The Magic of Waiting
You mix the dough. It is soft and a little sticky. Then you must wait. You put it in the fridge for hours.
I know waiting is hard. But this wait makes the cookies hold their shape. It turns the soft dough into something you can slice. Good things often need a little patience.
A Little Help From My Grandson
My grandson tried to make these once. He did not wait. He tried to slice the soft dough. We ended up with cookie blobs! I still laugh at that.
Now he rolls the dough log on the counter. This makes it a perfect circle. It is his favorite job. It shows that little hands can help in the kitchen.
Your Cookie Canvas
This is the fun part. You get to roll your log in sprinkles. Use any color you like. It makes the cookies look so happy.
What is your favorite sprinkle color? I always go for the rainbow ones. They remind me of a party. Making food pretty is a simple joy.
The Best Smell in the World
When these cookies bake, your whole house will smell amazing. It is a mix of vanilla and sugar. It is the smell of love and comfort.
*Fun fact*: The smell of vanilla can make people feel calm and happy. That is why I use two whole teaspoons. Do you have a smell that makes you feel happy?
A Trick for Soft Cookies
Watch the clock carefully. Ten minutes in the oven gives you a soft cookie. Twelve minutes gives you a crispy one. I always pull mine out at ten.
Let them cool on the pan for a bit. This matters because they keep cooking from the pan’s heat. Do you like your cookies soft or crispy?
A Gift From Your Kitchen
These cookies are perfect for sharing. You can keep the dough logs in your freezer. Then you can bake a few anytime a friend visits.
Sharing food you made yourself is a special thing. It says “I was thinking of you.” It is a small act of kindness that matters a lot.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| unsalted butter | 1 cup | room temperature |
| granulated sugar | 1 1/2 cups | |
| large egg | 1 | |
| vanilla extract or flavoring | 2 teaspoons | |
| almond extract or flavoring | 1 teaspoon | |
| salt | 1/2 teaspoon | |
| all-purpose flour | 2 1/4 cups | |
| sprinkles | for coating, as desired |
My Favorite Slice-and-Bake Cookie Magic
I have always loved these slice-and-bake cookies. They remind me of my own grandma’s kitchen. She would always have a log of dough waiting in her icebox. That way, she was ready for any surprise visitors. Isn’t that a lovely thought?
Making the dough is such a simple joy. You just mix everything together until it feels right. The smell of vanilla and almond is just wonderful. It makes the whole house feel cozy and warm. I still smile when I make these.
- Step 1: Let’s start with the butter and sugar. Make sure your butter is soft. You should be able to press your thumb into it easily. Mix them together until they look pale and fluffy. This is the secret to a tender cookie. It’s my favorite part.
- Step 2: Now, crack in that egg. Add your vanilla and almond extracts too. The almond makes it taste extra special, I think. Mix it all up until it’s one happy family. Scrape the sides of the bowl with a spatula. We don’t want to leave any goodness behind.
- Step 3: Time for the flour and salt. Just pour it all in and mix until the dough forms. It will be a little soft, and that’s perfect. (A hard-learned tip: Don’t mix it too much after adding the flour. Your cookies will be tough, and we want them soft!).
- Step 4: Split the dough right down the middle. Plop each half onto some plastic wrap. Use the wrap to help you shape it into logs. They don’t have to be perfect circles. We will fix that later. I still laugh at my first lumpy log.
- Step 5: Now, the hardest part is waiting. Tuck those dough logs into the fridge. They need a long nap, at least four hours. This helps them get firm for slicing. What’s your favorite thing to do while you wait? Share below!
- Step 6: Time to bake! Heat your oven nice and warm. Roll your cold dough log on the counter to smooth it out. Unwrap it and roll it in a plate of colorful sprinkles. Doesn’t that look cheerful?
- Step 7: Use a sharp knife to slice your log into little rounds. Place them on a baking sheet. You can nudge them into a better circle with your fingers. Bake them until the edges are just barely golden. That smell is pure happiness.
- Step 8: Let the cookies cool on the pan for a few minutes. Then move them to a rack. This keeps them from getting soggy. Once they are cool, you can store them in a tin. They never last long at my house.
Cook Time: 10–12 minutes per batch
Total Time: 4 hours 20 minutes
Yield: About 3 dozen cookies
Category: Dessert, Cookies
Let’s Get Creative with Your Cookies!
The best part about this recipe is how you can change it. You can make it new every single time. Here are a few of my favorite twists to try. I think they are all so much fun.
