This is a festive cookie full of rainbows, unicorns, and sprinkles. Well, maybe just rainbow sprinkles. Do you remember my new recipe for hazelnut slice ‘n’ bake cookies? They’re so easy, they’re so flavorful, prep them ahead of time, and look at all that chocolate! You get the picture. 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! Pictured sprinkles are from Sweetapolita!
More Slice & Bake Cookie Recipes
Toasted Hazelnut Slice and Bake Cookies Dark Chocolate Orange Slice and Bake Cookies Salted Pistachio Chocolate Slice and Bake Cookies Pecan Shortbread Brown Sugar Shortbread Cookies Pinwheel Cookies Cranberry Orange Icebox Cookies And you can find a mint chocolate version, a maple walnut version, and a vanilla spice version in Sally’s Cookie Addiction
