Slice and Bake Holiday Cookies
Alright, let’s chat about cookies—specifically, my absolute favorite slice and bake holiday cookies. You know those days in December when it feels like a snow globe exploded all over your house? That’s when I first made these. Picture it: scattered ornaments, carols in the background, and me, losing yet another spatula (I swear, it hides for sport). Every year, I bake up a batch of these cookies the night before my kids’ class parties. One time, I doubled the recipe… and somehow ended up with dough on the dog. Don’t ask.
Why You’ll Love This Cookie Situation
I make this when I need snacks that feel fancy but don’t require a pastry degree. My family goes wild for these because they’re buttery, sliceable, and can be jazzed up or down. (Frankly, my daughter’s only complaint is that she has to wait for them to chill; patience is not her thing.) Honestly, I used to dread those complicated cut-out cookies—too many steps, too much icing. These? You roll them up, chill, and slice away. No artsy skills required (which is very much my kind of project!). And on those nights when I just can’t be bothered to drag out 4 mixing bowls, this dough saves the day. I’ll admit, sometimes I sneak in a fancy jam swirl, and (off the record) once tried an odd licorice combo. Did not recommend, but at least the neighbor’s dog was happy.
What You’ll Need (with Some Substitutions, Because Life)
- 2½ cups all-purpose flour (my grandmother swore by King Arthur; I just grab whatever’s on sale—works fine)
- ¾ tsp salt
- 1 cup (230g) unsalted butter, softened (salted works if that’s what you have, skip the extra salt, though!)
- 1 cup powdered sugar (also called icing sugar… and if you only have granulated, just blitz it a bit in the blender)
- 1 large egg
- 1 tsp vanilla extract (almond’s great, too, but don’t overdo it—ask me how I know…)
- Food coloring, sprinkles, or finely chopped nuts (optional—sometimes I don’t bother)
- Optional add-ins: citrus zest (orange or lemon, depending on your mood), mini chocolate chips, even dried cranberries
Let’s Make ‘Em! (Promise, It’s Not Hard)
- Grab a big bowl and cream together the softened butter and sugar until light—about 2 minutes with a mixer. If you don’t have a mixer, a sturdy spoon and a strong arm get you there (eventually… consider it a warmup).
- Add the egg and vanilla. Mix until just incorporated. If the mixture looks split, don’t panic—it’ll come together once you add flour.
- Dump in the flour and salt. Stir until you get a soft dough. Sometimes, this is where I sneak a tiny taste (because, nostalgia), but—raw eggs, so… you know, be careful.
- If you’re using add-ins like zest, chocolate, or sprinkles, fold them in now. Also, this is your chance to divide the dough and color part with food coloring if you want swirl or pinwheel cookies. Not essential, but fun for the kids or your inner child.
- Shape the dough into 2 logs about 2 inches thick. Wrap each tightly in plastic wrap (cling film if you’re British, cheers!) and chill for at least 2 hours, though overnight is even better. The dough chills best when you forget about it and rediscover it the next day—at least, that’s usually how it works out for me.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment—if you’re out, just grease well. No biggie.
- Slice logs into ¼ inch rounds—give or take, I won’t judge. Arrange on your sheet with a little breathing room. They don’t spread tons, but you don’t want a cookie blob (been there).
- Bake 10–12 minutes. Edges should look *just* golden. If you wait for much browning, you’ll have crunchy biscuits, not tender cookies. Let them cool on the pan for a couple minutes, then transfer (carefully!) to a rack. If you eat one hot, I won’t tell.
Some Notes I Learned the Hard Way
- If your dough feels too sticky, add another sprinkle of flour – just don’t overdo it; it should stick a bit.
- Don’t try to slice the dough before it’s properly chilled. It’ll just smush and you’ll have a wonky (but tasty) mess.
- I once swapped out all the vanilla for lemon extract. Wasn’t my finest batch—tasted a bit like cleaning spray, so, a little goes a long way.
Some Variations to Try (and One Not To)
- Swap half the flour for whole wheat if you want a nutty thing going on. Actually, it’s kind of nice; just a bit heavier.
- I’ve mixed in chopped pistachios and dried cherries with solid results—like a festive fruit cake, but way better.
- Tried adding shredded coconut once. Oddly, it got a bit chewy in a way I didn’t expect, so maybe save that for macaroons.
- Roll the outside of the log in demerara sugar before chilling for a crunchy edge. Fancy looking, dead easy.
What You Need (Or How I Improvise)
- Electric mixer (hand or stand, or just your elbow grease—might need a tea break after)
- Baking sheet (or, in a pinch, just flip over a roasting pan—done that more than once)
- Plastic wrap or parchment for chilling logs
- Sharp knife—serrated works, but I’ve hacked my way through with a butter knife when desperate. Just go slow.
- Cooling rack, though most of mine double as toast racks most days—any flat surface will do
Storing Your Cookie Stash (If You Can)
In theory, these keep in a sealed tin or container for 5–6 days, but honestly, in my house, they don’t last more than a day! If you’re a planner, you can freeze the log for up to a month—just let it thaw a little before slicing.
How I Love to Serve These
Straight out of the tin with a cup of tea is classic, but my partner insists they’re best dunked in milk (childhood is eternal, apparently). Over the holidays, I stack ‘em up and tie with twine, then gift as little bundles. If there’s any left, they go on the cookie plate for Santa — for research purposes, of course.
My Honest Pro Tips
- I once tried to skip chilling because I was impatient. Regretted it—the dough was mushy, and the cookies turned into mysterious blobs. Actually, I find it works better if you chill longer than you think you need.
- For neat slices, run your knife under hot water and wipe dry between cuts—it’s fussy, but results in much prettier cookies. Unless you’re a rustic gal/guy like me, then uneven looks just fine.
FAQ (Straight from the DMs)
- Do I really need to chill the dough? Oh, absolutely—unless you want “cookie surprises” that morph together. But hey, they still taste good!
- Can I use margarine instead of butter? I’ve tried; it’s doable, just not as rich tasting. Maybe only if you’re in a jam, or out of actual butter.
- Any way to make these gluten-free? Yep, just swap in a 1:1 gluten free baking mix (I like Bob’s Red Mill, but use what you’ve got). Texture’s a tad different, but still good. This guide from King Arthur is solid.
- Cookie dough safe to eat? Well, officially, raw eggs are a no-go. Unofficially… I’ll say I’ve survived so far, but use your judgement. If you want to get wild, check out this eggless version at Sally’s Baking Addiction.
One last random thing—slice and bake dough is super forgiving. Sometimes when I end up with a weirdly shaped end after slicing too close to the edge, I just scrunch it together and bake as a “chef’s treat.” Looks wonky, tastes fab.
Alright, now go forth and fill your kitchen with the smell of fresh cookies. Or, at least, give yourself an excuse to sit down with a cup of something warm while you wait. Maybe put your feet up, you’ve earned it.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
- 1/2 cup holiday sprinkles
Instructions
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1In a large bowl, cream together the butter and sugar until light and fluffy.
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2Beat in the egg, vanilla extract, and almond extract until fully incorporated.
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3In a separate bowl, whisk together the flour and salt, then gradually add to the wet ingredients, mixing until just combined.
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4Fold in the holiday sprinkles. Divide the dough in half and shape each into a log about 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm.
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5Preheat oven to 350°F (175°C). Slice dough into 1/4-inch rounds and place on a parchment-lined baking sheet.
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6Bake for 10-12 minutes, or until the edges are lightly golden. Cool on the pan for a few minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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