Slice and Bake Christmas Cookies Recipe tastes like buttery vanilla sugar cookies with crisp edges and tender centers. It suits anyone who wants festive refrigerator cookies with make-ahead ease, and the total time clocks in at about 3 hours including chilling. I grew up slicing these at my grandma’s table, and I still swipe a warm one the second they hit the rack.
Why Slice and Bake Christmas Cookies Recipe Is Worth It
Slice and Bake Christmas Cookies Recipe saves time, delivers consistent rounds, and looks bakery-cute without fancy cutters. You mix the dough once, chill, then slice off perfect coins whenever the craving hits.
You control the color and crunch with sprinkles, sanding sugar, or nuts on the edges. The dough holds shape, the centers stay tender, and the flavor screams holiday cookie plate.
“The dough sliced cleanly, the edges baked crisp, and every cookie tasted like vanilla-butter joy in a sweater. ★★★★★”
Ingredients You Need
- Unsalted butter: 1 cup or 226 g, softened to cool room temp (European butter gives richer flavor, store brand works too)
- Granulated sugar: 3/4 cup or 150 g
- Large egg: 1, room temp
- Vanilla extract: 2 teaspoons (vanilla bean paste makes the flavor pop)
- Almond extract: 1/2 teaspoon, optional but festive
- All-purpose flour: 2 1/2 cups or 300 g (I like King Arthur for consistency)
- Cornstarch: 2 tablespoons or 16 g for tender crumb
- Fine sea salt: 3/4 teaspoon
- Edging: 1/2 to 3/4 cup holiday sprinkles, nonpareils, or coarse sanding sugar
- Optional mix-ins per log: 1/3 cup mini chocolate chips, chopped pistachios, dried cranberries, or crushed peppermint
Notes and swaps:
- Use salted butter if you like, then reduce added salt to 1/4 teaspoon.
- Go dairy-free with plant butter sticks that list 80 percent fat.
- Bake egg-free with 1 tablespoon ground flax mixed with 3 tablespoons water, then rest 5 minutes.
Equipment
- Stand mixer or hand mixer
- Mixing bowl and rubber spatula
- Parchment paper or plastic wrap
- Ruler and sharp chef’s knife or serrated knife
- Two rimmed baking sheets and parchment liners
- Wire rack
Quick Tips & substitutions
- Weigh flour if you can, or spoon and level it to avoid tough cookies.
- Mix just until the flour disappears to keep the crumb tender.
- Aim for 1 3/4 inch diameter logs so slices bake evenly.
- Roll the logs in sprinkles right after shaping while the surface still feels slightly tacky.
- Chill at least 2 hours for clean slices and minimal spread.
- Quarter-turn the log after each slice to keep it round.
- Keep one log in the fridge while you slice the other so the dough stays firm.
- Freeze unbaked logs up to 2 months; slice straight from frozen and add 1 to 2 minutes to bake time.
- No almond extract on hand? Swap in extra vanilla or 1/2 teaspoon citrus zest.
- Use gluten-free 1:1 baking flour that includes xanthan gum for the cleanest swap.
How to Make Slice and Bake Christmas Cookies Recipe
Make the dough
- Beat the butter and sugar on medium speed until creamy and fluffy, about 2 minutes.
- Mix in the egg, vanilla, and almond extract until smooth.
- Whisk flour, cornstarch, and salt in a bowl, then add to the mixer on low speed until the dough comes together. Scrape the bowl and finish by hand with a spatula so you do not overwork it.
Shape and chill
- Divide the dough in half. Fold any mix-ins into each half if you want two flavors.
- Roll each portion into a 10 to 12 inch log about 1 3/4 inches thick. If the dough feels sticky, cover it and chill 10 minutes, then shape.
- Sprinkle a line of sprinkles on parchment, roll the log over it to coat the sides, and press to help them stick.
- Wrap each log tightly in parchment or plastic. Chill at least 2 hours or up to 3 days.
Slice and bake
- Heat the oven to 350°F or 177°C. Line baking sheets with parchment.
- Unwrap one log. Use a sharp knife to slice 1/4 inch thick rounds, turning the log a bit between cuts to keep the shape.
- Set slices 2 inches apart on the sheets. Keep the second log in the fridge.
- Bake 10 to 12 minutes until edges look set and bottoms show light golden color.
