Slice-and-Bake Sugar Cookies
🍪CookiesBeginner🇺🇸American

Slice-and-Bake Sugar Cookies

#nut-free#slice-and-bake#sugar-cookies#make-ahead

These classic sugar cookies are easy to prepare ahead of time. The dough is shaped into a log, chilled until firm, then sliced and baked to tender, buttery perfection. A fun make-ahead treat that stays fresh for days.

20
Prep (min)
12
Cook (min)
32
Total (min)
20
cookies
$3.38
Total Cost
$0.17
Per cookie

Bakeware

  • •
    Sheet Pan

Appliances

  • •
    Oven Mitts

Tools

  • •
    Rubber Spatula

Measuring

  • •
    Measuring Cups
  • •
    Measuring Spoons

Prep

  • •
    Mixing Bowl

Other

  • •
    Parchment Paper
  • •
    Hand Mixer (Standard)
  • •
    Plastic Wrap
  • •
    Chef's Knife
  • •
    Wire Rack
  • •
    Airtight Container
  • 85 g (¾ stick OR 6 tbsp) Butter, softened (about 1½ sticks)
  • 150 g (¾ cup) Granulated Sugar
  • 50 g (1 Egg) Eggs, large, at room temperature
  • 4 g (1 tsp) Vanilla Extract
  • 2 g (½ tsp) Diamond Crystal Kosher Salt
  • 250 g (2 cups) All-Purpose Flour
  • 2 g (½ tsp) Baking Powder
  • 2 g (½ tsp) Baking Soda
  1. 1
    Preheat your oven to 325°F. Line a sheet pan with parchment paper.
  2. 2
    Using an electric hand mixer on medium-high speed in a mixing bowl, cream the butter and granulated sugar together for , or until light and fluffy.
    • 85 g (¾ stick OR 6 tbsp) Butter, softened (about 1½ sticks)
    • 150 g (¾ cup) Granulated Sugar
  3. 3
    Add the egg, vanilla extract, and salt. Mix on medium speed for , until well combined.
    • 50 g (1 Egg) Eggs, large, at room temperature
    • 4 g (1 tsp) Vanilla Extract
    • 2 g (½ tsp) Diamond Crystal Kosher Salt
  4. 4
    Add the flour, baking powder, and baking soda. Mix on low speed just until the dough comes together and no streaks of flour remain.
    • 250 g (2 cups) All-Purpose Flour
    • 2 g (½ tsp) Baking Powder
    • 2 g (½ tsp) Baking Soda
  5. 5
    Turn off the mixer. Using a rubber spatula, turn the dough out onto a large sheet of plastic wrap. Shape and wrap the dough into a log about 2 inches in diameter. Refrigerate for , or until firm.
  6. 6
    Tip: Before baking, roll the chilled dough log in your favorite sprinkles for a fun, colorful treat.
  7. 7
    Remove the dough log from the refrigerator and unwrap. Using a sharp knife, cut the log into about 20 equal slices. Arrange slices on the prepared sheet pan, spacing them about 1 inch apart. Return the remaining slices to the refrigerator while the first batch bakes.
  8. 8
    Bake for , or until the edges and bottoms are very lightly browned.
  9. 9
    Using oven-safe gloves, remove the sheet pan from the oven and transfer the cookies to a wire rack to cool completely.
  10. 10
    Repeat with the remaining cookie slices. Store cooled cookies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
$3.38
Total Cost
$0.17
Per cookie

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • Butter(Land O'Lakes)
    $1.18
  • Granulated Sugar(Domino)
    $0.37
  • Eggs(Meijer)
    $0.16
  • Vanilla Extract(McCormick Pure)
    $0.95
  • Diamond Crystal Kosher Salt(Diamond Crystal)
    $0.01
  • All-Purpose Flour(King Arthur)
    $0.66
  • Baking Powder(Rumford)
    $0.03
  • Baking Soda(Arm & Hammer)
    $0.01
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