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 | straightforward 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: Heat 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.
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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.
