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Baking doesn’t get much easier than with these Slice and Bake Cookies!
They’re crispy on the bottom and chewy on the inside and you can forget the hassle of rolling and cutting when you can just slice and bake straight away!
These Slice and Bake Cookies are better than store-bought, and you can make this year-round! This cookie dough is easy to make and can be kept on hand to make whenever you want to. These cookies a chewy with a crispy edge.
How to make Slice and Bake Cookies:
As with almost all cookie recipes you will mix your wet ingredients separately from your dry ingredients.
hen you will mix them together. Once the dough is mixed you will roll it out on the counter and form the cookie dough log. Wrap in plastic wrap and refrigerate for a minimum of 4 hours.
When ready to bake, remove from the wrap and slice in about 1/4-inch slices.
Space evenly apart on your baking sheet and bake in an over that has been preheated. Keep dough in the refrigerator until ready to bake.
Ingredient Notes:
- Unsalted butter – 2 sticks at room temperature.
- Granulated Sugar
- Light Brown Sugar – packed
- Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
Directions:
Step One – Whip the butter in a large bowl then add the granulated and brown sugar and whip again until creamy.
Step Two – Stir in the egg and vanilla just until combined then stir in the flour, baking soda and salt.
Step Three – Lay out a large sheet of plastic wrap on a countertop or cutting board then roll the dough out on top.
- Tip: If you wanted to add chocolate chips or M&M’s to the dough now would be a good time to add them in before rolling.
Step Four – Fold in the sides of the plastic and use your hands to start to form a log.
Step Five – Tightly wrap in the side and the ends and roll until the log is fairly smooth.
Step Six – Refrigerate for at least 4 hours or overnight.
Step Seven – Preheat the oven to 350 degrees Fahrenheit and line 2 12×16-inch baking pans with parchment paper.
Step Eight – Unwrap the dough and discard the plastic then slice the log into ¼-inch pieces.
Step Nine – Place 9 of them onto the pan, evenly spaced and bake for 10-12 mins or until the tops have dried out and the bottoms turn a light golden color.
Step Ten – While the cookies are baking, return the other cookies to the fridge until they are ready to bake so that they don’t melt.
Step Eleven – Repeat the baking process with the remaining cookies then let them cool on the pan for at least 5 minutes before transferring them to a cooling rack to cool fully. Serve with milk and enjoy.
Slice and Bake Cookies are perfect for the holidays:
Slice and Bake Cookies are popular year-round at every holiday. Now make them at home any time you want.
Decorate them for any holiday or just enjoy plain! You can add candies, sprinkles, crushed candy canes, or even a second batter to make the cookies even more fun and festive.
How to store the cookies:
These slice and bake cookies can be stored in an airtight container at room temperature for up to 10 days.
Try some of my other favorite cookie recipes:
Lemon Sugar Cookies – These Lemon Sugar Cookies are a nice citrusy twist to a classic cookie recipe. Loaded with lemon zest and juice these cookies are perfect for Springtime!
Sprinkle Cookies – The perfect cookie covered in colorful sprinkles. These Sprinkle Cookies are a favorite of mine and is a must try cookie recipe. Change up the sprinkle color to go with any theme or holiday!
The Perfect Chocolate Chip Cookies – Simple and classic! This recipe for Chocolate Chip Cookies is the BEST I have ever made. A true classic recipe with everyday ingredients that is simple to make.
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Slice and Bake Cookies
Ingredients
- 2 sticks unsalted butter, (room temperature)
- ½ cup granulated sugar
- 1/3 cup light brown sugar, (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/3 cup all-purpose flour
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Whip the butter in a large bowl then add the granulated and brown sugar and whip again until creamy.
- Stir in the egg and vanilla just until combined then stir in the flour, baking soda and salt.
- Lay out a large sheet of plastic wrap on a countertop or cutting board then turn the dough out on top.
- Fold in the sides of the plastic and use your hands to start to form a log.
- Tightly wrap in the side and the ends and roll until the log is fairly smooth.
- Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350 degrees Fahrenheit and line 2 12×16-inch baking pans with parchment paper.
- Unwrap the dough and discard the plastic then slice the log into ¼-inch pieces.
- Place 9 of them onto the pan, evenly spaced and bake for 10-12 mins or until the tops have dried out and the bottoms turn a light golden color.
- While the cookies are baking, return the other cookies to the fridge until they are ready to bake so that they don’t melt.
- Repeat the baking process with the remaining cookies then let them cool on the pan for at least 5 minutes before transferring them to a cooling rack to cool fully. Serve with milk and enjoy.
