Description
These Easy Slice and Bake Cookies are a simple and delightful treat perfect for any occasion. Made with classic vanilla and almond flavors, this slice-and-bake method allows you to prepare dough logs in advance, chill them, and quickly bake fresh, buttery cookies whenever you desire. Their soft texture and charming sprinkle coating make them both tasty and visually appealing.
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
For Coating
- Sprinkles or nonpareils (as desired)
Instructions
- Cream Butter and Sugar: Use a mixer to cream the butter and sugar together until smooth. Add the egg, vanilla, and almond extract, and mix well. Incorporate the salt and flour, beating until fully combined. Scrape the sides of the bowl and mix again to ensure even mixing.
- Form Dough Logs: Roughly divide the dough in half. Place each half on a large double layer of plastic wrap. Using the plastic wrap, shape the dough into a log about 2 1/2 inches wide. The dough will be soft, so handle gently; imperfections will be corrected later.
- Chill Dough: Wrap each dough log tightly in the plastic wrap and place them in the refrigerator. Allow the dough to chill for at least 4 hours, which helps it firm up for easier slicing.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape Logs: Remove one cookie dough log from the fridge. Roll it gently on the counter, still wrapped in plastic, to better define its round shape before coating.
- Coat with Sprinkles: If desired, pour sprinkles 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 Cookies: Slice the coated dough log into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Gently adjust the shape with your fingers if the slices aren’t perfectly round.
- Bake: Bake the cookies for 10 to 12 minutes at 350°F, until the edges are just starting to turn light golden brown. For softer cookies, bake closer to 10 minutes; longer baking will make them crisper.
- Cool and Store: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to two weeks or tightly wrapped in the freezer for up to 12 months.
Notes
- Chilling the dough for at least 4 hours is essential for easy slicing and better texture.
- You can customize the coating by using different types or colors of sprinkles to suit any occasion.
- If the dough becomes too soft while shaping, chill it again briefly before coating or slicing.
- Use parchment paper or silicone mats for easier cleanup and to prevent sticking.
- Slice the cookies as evenly as possible for uniform baking.
- Store unbaked dough logs tightly wrapped in the fridge for up to 1 week if you want to bake later.
