Easy Slice & Bake Sugar Cookies

Tammy
11 hours ago
3 min read

"Buttery slice-and-bake sugar cookies packed with colorful sprinkles and made for easy, joyful baking."

✨ Easy Slice & Bake Sugar Cookies

Sweet, buttery, colorful, and dangerously easy! ✨

If there’s one thing that instantly brings a smile to my face, it’s a cookie loaded with sprinkles 💕 These Slice & Bake Sugar Cookies are buttery, soft, and filled with cheerful pops of color that make them perfect for birthdays, holidays, or just because you deserve a little joy today 🌈🍪

The best part? The dough can be made ahead of time and kept in the fridge, so fresh cookies are only minutes away. Let’s bake! 🥰

💖 Why You’ll Love These Cookies

✨ Simple, classic ingredients

✨ No rolling or cookie cutters required

✨ Make-ahead friendly (hello, slice-and-bake!)

✨ Soft centers with lightly golden edges

✨ Completely customizable with sprinkles or chocolate

📝 Sweet Baker’s Tip

Because the dough is soft before chilling, it can flatten slightly in the fridge. To keep perfectly round cookie slices, slide the wrapped dough logs into a cut paper towel roll before refrigerating. Simple, clever, and so satisfying! 💡💖

💕 Final Thoughts

These Slice & Bake Cookies are proof that simple recipes can still feel special. They’re cheerful, buttery, and perfect for sharing... or keeping all to yourself (no judgment here 😄).

If you try this recipe, I’d love to hear how it turns out!

Happy baking and sprinkle on the joy! 🌈🍪💖

Easy Slice & Bake Sugar Cookies

Servings – 30 Prep Time – 15 Minutes Cook Time - 12 Minutes

Ingredients:

1 cup unsalted butter, softened
1/2 cup sugar
1/4 cup light brown sugar, tightly packed
1 large egg yolk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
2 1/4 cups all-purpose flour
2 1/2 Tablespoons colorful Nonpareils, optional

Directions:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed until light and creamy.

Add the egg yolk and mix until fully incorporated.

Mix in the salt, vanilla extract, and almond extract (if using), beating until well combined.

Reduce the mixer speed to low and gradually add the flour, mixing just until the dough comes together. The dough may appear crumbly at first; use a spatula to scrape the sides and bottom of the bowl and gently work the flour into the dough as needed.

If using nonpareils, gently fold them into the dough, being careful not to over-mix as the colors may bleed.

Divide the dough into two equal portions. Place each portion onto a sheet of wax paper and shape into a 2-inch-wide log. Wrap tightly and refrigerate for at least 2–3 hours, or until firm. You can make them round or in a square shape!

Once the dough has chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper.

Remove one dough log from the refrigerator and use a sharp knife to slice into ¼-inch thick rounds. Arrange cookies about 1 inch apart on the prepared baking sheet.

Bake for 10–12 minutes, or until the edges are just beginning to turn lightly golden.

Allow cookies to cool completely on the baking sheet before serving. If desired, dip cooled cookies in melted chocolate and finish with additional sprinkles.

Notes:

For perfectly round cookies, place the wrapped dough logs inside a halved paper towel roll before chilling. This helps prevent flat spots while the dough firms up. This is completely optional, but always a nice touch!

Try mixing in your own sweet combination of treats, like peppermint pieces, chocolate chips, orange or lemon zest. The possibilities are endless!

Nutrition:

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