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Slice and Bake Cookies

These Slice and Bake Cookies offer homemade goodness with a buttery, crispy edge and chewy center, perfect for cookie lovers and easily customizable for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup Unsalted Butter, softened You can use salted butter if that’s what you have, but cut back on the added salt.
  • 1 cup Granulated Sugar Gives cookies their delightful sweetness.
  • 1 cup Brown Sugar, packed Adds a hint of caramel flavor and extra moisture.
  • 1 large Egg Acts as a binder; vegan substitute can be a flax egg or applesauce.
  • 2 teaspoons Vanilla Extract For warm, inviting flavor.
  • 3 cups All-Purpose Flour Use a gluten-free blend if preferred.
  • 1 teaspoon Baking Powder Leavening agent for soft and chewy cookies.
  • 1/2 teaspoon Salt Enhances flavors and balances sweetness.
Optional Mix-Ins
  • 1 cup Chocolate Chips, Nuts, or Dried Fruit Customize based on your preferences.

Method
 

Preparation
  1. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the egg and vanilla extract until well combined.
  3. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in any optional mix-ins if using.
  5. Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap each log tightly in plastic wrap.
  6. Refrigerate logs for at least 2 hours or up to 3 days. For longer storage, freeze for up to 3 months.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Remove a log from the fridge, unwrap it, and slice into ¼-inch thick cookies. Place them on the prepared baking sheet.
  3. Bake for 10-12 minutes or until the edges are lightly golden.
  4. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Don’t skip the chilling step! It helps the cookies hold their shape during baking. For even slices, you can use dental floss to slice the dough.