There is nothing quite as delightful as freshly baked cookies that combine classic flavors with a festive twist, and that’s exactly what this Slice-and-Bake Vanilla-Almond Sprinkle Cookies Recipe brings to your kitchen. Picture delicate vanilla and almond tones dancing together in every buttery bite, all wrapped in a crispy edge with cheerful sprinkles coating the outside. It’s an effortlessly charming cookie that feels homemade, yet looks like you spent hours baking. Whether you’re new to slice-and-bake methods or a seasoned pro, these cookies will quickly become a beloved staple for celebrations or everyday indulgences.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients sets the stage for these cookies to shine. The list is wonderfully straightforward but packs a punch in flavor and texture. Each component, from the creamy butter to the hints of vanilla and almond extracts, plays a crucial role in creating the cookie’s tender crumb and irresistible aroma.
- 1 cup unsalted butter (room temperature): Provides rich moisture and a tender texture, best softened for easy mixing.
- 1 1/2 cups granulated sugar: Sweetens the dough and, when creamed with butter, creates a light, airy base.
- 1 large egg: Binds the ingredients and adds a subtle richness to the dough.
- 2 teaspoons vanilla extract or flavoring: Infuses each cookie with warm, familiar notes that make them comforting.
- 1 teaspoon almond extract or flavoring: Lends a fragrant, nutty essence that perfectly complements the vanilla.
- 1/2 teaspoon salt: Balances sweetness and enhances the flavors of the dough.
- 2 1/4 cups all-purpose flour: The backbone that adds structure and chewiness to the cookies.
- Sprinkles: Adds a colorful, playful crunch and a little extra fun to each cookie’s appearance.
How to Make Slice-and-Bake Vanilla-Almond Sprinkle Cookies Recipe
Step 1: Cream Butter and Sugar
Start by using a mixer to cream the unsalted butter and granulated sugar together until they form a smooth, fluffy blend. This step is essential as it creates the perfect airy base that will help your cookies have a tender texture. Once combined, add the egg, vanilla extract, and almond extract, mixing thoroughly so all these lovely flavors meld beautifully.
Step 2: Incorporate Dry Ingredients
After your wet mixture is ready, sprinkle in the salt and gradually add the all-purpose flour. Beat everything together just until fully combined. Remember to scrape down the sides of the bowl to ensure no flour pockets remain. This careful mixing makes sure your dough is silky and cohesive without overworking it.
Step 3: Shape the Dough Logs
Divide the dough roughly in half to make handling easier. Place each half onto a double layer of plastic wrap and use the wrap to shape it into a log about 2 1/2 inches in diameter. Don’t worry if the dough feels soft or uneven at this point—we’ll firm it up in the fridge later. This step helps streamline slicing when it comes time to bake.
Step 4: Chill the Dough
Wrap the dough logs tightly in the plastic wrap and refrigerate for at least four hours. This step is crucial because chilling solidifies the dough, making it easier to slice thin, even cookies without crumbling or sticking. Plus, it intensifies the flavors for a richer bite.
Step 5: Prepare to Bake
When ready to bake, preheat your oven to 350°F and line a cookie sheet with parchment paper or a baking mat so that the cookies bake evenly without sticking. For nicely rounded shapes, gently roll one dough log on the countertop while still in the plastic wrap to smooth and define its form.
Step 6: Coat with Sprinkles
If you want to add a joyous pop of color and texture, pour sprinkles onto a shallow plate. Remove the plastic wrap from the dough log, then roll it in the sprinkles to evenly coat the outside. This extra step transforms plain dough into dazzling cookies that are fun to look at and delightful to eat.
Step 7: Slice and Place
Carefully slice the coated dough into 1/4-inch thick rounds and arrange them on your prepared baking sheet, spacing them slightly apart. If any cookies don’t look perfectly round, gently reshape them with your fingers. This personal touch guarantees your batch looks charmingly homemade.
Step 8: Bake to Perfection
Bake the cookies for 10 to 12 minutes until the edges just begin to turn a light golden hue. Baking closer to 10 minutes keeps them tender and slightly chewy, while extending to 12 minutes will create a crisper cookie. It’s a simple way to customize the texture to your liking.
Step 9: Cool and Store
Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely. Once cooled, store your beautiful cookies in an airtight container at room temperature, where they’ll stay fresh for up to two weeks or freeze well for up to a year.
How to Serve Slice-and-Bake Vanilla-Almond Sprinkle Cookies Recipe
Garnishes
While the sprinkles on the outside add a festive look, you can take presentation even further by pairing these cookies with a light dusting of powdered sugar or a drizzle of white chocolate for extra sweetness. Toasted slivered almonds sprinkled on top after baking add an elegant crunch and highlight the almond flavor.
