Simple Slice-and-Bake Sugar Cookie Recipe
Only 6 Ingredients
Looking for a fuss-free sugar cookie recipe that delivers buttery, melt-in-your-mouth results every time? Our simple slice-and-bake sugar cookies are perfect for any occasion – from holiday treats to a quick dessert fix. With a few basic ingredients and minimal effort, you’ll have a batch of irresistibly delicious cookies ready to enjoy.
No rolling pin required!
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Mixing Bowls | Cordless Hand Mixer | Spatula | Baking Sheet | Cookie Scoop
Why You’ll Love These Cookies
- Effortless Preparation: No rolling pins or cookie cutters needed.
- Customizable: Add sprinkles, colored sugar, or flavor extracts to suit any occasion. Decorate with frosting for Christmas.
- Make-Ahead Friendly: Freeze the dough for up to three months and bake whenever you need fresh cookies.
- Gluten Free? Simply switch our the all-purpose flour to 1:1 gluten free flour.
Ingredients
- 3/4 cup salted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- Sprinkles
Step-by-Step Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (about 1 minute).
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Mix in Flour: Stir in the flour to the wet mixture, mixing until a dough forms.
- Shape and Chill: Dump the dough onto plastic wrap (or parchment paper/wax paper). Roughly form a log. Wrap tightly in plastic wrap, roll and continue to shape into a 8-10 inch long log. Refrigerate/Freeze for at least 2 hours (or up to 24 hours).
- Slice and Bake: Preheat your oven to 350°F (175°C). Pour sprinkles onto a plate. Unwrap the dough and roll in the sprinkles. Slice into 1/4-inch-thick rounds. Place cookies about 2 inches apart on baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If baking from frozen, add a couple minutes to the baking time.
Tips for Perfect Slice-and-Bake Sugar Cookies
- For cleaner slices, chill the dough thoroughly and use a sharp knife.
- Don’t overbake! The cookies will continue to firm up as they cool.
- Add lemon or almond extract for a flavorful twist.
Storage Instructions
- Store baked cookies in an airtight container at room temperature for up to a week.
- Freeze the unbaked dough logs for up to 3 months. Thaw in the refrigerator before slicing and baking.
FAQs
- Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 24 hours or frozen for longer storage. - How do I prevent spreading?
Ensure the dough is well-chilled before baking and use parchment paper or a silicone baking mat. - Can I add mix-ins?
Yes! Stir in mini chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
Whip up a batch of these simple slice-and-bake sugar cookies and watch them disappear! Whether you’re baking for a celebration or simply indulging your sweet tooth, these cookies are guaranteed to satisfy.
For more delicious recipes and baking tips, be sure to follow me on social media. Stay tuned for more sweet treats and kitchen adventures!
If you liked this recipe check out: Mini M&M’s Cookies
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
-Hailee
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VISIT OUR JOURNEY TO HOME’S WALMART STOREFRONT
SHOP THIS RECIPE
Mixing Bowls | Cordless Hand Mixer | Spatula | Baking Sheet | Cookie Scoop
Simple Slice-and-Bake Sugar Cookie Recipe
Ingredients
- 3/4 cup salted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- Sprinkles
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (about 1 minute).
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Mix in Flour: Stir in the flour to the wet mixture, mixing until a dough forms.
- Shape and Chill: Dump the dough onto plastic wrap (or parchment paper/wax paper). Roughly form a log. Wrap tightly in plastic wrap, roll and continue to shape into a 8-10 inch long log. Refrigerate/Freeze for at least 2 hours (or up to 24 hours).
- Slice and Bake: Preheat your oven to 350°F (175°C). Pour sprinkles onto a plate. Unwrap the dough and roll in the sprinkles. Slice into 1/4-inch-thick rounds. Place cookies about 2 inches apart on baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If baking from frozen, add a couple minutes to the baking time.