Description
These Easy Slice and Bake Cookies are a classic treat perfect for any occasion. The dough is simple to prepare and chills into logs that can be sliced and baked on demand, making them convenient and customizable. Finished cookies have a buttery, tender texture with a touch of vanilla and almond flavor, and optional colorful sprinkles add fun and flair.
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 Topping
- Sprinkles or nonpareils for coating the dough
Instructions
- Cream Butter and Sugar: Use a mixer to cream the room temperature butter and granulated sugar together until smooth and fluffy. This process incorporates air into the mixture, resulting in tender cookies.
- Add Egg and Extracts: Add the large egg, vanilla extract, and almond extract to the bowl and mix well until fully combined, making the dough flavorful.
- Mix Dry Ingredients: Add salt and all-purpose flour to the wet ingredients, mixing until the dough is fully combined. Scrape the sides of the bowl and mix again to ensure uniform texture.
- Divide and Shape Dough Logs: Roughly divide the dough in half. Place each half onto a large double layer of plastic wrap. Using the plastic wrap, shape each half into a log about 2 1/2 inches wide. The dough will be soft, so handle gently.
- Chill Dough: Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours. This step firms the dough and enhances flavors.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (177°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. While still wrapped, roll it on the counter to better define its round shape.
- Coat with Sprinkles: If desired, pour sprinkles into a shallow tray or plate. Remove plastic wrap from the dough log and roll it in the sprinkles, coating the outside evenly for a colorful finish.
- Slice and Arrange on Baking Sheet: Slice the dough into 1/4-inch thick slices using a sharp knife. Place slices on the prepared baking sheet. Gently reshape slices with your fingers if necessary to make them round.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges just begin turning a light golden brown. Baking longer will yield crispier cookies; 10 minutes is preferable for a tender bite.
- Cool Cookies: Remove the baking sheet from the oven and allow cookies to cool on the sheet for 5 minutes to set. Then transfer cookies to a wire rack to cool completely before storing or serving.
- Store Baked 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
- Ensure butter is softened to room temperature for easier creaming and better dough texture.
- If dough is too soft to slice neatly after chilling, briefly freeze the dough logs for 15-20 minutes before slicing.
- Customize flavors by swapping extracts or adding mix-ins like chocolate chips or nuts.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cookies are best enjoyed fresh but freeze well for long-term storage.
