Skip to main content New<> this month
Get the Allrecipes magazine

Freezer Butter Cookies

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"Make a double or triple batch of these heavenly cookies. Roll the dough into logs, freeze, and delicious warm cookies are always only minutes away any time you or the kids want them."
Added to shopping list. Go to shopping list.


4 h 5 m servings 56
Original recipe yields 60 servings (5 dozen)


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  4. 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.
  5. 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.


  • Cook's Notes:
  • 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

Per Serving: 56 calories; 3.5 5.5 0.6 7 42 Full nutrition

Explore more


Read all reviews 0