Best Freezer Date Cookies Recipes

FREEZER DATE COOKIES

Steps:

• With an electric mixer, beat butter, egg and vanilla until smooth.
• In separate bowl, whisk together flour, baking powder and salt.
• Gradually add flour mixture to butter mixture, beating until blended.
• Stir in dates, coconut and walnuts.
• Form dough into two 1-1/2-inch rolls; wrap in wax paper or foil.
• Chill in freezer until firm enough to slice easily (about 2 hours) or for as long as 1 month.
• When ready to make, preheat oven to 350 degrees Fahrenheit.
• Lightly grease several cookie sheets.
• With sharp knife, cut rolls into 3/8-inch slices.
• Place slices on prepared cookie sheets.
• Bake about 12 minutes or until golden.
• Cool on wire rack.

OATMEAL FREEZER COOKIES

Steps:

• Mix dry ingredients except sugar.
• Mix fat and sugar until creamy.
• Add eggs and vanilla.
• Mix well.
• Stir in dry ingredients.
• Add rolled oats and raisins.
• Divide dough into four parts.
• Shape each part into a roll, about 6 inches long and 1-1/2 inches in diameter.
• Wrap in waxed paper.
• Freeze.
• To bake: Preheat oven to 350 (moderate).
• Grease baking sheets.
• Remove a roll of dough from freezer.
• Remove wrapping.
• Slice about 1/4-inch thick.
• Place on baking sheet.
• Bake about 15 minutes or until lightly browned.

FREEZER BUTTER COOKIES

Steps:

• Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
• Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
• Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.