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    You are here: Home / Desserts / Cookies / Slice and Bake Cookies

    Slice and Bake Cookies

    October 31, 2018 By Sam 26 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Slice and bake cookies dipped in chocolate and sprinkles

    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!

    Slice and bake cookies dipped in chocolate

    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 🙄

    Slicing a log of slice and bake cookies

    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.

    freshly baked slice and bake cookies

    Enjoy!

    Slice and bake cookies

    Slice and Bake Cookies

    Super simple slice & bake cookies!
    Includes a video tutorial just below the recipe!
    4.20 from 5 votes
    Print Pin Rate
    Course: Dessert, cookies
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Chill Time: 2 hours
    Total Time: 2 hours 27 minutes
    Servings: 30 cookies
    Calories: 114kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter softened (226g)
    • ½ cup sugar (100g)
    • ¼ cup light brown sugar tightly packed (50g)
    • 1 large egg yolk
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract optional
    • 2 ¼ cups all-purpose flour (295g)
    • 2 ½ Tablespoons colorful Nonpareils optional
    Prevent your screen from going dark

    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 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

    *While you can place the dough directly in the refrigerator, since it is still soft at this point it tends to get a flat bottom, giving you less than round cookies when you go to slice them. To prevent this, I like to cut a paper towel roll in half and then cut a slit lengthwise and wrap my cookies in the paper towel roll (see video), it keeps the cookie logs completely round!
    See post for instructions on dipping your slice and bake cookies in chocolate!

    Nutrition

    Serving: 1cookie | Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 40mg | Potassium: 13mg | Sugar: 5g | Vitamin A: 250IU | Iron: 0.5mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    using paper towel rolls to keep slice & bake cookies round
    Here’s how I use paper towel rolls to keep my cookie logs nice and round in the fridge!
    « Cinnamon Baked Apples
    Chocolate Chip Snowball Cookies »

    Reader Interactions

    Comments

    1. Thalia

      December 04, 2022 at 12:28 am

      Hi,
      I was wondering if you would be able to freeze the dough so you can cook it at a later time, and for how long? Thank you, I love your recipes!!!

      Reply
      • Emily @ Sugar Spun Run

        December 05, 2022 at 8:38 am

        That will work just fine 🙂

        Reply
    2. Sigrun

      February 25, 2022 at 8:46 am

      Every time I make these cookies they’re a hit! Everyone LOVES them!Thank you for a great and easy recipe!

      Reply
      • Emily @ Sugar Spun Run

        February 25, 2022 at 10:01 am

        That’s wonderful, Sigrun! Thanks so much for coming back to let us know how you like them ❤

        Reply
    3. Frank

      January 30, 2022 at 2:15 pm

      1 star
      The texture of the dough following chilling is awful. Stick a knife in to cut them and it crumbles and explodes. I followed the recipe by weight and was left with an unusable product.

      Reply
      • Sam

        January 31, 2022 at 4:54 pm

        Hi Frank! This is disappointing to hear and I’m sure was very frustrating, I’m sorry to hear it! This is definitely not how it should be, it sounds like either the flour wasn’t fully worked into the dough to make a smooth workable dough. If you haven’t already, I would recommend taking a peek at the video, that might be helpful in the future.

        Reply
    4. Shari

      December 18, 2021 at 3:33 pm

      The flavor was great, but the cookie crumbled even after cooling on sheet before removing to rack! They seem so fragile. What did I do wrong?

      Reply
      • Sam

        December 18, 2021 at 9:54 pm

        Hi Shari! It sounds like there may have been a bit too much flour added. 🙁 They are kind of like a shortbread so they will be a little bit crumbly, but they shouldn’t just crumble.

        Reply
    5. Ali

      October 23, 2021 at 12:01 pm

      Hello,
      I made this recipe and the cookies taste great! The only negative is that they did spread which caused them to loose the shape slightly and also making them a little thinner than I wanted. I chilled them longer than required and because I did not shape the dough into a cylinder (I shaped into a disc so that after chilling I could roll them out and use a cookie cutter) after cutting I then put them in the fridge to chill on the cookie sheet for 15-20 minutes before baking. I am surprised they spread as much as they did. I needed a sugar cookie recipe that I was able to use cookie cutters and have sprinkles throughout the dough (I have an order that requested this). I noticed that you replied to a comment on one of your other sugar cookie recipes that this is the recipe to use when using cookie cutters. From the steps I told you I took can you see something I did wrong that caused spreading? I have a sugar cookie recipe that does not spread at all and taste pretty good however it doesn’t allow for sprinkles to be mixed in with the dough and I like the taste of your recipe better, so I’m determined to make this recipe not spread lol! Also, could this recipe be doubled or even tripled? I would really appreciate any help/suggestions you could offer ASAP because I need to start this order! Thank you in advance for responding quickly. 😉

      Reply
      • Sam

        October 26, 2021 at 12:50 pm

        I’m so sorry this has happened, Ali! This dough is not the best for rolling out. My sugar cookie recipe would be a better option here. You can stir sprinkles into the dough when it is coming together at the end. I wouldn’t recommend using nonpareils as they may bleed a little bit. I hope this helps. 🙂

        Reply
    6. Natalia

      January 18, 2021 at 2:58 pm

      Hola!! Cuánto tiempo puedo guardarlas luego de horneadas??

      Reply
      • Sam

        January 18, 2021 at 3:50 pm

        Hi Natalia! They’ll keep for a week, just store in an airtight container at room temperature 🙂

        Reply
    7. Julia

      May 27, 2020 at 12:51 pm

      5 stars
      They smell a little different, but they taste great, considering how low effort they are!

      Reply
      • Sam

        May 28, 2020 at 1:11 pm

        I’m so glad you enjoyed them, Julia! 🙂

        Reply
    8. Pam

      May 19, 2020 at 2:10 pm

      5 stars
      So good! Everyone loved them!

      Reply
      • Sugar Spun Run

        May 19, 2020 at 4:11 pm

        I am so glad that they were such a hit, Pam! Thank you for trying my recipe! 🙂

        Reply
    9. Valerie Child

      July 26, 2019 at 12:08 am

      Can I freeze the unbaked rolls?

      Reply
      • Sam

        July 30, 2019 at 12:51 pm

        Hi Valerie! I haven’t tried freezing these cookie rolls unbaked, but I would imagine it would work just fine. 🙂

        Reply
    10. priya

      November 12, 2018 at 5:45 am

      wow yum… it’s very useful video Thank you!

      Reply
      • Sam

        November 12, 2018 at 2:47 pm

        Thank you very much, Priya! ☺️

        Reply
    11. linda clough

      October 31, 2018 at 3:57 pm

      Im excited to make these for the Holidays, dip also in chocolate.

      Reply
      • Sam

        November 02, 2018 at 12:34 pm

        The chocolate dip is my favorite part! But they taste good even without it!😊 I hope you love them.

        Reply
    12. Nanyonjo Dorah

      October 31, 2018 at 1:10 pm

      is 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

      Reply
      • Sam

        October 31, 2018 at 1:32 pm

        I 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!!

        Reply
    13. Karen

      October 31, 2018 at 11:33 am

      One little boo boo!
      Instructions say “remove one cookie dough roll from the OVEN and…”
      Obviously you mean refrigerator!
      Love your recipes!

      Reply
      • Sam

        October 31, 2018 at 12:04 pm

        Omg! 😂 Thanks for the heads-up, Karen!! Fixing now!!

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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