STREAMING NOW: Feast with Friends

Frosted Butterscotch Refrigerator Cookies

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These are a family recipe that goes way back.. My husband grew up on these and his family loves them. FINALLY, after almost 13 years, I got the recipe. There are a few family variations out there, but this is by far the best. My (4th generation) kids even love them!”
READY IN:
6hrs 30mins
SERVES:
96
YIELD:
8 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Note: Use a sturdy electric mixer as this cookie dough becomes quite thick.
  3. Mix together:
  4. Crisco and brown sugar. Next add eggs, one by one until well combined then add the vanilla.
  5. In a separate bowl, whisk dry ingredients until well combined.
  6. Cup by cup, add the flour mixture to the Crisco mixture. The mixture will get increasingly thick.
  7. NOTE: You may end up using up to 1/2 cup LESS of the flour mixture.
  8. Divide dough into 4 equal portions and roll into 4 loaves, 10" long. Wrap in plastic wrap, then aluminum foil.
  9. Refrigerate overnight or minimum of 6 - 8 hours. Can be made up to 2 days ahead of time.
  10. Cut into 1/4" thick slices and brush with icing* see below*. Avoiding the edges.
  11. NOTES:
  12. *12 cookies per sheet.
  13. Bake one sheet at a time in middle of oven.
  14. Make icing: Slowly add milk to confectioners sugar. Start w/ 1 teaspoon per cup of sugar. Should be very thick like glue/paste.
  15. Bake 8- 9 minutes on a non-stick, ungreased cookie sheet.
  16. Remove from oven. Cool for one minutes and place on a wire rack for further cooling.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: