Description
Easy Slice and Bake Cookies are classic buttery cookies made by chilling a shaped dough log, slicing it into rounds, and baking until just lightly golden. This simple recipe requires minimal prep, delivering tender and flavorful cookies that can be customized with sprinkles for a festive touch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract or flavoring
- 1 teaspoon almond extract or flavoring
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
Decoration
- Sprinkles (optional)
Instructions
- Cream Butter and Sugar: Use a mixer to cream the butter and sugar together until smooth and fluffy. Add the egg, vanilla, and almond extract, then mix well to combine. Incorporate the salt and all-purpose flour, beating the mixture until the dough is fully combined. Scrape the sides of the bowl periodically to ensure even mixing.
- Shape the Dough Logs: Roughly divide the dough into two equal parts. Place each half onto a large double layer of plastic wrap. Using the plastic wrap, form each portion into a log shape approximately 2 1/2 inches wide. The dough will be soft, so shape gently without stressing about minor imperfections.
- Chill the Dough: Wrap each dough log tightly in the plastic wrap and refrigerate for at least 4 hours. This chilling step firms the dough, making it easier to slice and helping the cookies maintain their shape during baking.
- Preheat Oven & Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Refine Dough Log Shape: Remove one dough log from the refrigerator and roll it gently on the counter, still wrapped in plastic, to better define the round shape for even slices.
- Optional Sprinkle Coating: If desired, coat the dough log’s outside with sprinkles or nonpareils. Pour the sprinkles into a shallow tray or plate, remove the plastic wrap, then roll the dough log in the sprinkles until coated evenly.
- Slice the Dough: Slice the dough log into 1/4-inch thick slices using a sharp knife. Arrange the slices on the prepared baking sheet, spacing them slightly apart. Gently adjust the shape of each slice with your fingers if you prefer perfectly round cookies.
- Bake the Cookies: Bake the slices for 10 to 12 minutes or until the edges just begin to turn a light golden brown. For softer cookies, remove at 10 minutes; for crisper cookies, bake closer to 12 minutes.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before storing.
- Storage: Store baked cookies in an airtight container at room temperature for up to two weeks, or tightly wrap and freeze for up to 12 months.
Notes
- Using room temperature butter helps to cream the dough smoothly and achieves tender cookies.
- Chilling the dough logs for at least 4 hours is critical for clean, thin slices and proper cookie shape during baking.
- Decorating with sprinkles is optional but adds a fun and colorful touch to the cookies.
- Keep slices evenly thick to promote uniform baking and texture.
- If you don’t have almond extract, you can omit it or replace it with additional vanilla extract.
- For crispier cookies, bake a minute or two longer, watching carefully to avoid over-browning.
- Always let cookies cool fully on a wire rack to set the texture before storing.
