Home > Desserts > Slice And Bake Cookies Slice And Bake Cookies November 3, 2022 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Slice and Bake Cookies are deliciously buttery, with a sweet kick, plus a hint of vanilla extract. They’re dotted with fun, colorful sprinkles, and if you’re feeling it, drizzled in lush white chocolate which adds an extra layer of creamy sweetness. Slice and Bake Cookies I have a serious love for cookies, which is probably evident from the many cookie recipes I’ve shared over the years. Cookies are my favorite treat to whip up for friends, family, neighbors, and events – they’re my absolute go-to! As a cookie connoisseur, I’m pretty particular about them. Most of the cookie recipes I’ve shared are quite detailed, with precise instructions on dough ball sizes, multiple chilling periods, and a long list of steps. Many of them also feature extras like frosting and occasionally sauce toppings (remember these salted caramel cookies?). That’s not to say this recipe isn’t detailed, but it’s much simpler than most of the cookie recipes on my site. The dough is quick and easy to make with a stand mixer, and there’s no tedious weighing or rolling out of dough balls. Just slice and bake! But don’t be fooled by this recipe’s simplicity – these cookies offer a deep buttery flavor with a hint of sweetness, and a burst of creamy richness from the optional chocolate drizzle. If you prefer to skip the chocolate drizzle, no problem – these cookies are still absolutely delicious without it! Slice and Bake Cookies Ingredients Unsalted Butter: Grab it straight from the fridge and cut into small cubes. This helps to ensure a flaky, tender texture in your cookies. Always opt for high-quality butter for the best flavor. Light Brown Sugar: Brown sugar gives a moist, chewy texture to the cookies and a subtle molasses flavor. Make sure it’s fresh and soft, not hard or lumpy otherwise it won’t cream well into the butter. Pure Vanilla Extract: This imparts a warm, sweet aroma that enhances the overall flavor of the cookies. Choose pure over imitation for the best flavor. Pure Almond Extract (optional): A little almond extract can add a nice nutty, sweet depth to the cookies. It’s optional, but recommended if you’re into that kind of thing! Fine Sea Salt: Salt enhances all the other flavors and helps to balance the sweetness. Cornstarch: This helps to make the cookies tender and soft. It’s a secret weapon for achieving a great texture! White All-Purpose Flour: Make sure you measure it correctly – too much can lead to dry, crumbly Slice and Bake Cookies while too little can cause the cookies to spread excessively. Level off the top of your measuring cups with the back of a butter knife. Ingredients, Continued Jimmies (Rainbow Sprinkles): These add a pop of color and a bit of texture. Choose good quality ones that won’t bleed their color into the dough. Large Egg: This acts as a binder for the sugar to the dough giving these cookies a nice crunchy, sugary edge. Coarse Sparkling Sugar: This gives a lovely crunch and sparkle to the edges of the cookies. You can find it in most supermarkets or online. White Chocolate Chips (optional): If you love white chocolate, this adds a creamy sweetness that complements the cookies beautifully. Choose high-quality chocolate for the best flavor and optimal melt. Vegetable Oil (optional): This is used to thin out the melted chocolate a bit, making it easier to drizzle over your cookies. Just a touch is needed, so don’t go overboard! QUICK TIP 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 they bake up nicely. Nonpareils will bleed color into the cookie dough, are often uncomfortably crunchy, and may leave you with some funky-colored slice and bake cookies. How To Make Slice and Bake Cookies (Tips) Don’t Over-mix the Dough: When you’re mixing the flour into the butter-sugar mixture, be careful not to over-mix. Over-mixing can lead to tough cookies. Just mix until the flour is incorporated. Mix gently: When stirring the jimmies into the dough, stir gently to get even dispersion and avoid mashing and breaking up sprinkles or dying the dough. Roll Logs Evenly: When forming your dough into logs, try to make them as even as possible. This will help ensure your cookies are all the same size, which in turn helps them to bake evenly. Chill the Dough: It’s important to chill the dough before baking. This helps to prevent the cookies from spreading too much and also makes the dough much easier to slice into nice rounds. Even Slicing: Try to slice your cookies as evenly as possible so they bake at the same rate. A sharp, thin knife can help you get clean, even slices. Keep an Eye on Your Oven: Baking times can vary depending on your oven, so start checking the cookies around the 10-minute mark. You want the edges to be just starting to lightly brown and the center to no longer look glossy. Cool Completely Before Drizzling Chocolate: If you’re using the white chocolate drizzle, make sure the cookies are completely cooled before drizzling. Otherwise, the chocolate could melt and make the cookies soggy. Reshape the Cookies Immediately After Baking (if needed): If any of the cookies spread into an odd shape while baking, you can use a spatula to gently push the edges into a round shape immediately after removing them from the oven. The cookies will still be soft and malleable at this point. Use High-Quality Ingredients: Since this is a simple recipe, the quality of each ingredient shines through. Using high-quality butter, pure extracts, and good quality white chocolate can make a noticeable difference in the flavor of these Slice and Bake Cookies. VARIATIONS Make These Slice and Bake