Easy make-ahead sprinkle (over)loaded cookies.
This is a festive cookie full of rainbows, unicorns, and sprinkles. Well, maybe just rainbow sprinkles.
It was only a matter of time that I share another version with you. All decked out with life’s happiest ingredient: sprinkles.
Sprinkle Slice & Bake Cookies
These sprinkle slice & bake cookies couldn’t be easier. The trick to perfecting them is getting the ratio of ingredients right.
My slice ‘n’ bakes combine only 4 base ingredients: flour, sugar, egg, and butter. No baking soda or baking powder business; we want a dense cookie with zero lift. 2 cups of all-purpose flour will help create a firm, yet slightly tender cookie. Soaking up all this flour is creamed butter/sugar and just 1 egg. I opt for brown sugar instead of white sugar. Why? Well, there’s flavor and moisture there! And that’s so important in slice & bake cookies, which (as I mention above) are typically dry and bland.
I add a little vanilla extract for flavor, as well as a touch of almond extract. I swear by almond extract in my sugar cookies (and the sprinkle variation of these shortbread cookies, too!) and I really think you’ll like it too. Just gives the cookies that little something extra. And pairs perfectly with all the vanilla and butter flavors already packed inside. And I haven’t even gotten to that silky white chocolate dunk yet!
Flavors you’ll taste:
- Butter
- Brown sugar
- Vanilla
- Almond extract
- White chocolate
The cookie dough is made in only 1 bowl! One bowl wonder. 🙂
Once the cookie dough is prepped, divide it in two and roll it into log shapes. You’ll want to do this on a floured surface with floured hands. The length of the logs depends how large you want your sprinkle slice & bake cookies. Because the longer the log, the smaller in diameter the cookies. Get it?
I roll the logs about 7 inches long, making the cookies about 2.5 inches in diameter.
Then, roll the dough up very tightly in plastic wrap and refrigerate for at least 4 hours. My little tip for you: chill the logs overnight. This guarantees a firm, cold cookie dough (always a must) AND turns this recipe into the perfect make-ahead dessert.
Before baking, I roll the logs in a little coarse sugar. This gives the cookie edges a little sparkle. But I swear it’s not only for looks! The coarse sugar also gives the edges some crunch. I think you’ll love it. It’s totally optional.
Slice the logs, bake the cookies. Soft in the centers, super thick, crunchy edges, exploding with flavor, dense, and rainbow bright. How could these get any better?
Chocolate. The answer is always chocolate.
Dunk your slice ‘n’ bakes in melted white chocolate and top with more sprinkles. Here they are all dressed up as Christmas cookies!
Sprinkle Slice & Bake Cookies Recipe
Description
Easy make-ahead sprinkle-loaded slice 'n' bake cookies are the perfect party dessert! A floured surface is key to help you handle the cookie dough when rolling into logs. The logs of cookie dough must be chilled in the refrigerator for at least 4 hours or even up to a few days (or even frozen!) so it's really easy to just take them out when you need them, slice, and bake the cookies.
Ingredients You’ll Need
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg, vanilla and almond extracts on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
- Beat in the flour and salt on medium speed until fully combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in the sprinkles. Add a little more sprinkles if you’d like a little more (I usually use between 2/3 and 3/4 cup). Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove logs from the refrigerator and roll in coarse sugar, if desired. Slice each log into about 12 equally thick cookies and place on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
- Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Top chocolate with extra sprinkles. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
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