Side Dishes
These cookies are fantastic accompanied by a warm cup of tea or coffee for a cozy treat. For a more indulgent pairing, serve them alongside a scoop of vanilla ice cream or a small bowl of fresh berries to introduce refreshing, fruity notes that balance out the rich sweetness.
Creative Ways to Present
Presentation makes a difference, especially when sharing with friends or giving as gifts. Arrange these cookies on a decorative platter stacked in a neat spiral or place them in clear cellophane bags tied with pastel ribbons for charming homemade gifts. You could even use these slice-and-bake cookies to build an edible cookie basket by lining the edges with piped frosting.
Make Ahead and Storage
Storing Leftovers
Once baked and fully cooled, keep your cookies fresh by storing them in an airtight container at room temperature. Proper storage will keep them soft around the edges but pleasantly crisp on the outside, maintaining their delightful texture for up to two weeks.
Freezing
If you want to prepare ahead or save a batch for later, you can freeze the formed dough logs wrapped tightly in plastic wrap. They can stay frozen for up to twelve months, letting you slice and bake fresh cookies anytime you like without pressure to use the dough all at once.
Reheating
To bring frozen or stored cookies back to their freshly baked glory, pop them into a warm oven at 300°F for 5 to 7 minutes. This quick warm-up refreshes that just-baked texture while making the vanilla and almond aromas delightfully fragrant again.
FAQs
Can I use salted butter instead of unsalted?
Using salted butter is okay but reduce or omit adding extra salt in the dough to avoid an overly salty taste. Unsalted butter allows you to control the salt level more precisely, which is ideal for balancing sweetness.
What type of sprinkles work best for these cookies?
Nonpareils or small round sprinkles work beautifully because they stick well to the dough and add a fine, crunchy texture. Avoid large or chunky sprinkles that might make rolling and slicing difficult.
Can I substitute almond extract with almond essence or flavoring?
Yes, almond essence or flavoring can be used as a substitute; just use the recommended amount or slightly less if it’s particularly strong, since concentrations can vary.
How thin can I slice the cookies?
Slice them about 1/4-inch thick to ensure they hold together during baking and develop the ideal texture that is crisp on the edges but tender inside. Thinner slices might burn or bake unevenly.
Is it necessary to chill the dough for 4 hours?
Chilling is highly recommended because it firms up the dough, making slicing easier and improving the cookie’s texture and flavor. If you’re short on time, chilling for at least 1 hour can work but expect a slightly different bake.
Final Thoughts
This Slice-and-Bake Vanilla-Almond Sprinkle Cookies Recipe is truly a winner in my book—simple to make, full of lovely flavors, and irresistibly fun. Whether you’re a novice baker or someone looking for an easy yet stunning cookie to share, this recipe delivers every time. So go ahead, make a batch, enjoy the process, and share the joy of these charming cookies with those you love.
Print
Slice-and-Bake Vanilla-Almond Sprinkle Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 37 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Slice and Bake Cookies are a simple yet delightful treat perfect for any occasion. Made with basic pantry ingredients, this recipe features a buttery, tender cookie dough that is rolled, chilled, and sliced before baking. The dough can be coated with colorful sprinkles to add a fun and festive touch. With minimal hands-on time and straightforward steps, these cookies are ideal for bakers of all levels seeking a quick homemade sweet.
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 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. This creates the base for a tender cookie.
- Add flavorings and egg: Add the large egg, vanilla extract, and almond extract to the creamed mixture and mix well to incorporate all flavors evenly.
- Combine dry ingredients: Add the salt and all-purpose flour to the wet ingredients and beat until fully combined. Scrape down the sides of the bowl and mix again to ensure everything is well mixed.
- Form dough logs: Divide the dough roughly in half. Place each portion on a double layer of plastic wrap and shape into logs about 2 1/2 inches wide. The dough may be soft, but shaping into logs will help with slicing later.
- Chill the dough: Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours to firm up the dough and make slicing easier.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat for even baking and easy cleanup.
- Shape and decorate logs: Remove one log from the fridge and roll it on the countertop (still wrapped) to refine the round shape. If desired, remove the plastic wrap and roll the dough log in sprinkles or nonpareils to coat the outer surface.
- Slice and arrange cookies: Slice the dough into 1/4-inch thick slices. Place them on the prepared baking sheet and gently reshape with your fingers if necessary to form perfect rounds.
- Bake the cookies: Bake 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; longer baking results in crispier texture.
- Cool and store: Remove 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 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 is essential for easy slicing and better shape retention during baking.
- You can customize the flavors by substituting almond extract with other extracts like lemon or peppermint.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free baking blend.
- If the dough is too soft to slice, return it to the refrigerator for additional chilling time.
- Use parchment paper or a silicone mat to prevent cookies from sticking and promote even baking.
- Sliced cookies can be spaced about 1 inch apart on the baking sheet to allow for slight spreading.
