Slice and Bake Cookies (2024)

October 31, 2018 By Sam 31 Comments

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These Slice and Bake Cookies are simple and versatile! With a slightly crisp on the outside, soft on the inside, buttery crumb, these cookies taste great on their own, or even better when packed with sprinkles and dipped in chocolate!

Be sure to check out my tutorial video below the recipe!

Happy Halloween!

While a ghostly recipe (or a spooky spider one) might have been more appropriate for today, here I am sharing Slice & Bake Cookies, not an orange or black sprinkle in sight.

Today’s recipe is something of a cross between my favorite sugar cookies and my funfetti cookies. A buttery, slightly crisp cookie packed full of sprinkles. I just lacked the foresight to make them orange and black sprinkles 🙄

Dress up your Slice and Bake Cookies with Chocolate!

Slice & Bake cookies stand alone nicely with their buttery flavor and subtle crispness, but if you want to dress them up a bit you certainly can. I sometimes like to dip mine in chocolate and additional nonpareils.

To do this, I recommend using dark chocolate (or white chocolate, if you prefer) melting wafers. A 10 oz bag will work well for this recipe (assuming you dip each cookie halfway). Prepare according to package instructions and immediately sprinkle with nonpareils/sprinkles. Set cookies on a wax paper lined baking sheet for the chocolate to harden.

If you prefer to use chocolate chips rather than melting wafers, you certainly can, but I recommend adding about a teaspoon of shortening in with the chocolate. This will make it smoother and less thick and just all-around easier for dipping your slice and bake cookies.

Enjoy!

Slice and Bake Cookies

Super simple slice & bake cookies!

Includes a video tutorial just below the recipe!

4.43 from 7 votes

Print Pin Rate

Course: Dessert, cookies

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 27 minutes minutes

Servings: 30 cookies

Calories: 114kcal

Author: Sam Merritt

Ingredients

▢ 1 cup (226 g) unsalted butter softened
▢ ½ cup (100 g) sugar
▢ ¼ cup (50 g) light brown sugar tightly packed
▢ 1 large egg yolk
▢ ½ teaspoon salt
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon almond extract optional
▢ 2 ¼ cups (295 g) 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.
1 cup (226 g) unsalted butter softened, ½ cup (100 g) sugar, ¼ cup (50 g) light brown sugar
Add egg yolk and stir well.
1 large egg yolk
Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.
½ teaspoon salt, 1 teaspoon vanilla extract, ½ teaspoon almond extract
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.
2 ¼ cups (295 g) all-purpose flour
Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).
2 ½ Tablespoons colorful Nonpareils
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.*
See Also
No Spread Sugar Cookies {Without Baking Powder or Baking Soda}Vegan Gluten-free Maamoul 15 Grab-and-Go High-Protein Energy Bites to Get You Through Your Day Afghans | Chocolate Cornflake Biscuits
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.

Notes

*While you can place the dough directly in the refrigerator, since it is still soft at this point it tends to get a flat bottom, giving you less than round cookies when you go to slice them. To prevent this, I like to cut a paper towel roll in half and then cut a slit lengthwise and wrap my cookies in the paper towel roll (see video), it keeps the cookie logs completely round!

See post for instructions on dipping your slice and bake cookies in chocolate!

Nutrition

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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Reader Interactions

Comments

Christine
November 20, 2023 at 4:04 am
Hi,
thank you for this easy recipe! I have just one more question: You don’t seem to use any baking powder. Do you use flour that already has baking powder in it?
Greetings from Austria,
Christine
Reply
- Sam
  November 20, 2023 at 4:33 pm
  Hi Christine! I do not use flour that has baking powder in it. I use all-purpose/plain flour. I hope you love the cookies!
  Reply
  - Christine
    November 21, 2023 at 5:22 am
    Thank you – I will try them soon
Shiro.
June 07, 2023 at 5:13 pm

I am so excited making these colorful cookies for my 2year old great grandson, who lives in London. I am 87yrs old and live in South Africa.l’ll be sending it tomorrow. Many thanks for the recipe.
Reply
- Emily @ Sugar Spun Run
  June 08, 2023 at 9:55 am
  We hope your great grandson loves them, Shiro! Thanks for using our recipe ❤️
  Reply
Thalia
December 04, 2022 at 12:28 am
Hi,
I was wondering if you would be able to freeze the dough so you can cook it at a later time, and for how long? Thank you, I love your recipes!!!
Reply
- Emily @ Sugar Spun Run
  December 05, 2022 at 8:38 am
  That will work just fine 🙂
  Reply
Sigrun
February 25, 2022 at 8:46 am
Every time I make these cookies they’re a hit! Everyone LOVES them!Thank you for a great and easy recipe!
Reply
- Emily @ Sugar Spun Run
  See Also
  The Best Soft Chocolate Chip Cookies
  February 25, 2022 at 10:01 am
  That’s wonderful, Sigrun! Thanks so much for coming back to let us know how you like them ❤
  Reply
Frank
January 30, 2022 at 2:15 pm

