Slice and Bake Cookies Recipe delivers buttery, crisp edges with a tender middle and warm vanilla flavor. It suits busy bakers who want make-ahead cookie dough, and the total time lands around 2 hours 30 minutes with chill time. I tested this after a long day and a heroic coffee, and it hit the spot.
Homemade Slice and Bake Cookies Recipe
This Slice and Bake Cookies Recipe uses pantry staples and simple steps, so you can mix and chill without stress. You shape one dough into logs, then slice and bake straight from the fridge. No cutters or scooping, and cleanup stays light.
The dough mixes in one bowl, and it handles add-ins like a champ. You can flavor half the dough one way and the other half a different way. That flexibility saves time and gives variety.
Ingredients You Need
- 1 cup unsalted butter, softened to cool room temp
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract, optional
- 2 1/4 cups all-purpose flour, measured by weight if possible, about 280 g
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder, optional for a slightly lighter bite
- Optional add-ins, about 1 cup total: mini chocolate chips, citrus zest, finely chopped nuts, sprinkles, or espresso powder
- Optional coating: coarse sugar for rolling the logs
Pantry shortcuts and notes:
- Use pre-sifted flour to keep the crumb tender and avoid overmixing.
- I like King Arthur all-purpose flour for consistent results, and Nielsen-Massey vanilla for clean flavor.
- Swap in a 1:1 gluten-free baking blend by weight if needed, and add 1 extra tablespoon milk if the dough feels crumbly.
- No almond extract on hand? Skip it and bump vanilla by 1/2 teaspoon.
Equipment:
- Large mixing bowl and hand mixer or stand mixer with paddle
- Rubber spatula
- Plastic wrap or parchment
- Baking sheets
- Parchment paper or silicone mats
- Sharp chef’s knife or serrated knife
- Ruler, optional for even slices
- Wire rack
How to Make Slice and Bake Cookies
- Prep: 15 minutes
- Chill: 2 hours
- Cook: 12 to 14 minutes per batch
- Total: about 2 hours 30 minutes
- Beat butter and sugar on medium speed for 2 minutes until creamy and smooth. Scrape the bowl.
- Add egg, vanilla, and almond extract if using. Mix on low until combined.
- Whisk flour, salt, and baking powder in a separate bowl. Add to the mixer on low and mix just until the flour disappears. Fold in any add-ins.
- Divide the dough in half. Shape each half into a 9-inch log about 1.75 to 2 inches thick. If you want a sugar crust, roll the logs in coarse sugar.
- Wrap each log tightly in plastic or parchment. Chill the logs for at least 2 hours, or freeze for 30 minutes then move to the fridge for another hour.
- Preheat the oven to 350°F, 177°C. Line baking sheets with parchment.
- Slice the logs into 1/4-inch rounds. Rotate the log a quarter turn after every couple of slices to keep the shape round. If the dough crumbles, let it sit at room temp for 5 minutes and try again.
- Arrange slices 2 inches apart on the sheets. Bake for 12 to 14 minutes until the edges turn lightly golden and the centers look set.
- Cool on the sheet for 3 minutes, then move cookies to a wire rack to cool fully. Try one warm if you must. I always do.
Tips & Common Mistakes
- Weigh the flour to avoid dry, tough cookies.
- Soften butter to cool room temp; too soft butter makes the dough spread.
- Mix only until the flour disappears; overmixing makes cookies chewy in a not-great way.
- Chill the logs fully; warm dough loses shape and spreads.
- Use a sharp knife; a serrated knife works best for mix-ins like nuts or chips.
- Rotate the log between cuts to keep round slices.
- Slice slightly thicker for softer centers; go thinner for extra crisp edges.
- Pull the cookies when edges just start to color; dark edges taste bitter.
- Want super neat rounds? Roll the wrapped logs on the counter once or twice during the first 30 minutes of chilling.
Variations
- Lemon poppy seed: 1 tablespoon lemon zest and 1 tablespoon poppy seeds, plus a light lemon glaze after baking.
- Chocolate chip espresso: 1 teaspoon instant espresso powder and 3/4 cup mini chocolate chips.
- Funfetti: 3/4 cup rainbow sprinkles and a vanilla glaze drizzle.
- Cranberry orange pistachio: 1 tablespoon orange zest, 1/2 cup chopped dried cranberries, 1/2 cup chopped pistachios.
- Cocoa swirl: Split the dough; mix 2 tablespoons cocoa powder into one half. Stack, roll, chill, and slice for a two-tone look.
How to Serve Slice and Bake Cookies
Serve these cookies with coffee, hot chocolate, or a tall glass of cold milk for a classic combo. Stack them on a platter next to a small bowl of whipped cream cheese dip or a scoop of vanilla ice cream. For a holiday board, mix flavors on one tray and add candied orange peel for color. I also pack a few in lunchboxes for crisp afternoon energy.
Make-Ahead and Storage
Chill unbaked logs for up to 4 days in the fridge. Freeze tightly wrapped logs for up to 2 months, then thaw in the fridge until firm enough to slice, about 1 to 2 hours. If you slice from frozen, let the rounds sit on the sheet for 5 minutes and add 1 to 2 minutes to the bake time.
Store baked cookies in an airtight tin at room temp for 5 days. Freeze baked cookies for up to 2 months with parchment between layers. To refresh, warm cookies on a sheet at 300°F for 4 to 5 minutes, then cool for 2 minutes. The edges crisp up again, and the centers stay tender.
Nutrition Information
Yield: about 36 cookies, depending on thickness and add-ins.
Per cookie, plain version:
- Calories: ~95
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 11 g
- Sugar: 5 g
- Protein: 1 g
- Fiber: 0 to 1 g
- Sodium: 45 mg
I estimated these numbers for the base dough without add-ins or coatings. Add-ins like nuts or chocolate will nudge the values up a bit.
Slice and Bake Cookies Recipe
Ingredients
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
- Fold in the mini chocolate chips if using.
- Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap.
- Refrigerate the dough for at least 2 hours, or until firm.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Unwrap the dough logs and, if desired, roll them in sprinkles for decoration.
- Slice each log into 1/4-inch thick rounds and arrange on the prepared baking sheets about 1 inch apart.
- Bake 10–12 minutes, or until the edges are lightly golden.
- Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.