Description
These Easy Slice and Bake Cookies are a classic and simple treat perfect for any occasion. With a soft, buttery dough flavored with vanilla and almond extracts, these cookies are chilled, sliced, and baked to achieve the perfect tender texture and light golden edges. Coated optionally with colorful sprinkles, they add a fun and festive touch. This straightforward recipe yields about 36 delicious cookies that stay fresh for weeks when stored properly.
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 Decoration
- Sprinkles or nonpareils for coating
Instructions
- Cream Butter and Sugar: Use a mixer to cream the room temperature butter and granulated sugar together until smooth and fluffy. Add the egg, vanilla extract, and almond extract and mix well until combined. Then add the salt and all-purpose flour and beat until the dough is fully incorporated. Scrape the sides of the bowl and mix again to ensure even mixing.
- Form Dough Logs: Divide the dough roughly in half. Place each half onto a large double layer of plastic wrap. Use the plastic wrap to form each portion into a log shape approximately 2 1/2 inches wide. The dough may be soft and a bit challenging to shape, but don’t worry, it will firm up in the refrigerator.
- Chill the Dough: Wrap the dough logs tightly in the plastic wrap to keep their shape and refrigerate them for at least 4 hours to allow the dough to firm up for easier slicing.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or use a silicone baking mat to prevent sticking.
- Shape the Logs: Remove one dough log from the refrigerator and with the plastic wrap still on, gently roll it on the counter to better define and round out the log shape.
- Coat with Sprinkles: If desired, pour sprinkles or nonpareils into a shallow tray or plate. Remove the plastic wrap from the dough log and roll it in the sprinkles to coat the outside evenly.
- Slice the Cookies: Slice the coated dough log into 1/4-inch thick slices using a sharp knife. Arrange the slices on the prepared baking sheet, spacing them adequately. If needed, gently shape the slices with your fingers to make them round.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges just start to turn a light golden brown. Baking closer to 10 minutes will yield softer cookies, while 12 minutes will give a slightly crispier texture.
- Cool and Store: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store the baked cookies in an airtight container at room temperature for up to two weeks or freeze tightly wrapped for up to 12 months.
Notes
- Chilling the dough logs is essential for easier slicing and to prevent the cookies from spreading too much during baking.
- The optional sprinkle coating adds a festive visual appeal but can be omitted if desired.
- For uniform cookies, use a sharp knife and slice consistently at 1/4-inch thickness.
- Store cookies properly to maintain freshness and flavor for a longer period.
- Butter should be at room temperature for easy creaming with sugar.
