Slice and Bake Sugar Cookies

If you’re looking for a simple, classic cookie recipe that yields perfectly tender, buttery, and sweet treats every time, slice and bake sugar cookies are your answer. These cookies are a favorite for all occasions, from casual afternoons with tea to festive holiday celebrations. The beauty of slice and bake cookies lies in their ease and convenience — you prepare the dough ahead of time, chill it, then slice and bake whenever you want fresh cookies without the hassle of rolling and cutting each batch. Plus, this recipe is adaptable, making it a fantastic base to customize with your favorite flavors and decorations.

Why This Recipe Is a Must-Try

This slice and bake sugar cookie recipe is a must-try for several reasons. First, it produces cookies with a perfect balance: crisp edges with a soft, chewy center that melts in your mouth. The dough is easy to work with — it holds together well and rolls into a log, making slicing a breeze. Second, it uses simple pantry ingredients, so you don’t need any specialty items to whip up a batch. Third, the cookies bake evenly and maintain their shape beautifully, which means your kitchen will be filled with the delightful aroma of freshly baked sugar cookies without any guesswork. Lastly, this recipe is versatile and easy to customize, perfect for adding sprinkles, zest, or even dipping in chocolate for a special touch.

Ingredients

• 2 ¾ cups all-purpose flour (for a softer cookie, you may substitute half with cake flour)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened (use a plant-based butter if you prefer dairy-free)
• 1 ½ cups granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• Optional: colored sugar or sprinkles for decorating

How To Make Slice and Bake Sugar Cookies

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed and prevents clumps. Set the bowl aside for now.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Continue until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial as it incorporates air, helping your cookies become tender and have a nice rise.

Step 3: Add the Egg and Vanilla

Add the egg and vanilla extract to the butter and sugar mixture. Beat again until fully combined, scraping down the sides of the bowl as needed.

Step 4: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing here, as that can make the cookies tough. The dough will be soft but firm enough to shape.

Step 5: Shape the Dough into Logs

Divide the dough into two equal portions. Shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap. This is the perfect time to add sprinkles or colored sugar by rolling the dough logs gently in them before wrapping, if desired.

Step 6: Chill the Dough

Place the wrapped dough logs in the refrigerator and chill for at least 2 hours, or overnight. Chilling firms the dough, making it easier to slice and helps prevent spreading during baking.

Step 7: Preheat the Oven and Prepare Baking Sheets

When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.

Step 8: Slice and Bake

Unwrap one log of dough and slice it into ¼-inch thick rounds using a sharp knife. Place the slices about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers may look slightly underbaked but will firm up as they cool.

Step 9: Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the second log of dough.

Expert Tips

• Use room temperature butter: Softened butter blends better with sugar, creating a lighter texture in your cookies.
• Don’t skip chilling: Chilling the dough solidifies the fat and prevents excessive spreading during baking.
• Slice evenly: For uniform cookies that bake at the same rate, try to cut slices that are all the same thickness.
• Customize your slices: Before chilling, roll the dough logs in colored sugar or finely chopped nuts for extra flair.
• Use parchment or silicone mats: These help cookies bake evenly and prevent burning on the bottom.
• Store dough in the freezer: Slice and bake straight from the freezer for quick cookies anytime.

Variations and Customizations

• Citrus Zest: Add 1 tablespoon of lemon, orange, or lime zest to the dough for a refreshing twist.
• Almond Extract: Substitute half the vanilla extract with almond extract for a nutty flavor.
• Chocolate Chip: Mix in ½ cup mini chocolate chips for added texture and sweetness.
• Sprinkles: Roll the dough logs in colorful sprinkles before chilling for festive cookies.
• Frosted Sugar Cookies: Once cooled, decorate with a simple glaze made from powdered sugar and milk or your favorite frosting.
• Spiced Sugar Cookies: Add ½ teaspoon ground cinnamon or nutmeg for a warm, cozy flavor.

How to Store Leftovers

Store your slice and bake sugar cookies in an airtight container at room temperature for up to one week. If you want them to stay soft longer, place a slice of bread inside the container — it helps keep the cookies moist. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To enjoy, thaw at room temperature. If you have leftover dough logs, you can keep them wrapped in the fridge for up to 5 days or freeze them for up to 3 months. Slice and bake directly from frozen, just add an extra minute or two to the baking time.

FAQ

Can I use margarine instead of butter?

Yes, you can substitute margarine, but look for a high-quality stick margarine with a similar fat content to butter for best results. Keep in mind that butter provides the best flavor and texture, so cookies made with margarine may be slightly different in taste and consistency.

How do I prevent my cookies from spreading too much?

Chilling the dough logs thoroughly before slicing and baking is key to preventing spreading. Also, make sure your baking powder is fresh and that you measure flour accurately. If cookies still spread too much, try adding a tablespoon more flour to the dough next time.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum or guar gum. The texture may vary slightly, but the cookies will still be delicious.

Is it okay to use liquid sweeteners instead of granulated sugar?

For slice and bake cookies, granulated sugar is preferred because it helps create the right texture and structure. Using liquid sweeteners like honey or maple syrup could make the dough too sticky and change the baking properties, so it’s best to stick with granulated sugar for this recipe.

Conclusion

Slice and bake sugar cookies are a timeless treat that combines simplicity, versatility, and delicious flavor. This recipe is perfect for bakers of all levels and offers the convenience of making your cookie dough ahead of time without sacrificing freshness or taste. Whether you enjoy them plain or customize with your favorite additions, these cookies are guaranteed to be a crowd-pleaser. So grab your mixing bowl, get ready to chill some dough, and bake up a batch of these delightful sugar cookies that are just waiting to be sliced, baked, and enjoyed!