If you’ve been craving a cookie recipe that is as simple as it is delightful, then you are in for a treat with this Easy Slice and Bake Cookies Recipe. Imagine having a dough log ready in your fridge that you can slice into perfectly shaped cookies whenever the mood strikes. This method not only saves time but also guarantees uniform cookies bursting with buttery, sweet flavor and a tender, melt-in-your-mouth texture. Whether you’re a seasoned baker or just starting out, this recipe makes cookie-baking approachable, fun, and oh so delicious.
Ingredients You’ll Need
These ingredients are straightforward, pantry-friendly essentials, each playing a vital role in the success of your cookies. From the richness of butter to the subtle hints of almond, every component works together to create cookies that are tender, flavorful, and ready to please any sweet tooth.
- Unsalted butter (1 cup, room temperature): Provides a creamy richness and tender crumb, so make sure it’s soft but not melted.
- Granulated sugar (1 1/2 cups): Sweetens the cookies and helps create that lightly crisp edge.
- Large egg (1): Binds everything together and adds moisture for a soft texture.
- Vanilla extract (2 teaspoons): Adds a warm, comforting flavor that complements every bite.
- Almond extract (1 teaspoon): Gives your cookies a subtle, nutty aroma that elevates the classic flavor.
- Salt (1/2 teaspoon): Balances sweetness and enhances overall flavor depth.
- All-purpose flour (2 1/4 cups): The structure of your cookies—choose flour that’s fresh for best results.
- Sprinkles (optional): Adds a fun, colorful crunch and makes your cookies festive and inviting.
How to Make Easy Slice and Bake Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by using a mixer to cream the softened butter and granulated sugar together until the mixture becomes smooth and light. This step is crucial because it builds the foundation for soft and tender cookies with just the right amount of sweetness.
Step 2: Mix in the Egg and Extracts
Next, add the egg, vanilla extract, and almond extract to the creamed butter and sugar. Mix well to combine—these ingredients infuse your dough with moistness and an aromatic lift that makes each cookie so irresistible.
Step 3: Incorporate the Salt and Flour
Sprinkle the salt and all-purpose flour into the wet ingredients, then beat until everything is fully combined. Make sure to scrape the sides of your bowl and mix again to get an even dough that’s ready to shape.
Step 4: Shape the Dough into Logs
Divide the dough roughly in half and place each portion on a large double layer of plastic wrap. Use the wrap to form the dough into logs about 2 1/2 inches wide. The dough can be soft and a bit tricky to shape, but don’t worry—you can always smooth it out later.
Step 5: Chill in the Refrigerator
Wrap the logs tightly in plastic wrap and chill them in the refrigerator for at least 4 hours. This chilling time is key because it firms up the dough, making it easier to slice beautifully shaped cookies.
Step 6: Prepare to Bake
When ready to bake, preheat your oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat. This prevents sticking and promotes even baking for those perfectly golden edges.
Step 7: Shape and Slice the Dough
Roll the chilled log on the countertop (still wrapped) to round it out more fully, then remove the plastic wrap. If you want a fun, festive look, roll the log in sprinkles for a colorful coating. Slice the dough into 1/4-inch slices and place them on the prepared baking sheet—you can gently reshape any slices that aren’t perfectly round.
Step 8: Bake to Perfection
Bake the cookies for 10 to 12 minutes until the edges just begin to turn a light golden brown. For softer cookies, stick closer to 10 minutes; for crunchier bites, leave them in a bit longer.
Step 9: Cool and Store
Let the cookies cool on the baking sheet for about 5 minutes to set before transferring to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature for up to two weeks or freeze tightly wrapped for up to 12 months.
How to Serve Easy Slice and Bake Cookies Recipe
Garnishes
Sprinkles are a classic and playful garnish that add visual appeal and a slight crunch that contrasts with the soft cookie. You can also dust with powdered sugar for a delicate, snowy effect or dip half in melted chocolate to take the flavor to the next level.
Side Dishes
Serve these cookies alongside a cold glass of milk or a steaming cup of tea or coffee—whether it’s breakfast, an afternoon treat, or dessert, the creamy drinks pair perfectly with these buttery, vanilla-flavored cookies.
Creative Ways to Present
For parties or gifts, arrange your sliced cookies on a tiered platter or package them in clear cellophane bags tied with a pretty ribbon. You can even sandwich a layer of jam or chocolate ganache between two slices for an easy cookie sandwich that dazzles.
