Ribbon Bar Cookies

Ribbon Bar Cookies

Do-ahead cookies? Called icebox cookies or refrigerator cookies, they're super easy. All you do is make the dough, tuck it in the fridge, then slice and bake it later.

Prep Time



Total Time




About 5 1/2 dozen cookies

cup sugar
cup butter or margarine, softened
1 1/2
teaspoons vanilla
cups Gold Medal® all-purpose flour
teaspoon salt
teaspoon baking soda
Food color (any color)
  1. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
  2. On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
  3. Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.
Makes About 5 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Cookie dough can be covered and refrigerated for up to 24 hours before baking.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 60
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 65mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 0g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.