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
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
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.
