There's something incredibly satisfying about a simple, melt-in-your-mouth butter cookie. But what if we told you it could be even easier? Enter the Easy Slice and Bake Butter Cookies Recipe – your new best friend for last-minute treats, holiday baking, or just a sweet craving that strikes!
These cookies are delightfully tender, rich with buttery flavor, and come together with minimal fuss. The 'slice and bake' method means you can prepare the dough ahead of time, chill it, and then simply slice off individual cookies to bake whenever the mood strikes. No rolling, no intricate cut-outs, just pure cookie bliss.
Why You'll Love These Easy Slice and Bake Butter Cookies
If you're looking for a foolproof cookie recipe that delivers on taste and convenience, look no further. Here's why these butter cookies will become a staple in your kitchen:
- Effortless Preparation: The dough comes together quickly, and the slice-and-bake method eliminates tedious steps.
- Make-Ahead Magic: Prepare the dough logs days or even weeks in advance, then bake fresh cookies on demand.
- Perfect Texture: They bake up with a delicate crisp edge and a tender, buttery center.
- Versatile: A fantastic base recipe for endless variations – add zest, sprinkles, or a chocolate drizzle!
- Crowd-Pleaser: Classic butter cookies are universally loved, making them perfect for any occasion.
Ingredients You'll Need
You likely have most of these simple ingredients in your pantry right now! The key to exceptional butter cookies lies in using high-quality butter and vanilla extract. Refer to the recipe card below for exact measurements.
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Sprinkles (optional, for coating)
For best results, ensure your butter and eggs are at room temperature. This helps them cream together smoothly, creating a uniform dough that bakes evenly. Learn more about the science of baking with baking techniques on Wikipedia.
How to Make Slice and Bake Butter Cookies (Step-by-Step)
The process for these cookies is wonderfully straightforward. You'll cream together the wet ingredients, gradually add the dry, form logs, chill, and then bake! The full detailed instructions are in the recipe card below, but here’s a quick overview:
- Cream: Beat together the butter and sugar until light and fluffy.
- Add Wet: Incorporate eggs and vanilla extract.
- Combine Dry: Gradually mix in the flour, baking powder, and salt.
- Form Logs: Shape the dough into two logs and roll in sprinkles, if desired.
- Chill: Refrigerate the dough logs until firm. This is essential!
- Slice & Bake: Slice the chilled dough into uniform rounds and bake until golden.
Tips for Perfect Butter Cookies
- Room Temperature Ingredients: As mentioned, this is key for a smooth dough.
- Don't Overmix: Once the flour is added, mix just until combined. Overmixing can lead to tough cookies.
- Thorough Chilling: Do not skip the chilling step! It’s crucial for preventing spread and achieving that perfect slice-and-bake shape.
- Even Slicing: Try to slice the dough logs into even thicknesses so your cookies bake uniformly.
- Watch Your Oven: Ovens can vary, so keep an eye on your cookies. They should be lightly golden at the edges but still pale in the center.
Variations to Try
This basic butter cookie dough is a fantastic canvas for creativity:
- Lemon Zest Cookies: Add 2 teaspoons of lemon zest to the butter and sugar mixture.
- Almond Bliss: Swap out 1 teaspoon of vanilla extract for almond extract for a nutty flavor.
- Chocolate Chip: Fold in 1/2 cup of mini chocolate chips with the dry ingredients.
- Drizzled Delight: After baking and cooling, melt some chocolate chips and drizzle over the cookies.
Storage and Freezing
These cookies are excellent for making ahead and storing.
- Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Dough Logs (Refrigerator): Wrap dough logs tightly in plastic wrap and refrigerate for up to 5 days.
- Dough Logs (Freezer): Wrap dough logs tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. When ready to bake, slice from frozen and add 2-3 minutes to the baking time.
Whether you're baking for a special occasion or just want a delightful treat to enjoy with your coffee, these Easy Slice and Bake Butter Cookies are sure to hit the spot. Happy baking!
FAQs
Why do I need to chill the cookie dough?
Chilling the cookie dough is crucial for slice and bake cookies. It solidifies the butter, preventing the cookies from spreading too much in the oven and helps them maintain their shape. It also allows the flavors to meld, resulting in a richer taste.
Can I make these butter cookies ahead of time?
Absolutely! The beauty of slice and bake cookies is their make-ahead convenience. You can store the raw cookie dough logs tightly wrapped in plastic wrap in the refrigerator for up to 5 days, or freeze them for up to 3 months. Just slice and bake from chilled or frozen (add a few extra minutes if baking from frozen).
What variations can I try with this butter cookie recipe?
This recipe is incredibly versatile! You can add citrus zest (lemon, orange), a touch of almond extract for a different flavor profile, or mix in mini chocolate chips or finely chopped nuts to the dough. For decorating, skip the sprinkles and drizzle with melted chocolate or a simple glaze after baking.
How do I store baked butter cookies to keep them fresh?
Once completely cooled, store your baked butter cookies in an airtight container at room temperature for up to one week. For longer storage, they can be frozen for up to 2-3 months. Thaw at room temperature before serving.
Easy Slice and Bake Butter Cookies
- Total Time: 32 minutes (plus 1-2 hours chilling)
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Simple, melt-in-your-mouth butter cookies that are easy to prepare and perfect for making ahead.
Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
Sprinkles, for coating (optional)
Instructions
Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
Step 2: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Divide the dough in half. On a lightly floured surface or parchment paper, shape each half into a log about 1 1/2 to 2 inches in diameter. If using sprinkles, spread them out on a plate and roll the dough logs in the sprinkles to coat evenly.
Step 6: Wrap each dough log tightly in plastic wrap. Refrigerate for at least 1-2 hours, or until firm. Chilling is crucial for the cookies to hold their shape during baking.
Step 7: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 8: Unwrap the chilled dough logs. Using a sharp knife, slice each log into 1/4-inch thick rounds. Place the cookie rounds about 1 inch apart on the prepared baking sheets.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look pale. Do not overbake.
Step 10: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, ensure butter and eggs are at room temperature. For different variations, consider adding citrus zest or a dash of almond extract to the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
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