Stock your freezer with slice-and-bake dough, and you’ll always be moments away from freshly baked cookies. You don’t need to purchase the kind the comes prepackaged in a tube in order to have a perpetually full cookie jar — you can go DIY and make your slice-and-bakes at home with one of these seven recipes. Before you get baking, we’ve found a few tips from Fine Cooking so that you get the best cookies every time.
It’s recommended that when shaping the dough, you keep the logs between 6 and 10 inches in length. Tightly secure the logs in plastic wrap and then also place it inside a Ziploc bag. Twisting the ends of the plastic wrap will help properly store the dough, which can generally be kept in your freezer for up to three months. When you want to defrost the dough before cutting your cookies, do so in the fridge. Always use a sharp knife when cutting into the dough, and if you want uniformly sized cookies, measure with a ruler for your slices.
1. Lemon Icebox Cookies
Slice and bakes are sometimes also referred to as icebox cookies, as Southern Living chooses to use. You can make variations of the recipe by adding different toasted nuts, such as pecans or walnuts, folding them into the dough before forming the logs.
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 3½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Directions: Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended. Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended.
Divide dough into three equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill for 8 hours, or up to two months. Cut each log into ½-inch slices (about 28 slices), and place on lightly greased baking sheets. Bake at 350 degrees Fahrenheit for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.