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
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 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.
