Description
Delight in these classic Slice and Bake Cookies, a simple and fun-to-make treat featuring buttery dough studded with mini chocolate chips. Easy to prepare ahead, chilled, sliced, and baked to golden perfection, these cookies offer a perfect balance of creamy sweetness and crisp edges, ideal for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Decoration
- Sprinkles, for decoration (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a smooth base for the cookie dough.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until fully combined, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms without overmixing, which helps maintain tender cookies.
- Fold in Chocolate Chips: Gently fold mini chocolate chips into the dough, distributing them evenly throughout.
- Shape and Chill: Divide the dough in half and shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours until firm for easier slicing.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Optional Decoration: Unwrap the chilled dough logs and, if desired, roll them in sprinkles for a colorful, decorative touch to your cookies.
- Slice the Dough: Using a sharp knife, cut each log into 1/4-inch thick rounds and arrange them on the prepared baking sheets spaced about 1 inch apart to allow for spreading.
- Bake the Cookies: Bake the sliced cookies in the preheated oven for 10–12 minutes or until the edges begin to turn a light golden brown, indicating doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, ensuring they set properly and maintain their shape.
Notes
- For best slicing results, ensure the dough is thoroughly chilled and firm before cutting.
- Mini chocolate chips can be substituted with regular chocolate chips, nuts, or dried fruit as desired.
- Sprinkles add a festive look but can be omitted for a classic cookie appearance.
- Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
- For softer cookies, reduce baking time slightly; for crisper cookies, bake a minute or two longer.
