Slice-and-Bake Sugar Cookies

Slice-and-Bake Sugar Cookies

By Erin Huffstetler | 12/04/2021 | 1 Comment

This post may contain affiliate links. View our disclosure.

Skip to Recipe Card | Print Recipe Card

This slice-and-bake sugar cookie recipe is a busy baker’s dream. Instead of spending an afternoon fussing with cookie cutters and bags of icing, you just slice cookies off a log of cookie dough; bake them; and, like magic, they come out of the oven already decorated.

Homemade Sugar Cookie Mix

The cookie dough is made using my sugar cookie mix, so, it comes together quickly, and has the perfect balance of sweet and buttery.

By cutting the cookie slices twice as thick as the typical cut-out cookie, you get cookies with crisp outsides, soft centers and plenty of edge to decorate.

Christmas Slice-and-Bake Sugar Cookies

Roll your cookie dough log in sprinkles, like I did here, or try colored sugar, chopped nuts, mini chocolate chips or candies instead. This recipe is easy to adapt to any holiday or occasion.

If you want to get a head start on your baking, you can even make your cookie dough log ahead of time. It’ll keep in the fridge for several days, or in the freezer for several months.

One of these sugar cookie logs makes a great hostess gift, teacher’s gift, neighbor’s gift or co-worker gift. The recipient can use it to make cookies right away, or pop the log in the freezer for another time.

Let’s make a batch!

Closeup of Slice-and-Bake Cookies

Slice-and-Bake Sugar Cookie Recipe

This recipe makes approximately 18 1/2″ sugar cookies.

Ingredients:

  • 2 sticks butter, softened
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 batch My Frugal Home Sugar Cookie Mix
  • Sprinkles, colored sugar, chopped nuts, mini chocolate chips or candies (for decorating the edge of the cookies)

Chocolate Sugar Cookie Mix Recipe

Variation:

For a chocolate version of these slice-and-bake sugar cookies, use my chocolate sugar cookie mix, instead.

What You Do:

Make a batch of sugar cookie dough, following the My Frugal Home Sugar Cookie Mix recipe.

Shape Sugar Cookie Dough Into a Log

Turn the dough out onto a floured surface, and shape into a log. The length of your log will determine how big your cookies turn out and how many you end up with. If you want large cookies, make a shorter, fatter log. If you want smaller cookies, make a longer, skinnier log. I usually go with a 9″ log, and get 18 cookies to a batch.

Cookie Dough Log Rolled in Sprinkles

Once you’re happy with the size and shape of your log, roll your cookie dough in sprinkles, colored sugar, chopped nuts, mini chocolate chips or candies. If there are any bare spots, when you’re done, use your fingers to press sprinkles (or whatever you’re using) into them.

Pro Tip: Cut the log in half, and roll each half in a different tasty decoration.

Wrap your decorated log up in a piece of plastic wrap; and chill the dough for at least four hours, overnight is better. This will give the flour time to really soak up the other ingredients. It’ll also firm up the dough, so it holds its shape when you slice it, and when you bake it.

Slice Cookie Dough Log

When you’re ready to make your cookies, preheat the oven to 375 degrees. Then, pull your cookie log from the fridge, and cut off 1/2″ thick slices.

Space Out Slice-and-Bake Sugar Cookies on Baking Sheets

Space them 2″ apart on a couple baking sheets …

Baked Slice-and-Bake Sugar Cookies

and bake for 10-12 minutes, or until the edges are golden brown.

Tips for Perfect Slice-and-Bake Cookies

This recipe has been carefully tested to ensure your cookies turn out great. If you follow the steps outlined above, you should have excellent results. That said, here are a few additional tips to help you perfect your slice-and-bake cookie game:

  • Measure your flour properly – Flour should be spooned into your measuring cup, and leveled with a straight edge. Fight the urge to use your measuring cup like a scoop. It may be faster, but it’ll put a bunch of extra flour in your recipe.
  • Soften your butter on the counter for 30-60 minutes, before making your dough – If your butter is too cold or too warm, it won’t incorporate with the other ingredients as intended. Too-cold butter will make your dough crumbly. Too-warm butter will make your dough sticky.
  • Chill your dough, before slicing and baking – It may be tempting to shorten, or skip, the chill time that’s called for in this recipe, but don’t do it. Chilling the dough is what keeps it from melting and spreading in the oven. You need to give the flour time to absorb the other ingredients, and the butter time to harden back up.

How to Freeze Slice-and-Bake Cookies

To Freeze the Dough: Chill the log in the fridge for the full recommended time. Then, transfer to the freezer.

To Freeze the Cookies: Slice the log into cookies. Space the cookies 2″ apart on baking sheets, and flash freeze. Transfer to freezer bags, once fully frozen. To use, thaw cookies in the fridge overnight, or out on the counter for 1-2 hours. To bake cookies, while they’re still frozen, add 2-5 minutes to the bake time.

How to Make Colored Sugar

Make your own colored sugar, and use it to decorate your slice-and-bake cookies. It’s quick and easy.

Print

Slice-and-Bake Sugar Cookies

Slice-and-Bake Sugar Cookies

This slice-and-bake sugar cookie recipe produces fully decorated cookies, without all the work.


  • Author: Erin Huffstetler, MyFrugalHome.com
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (up to 12 minutes)
  • Total Time: 40 minutes
  • Yield: 18 cookies 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Ingredients:

  • 2 sticks butter, softened
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 batch My Frugal Home Sugar Cookie Mix
  • Sprinkles, colored sugar, chopped nuts, mini chocolate chips or candies (for decorating the edge of the cookies)

Instructions:

Make a batch of sugar cookie dough, following the My Frugal Home Sugar Cookie Mix recipe.

Turn dough onto a floured surface, and shape into a log. Make a short, fat log for large cookies, or a long, skinny log for smaller cookies. A 9″ long log will produce approximately 18 cookies.

Roll the log in sprinkles, colored sugar, or other decorative embellishments. Use your fingers to press sprinkles into any bare spots.

Wrap log in plastic wrap, and chill a minimum of 4 hours.

To bake, preheat oven to 375 degrees.

Then, cut log into 1/2″ slices, and space slices 2″ apart on baking sheets.

Bake 10-12 minutes, or until edges are golden brown.

Notes

Variation: Use My Frugal Home Chocolate Sugar Cookie Mix for a chocolate version.

Freezing Instructions: 

  • To freeze the dough – Chill for the full recommended time. Then, transfer log to freezer.
  • To freeze the cookies – Place unbaked slices on baking sheets, and flash freeze. Transfer to freezer bags, when frozen. To use: thaw cookies overnight in fridge, on counter for 1-2 hours, or add 2-5 minutes to bake time, and bake while still frozen.

*Nutrition Facts are for sugar cookies. Add nutritional information for your chosen embellishment.

Sign up for my newsletter
FILED UNDER:
print this page

Comments

  1. YUM, looks amazing! Can’t wait to try the recipe. Can I just tell ya how much I look fwd to your new blog article every Sunday? And this week’s did not disappoint, w/ all the great mouth-watering photos. Wishing you & your clan holiday blessings. From one of your many kindred spirits :-).

Leave a Reply

Your email address will not be published. Required fields are marked *