Slice and Bake Sugar Cookies with Sprinkles
These easy slice-and-bake sugar cookies feature a tender, buttery texture with a hint of nutmeg and a colorful sprinkle coating. The dough is formed into a log, chilled, and sliced for perfectly uniform cookies every time. Great for holidays, parties, or whenever you want homemade cookies without the fuss of rolling and cutting. The make-ahead nature means you can prepare the dough in advance and bake fresh cookies whenever needed.
Ingredients
Instructions
- 1
Cream butter and sugar together in a stand mixer
- 2
Add egg and vanilla and beat on medium speed until well mixed, scraping sides as needed
- 3
Add flour and nutmeg and mix just until combined, scraping down sides once
- 4
Form dough into a thick log about 8-10 inches long, pressing tightly to eliminate air pockets
- 5
Place plastic wrap on counter with sprinkles on top
- 6
Roll cookie dough log in sprinkles until completely covered, adding more as needed
- 7
Wrap dough in plastic wrap and refrigerate for at least 2 hours
- 8
Heat oven to 325 degrees F
- 9
Remove dough from refrigerator and unwrap
- 10
Cut slices 1/4-inch thick or slightly less using a sharp knife
- 11
Place slices on baking sheet with silicone mat or lightly grease sheet
- 12
Bake for 10-12 minutes until cookies are set but not browned
- 13
Cool on baking sheet for 3-5 minutes, then transfer to wire racks
- 14
Store in airtight container when completely cool
Tips
Press the dough log tightly to prevent air pockets that could cause cookies to break when slicing.
Use a sharp knife and clean it between cuts for the cleanest slices.
Don't overbake - cookies should be set but not browned for the best texture.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough log can be refrigerated up to 3 days or frozen up to 3 months before slicing and baking
Serve at room temperature
Common Mistakes
Don't overmix the dough after adding flour to avoid tough cookies
Ensure dough log is tightly pressed to prevent breaking when slicing
Don't overbake - remove when set but still pale to maintain tenderness
Substitutions
Gluten-Free Swaps
May need extra binding
General Alternatives
Similar coating effect
FAQ
Can I freeze the cookie dough log?
Yes, wrap tightly and freeze up to 3 months. Slice while still frozen and add 1-2 minutes to baking time.
What if my dough is too soft to shape?
Chill the dough for 15-30 minutes before shaping into a log to make it easier to handle.
How long do baked cookies keep?
Store in an airtight container at room temperature for up to 1 week for best quality and texture.