Here is a simple, clear guide you can follow to make slice and bake cookies at home.
introduction
Slice and bake cookies are an easy and friendly treat. They fit busy days and small baking spaces. If you like quick, no-fuss sweets or recipes that let you make dough ahead, you will enjoy these cookies. You may also enjoy other easy treats like Cookies and Cream Oreo Cupcakes that use simple steps and basic pantry ingredients.
Why You’ll Love This Slice and Bake Cookies
You will love slice and bake cookies because they save time and stay fresh. You make the dough once, chill it, and slice as many rounds as you need. The dough keeps in the fridge or freezer so you can bake small batches later. This method gives neat, even cookies every time. The dough is easy to shape into logs, and the slices bake fast. You can make two different flavors in one session and please people with different tastes.
Why Make This Recipe
This recipe uses common ingredients and simple steps. It suits beginners and busy bakers. You can mix two dough flavors — for example, a sugar cookie dough and a chocolate chip dough — and bake both. The chilled logs make neat, round cookies. You need only one bowl for creaming and one for dry ingredients. This recipe is reliable for school snacks, holiday trays, or a quick dessert after dinner.
What You Need for Slice and Bake Cookies
You need a few tools and a small list of pantry items. Tools:
- Mixing bowl
- Electric mixer or wooden spoon
- Measuring cups and spoons
- Plastic wrap
- Baking sheet
- Parchment paper or nonstick spray
- Knife for slicing
Pantry items you will use are basic. You can swap add-ins based on what you have. Keep a cold surface for shaping if your kitchen is warm. The method is simple and does not need special bakeware.
How to Make Slice and Bake Cookies
Follow these simple steps. Read them all first so you know the flow. The ingredients list and the directions are below. These directions match the ingredients and give clear steps to make two doughs, chill them, slice, and bake.
Ingredients:
- 2 different cookie doughs (e.g., sugar cookie dough and chocolate chip cookie dough)
- 1 cup chocolate chips (for chocolate-flavored dough)
- 1 cup dried fruit or nuts (for fruit or nut-flavored dough)
- Sprinkles or colored sugar (for decoration)
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Directions:
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Divide the dough into two portions.
- To one portion, add chocolate chips; to the other, add dried fruit or nuts.
- Shape each portion into logs and wrap in plastic wrap.
- Chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Slice the chilled dough into rounds and place on a baking sheet.
- Sprinkle with colored sugar or sprinkles if desired.
- Bake for 8-10 minutes or until edges are golden.
- Let cool before serving or packaging.
These steps are easy to follow. The chilling step firms the dough so the slices hold shape in the oven. If you want firmer slices, chill longer or freeze the logs for 30 minutes before slicing.
Best Ways to Serve Slice and Bake Cookies
Serve these cookies at room temperature. Place them on a simple plate or arrange them on a dessert tray. They work well with milk, tea, or coffee. For a small party, mix the two flavors on the tray so guests can pick what they want. For gifts, wrap cooled cookies in clear bags and tie with a ribbon. You can also pack the slices of chilled dough and bake fresh at the recipient’s home. Fresh-baked cookies taste best within a few hours of baking, but they stay tasty for days when stored properly.
How to Store Slice and Bake Cookies
Store baked cookies in an airtight container. Keep them at room temperature for up to 5 days. If you want longer storage, place them in the freezer for up to 3 months. To freeze unbaked dough logs, wrap them tightly in plastic wrap and then in foil. Thaw dough in the fridge overnight before slicing and baking. Baked cookies thaw well too — bring them to room temperature before serving. Label the container with the date so you can track freshness.
Easy Tips to Make Slice and Bake Cookies
- Use cold butter if your kitchen is warm, and chill the dough longer if needed.
- Roll the dough into even logs. Use a ruler to make sure logs are the same size.
- Cut slices with a sharp knife and wipe the knife after each cut for clean edges.
- Press sprinkles into the slices before baking so they stick and bake in place.
- Make the dough up to three days ahead and keep logs in the fridge.
- For a richer flavor, brown the butter before creaming with sugar, then cool it slightly.
- If your dough cracks when slicing, let it warm a few minutes or slice thinner rounds.
- For nut-free versions, use extra dried fruit or more chocolate chips.
For more cookie ideas that use classic techniques and small changes you can try, look at this simple recipe for Almond Butter Chocolate Chip Cookies which also shows easy mix-ins and swaps.
Try These Variations of Slice and Bake Cookies
- Candy-studded: Fold in crushed candy bars or small candy pieces.
- Two-tone: Press a thin strip of colored dough on the outside for a striped look.
- Citrus twist: Add lemon or orange zest to one dough portion for a fresh taste.
- Spiced: Add cinnamon or ginger to the fruit or nut dough for warmth.
- Nut-free: Replace nuts with seeds or extra dried fruit.
- Chocolate swirl: Roll a thin cocoa dough around a plain dough log for a swirl pattern.
- Gluten-free: Use a gluten-free flour blend that measures like all-purpose flour.
These small swaps keep the method the same but change the flavor and look.
Common Questions About Slice and Bake Cookies
Q: Can I freeze the dough logs?
A: Yes. Wrap logs tightly and freeze up to 3 months. Thaw in the fridge before slicing.
Q: How thin should I slice the dough?
A: Aim for about 1/4 inch to 1/2 inch thick. Thinner slices bake faster and get crispier, and thicker slices stay soft inside.
Q: Do I need to chill the dough?
A: Yes. Chilling firms the dough so slices keep their shape and the cookies bake evenly.
Q: Can I make only one flavor instead of two?
A: Yes. You can keep all the dough as one flavor and add any mix-ins you like.
Q: How do I stop cookies from spreading too much?
A: Chill slices on the baking sheet for a few minutes before baking, or chill the dough longer before slicing.
Final Thoughts
Slice and bake cookies give neat, even results with less work. They let you plan ahead and bake fresh cookies when you want them. The method works with many mix-ins and simple swaps. You can make classic sugar rounds, chocolate chip rounds, or fruit and nut rounds in one baking session. The recipe fits busy days yet still looks nice for guests and gifts.
Ready to Give It a Try?
You can follow the simple ingredient list and steps above to make a batch today. Make one log or two, chill, slice, bake, and enjoy warm cookies in minutes. This method helps you make a variety of flavors with little extra work. Try one flavor first, then experiment with your favorite add-ins on the next batch.
Conclusion
For a clear visual idea of pattern and color options when you make slice and bake cookies, see a slice-and-bake cookie palette – smitten kitchen.
Print
Slice and Bake Cookies
- Total Time: 85 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious and easy slice and bake cookies perfect for busy days, made with common ingredients and simple steps.
Ingredients
- 2 different cookie doughs (e.g., sugar cookie dough and chocolate chip cookie dough)
- 1 cup chocolate chips (for chocolate-flavored dough)
- 1 cup dried fruit or nuts (for fruit or nut-flavored dough)
- Sprinkles or colored sugar (for decoration)
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Divide the dough into two portions.
- To one portion, add chocolate chips; to the other, add dried fruit or nuts.
- Shape each portion into logs and wrap in plastic wrap.
- Chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Slice the chilled dough into rounds and place on a baking sheet.
- Sprinkle with colored sugar or sprinkles if desired.
- Bake for 8-10 minutes or until edges are golden.
- Let cool before serving or packaging.
Notes
Serve cookies at room temperature. Store baked cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg