Delightful Slice and Bake Cookies

$Here’s what you need for these cookies: - 1 cup unsalted butter, softened to room temperature - 3/4 cup granulated sugar - 3/4 cup packed brown sugar, light or dark - 1 large egg - 2 teaspoons pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped nuts (optional, walnuts or pecans recommended) - Additional sprinkles or colored sugar for garnish (optional) You can swap some ingredients if needed. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a lower glycemic index. - If you don’t have brown sugar, use an equal amount of granulated sugar mixed with a bit of molasses. - For a nut-free version, simply leave out the nuts or use seeds like pumpkin or sunflower. - Dark chocolate chips can replace semi-sweet for a richer taste. Using room temperature butter is key for this recipe. Here’s why: - It blends better with sugars, making the mix light and fluffy. - Soft butter helps trap air, which leads to a tender cookie. - Cold butter doesn’t mix well, leading to dense cookies. - To soften butter quickly, cut it into small pieces or microwave it for a few seconds. This step makes all the difference in texture and taste. Trust me; your cookies will shine! {{ingredient_image_2}} To start, gather your ingredients. You need unsalted butter, sugar, brown sugar, an egg, and vanilla. In a large bowl, cream the softened butter and sugars for about 2-3 minutes. You want it light and fluffy. Next, add the egg and vanilla, beating until smooth. In another bowl, whisk together flour, baking powder, and salt. Gradually mix this dry blend into the wet mix. Be careful not to overmix; it should just come together. Finally, fold in the chocolate chips and nuts if you like them. Once your dough is ready, divide it into two equal parts. Shape each part into a log, about 2 inches wide. Wrap each log tightly in plastic wrap. Refrigerate them for at least one hour. This step helps the dough firm up, making it easy to slice. If you’re in a hurry, try placing the logs in the freezer for 30 minutes instead. When your logs are firm, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. Unwrap the logs and slice them into 1/4-inch rounds. Place the slices on the prepared sheet, leaving space between each cookie. If you want, sprinkle colored sugar or sprinkles on top. Bake for 8-10 minutes. The edges should be golden, and the centers will look slightly soft. After baking, let them cool on the sheet for 3-5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy your fresh, homemade slice and bake cookies! To get the right texture in your cookies, start with room temperature butter. Softened butter mixes well, making your dough light. Cream the butter and sugars until fluffy. This step adds air, which helps cookies rise. Use a mixer for about 2-3 minutes. Make sure not to skip this. The right mixing time is key to great cookies. Mixing is important, but too much can ruin your cookies. Once you add the dry ingredients, mix gently. You want to combine them without overworking the dough. Overmixing makes cookies tough instead of soft. Stop mixing as soon as you see no dry flour. Fold in chocolate chips and nuts with care. This keeps your cookies light and tender. Having the right tools makes baking easier. Here are some must-haves for this recipe: - Electric mixer for creaming butter and sugars - Large mixing bowls for wet and dry ingredients - Sharp knife for slicing dough logs - Parchment paper for lining your baking sheet - Spatula for folding in chips and nuts These tools help you stay organized and make baking a breeze. Pro Tips Chill the Dough: Allowing the cookie dough to chill not only helps with slicing but also enhances the flavor and texture of the cookies. Use Fresh Ingredients: Ensure your baking powder is fresh for the best rise and texture. Expired baking powder can lead to flat cookies. Experiment with Mix-ins: Feel free to get creative with the mix-ins! Try different types of chocolate, dried fruits, or even spices like cinnamon for a unique twist. Monitor Baking Time: Ovens can vary in temperature; keep an eye on your cookies and remove them when the edges are golden but the centers are still soft for the perfect chewy texture. {{image_4}} You can add fun flavors to your slice and bake cookies. Try mixing in peppermint extract for a minty twist. A bit of orange zest makes the cookies fresh and bright. You could also use almond extract for a nutty flavor. These small changes can make your cookies unique and exciting! Nuts add crunch and flavor to your cookies. Walnuts or pecans work great, but you can swap them for other nuts. Try almonds or cashews if you prefer. You can even skip the nuts entirely for a nut-free treat. If you want, add dried fruits like cranberries or apricots for a chewy surprise! If you need gluten-free cookies, use a gluten-free flour blend instead of regular flour. For a vegan option, swap the butter for coconut oil and the egg for a flax egg. A flax egg is made by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. These modifications keep the cookies tasty for everyone! To keep your cookies fresh, place them in an airtight container. This prevents air from getting in. You can also add a slice of bread to the container. The bread helps keep the cookies soft. Store them at room temperature for up to one week. If you want to keep them longer, consider freezing. Freezing cookie dough is easy. After shaping the logs, wrap them tightly in plastic wrap. You can also wrap them in foil. Place the wrapped logs in a freezer bag. Freeze for up to three months. When you want to bake, just slice and bake straight from the freezer. For baked cookies, let them cool completely first. Then, place them in an airtight container or freezer bag. Baked cookies can freeze for about three months too. These cookies taste best within a week. However, they can last longer if stored well. If you see any signs of mold or an off smell, throw them away. Always check the cookies before eating. For the best flavor, enjoy them fresh! Yes, you can use margarine instead of butter. However, the taste and texture may change. Butter gives cookies a rich flavor. Margarine might make them softer. If you choose margarine, use a stick form for best results. Check the edges of the cookies. They should be lightly golden. The centers might look soft but will set as they cool. If the edges are brown and the center is still doughy, they need more time. Bake for 8-10 minutes for best results. If the dough feels too soft, chill it longer. Wrap it tightly and place it back in the fridge for another 30 minutes. If it’s still too soft, you can add a bit more flour. Be careful not to add too much, or the cookies may become dry. Baking cookies is simple and fun. We covered ingredients, from room temperature butter to tasty swaps. Mixing the batter and shaping cookie logs ensures your treats will shine. You learned tips to get the right texture and a list of tools to help. Variations let you get creative, and proper storage keeps cookies fresh. Remember, a few simple steps can lead to delicious results every time. Baking brings joy, so enjoy sharing your cookies with friends and family!$

Delightful Slice and Bake Cookies

A delicious and easy recipe for slice and bake cookies, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 1 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
3.0 cup granulated sugar
3.0 cup packed brown sugar, light or dark
1 large egg
2 teaspoons pure vanilla extract
2.25 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
1 cup semi-sweet chocolate chips
0.5 cup chopped nuts (optional, walnuts or pecans recommended)
to taste additional sprinkles or colored sugar for garnish (optional)

Instructions

In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined—be careful not to overmix.
Carefully fold in the chocolate chips and chopped nuts (if using) with a spatula, ensuring they are evenly dispersed throughout the cookie dough.
Divide the cookie dough into two equal portions. Shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until the dough is firm enough to slice.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
After refrigeration, remove the dough logs from the fridge and unwrap them. Using a sharp knife, slice the logs into 1/4-inch thick rounds, placing them on the prepared baking sheet with at least 2 inches of space between each cookie to allow for spreading.
If you like, sprinkle the tops of the cookie slices with your choice of colored sugar or festive sprinkles for an extra touch.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers appear slightly soft. Allow the cookies to cool on the baking sheet for 3-5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For an eye-catching display, arrange the cooled cookies on a vibrant platter or tiered stand. You can also provide a selection of sprinkles and toppings in small bowls for guests to personalize their treats!

Keyword baking, cookies, dessert