Freezer Box Cookies
These are handy to have in the freezer year-round, but during the holidays add in festive colored sprinkles, dried fruit like cranberries and pistachios, or roll the plain cookie log in sprinkles or colored sugar.
- Yield
- 24 cookies
Directions
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In a medium bowl, whisk together flour, baking powder, and salt.
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In the bowl of a stand mixer, fitted with a paddle attachment, beat butter and sugars together until creamy. Add egg and vanilla and mix on medium speed until incorporated.
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Add dry ingredients in two parts and mix until fully combined. Mix in any add-ins at this point and beat on low speed until just combined.
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Place the dough on a piece of plastic wrap and roll tightly and evenly into a 2-inch thick log about 12 inches long. Refrigerate until well chilled, at least 1 hour. Freeze for up to two months.
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Preheat oven to 350°.
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Line two baking sheets with parchment paper.
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If frozen, thaw the cookie dough until it is just soft enough to be sliced.
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Use a sharp knife to cut cookies into 1/2-inch-thick rounds and place on the sheet 2-inches apart.
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Bake until lightly golden, about 12-13 minutes. Do not overbake.
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Remove from the oven and let sit on the pan for a few minutes. Move cookies to a cooling rack until ready to serve.
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These cookies are thin, so they will be more crispy than chewy.
From Shawnie's class “Holiday Cookie Camp”
