These Slice and Bake Cookies are the ultimate shortcut to homemade bliss, combining buttery richness with a hint of sweetness in every bite. With just 15 minutes of prep and a quick chill, you’ll have a dough ready to transform into golden, tender cookies in 12 minutes flat. Perfectly crisp edges give way to a soft, melt-in-your-mouth center, making them irresistible for any occasion.
Whether you’re baking for a crowd or stashing dough in the freezer for later, these cookies deliver flavorful convenience without compromise. Each bite is a symphony of textures—crunchy, chewy, and utterly satisfying. Plus, their versatile dough lets you customize with sprinkles, chocolate chips, or a dusting of sugar for a personal touch. Warm, fresh, and utterly comforting, these cookies are your new go-to treat.
Ingredients for Slice and Bake Cookies
- 1 cup (226 g) unsalted butter, softened (to room temperature for easier mixing)
- ½ cup (100 g) sugar
- ¼ cup (50 g) light brown sugar, tightly packed (for a deeper flavor)
- 1 large egg yolk (helps bind the dough)
- ½ teaspoon salt (enhances flavors)
- 1 teaspoon vanilla extract (for classic cookie flavor)
- ½ teaspoon almond extract (optional, adds a nutty aroma)
- 2 ¼ cups (295 g) all-purpose flour (measured and leveled for accuracy)
- 2 ½ Tablespoons colorful Nonpareils (optional, for a festive look)
Step-by-Step Instructions
- Combine butter and sugars: In a large bowl (or stand mixer), mix 1 cup softened butter, ½ cup sugar, and ¼ cup brown sugar. Beat on medium speed with an electric mixer until creamy and smooth.
- Add egg yolk: Stir in 1 large egg yolk until fully incorporated.
- Mix in flavorings: Add ½ teaspoon salt, 1 teaspoon vanilla extract, and ½ teaspoon almond extract (if using). Beat until well-combined.
- Add flour gradually: With the mixer on low speed, gradually add 2 ¼ cups flour. Mix until just combined. If the dough is crumbly, use a spatula to scrape the bowl and work the flour in.
- Fold in Nonpareils: If using 2 ½ Tablespoons Nonpareils, gently fold them into the dough. Avoid over-mixing to prevent color bleeding.
- Shape and chill: Divide the dough into 2 equal parts. Place each portion on wax paper and shape into a 2″-wide log. Wrap tightly and refrigerate for 2-3 hours to firm up.
- Preheat oven: Once chilled, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Slice and bake: Remove one dough log from the fridge and slice into ¼” thick rounds. Place slices on the prepared sheet, spaced 1″ apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Cool and serve: Allow cookies to cool on the baking sheet before serving. For extra flair, dip cooled cookies in melted chocolate and add more sprinkles if desired.
Creative Toppings and Dips
Take your Slice and Bake Cookies to the next level by dipping them in melted chocolate or drizzling with a glaze. For a festive touch, sprinkle with crushed nuts, shredded coconut, or extra nonpareils while the coating is still wet. You can also try a simple powdered sugar glaze made with 1 cup powdered sugar and 2-3 teaspoons of milk.
Perfect Storage for Freshness
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough logs wrapped in plastic wrap and foil for up to 3 months. When ready to bake, simply slice and bake straight from the freezer, adding 1-2 extra minutes to the baking time.
Time-Saving Tips for Busy Bakers
Prepare the dough logs in advance and keep them refrigerated for up to 3 days or frozen for longer storage. If you’re short on time, chill the dough in the freezer for 30-45 minutes instead of the full 2-3 hours. You can also use a bench scraper to quickly shape the dough into logs.
Fun Recipe Variations
Switch up the flavors by using lemon or orange zest instead of almond extract. For a chocolate twist, replace ¼ cup of flour with cocoa powder. You can also swap nonpareils for mini chocolate chips, chopped nuts, or dried fruit for a different texture and taste.
Essential Equipment Tips
Use a sharp chef’s knife or serrated knife for clean cookie slices. A stand mixer with a paddle attachment makes creaming the butter and sugars effortless. If you don’t have wax paper, parchment paper or plastic wrap works just as well for shaping the dough logs.
Slice and Bake Cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup sugar
- ¼ cup light brown sugar tightly packed
- 1 large egg yolk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 2 ¼ cups 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.
- 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.