This simple and easy cookies recipe goes a long way and is extremely versatile. I start with basic dough, divide it into three portions and add different flavors to each. Once the dough logs are prepared, I wrap and place them in the freezer. Now all that is required is to slice and bake as many cookies as needed, and in less than half an hour freshly baked cookies in different flavors are filling the air with their wonderful aroma. I’m sure that once you’ll prepare these cookies, you too will have a few cookie dough logs in your freezer at any given time.
You can choose not to flavor the dough at all, to use one or more of the flavors suggested in the recipe, or add any other flavors you have in mind. Other flavors that I sometimes use are: ginger powder, apple pie spice mix, chopped nuts, cocoa, orange…- you get the idea!
A few notes:
* The prepared dough logs can be kept in the freezer (well wrapped) for up to two months.
* The cookies are baked from frozen.
* Demerara sugar is a pale golden sugar, with fairly large grains. It adds both flavor and texture. Do try to find it and not substitute with any other sugar, especially when rolling the cookie dough log in it.
Makes: 80-90 cookies
Prep time: 30 minutes
Freezing time: 4 hours minimum
Baking time: 15-17 minutes
Ingredients:
1 stick (115 grams) butter, soft
¾ cup white sugar
¼ cup Demerara sugar
¼ tsp salt
1 XL egg
2 ½ cups flour
1 tsp vanilla
1-2 Tbs milk, if needed
For the different flavors:
Cinnamon: 2 tsp cinnamon powder
Anise: 2 tsp anise seeds
Lemon: 1 Tbs fresh lemon juice, 1 Tbs lemon zest, 2 Tbs cornstarch, ¼ cup Demerara sugar for rolling
1. In a large bowl, whisk together the butter, white and Demerara sugar and salt. Add the egg and whisk to incorporate. Add the flour and vanilla, and knead to form a ball of dough. If the dough is too dry, add 1-2 Tbs milk, at room temperature, to help bind it. Make sure not to add too much milk. Cut the dough into 3 portions.
2. Add to each portion one of the flavorings above. Knead to incorporate and roll each into a log about 1.6” (4 cm) thick, and about 11” (28cm) long. Roll the lemon dough in Demerara sugar.
3. Wrap each log in wax paper and place on a tray. Place in the freezer for at least 4 hours. To freeze the cookies for a longer period of time, place the logs in a freezer bag, and squeeze out the air.
4. To bake: preheat the oven to 355F (180C). Line a baking tray with baking paper. Place the dough logs on a cutting board and cut, with a sharp, heavy knife, into thin slices, about 0.2”(0.5 cm).
5. Bake, from frozen, for about 15-17 minutes, until the cookies are lightly golden at the bottom and sides. Let cool in the pan for 2-3 minutes, before transferring to a rack to cool completely.
What a great idea for sure! I love the three flavors!
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Thank you Lyn! 🙂
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always yummy!
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I shall look for Demerara sugar. I volunteer to be your taster! 🙂
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I appreciate the offer, alas, there is a long waiting list! 😀
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These look wonderful! Thanks for posting I will make them.
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Thank you Cindy! I’m glad to hear. I hope you’ll enjoy the cookies. 🙂
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These look super delicious. Nice for an afternoon cup of tea!
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Thank you Liz. Yes they are really great with tea or coffee. 🙂
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Butter cookies are my fav too:-) great idea
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Thank you Vidya! It’s great to have them at hand and bake whenever a little indulgence is needed. 🙂
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very clear recipe…I love the idea of 3 flavors!
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Thank you Annabelle! 🙂
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Ronit love this recipe anything with more then one ways is my kind of recipe 🙂
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I’m glad to hear, Nandini! Same here! 🙂
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Yummy, I’m going to have to try this ASAP. I confess, my favorite flavor is Anise. Have a nice week, Ronit! 🙂
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Thank you Linda, I’m glad to hear.
I have to admit I too have a soft spot for Anise/fennel flavor. Guess it’s the Mediterranean in us! 🙂
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Absolutely 😉
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love it and bookmarking it.
