Description
These Easy Slice and Bake Cookies are a delightful and simple homemade treat featuring a buttery, vanilla-almond flavored dough that can be customized by rolling in colorful sprinkles. The dough is chilled, sliced, and baked to perfectly tender, slightly crisp cookies, making them ideal for any occasion.
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 unsalted butter and granulated sugar together until the mixture is smooth and fluffy. This process ensures the cookies will have a tender texture.
- Add Flavorings and Egg: Mix in the large egg, vanilla extract, and almond extract thoroughly. These add rich flavor to the cookie dough.
- Combine Dry Ingredients: Add the salt and all-purpose flour to the wet mixture, beating until fully combined. Scrape down the sides of the bowl and mix again to ensure an even dough.
- Shape Dough Logs: Divide the dough roughly in half. Place each half on a large double layer of plastic wrap and use it to form the dough into logs approximately 2 1/2 inches wide. The dough will be soft, but keep shaping gently.
- Chill Dough: Wrap the logs tightly in the plastic wrap and refrigerate for at least 4 hours to firm up, which will help in slicing later.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat for easy baking.
- Refine Dough Shape: Remove one dough log from the fridge and roll it on the counter while still wrapped to better define its round shape.
- Coat with Sprinkles (Optional): Pour sprinkles into a shallow plate. Remove the plastic wrap from the dough log and roll it in the sprinkles, coating the outside evenly for a festive look.
- Slice Cookies: Cut the dough into 1/4-inch thick slices. Place the slices on the prepared baking sheet spaced apart. Gently adjust each cookie shape with your fingers if necessary.
- Bake Cookies: Bake for 10 to 12 minutes or until the edges just start turning light golden brown. Baking less time yields a softer cookie; baking longer makes them crispier.
- Cool Cookies: Remove from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely.
- Store Cookies: 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
- The dough can be firmed up longer than 4 hours if needed; overnight chilling works well too.
- Rolling the dough log while wrapped helps maintain a neat round shape without sticking.
- Baking time affects cookie texture – shorter is softer, longer is crunchier.
- Sprinkles add fun color and texture but can be omitted for plain slice-and-bake cookies.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
