Description
These Easy Slice and Bake Cookies are a perfect make-ahead treat with a tender, buttery texture and a hint of almond and vanilla. The dough is chilled and rolled into logs, then sliced and baked into perfectly round cookies, optionally coated in colorful sprinkles for a festive touch. Ideal for quick baking sessions without the fuss of shaping individual cookies.
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
- Sprinkles (for coating)
Instructions
- Cream Butter and Sugar: Use a mixer to cream the softened butter and granulated sugar together until smooth and fluffy, ensuring an even texture for the cookies.
- Add Flavorings and Egg: Mix in the egg, vanilla extract, and almond extract thoroughly until combined for rich flavor.
- Incorporate Dry Ingredients: Add the salt and all-purpose flour gradually, beating until the dough is fully combined. Scrape down the sides of the bowl and mix again to make sure all ingredients are evenly incorporated.
- Form Dough Logs: Roughly divide the dough into two equal parts. Place each on a large double layer of plastic wrap and use the plastic to shape the dough into logs approximately 2 1/2 inches wide. It’s okay if the dough is soft; shaping will be refined later.
- Chill Dough: Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours to firm up the dough, making it easier to slice.
- 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 to prevent sticking.
- Shape Dough Logs: Remove one dough log from the refrigerator and roll it on the counter while still wrapped in plastic to better define its round shape.
- Add Sprinkles Coating (Optional): Pour sprinkles into a shallow tray. Remove the plastic wrap from the dough log and roll it in the sprinkles to coat the outside evenly for a decorative finish.
- Slice Cookies: Slice the dough log into 1/4-inch thick slices and place them on the prepared baking sheet. Gently shape each slice if necessary to ensure round cookies.
- Bake Cookies: Bake for 10 to 12 minutes or until the edges are just beginning to turn light golden brown. Baking closer to 10 minutes will result in softer cookies, while longer baking yields crispier edges.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool for about 5 minutes on the sheet before transferring them to a wire rack to cool completely.
- Store Cookies: Store cooled 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 get clean slices and to prevent spreading during baking.
- Use room temperature butter for easier creaming and better dough consistency.
- Vanilla and almond extracts can be adjusted to taste or substituted with other flavorings like lemon or coconut.
- If coating with sprinkles, be gentle when rolling the dough log to maintain shape.
- Cookies can be baked without sprinkles for a classic look.
- For uniform baking, make sure cookie slices are all about the same thickness.
- Store leftover dough logs in the freezer to bake fresh cookies later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: slice and bake cookies, easy cookies, almond vanilla cookies, sprinkles cookies, make ahead cookies, buttery cookies
