Description
These Easy Slice and Bake Cookies are a classic, simple treat perfect for any occasion. With a buttery, vanilla-almond flavored dough that chills into a firm log, you can slice and bake fresh cookies in minutes. Coated optionally with colorful sprinkles, these cookies deliver a delightful crunch and sweet flavor with minimal hands-on time.
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 (Optional)
- Sprinkles or nonpareils
Instructions
- Cream Butter and Sugar: In a mixing bowl, use a mixer to cream together the unsalted butter and granulated sugar until the mixture is smooth and fluffy. Add the egg, vanilla extract, and almond extract, mixing well to combine all ingredients.
- Add Dry Ingredients: Incorporate the salt and all-purpose flour into the wet ingredients. Beat the mixture until the dough is fully combined and uniform in texture. Scrape down the sides of the bowl as needed to ensure even mixing.
- Shape Dough Logs: Divide the dough roughly in half. Place each half on a large double layer of plastic wrap. Using the plastic wrap to help, form each dough portion into a log approximately 2 1/2 inches wide. The dough will be soft, so handle gently.
- Chill Dough: Wrap the logs tightly in the plastic wrap and place them in the refrigerator. Allow the dough to chill thoroughly for at least 4 hours to firm up for slicing.
- Preheat Oven: 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.
- Prepare Dough for Decorating: Take one dough log out of the refrigerator and, while still wrapped in plastic wrap, roll it on the counter to better define the round shape of the log.
- Coat with Sprinkles (Optional): If desired, pour sprinkles or nonpareils into a shallow tray or plate. Remove the plastic wrap from the log and roll the dough log in the sprinkles to coat the outside evenly.
- Slice Dough: Slice the dough log into 1/4-inch thick slices using a sharp knife. Arrange the slices on the prepared baking sheet, leaving some space between each cookie. Gently reshape any slices as needed to achieve a round shape.
- Bake Cookies: Place the baking sheet in the preheated oven. Bake the cookies for 10 to 12 minutes or until the edges just start to turn a light golden brown. For softer cookies, bake closer to 10 minutes; for crispier texture, bake longer.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Store Cookies: Store the baked cookies in an airtight container at room temperature for up to two weeks. For longer storage, wrap tightly and freeze for up to 12 months.
Notes
- The dough must chill for at least 4 hours to allow for easy slicing and better cookie texture.
- Coating the dough log with sprinkles is optional but adds a fun and colorful touch to the finished cookies.
- Adjust baking time depending on whether you prefer softer or crispier cookies.
- If the dough becomes too soft while handling, re-chill briefly before slicing.
- These cookies freeze well both before and after baking, making them perfect for make-ahead treats.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
