Buttery vanilla-almond slice-and-bake sugar cookies with clean pale centers and colorful sprinkle rims.
The important detail in this recipe is the way the dough is shaped and finished. Coat chilled logs with rainbow sprinkles, then cut twelve ½-inch slices per log. Keep the rounds 2 inches apart and chill any soft slices before baking.
Before mixing, measure the flour without packing it and prepare the pans. A fully chilled log cuts cleanly. If it flattens, chill longer; if exceptionally firm dough cracks under the knife, let it stand just a few minutes, then slice with a sharp blade.
Watch the first tray closely near the end of the baking range. Let the crumb set on the pan before lifting the cookies, then store only after they have cooled.
Slice-and-Bake Sugar Cookies
Per tray: 12–14 minutes · About 2 trays, 12 cookies per 13 × 18-inch half-sheet pan.
Plan 313 minutes: 25 hands-on, 240 required chilling, 28 for all trays baked sequentially, and 20 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- Parchment or plastic wrap
- Sharp slicing knife
- Ruler
Buttery vanilla-almond slice-and-bake sugar cookies with clean pale centers and colorful sprinkle rims.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Sprinkle rim
Instructions
Mixing
- Make the doughCream butter and brown sugar, then beat in egg and extracts. Mix in flour and salt on low until a soft dough forms. Reserve sprinkles for the log coating rather than mixing them through the center.
Thermal management
- Manage the doughShape two 6-inch logs, about 1½–1¾ inches across, and wrap tightly. Refrigerate at least 4 hours, turning once during the first hour to preserve the round shape.
Shaping
- Shape evenlyRoll cold logs firmly in the rainbow sprinkles, pressing them onto the outer surface. Slice each log into twelve ½-inch rounds. Place 2 inches apart on parchment with the sprinkle rim facing outward.
Baking
- Bake one tray at a timePreheat to 350°F (175°C). Bake on the center rack for 12–14 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setRest on the baking sheet for 5 minutes, then move to a rack. Allow about 20 minutes total cooling before storing; the center firms as steam escapes.
Chef’s Science & Pro Tips
Keep logs cold
A fully chilled log cuts cleanly. If it flattens, chill longer; if exceptionally firm dough cracks under the knife, let it stand just a few minutes, then slice with a sharp blade.
Keep the portion consistent
Coat chilled logs with rainbow sprinkles, then cut twelve ½-inch slices per log. Keep the rounds 2 inches apart and chill any soft slices before baking. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw logs: up to 3 days | Keep the wrapped logs refrigerated. Slice only the amount you intend to bake; return the remainder to the refrigerator immediately. |
| Freeze raw | Up to 2 months | Freeze tightly wrapped logs for up to 2 months. Thaw in the refrigerator until firm but sliceable, usually 1–2 hours; never force a knife through a rock-hard log. Bake chilled slices as directed. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
Can I bake just part of the dough?
Yes. This dough is designed to be stored as wrapped logs. Slice one chilled log and leave the other refrigerated; the baking time per tray stays the same.
Why do the slices crumble or flatten?
A fully chilled log cuts cleanly. If it flattens, chill longer; if exceptionally firm dough cracks under the knife, let it stand just a few minutes, then slice with a sharp blade.
How do I get an even batch of slice-and-bake sugar cookies?
Coat chilled logs with rainbow sprinkles, then cut twelve ½-inch slices per log. Keep the rounds 2 inches apart and chill any soft slices before baking. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
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