The texture of the dough following chilling is awful. Stick a knife in to cut them and it crumbles and explodes. I followed the recipe by weight and was left with an unusable product.
Reply
- Sam
  January 31, 2022 at 4:54 pm
  Hi Frank! This is disappointing to hear and I’m sure was very frustrating, I’m sorry to hear it! This is definitely not how it should be, it sounds like either the flour wasn’t fully worked into the dough to make a smooth workable dough. If you haven’t already, I would recommend taking a peek at the video, that might be helpful in the future.
  Reply
Shari
December 18, 2021 at 3:33 pm
The flavor was great, but the cookie crumbled even after cooling on sheet before removing to rack! They seem so fragile. What did I do wrong?
Reply
- Sam
  December 18, 2021 at 9:54 pm
  Hi Shari! It sounds like there may have been a bit too much flour added. 🙁 They are kind of like a shortbread so they will be a little bit crumbly, but they shouldn’t just crumble.
  Reply
Ali
October 23, 2021 at 12:01 pm
Hello,
I made this recipe and the cookies taste great! The only negative is that they did spread which caused them to loose the shape slightly and also making them a little thinner than I wanted. I chilled them longer than required and because I did not shape the dough into a cylinder (I shaped into a disc so that after chilling I could roll them out and use a cookie cutter) after cutting I then put them in the fridge to chill on the cookie sheet for 15-20 minutes before baking. I am surprised they spread as much as they did. I needed a sugar cookie recipe that I was able to use cookie cutters and have sprinkles throughout the dough (I have an order that requested this). I noticed that you replied to a comment on one of your other sugar cookie recipes that this is the recipe to use when using cookie cutters. From the steps I told you I took can you see something I did wrong that caused spreading? I have a sugar cookie recipe that does not spread at all and taste pretty good however it doesn’t allow for sprinkles to be mixed in with the dough and I like the taste of your recipe better, so I’m determined to make this recipe not spread lol! Also, could this recipe be doubled or even tripled? I would really appreciate any help/suggestions you could offer ASAP because I need to start this order! Thank you in advance for responding quickly. 😉
Reply
- Sam
  October 26, 2021 at 12:50 pm
  I’m so sorry this has happened, Ali! This dough is not the best for rolling out. My sugar cookie recipe would be a better option here. You can stir sprinkles into the dough when it is coming together at the end. I wouldn’t recommend using nonpareils as they may bleed a little bit. I hope this helps. 🙂
  Reply
Natalia
January 18, 2021 at 2:58 pm
Hola!! Cuánto tiempo puedo guardarlas luego de horneadas??
Reply
- Sam
  January 18, 2021 at 3:50 pm
  Hi Natalia! They’ll keep for a week, just store in an airtight container at room temperature 🙂
  Reply
Julia
May 27, 2020 at 12:51 pm

They smell a little different, but they taste great, considering how low effort they are!
Reply
- Sam
  May 28, 2020 at 1:11 pm
  I’m so glad you enjoyed them, Julia! 🙂
  Reply
Pam
May 19, 2020 at 2:10 pm

So good! Everyone loved them!
Reply
- Sugar Spun Run
  May 19, 2020 at 4:11 pm
  I am so glad that they were such a hit, Pam! Thank you for trying my recipe! 🙂
  Reply
Valerie Child
July 26, 2019 at 12:08 am
Can I freeze the unbaked rolls?
Reply
- Sam
  July 30, 2019 at 12:51 pm
  Hi Valerie! I haven’t tried freezing these cookie rolls unbaked, but I would imagine it would work just fine. 🙂
  Reply
priya
November 12, 2018 at 5:45 am
wow yum… it’s very useful video Thank you!
Reply
- Sam
  November 12, 2018 at 2:47 pm
  Thank you very much, Priya! ☺️
  Reply
linda clough
October 31, 2018 at 3:57 pm
Im excited to make these for the Holidays, dip also in chocolate.
Reply
- Sam
  November 02, 2018 at 12:34 pm
  The chocolate dip is my favorite part! But they taste good even without it!😊 I hope you love them.
  Reply
Nanyonjo Dorah
October 31, 2018 at 1:10 pm
is it ok if the cookie dough is not refrigerated and I just cut and put into the oven or refrigerating is a must. thanks for the recipes, they work for me
Reply
- Sam
  October 31, 2018 at 1:32 pm
  I recommend chilling them because the dough is quite soft if it isn’t chilled. That makes it difficult to cut and could cause them to spread in the oven.
  I am glad you are enjoying the recipes, Nanyonjo!!
  Reply
Karen
October 31, 2018 at 11:33 am
One little boo boo!
Instructions say “remove one cookie dough roll from the OVEN and…”
Obviously you mean refrigerator!
Love your recipes!
Reply
- Sam
  October 31, 2018 at 12:04 pm
  Omg! 😂 Thanks for the heads-up, Karen!! Fixing now!!
  Reply