slice and bake

Super simple slice &amp; bake cookies!Includes a video tutorial just below the recipe!

Slice and Bake Cookies

unsalted butter softened ((226 grams))

sugar ((100 grams))

light brown sugar (tightly packed (50 grams))

salt

vanilla extract

almond extract (optional)

all-purpose flour ((295 grams))

½ Tablespoons colorful Nonpareils (optional)

Combine butter and sugars in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.

Add egg yolk and stir well.

Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.

With mixer on low-speed, gradually add flour until completely combined. Dough may be crumbly, if needed use a spatula to scrape the bottom and sides of the bowl and work the flour into the dough.

Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).

Divide dough into 2 parts and transfer each part onto a sheet of wax paper. Work dough into a 2" wide log shape (I like to use the wax paper to help do this, see video for reference) and transfer to the refrigerator to chill for at least 2-3 hours.*

Once dough has chilled, preheat oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.

Remove one cookie dough log from the refrigerator and use a sharp knife to cut into ¼&quot; slices.

Place slices on prepared cookie sheet about 1" apart and bake on 350ºF (175ºC) for 10-12 minutes or until edges are just beginning to turn golden brown.

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

https://www.youtube.com/watch?v=zMjOsByIX9U

These Slice & Bake Cookies are simple and versatile! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓

With a slightly crisp on the outside, soft on the inside, buttery crumb, these cookies taste great on their own, or even better when packed with sprinkles and dipped in chocolate!

PRINTABLE RECIPE : https://sugarspunrun.com/slice-and-bake-cookies/

Ingredients
1 cup unsalted butter softened 226g
1/2 cup sugar 100g
1/4 cup light brown sugar tightly packed (50g)
1 large egg yolk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract optional
2 1/4 cups all-purpose flour 295g
2 1/2 Tablespoons colorful Nonpareils optional

 Instructions

1.  00:15  Combine butter and sugars in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.
Add egg yolk and stir well.
Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.

2.  01:08  With mixer on low-speed, gradually add flour until completely combined. Dough may be crumbly, if needed use a spatula to scrape the bottom and sides of the bowl and work the flour into the dough.

3.  01:37  Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).

4.  02:05  Divide dough into 2 parts and transfer each part onto a sheet of wax paper. Work dough into a 2" wide log shape (I like to use the wax paper to help do this, see video for reference) and transfer to the refrigerator to chill for at least 2-3 hours.*

5.  03:19  Once dough has chilled, preheat oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.
Remove one cookie dough log from the refrigerator and use a sharp knife to cut into 1/4" slices.
Place slices on prepared cookie sheet about 1" apart and bake on 350ºF (175ºC) for 10-12 minutes or until edges are just beginning to turn golden brown.
Allow to cool on baking sheet before serving. If desired, dip cooled cookies in chocolate and top with additional sprinkles.

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How to Make Slice and Bake Cookies

Turkish Coffee Shortbread Cookies are buttery and delicious with a striking flavor combination of strong coffee and warm cardamom ~ these are cookies to linger over!

Turkish Coffee Shortbread Cookies

unsalted butter,

sugar

tsp salt

all purpose flour

Tbsp finely ground coffee, espresso

Tbsp ground cardamom, use less

oz bittersweet chocolate chips,

vegetable oil

Set oven to 350F

Put the sugar in the bowl of a stand mixer and add the butter and salt.  Mix together until combined.  It doesn't have to be completely smooth.

Mix in the flour, cardamom, and ground coffee until the dough just comes together.

Pull the dough together with your hands and set on a floured surface.  Roll out to about 1/4 inch.

Cut out the cookies using your preferred cookie cutter, I used a 2" round.

Transfer the cookies to a parchment lined baking sheet and bake for about 10 minutes.

Let cool slightly before transferring to a cooling rack.

To make the chocolate coating, put the chocolate and vegetable oil in a small Pyrex measuring cup and microwave for 30 seconds.  Stir.  Microwave for another 30 seconds.  Stir until melted.

Dip half of each cooled cookie in the chocolate, and let the excess drip off.  Set the cookies down on parchment paper to harden.

Buttery shortbread slice and bake cookies studded with plenty of fresh tart cranberries!

Cranberry Shortbread Cookies

unsalted butter (2 sticks)

orange

cranberries

tsp pure vanilla extract

Finely chop the cranberries and set aside.

Cream the butter, sugar, and zest together until well combined. I do this in my food procesor.

Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.

Add the cranberries and pulse just until they are distributed, but don&#039;t process too much.

Turn the dough out onto a lightly floured board and bring together with your hands. Work it just until it is no longer crumbly.

Form the dough into a 10-12 inch log. The longer your log the smaller your cookies will be. Wrap the log in plastic, using the plastic to smooth out the dough and help form your log. Twist the ends tight to seal.

Chill the dough for at least 3 hours, or overnight. I like to wrap up my log in a folded towel ~ this helps keep it round as it chills.

Preheat the oven to 350F Line a cookie sheet with parchment paper

Slice the dough into 1/3 inch slices and place on the cookie sheet, two inches apart. Bake for 10-12 minutes, or slightly longer if you like your cookies crisper. They will be pale on top and just turning golden on the bottom. Note: if your cookies are smaller or thinner than mine, they may take less time to cook.

Let them cool for a couple of minutes on the baking sheets and then tranfer them to a cooling rack. Be careful, the cookies are soft and delicate when hot and will firm up as they cool.

Cranberry Orange Cookies - a tender, buttery shortbread slice and bake cookie loaded with tangy cranberries and zingy orange.

Cranberry Orange Cookies

¼ cups (319 grams) all-purpose flour

(227 grams) unsalted butter, softened

(149 grams) granulated sugar

confectioners' sugar

cranberries (packed)

orange zest (from 2-3 oranges)

orange zest

Whisk flour and salt together in a bowl.

Cream the butter, sugars, and zest together in a stand mixer fitted with the paddle attachment (or with a hand mixer) for 1 ½ minutes.

Mix in the egg yolks and vanilla until combined.

Mix in the flour and salt just until combined.

Mix in the dried cranberries.

Roll the dough into 2 equally sized logs, about 8 inches long and 1 ¾ inches in diameter. Wrap it up tightly in plastic wrap and chill for at least 2 hours and up to 3-4 days.

When you’re ready to bake, preheat the oven to 325° F and put the rack in the middle.

When the oven is ready, slice the cookie dough into about 1/3 inch circles. Use a sharp, serrated knife and a gentle sawing motion to slice through the dough cleanly.

Put the cookies about 1 inch apart (they won’t really spread) on a parchment lined baking sheet. Sprinkle them with a little sugar.

For best results, bake one sheet at a time until the bottom edges are just turning golden for a crisper cookie, about 13 minutes.

For a softer cookie, pull them out when the cookies are set but not yet turning golden on the bottom edges, about 12 minutes.

Sprinkle the cookies with a little sugar again as soon as they come from the oven for extra sparkle.

Let the cookies cool for 3 minutes on the baking sheet, then carefully move to a cooling rack.

I like to sprinkle them with freshly grated orange zest before serving.

No-spread shortbread cookie recipe that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Lemon No-Spread Shortbread Sugar Cookies

unsalted butter (room temperature)

egg (room temperature)

lemon emulsion (or extract)

lemon zest (optional)

all-purpose flour

cornstarch

Whisk dry ingredients (flour and cornstarch) together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg, extracts, and zest (if using) and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn out dough onto cling wrap, wrap tightly, and refrigerate overnight (or at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm.  Leave a couple inches between cookies.

Bake at 350° for ~15 minutes, turn pan, and bake for another 1-5 minutes until edges are starting to turn a golden brown.

Remove from oven and allow to fully cool on cookie sheet before handling.

No-spread brown butter spice cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Brown Butter Spiced Shortbread Sugar Cookies

butter

heavy cream (or half and half)

cinnamon

ginger

cardamom

cloves

Brown butter a day ahead and allow to cool to room temperature, or place in refrigerator for a couple hours until set up. You don&#39;t want to use melted butter for this recipe.

Whisk flour and cornstarch together and set aside.

Cream butter, sugars and spices together with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg and vanilla extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm.  Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

No-spread cookies and cream cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Cookies and Cream Shortbread Sugar Cookies

¾ cup crushed oreos (about 10 cookies)

Whisk dry ingredients (flour, cornstarch, and oreo crumbs) together and set aside.

Add egg and extracts and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Remove cookies from oven and allow to cool on cookie sheet before handling.

No-spread Mexican hot chocolate cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Mexican Hot Chocolate Shortbread Sugar Cookies

cocoa powder (Valrhona if available)

ancho chili powder* (optional)

black pepper

*If you’re not into spicy, you can add less chili powder, or omit it entirely. If you want cookies with more spice, try adding ½ teaspoon of cayenne pepper.

