipe, I hope you try this Refrigerator Cookie Dough. Enjoy!

6 refrigerator cookies stacked with 1 leaning against them.

More Delicious Easy Cookies

Refrigerator cookies on a black plate.

Easy Refrigerator Cookie Dough

Rosemary Molloy
Refrigerator cookie dough is a quick & easy way to ensure you've got cookies ready to be baked at any time! Chill, slice & bake.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Chilling Time 8 hrs 30 mins
Total Time 8 hrs 55 mins
Course Dessert
Cuisine American
Servings 25 cookies

Ingredients
  

  • ½ cup butter (softened)
  • ½ cup granulated sugar
  • ½ cup brown sugar (lightly packed)
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla
  • cups + 2 tablespoons all purpose flour
  • 1 pinch salt*
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder

*If you use unsalted butter then add ¼ teaspoon of salt.

    EXTRAS – chopped nuts and sprinkles (optional)

      Instructions
       

      • In a mixer beat the butter until creamy, approximately 1-2 minutes, add the granulated sugar first then the brown sugar, beating between each addition. Add the egg and vanilla and beat to combine, add the flour and salt, beat on low or stir with a wooden spoon to combine.
      • If the dough is too soft to roll, then refrigerate for 30 minutes, divide the dough into two and roll each portion into a log, wrap in parchment paper or plastic wrap and refrigerate at least 8 hours or up to 3 days. The dough can also be frozen for up to 3 months.
      • Remove the rolls from the fridge and cut into ¼" inch slices, place on a parchment paper lined cookie sheet, sprinkle with nuts and sprinkles if desired, chill while the oven is pre-heating, approximately 15 minutes.
      • Pre-heat oven to 350F (180C).
      • Bake for 9-11 minutes or until lightly browned. Let cool 5-10 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!

      Notes

      Because the refrigerated logs will flatten a bit in the fridge, you can easily shape them into a circle after slicing.
      Store the baked cooled cookie in an airtight container at room temperature for up to 3 days or in the fridge for up to 5, bring to room temperature before serving.
      You can also freeze the raw dough, place the plastic or parchment-wrapped logs in a freezer-friendly bag and keep them frozen for up to 3 months. Let thaw enough that you can cut through them.
      The cooled baked cookies can be frozen in an airtight freezer safe container or bag for up to 3 months.
      Keyword Icebox cookies, refrigerator cookie dough, refrigerator cookies
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