These Slice and Bake Cookies are simple and versatile! With a slightly crisp on the outside, soft on the inside, buttery crumb, these cookies taste great on their own, or even better when packed with sprinkles and dipped in chocolate!
Be sure to check out my tutorial video below the recipe!
Happy Halloween!
While a ghostly recipe (or a spooky spider one) might have been more appropriate for today, here I am sharing Slice & Bake Cookies, not an orange or black sprinkle in sight.
Today’s recipe is something of a cross between my favorite sugar cookies and my funfetti cookies. A buttery, slightly crisp cookie packed full of sprinkles. I just lacked the foresight to make them orange and black sprinkles 🙄
Dress up your Slice and Bake Cookies with Chocolate!
Slice & Bake cookies stand alone nicely with their buttery flavor and subtle crispness, but if you want to dress them up a bit you certainly can. I sometimes like to dip mine in chocolate and additional nonpareils.
To do this, I recommend using dark chocolate (or white chocolate, if you prefer) melting wafers. A 10 oz bag will work well for this recipe (assuming you dip each cookie halfway). Prepare according to package instructions and immediately sprinkle with nonpareils/sprinkles. Set cookies on a wax paper lined baking sheet for the chocolate to harden.
If you prefer to use chocolate chips rather than melting wafers, you certainly can, but I recommend adding about a teaspoon of shortening in with the chocolate. This will make it smoother and less thick and just all-around easier for dipping your slice and bake cookies.
Enjoy!
Slice and Bake Cookies
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
- Combine butter and sugars in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.1 cup (226 g) unsalted butter softened, ½ cup (100 g) sugar, ¼ cup (50 g) light brown sugar
- Add egg yolk and stir well.1 large egg yolk
- Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.½ teaspoon salt, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- With mixer on low-speed, gradually add flour until completely combined. Dough may be crumbly, if needed use a spatula to scrape the bottom and sides of the bowl and work the flour into the dough.2 ¼ cups (295 g) all-purpose flour
- Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).2 ½ Tablespoons colorful Nonpareils
- Divide dough into 2 parts and transfer each part onto a sheet of wax paper. Work dough into a 2" wide log shape (I like to use the wax paper to help do this, see video for reference) and transfer to the refrigerator to chill for at least 2-3 hours.*
- Once dough has chilled, preheat oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.
- Remove one cookie dough log from the refrigerator and use a sharp knife to cut into ¼" slices.
- Place slices on prepared cookie sheet about 1" apart and bake on 350ºF (175ºC) for 10-12 minutes or until edges are just beginning to turn golden brown.
- Allow to cool on baking sheet before serving. If desired, dip cooled cookies in chocolate and top with additional sprinkles.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Karen
Has anyone tried making ahead and freezing for a week or two before slicing and baking?
Sam
Hi Karen! That should work just fine. 🙂