Vanilla Freezer Biscuits Cookies with Variations
Effortlessly versatile and irresistibly delicious, these Vanilla Freezer Biscuits Cookies with Variations are the perfect make-ahead treat for any occasion. Featuring a buttery, melt-in-your-mouth base infused with fragrant vanilla, these slice-and-bake cookies are as convenient as they are customizable. The dough comes together in just 15 minutes and can be frozen for up to three months, making it an ideal option for busy bakers. Bake them plain or get creative with mix-ins like chocolate chips, dried fruit, or zesty citrus. Perfectly golden and beautifully crisp, these cookies are a timeless dessert or snack that will delight your family and guests. Whether enjoyed fresh from the oven or prepared in advance, these freezer-friendly cookies are your go-to recipe for effortless indulgence.
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Recipe Information
Ingredients
- 200 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg yolk
- 250 grams all-purpose flour
- 0.5 teaspoons salt
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and egg yolk until fully incorporated.
In a separate bowl, sift together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Turn the dough out onto a lightly floured surface, and divide it into two portions. Shape each portion into a log approximately 1.5 inches (4 cm) in diameter.
Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or freeze for up to 3 months if making ahead.
When ready to bake, preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Remove the chilled dough from the refrigerator or freezer. If frozen, allow the dough to thaw slightly for 10 minutes before slicing.
Slice the dough into 1/4-inch (0.6 cm) thick rounds using a sharp knife and place them about 1-inch (2.5 cm) apart on the prepared baking tray.
Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
For variations, mix optional add-ins like chocolate chips, chopped nuts, dried cranberries, or citrus zest directly into the dough before shaping into logs.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 102.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
