Introduction

Slice and bake cookies are a delightful treat known for their buttery texture and easy preparation. These cookies can be made ahead, chilled, and sliced when you’re ready to bake, making them perfect for any occasion. With a hint of vanilla and optional colorful sprinkles, they offer both flavor and charm.

The image shows round cookies laid on a white plate with scalloped edges, placed on a white marbled surface. Each cookie has a light beige color with tiny colorful sprinkles embedded throughout the dough. One cookie is half-covered with smooth dark chocolate, topped with small rainbow sprinkles scattered over the chocolate layer. Another cookie is fully covered on one side with a thick layer of tiny, round, colorful sprinkles, creating a rough texture. The cookies are stacked in layers, with some overlapping and others resting on top, creating a casual, inviting display. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter, softened
½ cup (100 g) sugar

¼ cup (50 g) light brown sugar, tightly packed
1 large egg yolk

½ teaspoon salt
1 teaspoon vanilla extract

½ teaspoon almond extract (optional)
2 ¼ cups (295 g) all-purpose flour
2 ½ tablespoons colorful nonpareils (optional)

Instructions

Step 1: In a large bowl or the bowl of a stand mixer, combine the softened butter with the sugar and light brown sugar. Beat with an electric mixer until creamy and smooth.
Step 2: Add the egg yolk and stir well to incorporate.
Step 3: Mix in the salt, vanilla extract, and almond extract if using. Beat until the mixture is well combined.

Step 4: Gradually add the all-purpose flour with the mixer on low speed until fully combined. The dough may be crumbly; use a spatula to scrape the bowl and work the flour into the dough if needed.
Step 5: If desired, fold in the colorful nonpareils gently to avoid bleeding of the colors.
Step 6: Divide the dough into two equal parts. On sheets of wax paper, shape each portion into a 2-inch wide log. Use the wax paper to help form smooth logs.

Step 7: Refrigerate the dough logs for at least 2 to 3 hours until firm.
Step 8: Preheat your oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.
Step 9: Remove one dough log from the fridge. Using a sharp knife, cut into ¼-inch thick slices.

Step 10: Place the slices about 1 inch apart on the prepared baking sheet.
Step 11: Bake for 10 to 12 minutes, or until the edges just start to turn golden brown.
Step 12: Let the cookies cool on the baking sheet before serving. Optionally, dip cooled cookies in chocolate and sprinkle with extra nonpareils for a festive touch.

Tips & Variations

For a nutty twist, add finely chopped nuts like pecans or walnuts to the dough before chilling.
If you prefer a stronger almond flavor, increase almond extract to 1 teaspoon, but use sparingly as it can be overpowering.
Use parchment or wax paper to shape the dough logs easily and prevent sticking.

Slice the cookies evenly to ensure uniform baking and consistent texture.
For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the flour before mixing.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. Unbaked dough logs can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days or frozen for up to 3 months. To bake frozen dough, thaw in the refrigerator overnight before slicing and baking. Reheat cookies briefly in a warm oven to refresh their texture.

How to Serve

The image shows round sugar cookies with a light beige color, scattered with small, colorful sprinkles in pink, blue, purple, yellow, and white embedded throughout the surface. The cookies have a soft, slightly crumbly texture and are placed on crinkled brown parchment paper. They are thick and layered evenly, with smooth edges and a matte finish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is preferred for its flavor and texture, but margarine can be used in a pinch. The flavor may be less rich, and texture a bit different.

Why are my cookies spreading too much?

If your cookies spread too much, check that the dough was chilled properly. Warm dough tends to spread more during baking. Also, avoid using too much sugar or butter, which can cause excessive spreading.