Introduction

Easy slice and bake cookies are a classic treat that’s simple to prepare and perfect for any occasion. With a buttery, lightly sweet dough, these cookies can be customized with sprinkles or kept plain for a timeless cookie experience.

A stack of round sugar cookies is shown, each cookie pale yellow and edged with sugar crystals in red and green, giving a festive look. There are about eight cookies in the stack with one cookie leaning upright against it, showing the smooth surface without crystals on that side. The cookies sit on a piece of brown parchment paper on a white marbled surface. The background shows soft multicolored bokeh lights adding a warm and cozy feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Sprinkles (optional)

Instructions

Step 1: Use a mixer to cream the butter and sugar together until smooth. Add the egg, vanilla, and almond extracts and mix well. Add the salt and flour and beat until fully combined. Scrape the sides of the bowl and mix again to ensure even mixing.

Step 2: Roughly divide the dough in half. Place each half on a large double layer of plastic wrap. Use the plastic wrap to form the dough into a log shape about 2 1/2 inches wide. The dough will be soft; don’t worry if it’s not perfectly shaped.
Step 3: Wrap the logs tightly in the plastic wrap and refrigerate for at least 4 hours to firm up the dough.
Step 4: When ready to bake, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat.

Step 5: Remove one dough log from the fridge and roll it on the counter while still wrapped in plastic to better define the round shape.
Step 6: If using, pour sprinkles into a shallow plate. Remove the plastic wrap and roll the dough log in the sprinkles to coat the outside.
Step 7: Slice the dough into 1/4-inch thick slices. Place the slices on the prepared baking sheet, spacing them slightly apart. Adjust the shape gently with your fingers if desired.

Step 8: Bake for 10 to 12 minutes, or until the cookie edges begin to turn a light golden brown. For softer cookies, aim for 10 minutes; for crispier cookies, bake closer to 12 minutes.
Step 9: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely before storing.

Tips & Variations

For a flavor twist, substitute half the almond extract with lemon or orange zest.

If the dough is too soft to shape, chill it for additional time before rolling into logs.
Try mixing mini chocolate chips or chopped nuts into the dough for extra texture.
Use holiday-themed sprinkles to match special occasions or seasons.

Storage

Store baked cookies in an airtight container at room temperature for up to two weeks. For longer storage, wrap tightly and freeze for up to 12 months. To reheat, allow frozen cookies to thaw at room temperature; optionally, warm them in a low oven for a few minutes to refresh crispness.

How to Serve

Round shortbread cookies with a smooth light beige top surface are stacked on a white cake stand with a thin red rim. Each cookie has its edges covered with small, round red, white, green, and yellow sprinkles that add a colorful and festive texture. The stand sits on a white marbled surface, and blurred colorful lights in the background add a soft, warm glow. A folded cloth with red, white, and green stripes lies nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough logs and keep them refrigerated for up to 3 days before slicing and baking. For longer storage, freeze the dough logs wrapped tightly for up to 3 months.

What if I don’t have almond extract?

If you don’t have almond extract, you can simply omit it or replace it with an additional teaspoon of vanilla extract. The cookies will still taste delicious.