Name: Slice & Bake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar (optional); 1 large egg; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; Optional: 1/2 cup mini chocolate chips, chopped nuts, or sprinkles; Optional: 1 tbsp citrus zest or 2 tbsp cocoa powder for variations

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These Slice & Bake Cookies are my go-to treat when I want something simple, buttery, and perfectly sweet without the fuss of rolling and cutting. I love how I can make the dough ahead of time, chill it, and slice off cookies whenever I need a quick dessert or a warm homemade snack. They’re crisp around the edges, tender in the center, and endlessly customizable.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly convenient. I can prepare the dough days in advance, freeze it, and just slice and bake whenever I’m ready. The cookies come out beautifully uniform, and the flavor is classic — buttery with just the right amount of sweetness. Plus, I can dress them up with sprinkles, chocolate, or nuts for any occasion. They’re the kind of cookies that make me look like I spent hours in the kitchen when really, they couldn’t be easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Brown sugar (optional, for a richer flavor)
Egg
Vanilla extract
All-purpose flour
Baking powder
Salt

Optional add-ins or coatings:

Mini chocolate chips
Chopped nuts
Sprinkles or colored sugar
Citrus zest (lemon, orange, or lime)
Cocoa powder (for a chocolate variation)

Directions

I start by beating the softened butter and sugar together in a large mixing bowl until light and fluffy.
I add the egg and vanilla extract, mixing until smooth.
In another bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture until a soft dough forms.
If I’m adding extras like chocolate chips or nuts, I mix them in at this stage.
I divide the dough in half and shape each portion into a log about 2 inches in diameter.
I wrap the logs tightly in plastic wrap and refrigerate them for at least 2 hours (or freeze for up to 3 months).
When ready to bake, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I slice the chilled dough into ¼-inch thick rounds and place them on the baking sheet about 2 inches apart.
I bake for 10–12 minutes, or until the edges are lightly golden.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 30 cookies, depending on the size of the slices. It takes about 15 minutes to prepare the dough, 2 hours to chill, and 12 minutes to bake — so in just over 2 hours, I have a big batch of classic slice-and-bake cookies ready to enjoy.

Variations

I love rolling the dough logs in colored sugar or sprinkles before slicing for a festive touch.
For a chocolate twist, I replace a few tablespoons of flour with cocoa powder.
I sometimes add finely chopped dried cranberries and white chocolate chips for a holiday version.
A bit of lemon or orange zest gives these cookies a fresh, citrusy flavor.
I like to drizzle melted chocolate or glaze over the cooled cookies for a decorative finish.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 5 days. The dough logs keep well in the refrigerator for up to 5 days or in the freezer for 3 months. When baking from frozen, I simply slice the dough and bake it for an extra minute or two. These cookies don’t need reheating — they’re best enjoyed fresh and crisp.

FAQs

How long should I chill the dough before slicing?

I always chill the dough for at least 2 hours so it firms up enough to slice cleanly without crumbling.

Can I freeze the dough?

Yes, I wrap the dough logs tightly in plastic wrap and foil, then freeze. I slice and bake directly from frozen when I need cookies.

Why is my dough too soft to slice?

It probably hasn’t chilled long enough. I pop it back in the refrigerator for 30 minutes before trying again.

Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and they turn out just as buttery and crisp.

Can I decorate these cookies before baking?

Definitely. I like to roll the edges in sugar or sprinkles before slicing, or press a small nut or chocolate piece into the center after slicing.

Conclusion

These Slice & Bake Cookies are the ultimate make-ahead treat — simple, elegant, and endlessly versatile. I love how I can keep a log or two of dough in the fridge and bake off a few cookies whenever I crave something sweet. Whether plain, chocolate-dipped, or sprinkled with sugar, they’re always buttery, golden, and completely satisfying.