This recipe for Easy Slice and Bake Cookies has been a go-to whenever I want a fuss-free, crowd-pleasing cookie that looks special without hours of hands-on work. I first learned the technique from a neighbor who always had a log of dough in her freezer for last-minute visitors; the simplicity and reliability stuck with me. These cookies deliver a crisp edge and a tender center, with a buttery, buttery flavor that pairs beautifully with a hint of vanilla and almond.

I often make these when I need a batch for school parties, cookie swaps, or just a simple sweet treat on a busy afternoon. The dough forms into logs that can be chilled, sliced, and baked on demand—so you can keep one log in the freezer and bake fresh cookies whenever you want. Sprinkles give them a playful, festive look that makes them feel celebratory even on an ordinary Tuesday.

Ingredients

• Unsalted butter (1 cup): Use real butter at room temperature for the best flavor and proper creaming. European-style brands will add richness; leave out to soften but not melt.
• Granulated sugar (1 1/2 cups): Provides structure and a lightly crisp edge; measure by spooning into the cup and leveling for accuracy.
• Large egg (1): Adds moisture and binds the dough. Use a room-temperature egg so the batter emulsifies smoothly when creaming with butter.
• Vanilla extract (2 teaspoons): Choose pure vanilla extract for deep aroma; imitation works in a pinch but lacks complexity.
• Almond extract (1 teaspoon): A little goes a long way—this accent brightens the buttered flavor. Use gluten-free if needed or omit for a milder profile.
• Salt (1/2 teaspoon): Balances sweetness and enhances the buttery notes—fine salt measures most consistently here.
• All-purpose flour (2 1/4 cups): Provides the structure. Spoon and level when measuring to avoid a dense dough; if you prefer softer cookies, reduce by 1 to 2 tablespoons.
• Sprinkles (as desired): Nonpareils or small jimmies work best for an even coating. Place on a shallow plate for easy rolling of the logs.

Instructions

Cream the butter and sugar: In a stand mixer fitted with the paddle or using a hand mixer, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar on medium-high until pale and smooth, about 2 to 3 minutes. Proper creaming incorporates air for a lighter texture; scrape down the bowl once to ensure even mixing. Incorporate the egg and extracts: Add 1 large room-temperature egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract to the creamed butter. Mix on medium speed until fully combined, about 30 to 45 seconds. The mixture should look glossy and homogeneous—if it splits slightly, continue beating briefly and it will come together. Add salt and flour: Sift or spoon in 1/2 teaspoon salt and 2 1/4 cups all-purpose flour. Mix on low speed just until the dough comes together and there are no streaks of flour, about 20 to 30 seconds. Overmixing can develop gluten and make the cookies tough, so stop as soon as the dough is cohesive. Form into logs: Divide the dough roughly in half. Place each portion on a large double layer of plastic wrap. Use the plastic wrap to shape each portion into a log about 2 1/2 inches wide and 8 to 10 inches long. Don’t worry if the logs feel soft; chilling will firm them up. Chill thoroughly: Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 4 hours, or freeze for up to 3 months. Chilling makes slicing cleaner and helps the cookies keep their shape while baking. Preheat and prepare baking sheet: When ready to bake, preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat to prevent spreading and make cleanup easier. Define the log shape and coat with sprinkles: Take one log out and roll it (still in the plastic wrap) to refine the roundness. For a decorative edge, pour sprinkles onto a shallow plate, remove the wrap, and roll the log through the sprinkles so the exterior is evenly coated. Slice and bake: Slice the log into 1/4-inch-thick rounds and place them on the prepared sheet about 1 inch apart. Bake for 10 to 12 minutes, until the edges barely begin to turn light golden brown. For softer centers, aim for 10 minutes; for crispier cookies bake toward 12 minutes. Cool and store: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature up to two weeks or freeze tightly wrapped up to 12 months.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to two weeks; place a slice of bread in the container to help maintain softness if desired. For longer storage, wrap individual logs tightly in plastic and foil before freezing to prevent freezer burn—logs will keep up to 3 months. When ready to bake from frozen, slice directly (they will be firm) and add an extra minute or two to the bake time. For already baked cookies, freeze on a sheet until solid, then transfer to a sealed container for best texture preservation.

Ingredient Substitutions

If you need to modify the recipe: swap salted butter for unsalted but reduce added salt to 1/4 teaspoon. For a dairy-free approach use a firm stick-style vegan butter and increase chilling time. Replace almond extract with an equal amount of extra vanilla if nut allergies are a concern. For gluten-free, use a 1-to-1 gluten-free blend, but expect slightly different spread and texture—chill longer and consider adding 1 to 2 teaspoons of xanthan gum if your blend lacks it.

Serving Suggestions

Serve these with a simple hot chocolate or a creamy latte for a cozy afternoon pairing. For parties, arrange assorted sprinkles by log—use nonpareils, metallics, or seasonal shapes—and slice a variety of coated edges for a colorful platter. They look charming stacked in parchment-wrapped stacks tied with twine for gifts, or paired alongside citrus cookies and brownies for a dessert board with texture contrast.

Cultural Background

The slice-and-bake method has roots in European baking where doughs like shortbread and butter cookies were shaped into rolls for efficient slicing and even baking. This approach traveled widely because it allows quick, consistent portions and was particularly useful in home kitchens before modern refrigeration. Today it is a staple technique for producing biscuits, cookies, and even some savory items—prized for its time-saving convenience and the ability to make baked goods ahead without sacrificing freshness.

Seasonal Adaptations

For holidays, swap sprinkles to match the season—red and green for winter, pastels for spring. Add 1 to 2 teaspoons of citrus zest for bright summer flavors or fold in 1/2 cup finely chopped, toasted nuts in autumn for warmth and texture. Spices such as 1/2 teaspoon ground ginger or cardamom can easily transform the base for themed occasions without altering technique or chilling times significantly.

Meal Prep Tips

Make multiple logs at once and freeze extras for a month of quick baking: shape, wrap, label with date, and stack in a single freezer-safe bag. When prepping for the week, slice several rounds and place between parchment squares for grab-and-bake portions—bake from chilled and add one minute to the time. Use a digital scale to portion dough for perfectly even logs if you want consistent cookie sizes every bake.

These cookies are simple, adaptable, and reliably delightful—once you master the log technique you’ll find yourself reaching for it more than you expect. Bake a batch, share a stack, and enjoy how an easy method can still feel celebratory.