Description
These Easy Slice and Bake Cookies are a classic, simple treat perfect for any occasion. With a buttery, slightly almond-flavored dough coated in colorful sprinkles, these cookies are as fun to make as they are to eat. Simply prepare the dough, chill it, slice into rounds, and bake for a perfectly tender and delightful cookie every time.
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)
Instructions
- Cream Butter and Sugar: Use a mixer to cream the unsalted butter and granulated sugar together until smooth and fluffy. Add the egg, vanilla extract, and almond extract, mixing well to combine all ingredients thoroughly.
- Add Dry Ingredients: Incorporate the salt and all-purpose flour into the wet mixture. Beat on low speed until the dough is fully combined. Scrape the sides of the bowl and mix again to ensure uniformity.
- Shape Dough into Logs: Divide the dough roughly in half. Place each half onto a large double layer of plastic wrap. Use the plastic wrap to help form the dough into a log shape about 2 1/2 inches wide. Don’t worry if the dough feels soft or a bit uneven.
- Chill Dough: Wrap the logs tightly in the plastic wrap and place in the refrigerator to chill for at least 4 hours. Chilling firms up the dough, making it easier to slice thinly.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Refine Dough Shape: Remove one dough log from the refrigerator. Roll it gently on the counter while still wrapped in plastic to better define the round shape of the log.
- Coat with Sprinkles: Pour sprinkles or nonpareils into a shallow tray or plate. Remove the plastic wrap from the dough log and roll it in the sprinkles, coating the outside evenly.
- Slice and Shape: Slice the dough log into 1/4-inch thick slices. Place the slices on the prepared baking sheet, spacing them evenly. Gently adjust the shape with your fingers if the slices aren’t perfectly round.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the edges of the cookies just start to turn a light golden brown. For softer cookies, bake closer to 10 minutes; for crispier edges, bake up to 12 minutes.
- Cool and Store: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them 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 is essential to firm it up for thin slicing and maintaining the cookie shape during baking.
- Using sprinkles adds a fun, colorful exterior but you can omit them for a classic plain sugar cookie.
- Adjust baking time depending on desired cookie texture – less time for soft centers, more time for crisp edges.
- Ensure butter is at room temperature to help with creaming and proper dough consistency.
- Store leftovers in an airtight container to maintain freshness and texture.
