Kittencal's Slice N Bake Refrigerator Cookies Recipe

Name: Kittencal's Slice N Bake Refrigerator Cookies
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) softened butter; 1 1/2 cups granulated sugar; 1 large egg yolk; Vanilla; 1 teaspoon almond extract; Vanilla Instant Pudding Mix; All Purpose Flour; 1 teaspoon baking soda; 1/2 teaspoon salt; White Sugar

Indulge in the melt-in-your-mouth magic of Kittencal's Slice-and-Bake Refrigerator Cookies! This recipe creates buttery tender dough that yields incredibly flavorful and textured cookies. Perfect for gifting or enjoying yourself, these cookies are incredibly easy to make. Simply slice and bake! You'll get approximately 12-15 cookies per roll (sliced at 1/4 inch thickness), but you can adjust the thickness for more or fewer, larger or smaller cookies. The dough requires chilling (4+ hours or freeze for up to 3 months) for optimal results, making it a perfect make-ahead treat. Prepare to be amazed by the ease and deliciousness!

Prep Time 30 mins

Cook Time 23 mins

Calories 136.1 kcal

Protein 2g

Rating 5.0 (2 Reviews)

Kittencal's Slice N Bake Refrigerator Cookies

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kittencal's Slice N Bake Refrigerator Cookies

1 cup (2 sticks) softened butter
1 1/2 cups granulated sugar
1 large egg yolk
Vanilla
1 teaspoon almond extract
Vanilla Instant Pudding Mix
All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
White Sugar

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How to Make Kittencal's Slice N Bake Refrigerator Cookies

Cream together 1 cup (2 sticks) softened butter and 1 1/2 cups granulated sugar in a large mixing bowl for 3 minutes until light and fluffy.
Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
Continue beating until no sugar granules remain.
Add 3.4 oz (1 packet) instant vanilla pudding mix and beat until thoroughly combined.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead until it forms a smooth ball.
Shape the dough into one large log (approximately 2 inches in diameter) or two smaller logs.
Wrap tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm. The dough can also be frozen for up to 3 months.
Preheat oven to 350°F (175°C).
Slice the chilled dough into 1/4-inch thick rounds.
Place cookies onto ungreased or lightly greased baking sheets, leaving some space between each cookie.
Bake for 8-10 minutes, or until the edges are lightly golden brown. Baking time may vary depending on cookie thickness.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.