Sometimes life calls for a cookie. Not just any cookie but a simple cookie. Something a little sweet and if at all possible, right out of the oven. Vanilla slices are just that, vanilla slices. This isn’t a “knock your socks off best vanilla cookie” but instead a humble cookie with a hint of sugar and vanilla. The perfect kind of cookie for dunking in tea or coffee.

The great thing about this cookie is not its simplicity but the fact that it is a refrigerator cookie. Sometimes referred to as ice box cookies, refrigerator cookies are the original slice and bake cookie… minus all the preservatives and chemicals the ready made doughs tend to have. You make the dough, roll it, and put it in the fridge. Slice and bake as needed. It will keep up to two weeks in the fridge.

Or even better, you can put the dough in the freezer and it will keep for several months. No need to defrost either, just slice and bake. It makes me wonder why refrigerator cookies aren’t more popular these days.

In any case, with refrigerator cookies you can have a cookie at a moments notice. Homemade and fresh out of the oven right when life calls for a cookie.

Ps: these are supposed to be dusted with powdered sugar… I realize that long after photographing them.

PPS: I did a bit of googling with their Danish name “Vaniljesmåkager” and am finding it translating to “Vanilla Biscuit.” Calling this cookie a biscuit seems to be a more accurate description given the lack of sweetness this cookie has going on. Hence why it pairs great with coffee or tea.

Danish Vanilla Slices – {Vaniljesmåkager}

Adapted from: The Great Scandinavian Baking Book

• 1 cup butter, at room temp
• 3/4 cup sugar
• 1 egg
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon baking powder
• powdered sugar for dusting (optional)

In a large bowl, cream together the butter and sugar. Add egg and beat till light. Stir in vanilla. In a separate bowl, whisk together the flour and baking powder. Add to creamed mixture and mix till a soft dough comes together.

Roll dough out onto a clean surface and bring the dough together to form a cohesive ball. Cut the dough into two halves. Roll each half into a 2 inch log. Wrap in plastic wrap and place in the refrigerator for 1 hour or up to 2 weeks. Note: once you have the dough kind of shaped into a log, I find it helps to wrap it in plastic wrap at this point and then roll/press it out to desired thickness.

To bake: preheat oven to 375 degrees. Cut desired amount of cookies into 1/4 inch thick slices. Bake for 10 – 12 minutes, or till slightly golden. Cool on baking sheets. Once cool, dust with powdered sugar if desired.

Makes 3 dozen cookies… depending on how thick you cut your slices and the actual thickness of the dough logs.