Description
These Easy Slice and Bake Cookies are a classic, simple treat that requires minimal active prep time. The dough is mixed, chilled, and then sliced thinly before baking, resulting in deliciously crisp and buttery cookies with optional sprinkles for a fun touch. Perfect for making ahead, these cookies can be stored frozen and baked as needed.
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
Optional Coating
- Sprinkles or nonpareils (for coating)
Instructions
- Cream Butter and Sugar: Use a mixer to cream the softened butter and granulated sugar together until the mixture is smooth and fluffy. This helps to create a light texture in the cookies.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and almond extract thoroughly until combined, ensuring even flavor distribution.
- Incorporate Dry Ingredients: Add the salt and all-purpose flour to the mixture and beat until fully combined. Scrape down the sides of the bowl and mix again to ensure no pockets of flour remain.
- Shape the Dough: Divide the dough roughly in half and place each portion onto a large double layer of plastic wrap. Use the wrap to form each half into a log about 2 1/2 inches wide. The dough will be soft, so don’t worry about perfect shape now.
- Chill Dough: Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours, which firms up the dough for easier slicing.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat for non-stick baking.
- Refine Log Shape: Remove one dough log from the fridge and roll it on the counter while still wrapped to better define the round shape, preparing it for coating and slicing.
- Coat with Sprinkles (Optional): Pour sprinkles onto a shallow plate. Unwrap the dough log and roll it in the sprinkles to coat the outside evenly for a decorative and colorful finish.
- Slice Dough: Slice the dough into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Gently reshape slices with your fingers if necessary to ensure they are round.
- Bake Cookies: Bake the cookies for 10 to 12 minutes until the edges just start to turn a light golden brown. Baking closer to 10 minutes yields a softer cookie, while longer baking results in crispier edges.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely to set their texture.
- Store: Store baked cookies in an airtight container at room temperature for up to two weeks or freeze tightly wrapped for up to 12 months to maintain freshness.
Notes
- Chilling the dough is essential for cleanly slicing the cookies and preventing spreading during baking.
- Using sprinkles is optional but adds a festive, colorful decoration to the cookies.
- For a softer cookie, bake closer to 10 minutes; for crispy edges, extend the baking time slightly.
- Make ahead tip: Prepare dough logs and freeze before slicing for convenient fresh baked cookies anytime.
- Ensure butter is at room temperature to achieve the best creaming results.
- Use parchment paper or silicone mats to prevent cookies from sticking and to promote even baking.