Make Ahead and Storage
Storing Leftovers
After baking, keep your cookies fresh by storing them in an airtight container at room temperature. This will maintain their tender texture and delicious flavor for up to two weeks—perfect for weeks when you want a quick treat on hand.
Freezing
Your Easy Slice and Bake Cookies Recipe dough freezes wonderfully. Wrap the logs tightly in plastic wrap and then place them in a freezer-safe bag or container. Dough logs can be frozen for up to a year, so you can slice and bake fresh cookies whenever the craving hits.
Reheating
If you want to enjoy cookies warm, pop them in a preheated 300°F oven for about 5 minutes until soft and cozy. Microwaving works too, but it’s best enjoyed in short bursts to avoid drying out your cookies.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe since salted butter already contains salt, which could affect the cookie’s flavor balance.
How long should I chill the dough?
The dough should chill for at least 4 hours to firm up properly, making it easier to slice. You can also chill it overnight or up to 48 hours for more convenience.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can fold in chocolate chips, chopped nuts, or dried fruit after incorporating the flour for some extra texture and flavor, though it will change the appearance of the traditional smooth log.
Why do my cookies spread too much when baking?
Cookies can spread if the dough is too warm or if there is too much butter. Make sure your dough is well chilled before slicing and baking, and measure ingredients carefully to maintain the right consistency.
How do I prevent the cookies from sticking to the baking sheet?
Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup. Avoid greasing the baking sheet, which can cause cookies to spread more.
Final Thoughts
This Easy Slice and Bake Cookies Recipe is a game-changer for anyone who loves fresh, homemade cookies without the fuss every single time. With simple ingredients and an easy chilling method, you’ll have beautiful, delicious cookies ready whenever you want. Give it a try—you’re going to love how these cookies bring a bit of joy and sweetness your way!
Print
Easy Slice and Bake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Slice and Bake Cookies offer a simple yet delicious way to enjoy homemade cookies with minimal effort. The rich buttery dough is lightly flavored with vanilla and almond extracts, then chilled and sliced for baking, resulting in perfectly round, tender cookies with a delightful crisp edge. Optional sprinkles add a fun and colorful touch, making these cookies perfect for gatherings, celebrations, or everyday treats.
Ingredients
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 unsalted butter and granulated sugar together until the mixture is smooth and fluffy. This step helps incorporate air for tender cookies.
- Add Egg and Flavorings: Add the egg, vanilla extract, and almond extract to the creamed mixture and mix well until fully combined and smooth.
- Incorporate Salt and Flour: Add the salt and all-purpose flour to the wet ingredients. Beat the mixture until fully combined. Scrape down the sides of the bowl and mix again to ensure even distribution of ingredients.
- Form Dough Logs: Divide the cookie dough roughly in half. Place each half on a large double layer of plastic wrap and use the plastic wrap to help shape each portion into a log about 2 1/2 inches wide. The dough may be soft, so don’t worry if it’s a bit challenging; you’ll refine the shape later.
- Chill the Dough: Wrap the dough logs tightly in plastic wrap and refrigerate for at least 4 hours to firm up the dough, making it easier to slice and bake.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Refine Dough Shape: Remove one dough log from the refrigerator and roll it on the counter with the plastic wrap still on to better define the round shape.
- Coat with Sprinkles (Optional): If desired, pour sprinkles or nonpareils into a shallow tray or plate. Remove the plastic wrap carefully from the dough log and roll it in the sprinkles to coat the outside evenly.
- Slice and Arrange: Slice the dough log into 1/4-inch thick slices. Place the slices on the prepared baking sheet, spacing them evenly. You can gently reshape any slices with your fingers to ensure roundness.
- Bake Cookies: Bake the slices in the preheated oven for 10 to 12 minutes, or until the edges just begin to turn a light golden brown. Baking closer to 10 minutes yields softer cookies with slightly crispy edges.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to two weeks, or wrap tightly and freeze for up to 12 months.
Notes
- The cookie dough is soft initially but firms up nicely after chilling, which is essential for easy slicing.
- Chilling time can be extended beyond 4 hours or even overnight for best results.
- If you prefer crisper cookies, bake towards the 12-minute mark; for softer cookies, aim for 10 minutes.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Sprinkles add a playful aesthetic but can be omitted or substituted with finely chopped nuts or sugar crystals for variety.
- Be sure to let cookies cool completely to firm up before storing to maintain texture.
