These slice and bake cookies are easy, versatile, and delicious. They are simple enough to make with the kids and perfect for anytime of the year.
Slice and bake sugar cookies are a classic American staple. Made with super simple ingredients and requiring almost no prep time, this recipe is hard to beat.
You can even make extra batches of the dough, so these cookies will be ten minutes away at all times.
This slice and bake cookies recipe comes out perfectly crisp with a beautiful golden brown color.
These cookies are scrumptious treats all on their own, and they are also brimming with possibilities.
Whether it is Halloween, Thanksgiving, Christmas, or really any time of year, the kids absolutely love getting the chance to transform blank sugar cookies into works of art.
Try making a cookie art station for the young chefs, complete with icing, sprinkles, and other edible art supplies. It’s a great way to start a new holiday tradition that they will go nuts for!
Here’s what I’m going to teach you in this post:
- Everything you need to make this easy slice and bake cookies recipe.
- Step-by-step instructions for making perfectly crisp slice and bake sugar cookies.
- Fun and festive ideas to make slice and bake cookies great for any holiday.
It only takes a few simple ingredients and ten minutes of prep time to make these easy slice and bake cookies. You will come back to this recipe again and again.
How to Make Slice and Bake Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Cream together the softened butter and granulated sugar until light and fluffy using a stand mixer on medium speed. Mix in the vanilla and egg yolk until combined, scraping down the sides as needed.
STEP TWO: Turn the speed down to low and slowly add the baking soda and flour, mixing until no large lumps remain. The dough should appear dry but stick together when pinched. Mix in 1-2 tablespoons of milk if needed to accomplish this. Then, gently fold in your sprinkles using a rubber spatula.
STEP THREE: Roll the dough into a large log (about a foot long and 1 ½ inches wide), roll it in parchment paper, and place it in the refrigerator for a minimum of 2 hours to chill.
STEP FOUR: Once ready to bake, line two large sheets with parchment paper and preheat your oven to 350 degrees F.
STEP FIVE: Slice the dough into ¼ inch thick portions and place 2 inches apart on the cookie sheet. Bake for 8-10 minutes or until the bottoms of your cookies are beginning to turn golden brown.
STEP SIX: Cool cookies completely on a wire rack before transferring to an airtight container.
How Do You Keep Slice and Bake Cookies Round?
The most important thing is to chill your dough for a minimum of two hours and to keep it chilled until you are ready to slice it and put it right into the oven.
I chill my dough for several hours or even overnight. The colder the dough is, the easier it is to work with.
Once sliced, be sure to get your dough right into the oven. Do not allow the dough to return to room temperature first.
Cold and hardened butter is far less likely to spread and give you wonky-shaped cookies.
Also, make sure you choose a nice sharp knife to slice your dough.
How to Store Leftover Slice and Bake Sugar Cookies
Transfer any leftover slice and bake cookies to an airtight container and store them at room temperature for up to two days.
Cookies can also be stored in the refrigerator for up to a week or in the freezer for up to 3 months.
How Far in Advance Can You Make Slice and Bake Cookies?
One of my favorite things about this slice and bake cookies recipe is how easy and convenient it is to make in advance.
Whip up a few extra batches on a weekend, roll them tightly, and you can have slice and bake cookie dough ready anytime.
Once you roll your dough in parchment paper or plastic, place the whole thing in a resealable bag.
Premade dough logs can be stored in the refrigerator for 3 days or in the freezer for 2 months. The longer your dough has to chill, the easier it is to work with, so you get a double win here!
Variations for Slice and Bake Cookies
With thoughtfully chosen food coloring, frosting, sprinkles, and other goodies, you can easily make these cookies perfect for any holiday or occasion.
Use red and green sprinkles for Christmas, draw jack-o-lanterns for Halloween, or go nuts with your favorite birthday frosting. You are only limited by your creativity!
Other Holiday Cookies Recipes You’ll Love:
- Pumpkin Cheesecake Cookies
- Peppermint White Chocolate Cookies
- 3 Ingredient Peanut Butter Cookies
- Grinch Sugar Cookies
- Hershey Kiss Cookies
- Snickerdoodle Cookies
- Peanut Butter Balls with Graham Crackers
- Oreo Balls without Cream Cheese
- 1 stick (½ cup) salted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ¼ cup sprinkles, optional
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 1 minute.
- Next, add the egg yolk and vanilla extract. Mix until combined. Scrape down the sides of the bowl if needed.
- With the mixer on low speed, slowly add the flour and baking soda. Mix just until no large lumps of flour remain– you don’t want to overmix! The dough will look dry but should hold together when you pinch it. If it does not, add 1-2 tablespoons of milk and mix again.
- If using sprinkles, add them now and gently fold them into the cookie dough. I recommend a rubber spatula for this– using the mixer can break up the sprinkles too much.
- Roll the dough into a large log (about 1.5” wide and 12” long). Wrap the dough in parchment or plastic and place it in the fridge to chill for at least 2 hours. At this point, the dough can be placed in a large resealable bag and kept in the fridge for up to three days or in the freezer for up to two months.
- When you’re ready to bake, preheat the oven to 350F and line two large baking sheets with parchment paper.
- Slice the log into ¼” thick rounds and place them at least 2” apart on the baking sheet.
- Bake for 8-10 minutes, or until the cookies are just beginning to turn golden brown on the bottom.
- Allow the cookies to cool completely, and then transfer them to an airtight container.
- Storage: Store in an airtight container at room temperature for up to two days.
Amount Per Serving: Calories: 79Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 45mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.