These Christmas Slice & Bake Cookies are the ultimate stress-free holiday treat, showcasing a buttery crumb speckled with red and green sprinkles and a sweet hint of almond. No fancy decorating skills needed—just shape the dough into colorful logs ahead of time, chill, then slice and bake whenever you’re ready for a festive cookie fix. Whether you’re baking for a crowd or sneaking a few rounds for yourself, these crisp rounds pair perfectly with a cozy mug of hot cocoa.
Key Ingredients
Gather these simple pantry staples before you get started on your festive logs:
- 2 1/2 cups all-purpose flour: Provides structure and a tender, melt-in-your-mouth crumb.
- 1 teaspoon baking powder: Helps cookies rise evenly and gain a light texture.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 cup unsalted butter, softened: Contributes rich, creamy moisture and that irresistible buttery taste.
- 1 cup granulated sugar: Adds sweetness and helps achieve a crisp edge.
- 1/2 cup brown sugar, packed: Imparts a hint of caramel flavor and keeps cookies chewy.
- 1 large egg: Binds ingredients and gives cookies a tender, cohesive texture.
- 2 teaspoons pure vanilla extract: Delivers warm, familiar sweetness.
- 1 teaspoon almond extract: Introduces a subtle nutty note that elevates the cookie’s aroma.
- 1 cup red and green sprinkles: Instantly adds festive color without any extra effort.
- 1/2 cup mini chocolate chips (optional): Provides pockets of melty chocolate in every bite.
How To Make Christmas Slice & Bake Cookies
With just a few easy steps, you’ll transform colorful dough logs into perfectly uniform, festive cookies any time you crave a holiday treat. From preheating the oven to slicing chilled logs, each stage is straightforward, making this recipe ideal for beginners or busy bakers who want to prep ahead. Let’s walk through the process and turn simple ingredients into a tray of dazzling Christmas cookies.
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 3–4 minutes.
4. Add the egg, vanilla extract, and almond extract to the bowl. Beat on low speed until the mixture is smooth and fully combined, scraping down the sides as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined—be careful not to overmix or you’ll end up with dense cookies.
6. Gently fold in the red and green sprinkles and mini chocolate chips (if using) with a spatula or wooden spoon, ensuring even distribution without crushing the sprinkles.
7. Divide the dough into two equal portions. On a clean work surface, shape each portion into a 1.5-inch–diameter log. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
8. Once the dough is chilled and firm, remove it from the refrigerator. If the oven has cooled, preheat it again to 350°F (175°C).
9. Unwrap the logs and use a sharp knife to slice each log into 1/4-inch–thick rounds. Place the cookie slices on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10–12 minutes or until the edges are just turning golden. Watch closely to prevent overbaking—you want crisp edges and a tender center.
11. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Serving Suggestions
These cookies shine on their own, but here are a few fun ways to showcase their festive charm and make your holiday gatherings even merrier:
- Serve on a holiday-themed platter lined with evergreen sprigs for an eye-catching display.
- Enjoy them warm alongside a mug of hot cocoa topped with marshmallows for ultimate comfort.
- Stack a few cookies and tie them with a ribbon for a cute homemade gift or party favor.
- Pair with other holiday cookies—like gingerbread or peppermint bark—for a colorful cookie exchange spread.
Tips For Perfect Christmas Slice & Bake Cookies
These slice-and-bake beauties are already a breeze, but a few insider tips will make them absolutely foolproof. First, accurate measuring and proper chilling are your best friends—don’t skip the rest time! Once the logs are firm, you’ll get those perfectly uniform rounds every single time. If you want an even crisper edge, bake on the lower rack of your oven. Always let cookies cool briefly before moving so they don’t break. Now, let’s add a few more clever tweaks:
- These cookies can be frozen for up to three months; simply slice and bake directly from the freezer, adding a couple of extra minutes to the baking time.
- Experiment with different seasonal sprinkles to customize the look for various holidays.
- You can also add chopped nuts or dried fruits to the dough for added flavor and texture.
- For an extra festive touch, drizzle melted white chocolate over cooled cookies.
How To Store It
Proper storage ensures your cookies stay crisp, flavorful, and ready whenever a craving strikes. Whether you’re stashing dough logs or finished cookies, follow these tips to maintain that just-baked taste:
- Room-temperature storage: Once fully cooled, layer cookies in an airtight container with parchment paper between each layer. They’ll stay fresh for about a week.
- Refrigeration: Store in a sealed container for up to 10 days if you prefer an extra firm texture—just let cookies come to room temperature before serving.
- Freezing dough logs: Wrap each log in plastic wrap, place in a freezer-safe bag, and freeze for up to three months. Slice and bake straight from frozen, adding 2–3 minutes to bake time.
