Description
These easy slice and bake cookies are a classic treat that come together with minimal effort and require no chilling beyond a few hours in the refrigerator. Soft and buttery with just the right sweetness, they are perfectly customizable with vanilla and almond extracts and can be rolled in colorful sprinkles for a festive touch. Just slice the dough, bake, and enjoy fresh, tender cookies with a crisp edge. Ideal for cookie lovers looking for a simple, make-ahead dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract or flavoring
- 1 teaspoon almond extract or flavoring
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
Topping
- Sprinkles or nonpareils (optional, for coating)
Instructions
- Cream Butter and Sugar: Use a mixer to cream the softened butter and granulated sugar together until the mixture is smooth and fluffy. Then add the egg, vanilla extract, and almond extract, mixing well to combine all the flavors.
- Add Dry Ingredients: Add the salt and the all-purpose flour to the wet mixture. Beat everything together until the dough comes together fully. Scrape down the sides of the bowl and mix once more to ensure an even consistency.
- Form the Dough Logs: Divide the dough roughly in half. Place each portion on a large double layer of plastic wrap. Using the plastic wrap, shape the dough into logs approximately 2 1/2 inches wide. The dough will be soft, so handle gently and don’t worry if the shape isn’t perfect.
- Chill the Dough: Wrap the logs tightly in the plastic wrap and refrigerate for at least 4 hours to firm up the dough and make it easier to slice.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat for easy cleanup and even baking.
- Define Shape: Remove one dough log from the fridge. Keeping it wrapped in plastic wrap, roll it gently on the countertop to better define its round shape.
- Coat with Sprinkles (Optional): If using sprinkles, pour them into a shallow tray or plate. Remove the plastic wrap and roll the dough log in the sprinkles to coat the exterior evenly.
- Slice and Arrange: Slice the dough into 1/4-inch thick slices with a sharp knife. Arrange the slices on the prepared baking sheet. You may shape the cookies gently with your fingers if you want them perfectly round.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges just begin to turn a light golden brown. For softer cookies, bake closer to 10 minutes; longer baking will produce crispier cookies.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer the cookies to a wire rack to cool completely before storing or serving.
- Store: Store baked cookies in an airtight container at room temperature for up to two weeks or freeze them tightly wrapped for up to 12 months.
Notes
- The dough can be made ahead and refrigerated for up to 24 hours beyond the minimum chilling time before baking.
- If you don’t have almond extract, you can omit it or substitute with an additional teaspoon of vanilla extract.
- For different flavors, try adding lemon or orange zest to the dough.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- For crispier cookies, bake for the full 12 minutes or slightly longer; for softer cookies, stick to 10 minutes.
