Slice and Bake Sugar Cookies
Slice and bake sugar cookies are a simple, classic treat that yields tender, buttery, and sweet cookies with crisp edges and a chewy center. This easy recipe allows you to prepare dough ahead of time, chill it, then slice and bake fresh cookies whenever you want.
Servings: 24 servings
Ingredients
- 2 3/4 cups all-purpose flour for a softer cookie, you may substitute half with cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened (use a plant-based butter if you prefer dairy-free)
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- colored sugar or sprinkles optional, for decorating
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and vanilla extract to the butter and sugar mixture. Beat until fully combined, scraping down the sides as needed.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Divide the dough into two equal portions. Shape each into a log about 2 inches in diameter. Optionally, roll the dough logs in sprinkles or colored sugar before wrapping.
- Wrap each dough log tightly in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Unwrap one dough log and slice into 1/4-inch thick rounds. Place slices 2 inches apart on the baking sheets. Bake for 10-12 minutes until edges start to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the second dough log.
Equipment
- Medium Bowl
- Large Mixing Bowl
- Electric Mixer
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Wire Rack
- Sharp knife
Notes
Use room temperature butter for better texture. Don’t skip chilling the dough to prevent spreading. Slice evenly for uniform baking. Store cookies in an airtight container at room temperature up to one week or freeze baked cookies up to 3 months. Dough logs can be frozen and sliced directly from frozen with adjusted baking time.