Slice & Bake Sugar Cookies
User Reviews
4.5
Slice & Bake Sugar Cookies
Description
The recipe begins by creaming softened, salted butter with granulated sugar, then mixing in egg and vanilla extract. All-purpose flour and a small amount of ground nutmeg are folded in just until combined to avoid toughening the dough. The dough is formed into a thick log that is pressed tightly to eliminate air pockets and rolled in sprinkles for a colorful exterior.
Refrigerating the dough for at least two hours firms it, making it easier to slice thin, uniform rounds about a quarter-inch thick. Baking at 325°F produces cookies with lightly golden edges and a tender crumb inside. The sprinkle coating adds a festive touch that also helps prevent sticking during baking.
The logs can be shaped in various lengths affecting the total yield. Thinner slices produce more cookies. This method allows dough to be made in advance, sliced, and baked fresh as needed.
Ingredients
- ¾ cups butter softened, salted
- ¾ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ⅛ teaspoon ground nutmeg
- Sprinkles
Instructions
- In a stand mixer, cream the butter and sugar together.
- Add the egg and vanilla and beat on medium speed until mixed well, scraping the sides as needed.
- Add the flour and nutmeg. Mix just until combined (scraping down the sides once). Be careful not to overmix.
- Form the dough into a thick log (about 8-10 inches long). Press the log tightly together so that there are no air pockets in the cookie dough.
- Place a long sheet of plastic wrap on the counter or table. Place sprinkles on the plastic wrap. Roll the cookie dough log in the sprinkles until it is completely covered, adding more as needed.
- Wrap the dough in the plastic wrap and refrigerate the dough for at least 2 hours.
- Heat the oven to 325 degrees F.
- Remove the cookie dough from the refrigerator and unwrap it. Using a sharp knife, cut slices off the cookie dough log. Cut the slices 1/4-inch thick or a little less.
- Place the cookie dough slices on a baking sheet with a silicone mat or lightly grease the cookie sheet.
- Bake for 10-12 minutes, or just until the cookies are set. Don't allow them to brown.
- Allow the cookies to cool for 3-5 minutes on the baking sheet, then remove them to wire racks to cool completely. Store in an airtight container.
Notes
- The number of cookies depends on the length of the dough log and slice thickness; thinner slices yield more cookies.
- Ensure the dough is well chilled to slice cleanly and maintain cookie shape while baking.
- Press the dough tightly when forming the log to avoid air pockets that could cause uneven baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 174IU | 3% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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