These slice-and-bake cookies are classic chocolate chip refrigerator cookies where the dough is formed into a log, chilled then sliced into rounds and baked.
You can make this easy cookie recipe dough ahead of time and store in the refrigerator or even the freezer. That way the next time you're craving something sweet, all you need to do is slice, bake and EAT!
I love easy desserts. Which is one reason why I love refrigerator cookies or slice-and-bake cookies or icebox cookies.
This recipe was inspired by Slice and Bake Christmas Cookies, Chocolate Christmas Cookies and my Vanilla Chocolate Swirl Cookies all of which are easy slice-and-bake cookie recipes you'll find here on the site.
Table of Contents
What are Refrigerator Cookies?
They're called refrigerator cookies or icebox cookies because you can store them in the refrigerator and bake at a moment's notice. This recipe is exactly like the store-bought slice-and-bake cookies from Pillsbury.
You can freeze the dough as well. Which makes for a quick dessert when unexpected guests drop over. Pull a frozen log of dough out of the freezer and within 15 to 30 minutes you can slice, bake and enjoy home-baked cookies.
I love preparing easy cookie recipes around the holidays when times are really busy. Try my Christmas Icebox Cookies or Colorful Christmas Cookies if you need a holiday cookie.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
Step-by-Step Instructions
Step 1 | Combine the Ingredients
- Using an electric mixer, cream together the butter with the white and brown sugar.
- Add the eggs and the vanilla. Mix together until combined.
Step 2 | Combine the Ingredients
- Combine the dry ingredients together in a bowl and slowly incorporate it into the wet ingredients.
- Add the chopped chocolate chips and combine.
Step 3 | How to Slice Refrigerator Cookies
- Remove the dough from the bowl and divide into three separate logs.
- Wrap each log in plastic wrap and refrigerate for 3 hours or overnight.
- Remove the dough from the refrigerator and slice into ⅓ inch slices.
Step 4 | Baking Instructions
- Place on a baking sheet that's been lined with parchment paper.
- Bake in a preheated 350°F oven for 8 to 12 minutes.
- Allow the cookies to cool for a few minutes on the baking tray before removing them to a cooling rack to completely cool.
Before You Begin!
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Recipe Variations
- Chopped Walnuts - add ½ cup chopped walnuts or pecans to the recipe.
- Melted Chocolate - dip half the cookie in melted chocolate!
- Christmas Icebox Cookies - after you dip the cookies in melted chocolate, dip them in festive colored sprinkles for the holiday season.
- Check out my other recipe for Slice and Bake Shortbread Cookies that are dipped in melted chocolate.
Storage Tips
- Allow the baked cookies to cool completely before placing them in layers in a plastic storage container.
- You can also "flash freeze" the baked cookies first by laying them on a baking sheet in a single layer. Then place the baking sheet in the freeze and allow the cookies to harden for about 30 minutes. Then place the cookies in a plastic storage container with parchment baking sheets or waxed paper in between each layer.
- Frozen cookies should remain fresh in the freezer for up to two months.
Can you refrigerate cookie dough and bake later?
- You can refrigerate cookie dough for up to 5 days before baking.
- Wrap the dough logs in plastic wrap and then store in a plastic bag in the refrigerator until you're ready to bake.
How to Freeze Cookie Dough
- Wrap the dough logs tightly in plastic wrap and then place the wrapped logs in a plastic storage bag.
- Press as much air as you can out of the bag.
- Label the bag with the date and the name of the cookie recipe.
- Cookie dough can be stored in the freezer for up to 2 months.
📖 Recipe Card
Refrigerator Cookies
Ingredients
Method
- Preheat oven to 350º F and line two baking sheets with parchment paper.
- In a bowl, mix together the flour and salt. Set aside.
- In the bowl of a KitchenAid mixer beat together the softened butter and both sugars until fluffy.
- Beat in the eggs and the vanilla extract.
- Add in the flour mixture in batches.
- Stir in the chopped chocolate chips.
- Remove the dough from the bowl and divide it into three separate logs.
- Wrap each log in plastic wrap and refrigerate for 1 - 3 hours or even overnight.
- Remove the dough from the refrigerator.
- Slice the dough into ⅓ inch slices.
- Place on a baking sheet that's been lined with parchment paper.
- Bake in a preheated 350°F oven for 8 to 12 minutes.
- Allow the cookies to cool for a few minutes on the baking tray before removing them to a cooling rack to completely cool.
Nutrition
Notes
Freezing Tips:
- Wrap the dough logs tightly in plastic wrap and then place the wrapped logs in a plastic storage bag.
- Press as much air as you can out of the bag.
- Label the bag with the date and the name of the cookie recipe.
- Cookie dough can be stored in the freezer for up to 2 months.
Maureen says
I hear you. I love easy recipes regardless of whether it’s for a main dish or dessert. These sounds so easy to make and I love that it can be stored for a future date when the cravings hit hard! I can’t wait to make some with my little guy this weekend!
Maureen |