Print

Slice and Bake Colorful Nonpareil Cookies Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

These classic Slice and Bake Cookies are buttery, sweet, and easy to prepare. With a tender crumb and optional colorful nonpareils adding a festive touch, they’re perfect for bake sales, holidays, or anytime you crave a delicious homemade treat. The dough is chilled and sliced, then baked to golden perfection with minimal fuss.

Ingredients

Scale

Cookie Dough

  • 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

Optional Decoration

  • 2 ½ Tablespoons colorful Nonpareils

Instructions

  1. Mix Butter and Sugars: Combine softened butter, sugar, and light brown sugar in a large bowl or stand mixer bowl. Use an electric mixer to beat the mixture until creamy and smooth, ensuring sugars are well incorporated.
  2. Add Egg Yolk: Stir in the large egg yolk thoroughly to combine with the creamed butter and sugars, creating a smooth base for the dough.
  3. Incorporate Flavorings: Add salt, vanilla extract, and almond extract (if using). Beat again until fully blended to ensure even flavor distribution throughout the dough.
  4. Mix in Flour: With the mixer on low speed, gradually add the all-purpose flour. Continue mixing until the dough is completely combined. The dough may appear crumbly; if so, use a spatula to scrape and fold the flour into the dough evenly without overworking it.
  5. Add Nonpareils (Optional): Gently fold in the colorful nonpareils using a spatula, taking care not to overwork the dough to prevent the colors from bleeding.
  6. Shape and Chill Dough: Divide the dough into two equal portions and place each on a sheet of wax paper. Shape each portion into a 2-inch wide log using the wax paper to help. Wrap tightly and refrigerate for at least 2-3 hours to firm up the dough for easy slicing.
  7. Preheat and Prepare Baking Sheet: Once chilled, preheat your oven to 350ºF (175ºC). Line a cookie sheet with parchment paper to prevent sticking and promote even baking.
  8. Slice Dough Logs: Remove one chilled dough log from the refrigerator. Using a sharp knife, slice into ¼-inch thick rounds, ensuring even thickness for uniform baking.
  9. Bake Cookies: Place the sliced rounds onto the prepared baking sheet with about 1 inch of space between each slice. Bake in the preheated oven for 10-12 minutes or until the edges begin to turn golden brown, indicating they are perfectly baked.
  10. Cool and Optional Decoration: Allow the cookies to cool on the baking sheet to firm up. If desired, dip the cooled cookies in melted chocolate and sprinkle with additional nonpareils for an extra festive touch.

Notes

  • Chilling the dough is crucial for clean slicing and preventing the cookies from spreading too much during baking.
  • If you don’t have almond extract, you can omit it or substitute with a bit more vanilla extract.
  • Use a sharp knife to slice cookies to maintain even thickness and avoid crumbling.
  • For storage, keep cookies in an airtight container at room temperature for up to a week.
  • These cookies freeze well before baking; freeze the dough logs wrapped tightly, then slice and bake directly from frozen (add 1-2 minutes to baking time).

Keywords: slice and bake cookies, easy cookies, buttery cookies, holiday cookies, nonpareils cookies, vanilla cookies

Find it online: https://thefoodrecipe.com/slice-and-bake-colorful-nonpareil-cookies-recipe/