Description
These Easy Slice and Bake Cookies are a simple and delightful treat perfect for any occasion. Made with a soft, buttery dough flavored with vanilla and almond extracts, these cookies are rolled into logs, chilled, sliced, and baked to golden perfection. Coated optionally with colorful sprinkles, they offer a fun and festive appearance along with a tender, melt-in-your-mouth texture. Ideal for make-ahead baking, they store well and provide a quick, crowd-pleasing dessert.
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 for coating
Instructions
- Cream Ingredients: Use a mixer to cream the butter and sugar together until smooth and fluffy. Add the egg, vanilla extract, and almond extract, then mix well to combine all the flavors thoroughly. Stir in the salt and flour, beating until the dough is fully combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- Form Dough Logs: Divide the dough roughly in half. Place each half on a large double layer of plastic wrap. Shape the dough into a log about 2 1/2 inches wide using the plastic wrap to help mold it evenly. The dough will be soft, so focus on getting it as round as possible at this stage.
- Chill Dough: Wrap each dough log tightly in the plastic wrap and refrigerate for at least 4 hours. This chilling step firms up the dough, making it easier to slice and keeping the cookie shape intact during baking.
- Prepare to Bake: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Refine Dough Logs: Remove one chilled dough log from the fridge. Roll it gently on the counter, still wrapped in plastic, to enhance the round shape before coating or slicing.
- Coat with Sprinkles (Optional): Pour sprinkles into a shallow tray or plate. Remove the plastic wrap from the log and roll it over the sprinkles to coat the exterior evenly, adding a colorful and festive finish to your cookies.
- Slice Cookies: Cut the dough log into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet, spacing them to allow for slight spreading. Gently shape the slices by hand if they seem uneven or misshapen.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges start turning a light golden brown. Baking for 10 minutes yields softer cookies, while longer baking results in crunchier edges.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes. Then transfer the cookies to a wire rack to cool completely. Store baked cookies in an airtight container at room temperature for up to two weeks or freeze wrapped tightly for up to 12 months.
Notes
- Make sure to chill the dough for at least 4 hours to help maintain the cookie shape during baking.
- You can customize the coating by using different types of sprinkles or leaving the cookies plain for a classic look.
- Adjust baking time depending on your preference for softer or crispier cookies.
- Ensure butter is at room temperature for easier creaming and a smoother dough texture.
- Store cookies properly in airtight containers to keep them fresh longer.
