There is just something special about a sugar cookie, but sometimes I don’t have time to make all those fun shapes; that’s when I decided to create this slice ‘n’ bake sugar cookie version.
I don’t know about you, but I don’t need a holiday as a reason to make sugar cookies; I enjoy them all year long.
Frosted with sprinkles or unfrosted with sprinkles…hmmm, I can’t decide which way is better. It makes no difference; people love them either way.
Valentine’s Day is just around the corner…I’m keeping it simple and scrumptious.
Here is a super simple way to make slice and bake cookies:
- Roll the cookie dough into a long log shape
- Wrap the cookie dough log in plastic wrap
- Place the wrapped dough in freezer bags and into the freezer. These will keep in the freezer for months.
- When you’re in the mood for a cookie, preheat the oven, slice, and bake.
- Slice dough with a knife to about 1/2″ – 5/8″ thick.
- Place dough slices on a cookie sheet lined with a silicone liner or parchment paper.
- Bake cookies at the same temperature you would normally bake them.
Be sure to add the sprinkles before baking if you aren’t planning on frosting them.
If you decide to frost the sugar cookies, let them cool to room temperature first, then add some holiday sprinkles.
I should also mention it’s equally important to add the sprinkles directly after frosting the cookies, or they will fall off, and that would be sad.
These cookies freeze perfectly even after they are frosted.
Here Are A Few Allergy-Friendly Tips:
- This sugar cookie recipe can be made gluten, dairy, and egg-free as well. I make them for myself all the time, and I love them plain or frosted!
- My preferences for gluten-free all-purpose flour blends are King Arthur Gluten-Free Measure For Measure or Pamela’s Gluten-Free All-Purpose Artesian Blend. Always check labels for allergy-sensitive ingredients in blends.
- The egg substitute I prefer for this recipe is aquafaba, the liquid from a can of garbanzo beans. Three tablespoons equal one egg. Energy-G Egg Replacer is another product I use a lot.
To Made Slice ‘n’ Bake Sugar Cookies You Will Need:
- Powdered sugar
- Butter or non-dairy substitute
- Egg or egg substitute
- Pure vanilla extract
- Pure almond extract ~ nut-allergies use vanilla.
- Four or a gluten-free blend
- Baking soda
- Cream of tartar
These cookies freeze perfectly even after frosting them. I use a gluten and dairy-free purchased frosting, Pillsbury Creamy Supreme Vanilla, it’s delicious, and I love the results. Pillsbury Creamy Supreme Vanilla frosting is gluten, dairy, egg, and nut-free.
You might also like to try another favorite sugar cookie recipe, Gluten-Free Sugar Cookies.
Enjoy your cookies!
Unfrosted cookies have 3 WW points plus each.
Slice 'n' Bake Sugar Cookies
- 1 1/2 cups powdered sugar
- 1 cup butter or non-dairy substitute
- 1 egg or egg substitute
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract nut-allergies use vanilla
- 2 1/2 cups flour or a gluten-free blend
- 1 tsp baking soda
- 1 tsp cream of tartar
- Optional frosting and sprinkles
- In a medium mixing bowl add sugar, butter or butter substitute, egg or egg substitute, and both extracts. Mix well.
- Add flour, baking soda, and cream of tartar. Stir to blend. Don’t use an electric mixer when adding the flour because it will cause the cookie to be tough. We want a soft cookie to bite into.
- Divide dough in half and roll into log shapes. Wrap in plastic wrap and place in a freezer bag.
- Freeze dough logs until ready to bake.
- Preheat oven to 375. Prepare baking pans by lining them with parchment paper or silicone liners.
- Cut dough into slices about 1/2-inch thick and place apart on the prepared baking sheet.
- Bake for 8 minutes or until edges just start to lightly brown,
- Let cookies rest on the baking sheet before transferring to cooling racks.
- Once cookies are completely cooled you can frost and decorate them.
- Cookies can be stored in the freezer even after they are frosted.