How to make slice and bake Christmas cookies?

Start by creaming the butter and sugars until light and fluffy. Mix in the vanilla and eggs, then add the dry ingredients to form a smooth dough. Divide the dough and add gel food coloring to create festive colors. Shape each portion into a log, wrap tightly, and chill until firm. Once the dough is fully chilled, slice it into rounds and bake at 350 degrees until set around the edges. Cool on a rack and enjoy. The whole process is simple, flexible, and perfect for holiday baking.

How to make slice and bake cookies with a design in the middle?

Create a center design by shaping a portion of the dough into a small log or shape, then wrap it in a contrasting colored dough. Chill the center shape first so it keeps its form. Once firm, press another color of dough around it evenly to create the outer layer. Chill again, then slice to reveal the design.

What happens if you bake cookies at 375 instead of 350?

Cookies baked at 375 degrees will bake faster and may develop darker edges with a slightly crispier texture. The higher heat encourages more rapid spread and browning. This can be great if you like lightly caramelized edges, but it is easier to overbake them. For slice and bake cookies that need clean edges and even color, 350 degrees gives the most reliable result.

Will baking cookies at a lower temperature make them softer?

Yes, baking cookies at a lower temperature often results in a softer and more tender texture. Lower heat cooks the dough more gently, so the cookies stay pale and do not crisp as much around the edges. Keep in mind that they may also spread a little more slowly. If you want soft sugar cookie style slice and bake cookies, sticking to 350 degrees is usually the best balance.

Can you make slice and bake cookies in the air fryer?

Yes, slice and bake cookies can be baked in the air fryer. Preheat the air fryer to 325 degrees, line the basket with parchment, and place the cookies in a single layer with space between each one. Bake for 5 to 7 minutes, checking early so they do not overbrown. Air fryers run hotter than ovens, so shorter times and slightly lower temperatures work best.

How to keep slice and bake cookies round?

Make sure the dough is fully chilled before slicing. Rotate the dough log slightly after each cut so it does not flatten on one side. If a slice loses its shape, gently reshape the edges with your fingers before baking. Wrapping the dough tightly in parchment while chilling also helps maintain a perfectly round shape.

How to decorate slice and bake cookies?

You can roll the dough log in sprinkles or colored sugar before chilling to create a decorative edge. After baking, decorate with drizzled chocolate, royal icing, or festive sprinkles. These cookies are simple on their own, so a few small finishing touches go a long way for holiday trays.

How to cut slice and bake cookies?

Use a sharp, non serrated knife and slice straight down with gentle pressure. If the dough crumbles, let it warm slightly at room temperature for a few minutes. If it smashes or loses its shape, it may be too soft, so chill it again until firm. Clean the knife every few slices to keep the edges neat.

Can I change the flavor of the dough?

Yes. You can turn the recipe into orange cookies, almond cookies, or even peppermint cookies by adjusting extracts and colors. For something richer, start with a shortbread cookies base instead. You can even add warm spices like cinnamon or nutmeg to one portion of dough for a cozy twist.

How to make slice and bake cookies better?

Start with good quality butter, use gel food coloring for bright festive colors, and chill the dough long enough for clean slices. Rolling the dough in sprinkles or sanding sugar before chilling adds a fun decorative edge. You can also play with flavors by adding citrus zest, almond extract, peppermint extract, cocoa powder, or finely chopped chocolate.

How do I keep my cookies from spreading too much?

Make sure the dough is fully chilled before slicing. If your slices are too thinner, chill them again before baking. A firm dough helps keep the designs crisp.

Slice and Bake Christmas Cookies

Description

Easy slice and bake Christmas cookies with buttery dough and festive colors, perfect for make ahead holiday baking.

Ingredients

Scale

1 cup (227 grams) unsalted butter, softened
3/4 cup (90 grams) confectioners' sugar
¾ cup (150 grams) white sugar
1 ½ teaspoons vanilla
2 eggs
4 cups (480 grams) all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
gel food coloring

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Instructions

In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
In another large mixing bowl, beat the butter, confectioners’ sugar, and white sugar with a hand mixer until light and fluffy, about 3 minutes.
Add the vanilla and eggs, then beat again until fully combined and smooth.
Add the dry mixture to the wet mixture and beat until a soft dough forms. The dough should not feel sticky.
Wrap and refrigerate two-thirds of the plain dough. Divide the remaining one-third into as many colors as you plan to use (I used green, brown, and blue, so I separated it 3 further times).
Add gel food coloring to each portion of dough. Mix using a hand mixer or knead by hand with gloves (this is the easiest way). Wrap each color in plastic cling wrap and refrigerate for at least 1 hour.
Remove the colored dough from the fridge. Roll each color to about 1/2 inch thick. Use mini cookie cutters to cut out small shapes, then stack identical shapes into tall, firm stacks. Repeat with remaining doughs (if doing multiple shapes/colours) into separate stacks. Freeze your stack(s) for at least 4 hours to harden.
After about 3 hours of freezing, remove the plain dough from the fridge and let it sit at room temperature until softened, about 1 hour.
Remove the frozen shape stacks from the freezer. Press the softened plain dough around each stack to form a log, ensuring the stack runs directly through the center. For shapes with small crevices and lots of corners (such as a snowflake), it helps to press small bits of plain dough into crevices before wrapping fully.
Roll the logs gently between your hands until smooth, round, and even. Wrap tightly with plastic cling wrap and freeze for at least 4 hours, or overnight.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Remove frozen logs from the freezer and let them sit for about 20 minutes so they soften slightly. Using a sharp knife, slice into ¼-inch cookies.
Place slices onto the prepared baking sheets and bake for 9-10 minutes, or until set and very lightly golden at the edges.

Notes

How to store: Store cooled cookies in an airtight container at room temperature for up to one week.

How to freeze cookie dough: Slice and bake cookie dough freezes beautifully. Wrap each dough log tightly in parchment, then place it in a freezer bag or freezer safe container. Freeze for up to three months. When you are ready to bake, thaw the log in the fridge just until it is firm enough to slice cleanly.

How to freeze baked cookies: Baked slice and bake cookies also freeze very well. Once fully cooled, arrange them in a single layer and freeze until solid, then transfer them to a freezer safe container or bag. They keep for about three months and thaw quickly at room temperature while staying soft and buttery.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Bake
Cuisine: American