Description
These Easy Slice and Bake Cookies are a classic and convenient treat, featuring creamy butter and sugar dough flavored with vanilla and almond extracts. The dough is chilled, sliced, and baked into tender, buttery cookies with optional colorful sprinkles coating for a fun twist. Perfect for making ahead and slicing as needed, these cookies offer a simple yet delightful baking experience.
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
Instructions
- Cream Butter and Sugar: Use a mixer to cream the unsalted butter and granulated sugar together until smooth and fluffy. Then add the egg, vanilla extract, and almond extract and mix well to combine.
- Add Dry Ingredients: Add the salt and all-purpose flour to the wet mixture and beat until fully combined. Scrape the sides of the bowl to ensure everything is mixed evenly and beat again briefly.
- Form Dough Logs: Divide the dough roughly in half. Place each half onto a large double layer of plastic wrap. Use the plastic wrap to shape the dough into a firm log about 2 1/2 inches wide. The dough will be soft, so don’t worry about perfect shaping now.
- Chill Dough: Wrap each log tightly in the plastic wrap and refrigerate for at least 4 hours to firm up and develop flavor.
- Preheat Oven and Prepare Baking Sheet: Once ready to bake, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat for easy cleanup.
- Shape and Coat Dough Logs: Remove one dough log from the fridge and roll it gently on the counter while still wrapped to better define its round shape. If desired, pour sprinkles into a shallow plate, unwrap the dough, and roll it in the sprinkles to coat the outside evenly.
- Slice Cookies: Slice the dough log into 1/4-inch thick slices. Place each slice on the prepared cookie sheet. You can gently reshape them to be perfectly round if you like.
- Bake Cookies: Bake for 10 to 12 minutes until the edges just begin to turn light golden brown. Baking longer will make the cookies crisper; 10 minutes delivers a soft, tender cookie.
- Cool and Store: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them 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 for at least 4 hours is crucial for firm slicing and better texture.
- The almond extract is optional but adds a lovely nutty flavor that complements vanilla.
- If you prefer thicker cookies, slice the logs slightly thicker but adjust baking time accordingly.
- These cookies can be made in advance and frozen either as dough logs or baked cookies.
- Use parchment paper or a silicone mat to prevent sticking and ease cleanup.
- Sprinkles are optional, but they add a festive look and slight texture contrast.
