Slice and Bake Christmas Sugar Cookies
Buttery slice and bake sugar cookies with tender centres and crisp edges, rolled in red and green sprinkles. The make-ahead dough logs keep in the fridge or freezer so fresh cookies are ready whenever needed.
Servings 36 cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter softened to room temperature
- ¾ cup powdered sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour spooned and leveled
- ¼ teaspoon baking powder
- ½ teaspoon salt
For the Coating
- ½ cup red and green sprinkles jimmies or sanding sugar
Instructions
Make the Dough
- Whisk the flour, baking powder and salt together in a bowl and set aside.
- Beat the softened butter on medium speed for 1 minute until smooth. Add the powdered sugar and granulated sugar and beat 2 minutes until light and fluffy.
- Beat in the egg, vanilla extract and almond extract, scraping down the bowl.
- Add the flour mixture on low speed and mix just until no dry streaks remain.
Shape and Chill
- Divide the dough in half. Use parchment to roll each half into a log about 2 inches wide and 6 inches long.
- Spread the sprinkles on a rimmed baking sheet. Roll each log in the sprinkles, pressing gently so they stick.
- Wrap the logs tightly in parchment and plastic wrap. Chill at least 2 hours or overnight until firm.
Slice and Bake
- Heat the oven to 350°F and line a baking sheet with parchment.
- Slice the log into ⅓ inch rounds with a sharp, thin knife, turning the log a quarter turn after each cut. Place 2 inches apart on the sheet.
- Bake 11 to 13 minutes, until the edges are just set and barely golden.
- Cool on the sheet for 5 minutes, then move to a rack to cool completely.
Notes
- Make ahead: Wrapped dough logs keep 3 days in the fridge or 3 months in the freezer. Let frozen logs sit 10 minutes before slicing and add 1 to 2 minutes to the bake time.
- Round slices: Turn the log a quarter turn after every cut and re-chill if the dough softens.
- Sprinkles: Use jimmies or sanding sugar. Nonpareils tend to bleed color into the dough.
- Storage: Keep baked cookies airtight at room temperature up to 5 days, or freeze up to 3 months.