- Freezing baked cookies: Arrange in a single layer on a baking sheet until firm, then transfer to an airtight container with parchment between layers. Keeps up to three months.
Frequently Asked Questions
Here are quick answers to your top Christmas Slice & Bake Cookies questions:
- How long does it take to prepare and bake these Christmas Slice & Bake Cookies?
Active preparation takes about 15–20 minutes, which includes whisking dry ingredients, creaming butter and sugars, and mixing in sprinkles. You must chill the dough for at least 2 hours until firm. Baking each batch requires 10–12 minutes, plus a few minutes of cooling on the sheet and then on wire racks—plan on roughly 2½ to 3 hours total from start to finish.
- Why is it important to refrigerate the dough logs before baking?
Chilling the dough firms the butter, helping the cookies hold their shape during baking and preventing excessive spreading. It also allows the flavors to meld, resulting in a crisper edge and tender center. Without proper chilling, cookies may bake too thin and lose the distinctive slice-and-bake texture.
- Can I freeze the dough logs or baked cookies, and how should I do it?
Yes. Wrap each log tightly in plastic wrap and store in a freezer-safe bag or container for up to three months. Slice and bake directly from frozen, adding 2–3 extra minutes to the baking time. Baked cookies can also be frozen in a single layer on a baking sheet, then transferred to an airtight container with parchment between layers; they’ll keep their best quality for up to three months.
- How should I store the baked cookies to maintain freshness and texture?
Once cooled, place cookies in an airtight container at room temperature. If storing multiple layers, separate them with parchment paper to prevent sticking. Properly stored, they stay fresh for about a week. For longer storage, freeze as described above.
- What can I do to customize the mix-ins if I don’t have red and green sprinkles or want a different flavor?
You can swap in any small-scale mix-ins: seasonal sprinkles in other colors, chopped nuts, dried fruits, crushed candy canes, or colored sugar. Mini chocolate chips are optional, and you can also stir in white or dark chocolate chunks. Just ensure total mix-ins weigh about 1 to 1¼ cups to maintain dough consistency.
- My cookies spread too much or too little. How can I adjust?
If cookies spread excessively, your butter may be too soft or the dough insufficiently chilled—return logs to the fridge until very firm. Ensure accurate flour measurement by spooning into the cup and leveling. If cookies don’t spread enough, let dough sit a few minutes at room temperature before slicing and check that your oven isn’t running too cool.
- What’s the best way to get uniformly thick slices for even baking?
Use a sharp chef’s knife or unflavored dental floss to cut clean, even ¼-inch slices. Work on a cold surface and wipe the blade between cuts if dough becomes sticky. You can also lightly mark each log at ¼-inch intervals before slicing to guide consistent thickness.
- Can I omit the almond extract or replace it with something else?
Yes. Omitting almond extract won’t affect dough texture but will remove its subtle nutty note. You can replace it with an equal amount of additional vanilla extract, or experiment with other extracts such as peppermint or lemon for a holiday twist.
What Makes This Special
This recipe shines because it’s as fun and festive as it is foolproof. The make-ahead dough logs let you prep when you have time, then slice and bake fresh cookies whenever you please—no last-minute decorating panic. The buttery base, the playful crunch of seasonal sprinkles, and that warm almond whisper make every bite feel like a holiday hug. Feel free to print this article, stash it in your favorite recipe binder, and come back whenever you need a reliable crowd-pleaser. Got questions, tweaks, or baking triumphs? Drop a comment below—I’d love to hear how your kitchen turned into a Christmas cookie wonderland!
Christmas Slice & Bake Cookies
Description
Buttery dough speckled with red and green sprinkles creates a festive look with zero decorating effort. The addition of almond extract gives these crisp rounds a warm, nutty aroma perfect for pairing with a mug of hot cocoa.
Ingredients
Instructions
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Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
-
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.
-
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, about 3-4 minutes.
-
Add the egg, vanilla extract, and almond extract to the butter and sugar mixture. Beat until combined and smooth, scraping the sides of the bowl as needed.
-
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
-
Gently fold in the red and green sprinkles and mini chocolate chips (if using) using a spatula or a wooden spoon.
-
Divide the dough into two equal portions. On a clean surface, shape each portion into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
-
Once the dough is firm, remove it from the refrigerator. Preheat the oven to 350°F (175°C) again if it has cooled down.
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Unwrap the chilled dough logs and slice each log into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
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Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to ensure they don't overbake.
-
Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Note
- These cookies can be frozen for up to three months; simply slice and bake directly from the freezer, adding a couple of extra minutes to the baking time.
- Experiment with different seasonal sprinkles to customize the look for various holidays.
- You can also add chopped nuts or dried fruits to the dough for added flavor and texture.
- For an extra festive touch, drizzle melted white chocolate over cooled cookies.