- Lemon Sunshine: Swap the almond extract for lemon. Add a little yellow food coloring to the dough. It tastes like a bright, sunny day.
- Chocolate Chip Swirl: Mix in a handful of mini chocolate chips. You could even use rainbow chips. It’s a classic for a good reason.
- Cinnamon Sugar Sparkle: Instead of sprinkles, roll the log in cinnamon and sugar. It tastes like a snickerdoodle. It’s so warm and cozy.
Which one would you try first? Comment below!
The Perfect Little Treat
These cookies are wonderful all on their own. But sometimes, I like to make them extra special. You can serve a plate of them with a scoop of vanilla ice cream. The mix of warm and cold is so good. Or, you can crumble them over a bowl of yogurt for breakfast. I won’t tell anyone.
For a drink, a cold glass of milk is always the best friend to a cookie. For the grown-ups, a little cup of coffee with cream is just right. The coffee’s bitterness is nice with the sweet cookie. Which would you choose tonight?
Your Cookie Helper: Storing and Baking Ahead
These slice and bake cookies are perfect for busy days. You can keep the dough logs in the fridge for three days. Or you can freeze them for up to three months.
I remember my first time. I froze a log for a surprise visit from my grandkids. We had warm cookies in fifteen minutes. It felt like a little kitchen miracle.
Making a double batch is a smart idea. You get fresh cookies now and more for later. This matters because it makes happy moments easy to create.
Have you ever tried storing it this way? Share below!
Simple Fixes for Cookie Troubles
Is your dough too soft to slice? Just pop it back in the fridge. Chilled dough is much easier to cut neatly. I once tried to slice soft dough. My cookies looked like little ovals, not circles.
Do your cookies spread too much? Your butter was probably too warm. Using cool dough helps them keep their shape. This matters for cookies that look as good as they taste.
Are the edges browning too fast? Your oven might be a bit hot. Try baking at a slightly lower temperature. Getting it right builds your cooking confidence.
Which of these problems have you run into before?
Your Cookie Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. The results are just as tasty.
Q: How far ahead can I make the dough?
A: You can make it up to three days before baking. Or freeze it for months.
Q: What if I don’t have almond extract?
A: Use all vanilla extract instead. The cookies will still be wonderful.
Q: Can I double this recipe?
A: Absolutely. Just mix everything in a larger bowl.
Q: Are the sprinkles necessary?
A: No, they are just for fun. A roll in sugar works too.
Fun fact: The first chocolate chip cookie was invented by accident!
Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these simple cookies. They always fill my kitchen with happy memories. Nothing is better than sharing a warm treat with someone you love.
I would be so thrilled to see your creations. Please share a picture of your beautiful cookies. It makes me so happy to see your baking adventures.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Effortless Homemade Slice and Bake Cookies
Description
Effortless homemade slice and bake cookies that are perfect for any occasion.
Ingredients
Instructions
- Begin by blending the room-temperature butter and granulated sugar in a mixer until the mixture is smooth and creamy. Incorporate the egg, vanilla, and almond extracts, mixing thoroughly.
- Next, add the salt and all-purpose flour, beating until a uniform dough forms. Be sure to scrape down the sides of the bowl and give it one final mix.
- Separate the dough into two roughly equal portions. Place each portion on a double layer of plastic wrap and use the wrap to help you shape the soft dough into logs approximately 2 1/2 inches in diameter. Wrap the logs securely in the plastic and refrigerate for a minimum of 4 hours.
- When you’re ready to bake, preheat your oven to 350°F (175°C) and prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.
- Remove one dough log from the refrigerator. While it’s still wrapped, roll it on the counter to smooth it into a more perfect cylinder. If you wish to add sprinkles, pour them onto a shallow plate. Unwrap the dough log and roll it in the sprinkles until the exterior is fully coated.
- Using a sharp knife, slice the log into 1/4-inch thick rounds. Arrange the slices on your prepared baking sheet. You can gently reshape any slices with your fingers to make them more circular.
- Bake for 10 to 12 minutes, or until the very edges begin to show a hint of light golden brown. For a softer cookie, lean towards the shorter baking time.
- Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Once cooled, store them in an airtight container at room temperature for up to two weeks, or freeze them for longer storage.
Notes
- For best results, ensure your butter is at room temperature for easy creaming. The dough logs can be frozen for up to 3 months; simply slice and bake from frozen, adding a minute or two to the baking time.
Leave a Reply