These Slice and Bake Cookies are deliciously buttery and sweet. They’re dotted with fun, colorful sprinkles, and if you’re feeling it, drizzled in creamy white chocolate!
author’s note
My Newest Life Hack Slice and Bake Cookies!
A few months back, a friend made us slice-and-bake cookies and they came out so fast. I asked how she did it, and she said she keeps a couple of dough logs in the fridge or freezer. Genius. Obviously, I had to try it myself.
Started testing right away. I found a touch of cornstarch keeps the cookies soft, and weighing the flour keeps the dough tender, not dry. I learned to use jimmies because they keep their color. I also tested chill times and found that two hours gives clean slices and great shape in the oven.
Once I landed on this, I knew I had to share it. Now I keep dough logs on hand. If a neighbor stops by or the kids want a treat, I slice what I need and bake. Fresh cookies, no mess, whenever I want them.
Slice and Bake Cookies Ingredients
| Ingredient | Easy Swap or Tip |
|---|---|
| Unsalted butter | Use salted butter and reduce added salt slightly. |
| Light brown sugar | For a lighter color and a bit more snap, swap in half white sugar. |
| Vanilla + almond extract | Skip almond if you want pure vanilla; a tiny bit goes a long way. |
| Cornstarch | Arrowroot works in a pinch. |
| All-purpose flour | Measure by weight for best results. |
| Rainbow jimmies | Use jimmies, not nonpareils, to avoid color bleed. |
| Egg wash + coarse sugar | Sparkling or cane sugar works if you can’t find extra-coarse. |
How To Make Slice and Bake Cookies
- Cream butter and sugar: Beat butter with brown sugar until smooth and creamy.
- Add flavors and dry: Mix in vanilla, almond, salt, and cornstarch. Add flour and beat.
- Sprinkles and chill: Fold in jimmies. Divide dough, shape two logs, wrap, and chill.
- Coat, slice, and bake: Preheat oven. Brush logs with beaten egg, roll in coarse sugar, slice 1/2 inch thick, and bake 8 to 12 minutes until edges are just set.
- Cool and finish: Cool on a rack. Drizzle or dip in melted white chocolate if you want.
Tips For Success
- Avoid Over-mixing: Mix just until the flour is blended to keep cookies soft.
- Gentle Mixing: Stir the jimmies carefully to spread them evenly without breaking or coloring the dough.
- Roll Dough Evenly: Roll the logs evenly to make sure the cookies bake the same size.
- Even Slicing: Use a sharp knife for even slices so the cookies bake evenly.
- Watch Bake Time: Start checking cookies at 10 mins; the center should be set.
- Reshape After Baking: Gently reshape any uneven cookies while they’re still soft.
Storage
- Store in an airtight container; use parchment in between the chocolate-coated Slice and Bake Cookies.
- Freeze dough logs; cut then bake directly from frozen, slightly increasing baking time.
More Easy Dessert Recipes:
Slice and Bake Cookies
These buttery Slice and Bake Cookies are sweet, packed with colorful sprinkles, and perfect for a drizzle of white chocolate if you’re feeling it!
Video
Equipment
- Stand mixer or hand mixer
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
Ingredients
- 16 tablespoons unsalted butter cold, cut into small cubes
- 3/4 cup light brown sugar lightly packed
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract optional
- 1/2 heaping teaspoon salt
- 1 teaspoon cornstarch
- 2-1/4 cups all-purpose flour see note 1
- 1/2 cup Rainbow Sprinkles see note 2
- 1 large egg lightly beaten
- 1/2 cup extra-coarse sugar for rolling cookies in, see note 3
Optional: White Chocolate Drizzle
- 1 cup white chocolate chips
- 1 teaspoon vegetable oil
Instructions
- In a stand mixer fitted with a paddle attachment (or with a hand mixer), beat butter and brown sugar until they’re creamy, similar to a peanut butter consistency, about 3–5 minutes. Scrape the sides of the bowl as needed.
- Add vanilla extract, almond extract (if using), salt, and cornstarch. Beat just until combined. Add flour and beat just until incorporated. Avoid overmixing.
- Fold in the sprinkles and mix gently. The dough may seem a bit crumbly at first, but it will come together with some mixing/kneading.
- Form the dough into 1 large ball, then divide it in half. Shape each half into a log about 11 inches long and roughly 1.5 inches in diameter. Roll it on the counter to help even it out. Wrap each log tightly in plastic wrap and chill in the fridge for at least 2 hours.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat. Pour the sparkling sugar onto a large flat plate. Unwrap one log of dough at a time, cut it in half, then brush the outside of each half-log with the beaten egg. Roll the dough log in the sparkling sugar.
- Slice each dough log into 1/2-inch thick cookies. Place cookies on the prepared sheet pan, spacing 1-inch apart. Bake until the edges are just starting to lightly brown, which should take about 8–12 minutes. Keep a close eye on them to prevent overbaking.
- Remove cookies from oven and transfer them to a cooling rack. Let them cool completely. Repeat with the rest of the dough.
- Optional White Chocolate Drizzle: In a microwave-safe bowl, combine white chocolate chips and vegetable oil. Microwave in 20-second increments, stirring for 15 seconds between each burst, until chocolate is melted and smooth. Dip half of each cooled cookie into the white chocolate or pour the melted chocolate into a plastic bag, snip off the tip, and drizzle it over the cookies. Allow the chocolate to set at room temperature before serving.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: When measuring flour, level off the top of the measuring cup with the flat side of a butter-knife for the most accurate measurement. Or best case—use a kitchen food scale to measure the flour amount (325 grams). Over-measuring flour can lead to dry, crumbly cookies.
Note 2: Use sprinkle jimmies, not nonpareils. Here’s a breakdown of different types of sprinkles, but essentially the jimmies won’t dye the cookie dough, and nonpareils are often uncomfortably crunchy.
Note 3: This extra-coarse sugar adds a lovely sweetness and crunch to the cookies. If you aren’t able to find it, use sparkling sugar or cane sugar instead.
Storage: Keep in an airtight container; use parchment between the chocolate-coated cookies. Freeze dough logs; cut and bake directly from frozen, slightly increasing baking time.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 23.6g | Protein: 1.7g | Fat: 9.1g | Cholesterol: 28.1mg | Sodium: 54.6mg | Fiber: 0.4g | Sugar: 12.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Make Slice And Bake Cookies Your Own
- Flavors: Try different extracts, or use spice blends like pumpkin spice, or apple pie spice.
- Nuts: Add chopped nuts or roll the dough in nuts.
- Holiday Themes: Use festive sprinkles or colored sugar for a seasonal touch.
- Chocolate Slice and Bake Cookies: Add mini chocolate chips to the dough and drizzle with milk chocolate.
- Dipped Cookies: Dip the cookies in chocolate and top with nuts or coconut.
I’m chelseas sister and she first made these for a party for one of her kids and I immediately needed the recipe. We make them all the time now! Such a yummy and fun recipe to make with kids.