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Glad to hear Heenie! I hope you’ll make the cookies and enjoy the results. I’ll be happy to hear your comments. 🙂
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will do In Sha Allah
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That is a great idea, Ronit!
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Thank you Aletta. It really is lovely to have fresh cookies quickly. 🙂
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Nice thought..
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Thank you Sabitha! 🙂
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I like how it’s easy to get at least three distinct types of cookies out of one batch of cookie dough. Until I read this post, I’d never heard of Demerara sugar. I’ll have to look for it.
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Thank you Sheryl. I’m glad you liked the idea. 🙂
Demerara sugar is a nice addition in the kitchen. I think it’s worth looking for.
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Thanks for the great recipe. Great time saver during the holidays. I admit, I am not a fan of anise – could you substitute almond extract for anise for the third batch or would it affect the texture negatively?
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Thank you and you’re welcome, Susan! 🙂
As I wrote in the introduction, you can change the flavors as you wish. Almond extract sounds great, but if it is a fairly large amount of liquid, then add 1-2 Tbs cornstarch, as I did with the lemon version.
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Ronit, I have been looking for make ahead cookies! Do you think I can ship these easily for holiday cookies?
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Hi Dave,
yes, these cookies are quite suitable for shipping.
Check out also these cookies – also suitable for shipping:
https://ronitpenso.wordpress.com/2014/05/18/very-crispy-pinwheel-cookies/
https://ronitpenso.wordpress.com/2014/07/20/lemon-poppy-seeds-and-cornmeal-cookies/
https://ronitpenso.wordpress.com/2015/02/22/lemon-cherries-and-pistachios-cookies/
Good luck! 🙂
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Thanks so much!! I know it’s a while away, but the time almost always creeps up on me. This is going to be great!!
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That’s the good thing about freezer cookies! 🙂
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Such a lovely idea to have biscuits on call.
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Thank you! I’m glad you liked the idea. 🙂
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such a clever idea! Am def going to try this, love a three-in-one 😉
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Thank you! It is indeed a great short cut. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Now, why didn’t I think of this? Because I have such good blogging chefs/cooks to share their ideas – thanks 🙂
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Thank you Judi! I’m glad you liked the idea. Exchanging ideas is the fan part of blogging. 🙂
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Love this idea – I not only pinned it, I also shared it on Facebook with a reminder to my friends to keep this cookie recipe for the holiday season !! And I sooo agree with you that sharing ideas/recipes is such a fun part of blogging. ; o )
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Thank you Cecile. I’m glad you liked the idea and thanks for sharing with your friends. The more the merrier! 🙂
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What a GREAT recipe! Perfect for a festive season to follow! Thank you, Ronit 🙂
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Thank you Yana. I’m glad you liked the idea. I hope you’ll enjoy the cookies. I’ll be happy to read your comments. 🙂
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I ALWAYS say that I need to make freezer cookies. Love your flavors- especially the lemon. 🙂
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Thank you Josette! I too am fond of the lemon flavor in particular, but also like to have other flavors, to keep it interesting. 🙂
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These look great – I will definitely try!
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Thank you Shantini. I’m glad to hear and hope you’ll enjoy the cookies.:)
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1 dough, 3 flavours?! Love it!
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Thank you Natascha. I’m glad you liked the idea. It is definitely time saving! 🙂
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I live above 7,500 ft. in Colorado. Can I leave the recipe the way it is or do you think I should lower the sugar in it???
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Very interesting question! I’m afraid I really don’t know the answer to that, as I’ve never baked in such altitudes. However, compared to most recipes, I usually use relatively smaller amounts of sugar, so I suggest to maybe try the recipe as is first (maybe half the amounts for the trial) and then decide.
Now I’m very curious about how it will work out! 🙂
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I’ve got the butter out all ready for baking these in the morning. I’ll let you know how they came out darling!!
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I’ll be happy to know. 🙂
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Oh, I feel so bad. I wasn’t able to get to them this morning. Family Business came up but I promise, I will get to them tomorrow morning, come Hell or High Water!!!!
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No rush and no reason to feel bad. There’s always tomorrow! 🙂
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Reblogged this on BRUT IMPERIAL ANTARCTICA.
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