Whisk dry ingredients (flour, cornstarch, cocoa powder, and spices) together and set aside.

No-spread chai tea cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Masala Chai Shortbread Sugar Cookies

vanilla extract or vanilla bean paste

nutmeg

black tea

star anise or fennel (optional)

Empty contents of two bags of chai tea and set aside. If spices aren’t ground, grind with mortar and pestle or spice grinder. Or make your own chai mix.

Add egg, vanilla extract, and chai spice, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

No-spread mocha cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Mocha Shortbread Sugar Cookies

coffee emulsion or extract

instant coffee crystals

Whisk dry ingredients (flour, cornstarch, cocoa, and coffee crystals) together and set aside.

Add egg and extracts/emulsions and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

No-spread cranberry orange cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Cranberry Orange Shortbread Sugar Cookies

orange emulsion or extract

orange (zested)

Place ½ cup of dried cranberries in food processor and pulse until finely chopped. Cranberries will start to form a ball. You can also finely chop them by hand. Zest one orange. Set aside.

Whisk dry ingredients (flour & cornstarch) together and set aside.

Add egg, extracts/emulsions, zest and cranberries, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Simple make-ahead slice and bake Cinnamon Roll Sugar Cookies...which are the best cookie to enjoy this holiday season! Every bite is buttery, sweet, cinnamon-y, and taste just like a cinnamon roll. So delicious!

Cinnamon Roll Sugar Cookies

Tablespoons sugar

baking powder

brown sugar (firmly packed)

Tablespoons all purpose flour

milk

Cream

Cream butter in small bowl with an electric mixer.

Add brown sugar, cinnamon, salt, flour, and vanilla.

Beat

Beat until well combined and creamy. Set aside.

Filling

In a medium bowl, beat butter and sugar with an electric mixer until smooth and creamy, about 1-2 minutes.

Turn out

Turn dough out onto a lightly floured piece of parchment.

Roll

Spread

Spread filling over entire surface of dough.

Starting with the long side, roll up jellyroll-style.

Wrap

Wrap up in parchment, tucking ends under.

Refrigerate

Heat

When ready to bake, heat oven to 375 °F.

Line

Line 2 sheet pans with parchment paper. Set aside.

Slice

Place

Bake

Bake for 12 minutes, or until just starting to color around the edges.

Cookies

Combine

Drizzle

Icing

an easy slice and bake cookie recipe with cute designs

How to Make Slice and Bake Cookie Designs

unsalted butter (softened)

gel food color

½ cup sprinkles (optional)

In a mixing bowl or the bowl of a stand mixer, cream together the butter and sugar. Add the egg and vanilla and mix until combined.

Stir in the flour and salt until just combined.

Wrap and refrigerate 2/3 of the dough. Add gel color, a little at a time, to the remaining dough and mix until the desired color is reached. Shape dough into a flattened round, wrap and freeze for at least an hour, until very cold and firm.

Roll out the colored dough to a 1/2&quot; thickness. Cut out shapes with a mini cookie cutter and assemble in a stack. If the dough starts to warm and soften at any point, freeze for 15 minutes before continuing. Freeze the stack of cutouts for 15 minutes or until very firm. Meanwhile, take out the uncolored dough to soften.

Cut or roll out long strips of uncolored dough to wedge into the crevices of the cut out stack. Then wrap the stack with remaining dough and roll into a log shape. Wrap and freeze until completely solid, at least four hours.

Preheat oven to 350º F. Thaw frozen dough for 15 minutes and roll in sprinkles if desired. Slice 1/4&quot; cookies and bake on parchment paper or a baking mat for 9-10 minutes, until just set.

Easy Slice and Bake Cookies

almond extract

sprinkles

Use a mixer to cream the butter and sugar together until smooth. Add the egg, vanilla, and almond and mix well. Add the salt and flour and beat until fully combined. Scrape the sides of the bowl and mix again.

Roughly divide the dough in half. Place each half on a large double layer of plastic wrap. Use the plastic wrap to form the dough into a log shape that&#39;s about 2 1/2 inches wide. The dough is soft and this can be a little challenging, but don&#39;t stress too much over it. We&#39;ll fix it later.

Wrap tightly in the plastic wrap and place in the refrigerator. Allow the dough to chill for at least 4 hours.

When ready to bake, preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.

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