Description
These Easy Slice and Bake Cookies are a classic, simple treat perfect for any occasion. Made with a buttery dough flavored with vanilla and almond extracts, they are chilled into logs, sliced, and baked to golden perfection. Customize with sprinkles for a fun, festive touch. The dough can be prepared ahead and stored, making these cookies a convenient and delightful dessert option.
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
Decoration
- Sprinkles or nonpareils, for coating (optional)
Instructions
- Cream Butter and Sugar: Use a mixer to cream the unsalted butter and granulated sugar together until the mixture is smooth and fluffy, ensuring a well-incorporated base.
- Add Egg and Flavorings: Beat in the egg, vanilla extract, and almond extract until fully combined, adding depth of flavor to the dough.
- Combine Dry Ingredients: Add salt and all-purpose flour to the mixture and beat until the dough is fully combined. Scrape down the sides of the bowl and mix again to ensure even incorporation.
- Form Dough Logs: Roughly divide the dough into two halves. Place each on a large double layer of plastic wrap and shape into a log about 2 1/2 inches wide. It’s normal if the dough feels soft and a bit challenging to shape perfectly.
- Chill the Dough: Wrap the dough logs tightly in the plastic wrap and refrigerate for at least 4 hours. This step firms up the dough for easier 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.
- Shape Logs and Decorate: Remove one dough log from the fridge and roll it on the counter (still wrapped) to refine its shape. If desired, pour sprinkles into a shallow tray, unwrap the dough, and roll it in the sprinkles to coat the outside evenly.
- Slice Cookies: Slice the dough into 1/4-inch thick slices. Place the slices on the prepared cookie sheet, spacing them evenly. Gently reshape any slices if needed to make them round.
- Bake Cookies: Bake for 10 to 12 minutes, or until the cookie edges just begin to turn light golden brown. Baking closer to 10 minutes yields a softer cookie, while longer baking results in crispier cookies.
- Cool and Store: Remove from the oven and let cookies cool on the baking sheet for about 5 minutes. Transfer 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 logs is essential for easier slicing and maintaining the cookie shape during baking.
- Sprinkles are optional but add a festive, colorful touch to the cookies.
- Adjust baking time based on preferred cookie texture: shorter for softer, longer for crispier cookies.
- Stored baked cookies remain fresh at room temperature for up to two weeks; for longer storage, freeze them.
- If dough is too soft after chilling, place it back in the refrigerator before slicing.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
