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 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
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
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.
Sigrun
Every time I make these cookies they’re a hit! Everyone LOVES them!Thank you for a great and easy recipe!
Emily @ Sugar Spun Run
That’s wonderful, Sigrun! Thanks so much for coming back to let us know how you like them ❤
Frank
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.
Sam
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.
Shari
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?
Sam
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.
Ali
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. 😉
Sam
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. 🙂
Natalia
Hola!! Cuánto tiempo puedo guardarlas luego de horneadas??
Sam
Hi Natalia! They’ll keep for a week, just store in an airtight container at room temperature 🙂
Julia
They smell a little different, but they taste great, considering how low effort they are!
Sam
I’m so glad you enjoyed them, Julia! 🙂
Pam
So good! Everyone loved them!
Sugar Spun Run
I am so glad that they were such a hit, Pam! Thank you for trying my recipe! 🙂
Valerie Child
Can I freeze the unbaked rolls?
Sam
Hi Valerie! I haven’t tried freezing these cookie rolls unbaked, but I would imagine it would work just fine. 🙂
priya
wow yum… it’s very useful video Thank you!
Sam
Thank you very much, Priya! ☺️
linda clough
Im excited to make these for the Holidays, dip also in chocolate.
Sam
The chocolate dip is my favorite part! But they taste good even without it!😊 I hope you love them.
Nanyonjo Dorah
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
Sam
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!!
Karen
One little boo boo!
Instructions say “remove one cookie dough roll from the OVEN and…”
Obviously you mean refrigerator!
Love your recipes!
Sam
Omg! 😂 Thanks for the heads-up, Karen!! Fixing now!!