Brown Sugar Refrigerator Cookies

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Brown Sugar Refrigerator Cookies
  • Prep 55 min
  • Total 2 hr 55 min
  • Servings 72
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These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!
Updated Sep 20, 2016


  • 1 cup packed brown sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 3 cups Gold Medal™ flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped nuts
Make With
Make With
Gold Medal Flour


  • 1
    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.
  • 2
    On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
  • 3
    Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • 4
    Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add 1 tablespoon grated lemon or orange peel with the flour. Frost cookies with Vanilla Glaze. For glaze, mix 2 cups powdered sugar, 1/3 cup melted butter and 1 teaspoon vanilla. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until glaze is smooth and has the consistency of thick syrup. Drizzle over cookies, sprinkle with grated lemon peel.
  • tip 2
    Substitute 2 teaspoons maple flavor for the vanilla.
  • tip 3
    Add 1 cup toasted coconut with the flour. Frost cookies with Vanilla Glaze (see above) and sprinkle with additional toasted coconut.
  • tip 4
    Freeze the tightly wrapped cookie dough for up to 2 months, then slice and bake when you want. Just add 1 or 2 minutes to the bake time when the dough comes straight from the freezer.


Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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