Yummy Slice-and-Bake Cookies Recipe

This simple Yummy Slice-and-Bake Cookies recipe is made with pantry staples like rich butter, sugar, vanilla extract, flour, and an egg. The result is a wonderfully versatile cookie that’s buttery and sweet with perfectly crisp edges and a soft center. This recipe is perfect for getting ahead on holiday baking or for a quick weekday treat, and it makes about 3 dozen cookies.

Yummy Slice-and-Bake Cookies Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup colorful sprinkles or nonpareils (optional)

How To Make Yummy Slice-and-Bake Cookies

1. Cream butter and sugar: In a large bowl using a stand mixer or a hand mixer, beat the room temperature butter and granulated sugar together on medium speed until the mixture is light, pale, and fluffy, about 2-3 minutes.
2. Add wet ingredients: Add the egg and vanilla extract to the bowl. Beat on medium speed until they are fully combined, scraping down the sides of the bowl as needed.
3. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Mix the dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix the dough.
5. Form the dough logs: Divide the dough in half. On a lightly floured surface, roll each half into a log that is about 1.5-2 inches in diameter. If using, spread the sprinkles on a plate and roll each log firmly in the sprinkles to coat the outside.
6. Chill the dough: Wrap each dough log tightly in plastic wrap. Refrigerate for at least 2 hours, or until the dough is very firm. This step is essential for the best results.
7. Slice and bake: Preheat your oven to 350∘F (175∘C) and line baking sheets with parchment paper. Unwrap a chilled log and use a sharp knife to slice it into 1/4-inch thick rounds. Place the cookies about 2 inches apart on the prepared baking sheets.
8. Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Don’t Skip the Chilling Time: Chilling the dough is the most crucial step. It solidifies the butter, which prevents the cookies from spreading too much in the oven. It also makes the dough firm and easy to slice cleanly.
• For Perfectly Round Cookies: After slicing, the bottoms of the cookies can get a little flat. Gently re-shape them with your fingers before placing them on the baking sheet. Rotating the log as you slice also helps maintain the round shape.
• Use a Sharp Knife: A sharp, thin knife will give you the cleanest cuts without squishing the dough log. If the dough softens while slicing, return it to the refrigerator for 15 minutes.
• Customize Your Dough: This recipe is a perfect base. Feel free to mix in 1/2 cup of mini chocolate chips, finely chopped nuts, or a teaspoon of citrus zest into the dough before you form the logs.

What To Serve Slice-and-Bake Cookies

These classic buttery cookies are perfect on their own. Serve them with a cold glass of milk for an ideal after-school snack. They also pair wonderfully with a hot cup of coffee, tea, or a rich mug of hot chocolate during colder months. For an easy dessert, serve a few cookies alongside a scoop of vanilla bean or chocolate ice cream.

How To Store Slice-and-Bake Cookies Leftovers

Refrigerate:

• Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Unbaked Dough: The wrapped dough logs can be stored in the refrigerator for up to 4 days before baking.

Freeze:

• Baked Cookies: Store baked and cooled cookies in a freezer-safe bag or container for up to 3 months.
• Unbaked Dough: This is the best feature of slice-and-bake cookies. Wrap the dough logs tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. You can slice and bake the cookies directly from the freezer; just add 1-2 minutes to the baking time.

Yummy Slice-and-Bake Cookies Nutrition Facts

• Serving Size: 1 cookie (recipe makes approx. 36)
• Calories: 92 kcal
• Total Fat: 5.5g
• Saturated Fat: 3.4g
• Cholesterol: 18mg
• Sodium: 48mg Total
• Carbohydrate: 9.8g
• Dietary Fiber: 0.2g
• Sugars: 4.5g
• Protein: 1.1g

Frequently Asked Questions

• Why did my cookies spread out so much? The most common reason for cookies spreading is that the dough was not chilled long enough. The butter needs to be completely firm before baking. Another reason could be that your oven temperature is too low.
• How long does the cookie dough need to chill? For best results, chill the dough for a minimum of 2 hours. You can even chill it overnight. The firmer the dough log, the cleaner your slices will be and the less the cookies will spread.
• Can I make these gluten-free? You can try substituting a high-quality 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. The final texture may be slightly more delicate, but it should work. Do not substitute with a single-ingredient flour like almond or coconut flour.
• My dough seems too soft to form a log. What should I do? If your dough is too sticky, it may be because your butter was too soft or your kitchen is very warm. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes to help it firm up before you try to roll it into a log.

Try More Recipes:

• Zipper Bag Overnight Oatmeal Recipe
• Zucchini Cake Recipe
• Low Fat Peanut Butter Chocolate Chip Cookies