Cookies Your Own! Different Flavors: Swap out the almond extract for other flavors like lemon, coconut, or orange extract. You can also add citrus zest (lemon, lime, orange) or spices (like cinnamon, nutmeg, pumpkin spice spice, or apple pie spice) to the dough for a flavor twist. Nutty Slice and Bake Cookies: Add finely chopped nuts (like pecans, almonds, or pistachios) to the dough or coat the dough with these nuts instead of the coarse sparkling sugar. Holiday-themed Cookies: Customize the cookies to fit different holidays by using holiday-themed sprinkles or colored sugar. For instance, red and green for Christmas, orange and black for Halloween, pastels for Easter, etc. Chocolate Slice and Bake Cookies: Add mini chocolate chips to the dough, use chocolate sprinkles, and replace the white chocolate with semi-sweet chocolate to drizzle on the cookies for a chocolatey treat. Dipped Cookies: Instead of drizzling the chocolate, you could also dip half or all of the cookie in it. You can then sprinkle some nuts or shredded coconut on the chocolate before it sets. STORAGE Storage Store Properly: Keep these Slice and Bake Cookies in an airtight container to maintain their freshness. If they have the chocolate drizzle, you may want to store them in a single layer, or with parchment paper between layers, to prevent them from sticking together. Freeze for Later: If you don’t want to bake all the cookies at once, you can freeze the dough logs. When you’re ready to bake, just slice off as many cookies as you want and add a minute or two to the baking time. More Easy Dessert Recipes: Lemon Icebox Cake with only 4 ingredients Fruit Dip with cream cheese and marshmallow creme Peanut Butter Puppy Chow with Captain Crunch cereal! Buncha Crunch only 3 ingredients Ice Cream In A Bag a fun summer activity! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Slice and Bake Cookies 5 from 1 vote - Review this recipe These Slice and Bake Cookies are deliciously buttery, with a sweet kick, plus a hint of vanilla extract. They're dotted with fun, colorful sprinkles, and if you're feeling it, drizzled in lush white chocolate which adds an extra layer of creamy sweetness. SAVE TO RECIPE BOX Print Recipe Slice and Bake Cookies 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These Slice and Bake Cookies are deliciously buttery, with a sweet kick, plus a hint of vanilla extract. They're dotted with fun, colorful sprinkles, and if you're feeling it, drizzled in lush white chocolate which adds an extra layer of creamy sweetness. Course Dessert Cuisine American, Vegetarian Keyword slice and bake cookies Prep Time 20 minutes minutes Cook Time 10 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 30 minutes minutes Servings 24 cookies Chelsea Lords Calories 165kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 1 cup (16 tbsp) COLD unsalted butter, cut into small cubes▢ 3/4 cup light brown sugar, gently packed▢ 1-1/2 teaspoons pure vanilla extract▢ 1/8 teaspoon pure almond extract, optional▢ heaping 1/2 teaspoon fine sea salt▢ 1 teaspoon cornstarch▢ 2-1/4 cups (325g) white all-purpose flour (Note 1)▢ 1/2 cup jimmy rainbow sprinkles (Note 2)▢ 1 large egg lightly beaten▢ 1/2 cup extra-coarse sugar, for rolling cookies in (Note 3)Optional: White Chocolate Drizzle▢ 1 cup white chocolate chips▢ 1 teaspoon vegetable oilUS - Metric USMetric InstructionsCREAM BUTTER: In an electric or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together until they're creamy, similar in consistency to peanut butter. This should take about 3 to 5 minutes. Scrape down the sides of the bowl as needed. FINISH DOUGH: Add in the vanilla extract, almond extract (if using), sea salt, and cornstarch. Beat just until combined. Then, add in the flour and beat just until incorporated. Avoid over-mixing. ADD SPRINKLES: 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.CHILL DOUGH: Form the dough into one large ball, then divide it in half. Shape each half into a log that's 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. SLICE COOKIES: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat liner. Pour the sparkling sugar onto a large flat plate. Unwrap one log of dough at a time from the fridge, cut it in half, then brush the outside of each half-log with the beaten egg. Roll the dough log in the sparkling sugar. BAKE: Slice each dough log into 1/2-inch thick cookies. Place the cookies on your prepared baking sheet, spacing 1-inch apart. Bake until the edges are just starting to lightly brown, which should take about 8-12 minutes. Be sure to keep a close eye on them to prevent over-baking.COOL: Remove the cookies from the 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 the white chocolate chips and vegetable oil. Microwave in 20-second increments, stirring for 15 seconds between each burst, until the 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. Video Recipe NotesNote 1: Flour: Over-measuring your flour can lead to dry, crumbly cookies while under-measuring will cause the cookies to spread and lose shape. Be sure to 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 (we're looking for 325 grams here). Note 2: Sprinkles: 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 they bake up nicely. Nonpareils will bleed color into the cookie dough, are often uncomfortably crunchy, and may leave you with some funky-colored slice and bake cookies. Note 3: Coarse Sugar: 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. Nutrition FactsServing: 1serving | Calories: 165kcal | Carbohydrates: 23.6g | Protein: 1.7g | Fat: 9.1g | Cholesterol: 28.1mg | Sodium: 54.6mg | Fiber: 0.4g | Sugar: 12.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
