Description
These Easy Slice and Bake Cookies are a classic treat that’s simple to prepare and perfect for any occasion. With a buttery, vanilla-almond flavor and a crisp edge with a soft center, these cookies can be prepped in advance and sliced fresh for baking. Coating the logs with colorful sprinkles adds a festive touch, making them appealing for kids and adults alike.
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
Coating
- Sprinkles (nonpareils or any preferred type)
Instructions
- Cream Butter and Sugar: Use a mixer to cream together the unsalted butter and granulated sugar until the mixture is smooth and fluffy, ensuring a light texture.
- Add Eggs and Extracts: Beat in the large egg followed by the vanilla and almond extracts, mixing thoroughly to combine all flavors evenly.
- Combine Dry Ingredients: Add the salt and all-purpose flour to the wet mixture and beat until the dough is fully combined. Scrape the bowl sides to ensure no flour is left unmixed.
- Shape Dough Logs: Divide the dough roughly in half and place each half on a double layer of plastic wrap. Use the plastic to form each dough portion into a log about 2 1/2 inches wide. Though the dough might be soft and tricky to handle, do your best to approximate the shape as chilling will firm it.
- Chill Dough: Wrap each log tightly with plastic wrap and refrigerate for at least 4 hours to firm up, which is essential for clean slicing.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat for easy cleanup.
- Roll Dough Log: Remove one dough log from the fridge and roll it on the counter (while still wrapped) to refine the round shape before removing plastic.
- Coat with Sprinkles: Pour sprinkles into a shallow tray or plate. Remove the plastic wrap and roll the dough log over the sprinkles to coat the outside evenly for added texture and color.
- Slice and Arrange: Cut the dough into 1/4-inch thick slices and place them on the prepared baking sheet, spacing them slightly apart. If needed, gently reshape the slices with your fingers to form perfect rounds.
- Bake 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 results in a softer cookie; longer baking yields a crispier texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely.
- Storage: Store any baked cookies in an airtight container at room temperature for up to two weeks, or freeze tightly wrapped for up to 12 months to maintain freshness.
Notes
- For best slicing results, ensure the dough logs are well chilled before cutting to prevent spreading.
- Sprinkles are optional but add a festive and colorful touch to the cookies.
- Use parchment paper or silicone mats to avoid cookies sticking to the baking sheet and to ease cleanup.
- Bake time can be adjusted based on preference for a softer or crispier cookie. Watch closely towards the end.
- These cookies freeze well either sliced or baked, making them great for advance preparation.
