Slice & Bake Sugar Cookies - More Make a Mix
Submitted by Babi
Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.
YIELD
36 cookiesPREP
15 minCOOK
10 minREADY
25 minFresh-baked cookies on demand. That’s the genius of this recipe.
The dough comes together quickly: margarine creamed with sugar, eggs, vanilla, and a touch of lemon extract for brightness, then flour and baking soda mixed in until you’ve got a smooth, workable dough.
Divide it into four logs, wrap them up, and stash them in the freezer for up to six months.
Whenever you want cookies, pull a log out, slice it into rounds, and bake for 8 to 10 minutes.
Sprinkle with granulated sugar before baking for a sparkly, crunchy top.
Kitchen Tips
- Roll the dough logs as evenly as possible so every cookie bakes at the same rate
- Slice the frozen dough while it’s still firm. If it softens too much, it squishes instead of cutting cleanly
- Space the slices half an inch apart on the sheet. These don’t spread much, so you can fit plenty per batch
- Pull them from the oven when the edges are just barely golden. They’ll firm up as they cool on the sheet
Ingredients
Directions
Before baking, sprinkle with granulated sugar, if desired cookie mix: cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside.
In a large bowl, cream margarine andamp; sugar.
Beat in eggs, vanilla and lemon extract until light and fluffy.
In a large bowl, combine flour and baking soda.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces.
Shape each piece into an 8-to10-inch roll.
Wrap each roll in 1 piece of waxed paper or wrap. Place wrapped rolls in a plastic freezer container tight fitting lid, or wrap air-tight in a 14×12 piece of heavy duty foil; label.
Store in freezer. Use within 6 months.
TO BAKE: Preheat oven to 350℉ (180℃).
Lightly grease 2 large baking sheets.
Cut frozen dough into ¼ in slices.
Place on baking sheets ½-in apart, 8 to 10 minutes or until edges get slightly brown.
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