Refrigerator cookies become popular right after WWII using shortening, sugar, eggs and flour. It was a very basic cookie recipe that could be made with very little equipment and skill. This is my mother’s recipe which she used artificial maple flavoring to make these, but there are many variations and flavors using this basic recipe. Refrigerator manufacturers would include refrigerator cookie recipes in their marketing ads. The dough could be made up the day before and baked just before serving.
Today most cookie recipes call for butter. Shortening was used as a replacement for butter that was either too expensive or later rationed. Shortening didn’t need to be refrigerated so it was a staple baking and cooking ingredient. Also then no one was connecting shortening to unhealthy eating. Todays shortening has been modified to be more healthy.
The recipe makes a nice dough that is easy to work with and slices nice. I found if you just opened up the wrapper and leave the dough sitting on the wrapper it will slice nicer and not fall apart. You will have to shape the cookie a little to make it round again after slicing. You will have to press the jimmies and sprinkles into the top of the cookie gently before baking. It turned out to be a good tasting cookie that isn’t overly sweet. The cookie has the same crisp texture as a vanilla wafer. The cookie keeps well and freezes well.
This is a nice recipe to add to your recipe box.
Refrigerator Maple Cookies
- 1 cup shortening (butter flavored optional)
- 1 cup sugar
- 1 tablespoon molasses (optional)
- 2 eggs
- 1 1/2 teaspoon maple extract
- 3 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Cream sugar, molasses and shortening together in a large mixing bowl at medium speed. Add egg one at a time and maple extract. Beat until fluffy.
Sift flour, salt and baking soda together. Add to creamed mixture on slow speed the dry ingredients a cup at a time. The dough will be soft.
Divide dough in half and roll into logs. Wrap in plastic wrap or wax paper. Chill for 3 hours or over night.
Preheat oven 375 degrees. Prepare cookie sheets with parchment paper or vegetable spray.
Slice cookies 1/4 inch thick. Add sprinkles on top before baking. Bake at 375 degrees for 10 minutes until edges are slightly brown.