Cool and decorate
- Cool the cookies on the sheet 5 minutes, then move them to a rack.
- Drizzle simple icing, dip half in melted chocolate, or shower with extra sanding sugar while warm.
- Let any chocolate or icing set before you stack or pack the cookies.
Variations
- Chocolate swirl: Split the dough and beat 2 tablespoons cocoa into one half, then stack, roll, and slice for pinwheels.
- Cranberry pistachio: Fold 1/3 cup each chopped pistachios and dried cranberries into one log with orange zest.
- Peppermint chip: Add 1/3 cup mini chips and 2 tablespoons crushed peppermint, then roll in red and white sprinkles.
- Lemon poppy: Use 1 tablespoon lemon zest and 1 tablespoon poppy seeds; roll in yellow sanding sugar.
- Sugar-crusted classic: Skip sprinkles and roll in granulated sugar for a crackly edge.
Ways to Serve
- Stack on a cookie platter with gingerbread and shortbread for a colorful spread.
- Pair with hot cocoa, spiced tea, or a peppermint latte.
- Make mini ice cream sandwiches with vanilla bean or peppermint ice cream.
- Wrap stacks in cellophane with a bow for easy gifts.
Storage
Store baked cookies in an airtight tin at room temp for up to 1 week. Freeze baked cookies in a zip-top bag inside a container for up to 2 months, and place parchment between layers to prevent sticking. Freeze dough logs up to 2 months, then slice straight from the freezer and bake with a minute or two added. Keep cookies away from strong odors so the butter and vanilla stay pure.
Slice and Bake Christmas Cookies Recipe
Slice and Bake Christmas Cookies taste like buttery vanilla sugar cookies with crisp edges and tender centers, perfect for make-ahead festive baking.
Ingredients
Instructions
- Beat the butter and sugar together on medium speed until creamy and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and almond extract (if using) and mix until smooth and well combined.
- In a separate bowl, whisk together the flour, cornstarch, and fine sea salt. Add the dry ingredients to the mixer and mix on low speed just until the dough comes together. Scrape down the bowl and finish mixing by hand with a spatula to avoid overworking the dough.
- Divide the dough in half. If desired, fold any mix-ins into each half for different flavors.
- Roll each portion into a log 10 to 12 inches long and about 1 3/4 inches thick. If the dough is sticky, cover and chill for about 10 minutes, then finish shaping.
- Sprinkle a line of sprinkles or sanding sugar on a sheet of parchment. Roll each log over the sprinkles to coat the sides, pressing gently so they adhere.
- Wrap each log tightly in parchment or plastic wrap and chill in the refrigerator for at least 2 hours and up to 3 days.
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Unwrap one dough log. Using a sharp knife, slice the log into 1/4-inch-thick rounds, turning the log a quarter turn after each slice to help keep it round.
- Arrange the slices about 2 inches apart on the prepared baking sheets. Keep the second log refrigerated while you work.
- Bake for 10 to 12 minutes, or until the edges look set and the bottoms are just lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- If desired, drizzle cooled cookies with simple icing, dip part of each cookie in melted chocolate, or sprinkle with extra sanding sugar while still slightly warm.
- Allow any chocolate or icing to fully set before stacking or packing the cookies for storage or gifting.
Notes
Nutrition Information
Approximate per 1 cookie (36 cookies total, without optional mix-ins or decorations): 110 calories; fat 6 g; saturated fat 4 g; carbohydrates 13 g; fiber 0 g; sugars 6 g; protein 1 g; sodium 60 mg. Values will vary based on exact ingredients, decorations, and portion size. Storage: Store in an airtight container at room temperature for up to 1 week. Freeze baked cookies up to 2 months, or freeze dough logs up to 2 months and slice and bake directly from frozen, adding 1–2 minutes to the baking time.
Approximate per 1 cookie (36 cookies total, without optional mix-ins or decorations): 110 calories; fat 6 g; saturated fat 4 g; carbohydrates 13 g; fiber 0 g; sugars 6 g; protein 1 g; sodium 60 mg. Values will vary based on exact ingredients, decorations, and portion size. Storage: Store in an airtight container at room temperature for up to 1 week. Freeze baked cookies up to 2 months, or freeze dough logs up to 2 months and slice and bake directly from frozen, adding 1–2 minutes to the baking time.