Description
These Easy Slice and Bake Cookies offer a classic, buttery treat that’s simple to prepare and perfect for any occasion. Made with a rich blend of butter, sugar, and vanilla, the dough can be shaped into logs, chilled, sliced, and baked for tender, melt-in-your-mouth cookies. Optional sprinkles add a festive touch, making these cookies both delightful to look at and delicious to eat.
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 the dough logs)
Instructions
- Cream the Butter and Sugar: Use a mixer to cream the butter and sugar together until smooth and fluffy. This process incorporates air to help the cookies become light.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until well combined to develop the cookie dough’s flavor.
- Mix in Dry Ingredients: Add the salt and the all-purpose flour to the mixture and beat until the dough is fully combined, scraping down the sides of the bowl to ensure even mixing.
- Shape the Dough: Divide the dough roughly in half. Place each half onto a large double layer of plastic wrap and form into logs approximately 2 1/2 inches wide. The dough may be soft, so don’t worry about perfection.
- Chill the Dough: Wrap the logs tightly with plastic wrap and refrigerate for at least 4 hours to firm up the dough, making it easier to slice.
- Preheat the Oven: When ready to bake, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats.
- Refine Dough Shape: Remove one log from the refrigerator and roll it on the counter (still wrapped) to smooth and better define the round shape.
- Coat with Sprinkles (Optional): Pour sprinkles into a shallow tray. Remove the plastic wrap and roll the dough log in the sprinkles to coat the outside evenly.
- Slice the Dough: Cut the log into 1/4-inch thick slices. Place the slices on the prepared baking sheet and gently reshape each slice with your fingers if they aren’t perfectly round.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges just begin to turn a light golden brown. A 10-minute bake results in softer cookies, while longer baking yields crispier edges.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Store Properly: Keep baked 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
- The dough is soft when forming logs; don’t worry about perfect shaping as chilling firms it up.
- Chilling the dough for at least 4 hours is essential for easy slicing and proper texture.
- Sprinkles coating is optional but adds a festive decorative touch.
- Baking time affects texture: shorter baking for soft cookies, longer for crispier ones.
- Store cookies in airtight containers to maintain freshness.
