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!
Treat yourself to a FREE E-BOOK!
Slice and Bake Cookies
Ingredients
- 1 cup unsalted butter softened 226g
- 1/2 cup sugar 100g
- 1/4 cup light brown sugar tightly packed (50g)
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 1/4 cups all-purpose flour 295g
- 2 1/2 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.
- Add egg yolk and stir well.
- Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.
- 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.
- Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).
- 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 1/4" 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.
Video
Notes
Nutrition
Valerie Child says
July 26, 2019 at 12:08 amCan I freeze the unbaked rolls?
Sam says
July 30, 2019 at 12:51 pmHi Valerie! I haven’t tried freezing these cookie rolls unbaked, but I would imagine it would work just fine. 🙂
priya says
November 12, 2018 at 5:45 amwow yum… it’s very useful video Thank you!
Sam says
November 12, 2018 at 2:47 pmThank you very much, Priya! ☺️
linda clough says
October 31, 2018 at 3:57 pmIm excited to make these for the Holidays, dip also in chocolate.
Sam says
November 2, 2018 at 12:34 pmThe chocolate dip is my favorite part! But they taste good even without it!😊 I hope you love them.
Nanyonjo Dorah says
October 31, 2018 at 1:10 pmis it ok if the cookie dough is not refrigerated and I just cut and put into the oven or refrigerating is a must. thanks for the recipes, they work for me
Sam says
October 31, 2018 at 1:32 pmI recommend chilling them because the dough is quite soft if it isn’t chilled. That makes it difficult to cut and could cause them to spread in the oven.
I am glad you are enjoying the recipes, Nanyonjo!!
Karen says
October 31, 2018 at 11:33 amOne little boo boo!
Instructions say “remove one cookie dough roll from the OVEN and…”
Obviously you mean refrigerator!
Love your recipes!
Sam says
October 31, 2018 at 12:04 pmOmg! 😂 Thanks for the heads-up, Karen!! Fixing now!!