Make two or three batches of these delicious cookies. Any time you or the kids want some warm, tasty cookies, just roll the dough into logs and freeze them.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 5 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup butter, softened
- ½ cup shortening
- ½ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup colored candy sprinkles
Instructions
- 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.
- You can use colored sugar in place of colored sprinkles, if you’d like.
- To freeze dough for later baking, add a layer of foil to the waxed paper-wrapped log. To bake, place log in the refrigerator to thaw, about 8 hours, then slice and bake as directed.
Nutrition Facts
| Calories | 56 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 42 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I used colored sugar instead of sprinkles only because I didn’t have it. These are very tasty. I baked for 8 minutes because I like a softer cookie. Also I only got about 24 cookies from one log. Overall would definitely make again.
Great cookie. I bake cookies at least 4 times a week for a program I run so any corners I can cut, I do. I always skip the “creaming” process and melt my butter and/or shortening. I know baking experts will say that affects texture or rise, but this has never been the case for me. For this recipe I did the same and cookies were a hit. Similar to a shortbread but slightly less dense. Second time around I did mini chocolate chips directly mixed into the dough. Thank you for the recipe. Helpful to have a specific freezer cookie when baking so much every week!
Absolutely delicious, and a great way to have cookies ready to serve within minutes for unexpected guests. They are buttery, with just the right amount of sweetness. Very easy to make too! Very versatile recipe – use pink or blue sprinkles for a baby shower, red and green for Christmas. The chilled dough is also yummy (even though I know I shouldn’t eat it, given the egg). I’ll be making these again and again.
Nice easy little butter cookie. Sliced best when very chilled or even still a little frozen