Slice and Bake Holiday Cookies

Slice-and-bake cookies, also known as refrigerator cookies, are a delicious crisp easy cookie to make and ready to bake when you are.

The cookie dough is prepared in a unique way that allows you to create a batch of dough, shape it into a log or cylinder, and then refrigerate or freeze it until you're ready to bake.

This will allow you to slice the log into rounds and pop them into the oven when you're in the mood for something sweet or unexpected guests arrive.

The dough can be made ahead of time for any events, or busy schedules and is perfect for holidays.

This is one of the most convenient cookie dough recipes on the planet!

Plus you can match your party with the colorful tinted dough and holiday to be festive to match whatever theme you need them for.

Scroll down and check out our easy recipe and add this to your recipe collections, you'll love the results!

Step By Step Slice and Bake

1. Preheat the oven to 350 degrees and prepare baking sheets with parchment paper
2. Mix the dough
3. Separate the dough and color it the colors of your holiday or party theme
4. Roll out and stack the dough
5. Freeze the dough in cylinder-shaped forms, remove then slice and bake
6. Cool, cut, and store
7. The printable recipe is available at the end of this post just hit the print button to avoid any ads

Other Mix-In Suggestions:

1. peanut butter chips
2. mint chocolate chips
3. toffee chips
4. substitute chopped pretzels for nuts
5. dried fruits like cranberries
6. for Christmas, for a colorful cookie, pistachios add chopped maraschino cherries and white chocolate chips
7. white, milk, and dark chocolate chunks
8. chopped hazelnut and hazelnut chocolate candy 
9. chopped unwrapped caramels, pistachios, pecans, macadamia nuts, coconut
10. pumpkin seeds for nut allergies
11. cookies cant be left plain, rolled in cinnamon sugar, sparkle sugar on the edges, powdered sugar, or frosted
12. add coconut and chocolate chips
13. other flavor extracts: anisette extract, cinnamon extract/oil, coffee extract, orange extract

Shopping List

1. flour
2. baking powder
3. salt
4. eggs
5. butter
6. sugar
7. vanilla extract

Tips

• shape into large for larger cookies and small logs for smaller cookies
• cookie flavors can be changed with any extracts
• the dough  may need more flour when shaping if the dough is sticky
• use a lined cookie sheet (or Silpat mat, however, do not cut the cookies on the mat use a cutting board)
• add nuts to the batter or one of our mix-in suggestions
• cool for at least 10 minutes before attempting to remove it from the baking sheet
• these cookies freeze in an airtight container for up to 4 months

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This cookie recipe can be any color you would like and even adapted to chocolate chip or even a little cinnamon sugar coating for another flavor variety cookie.


Get your creative juices flowing, add extracts, change the flavors, and the skies is the limit on possibilities for flavor and color.


The are so many possibilities, just make them festive, cheery, and fun for the Christmas holiday cookie exchange or holiday cookie tray.

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American

Yield: 40

Author: Claudia Lamascolo

Slice and Bake Holiday Cookies

Prep time: 10 MinCook time: 13 MinTotal time: 23 Min

Easy to make ahead of time cookies tinted to the holiday theme in pinwheel colors similar to a sugar cookie in flavors.

Ingredients

• 2 cups flour
• 3/4 cup butter (at room temperature)
• 1 cup sugar
• 1 egg (at room temperature)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
2. Mix the flour, salt, and baking powder together in a measuring cup or bowl and set aside.
3. Using a heavy-duty electric mixer beat the butter and sugar till light around 4 minutes.
4. Add the egg and vanilla, and blend evenly.
5. Pour in the flour mixture and beat on low speed until the dough comes together.
6. Turn the dough onto some wax paper and shape it into a 12x2 inch long.
7. Note: After you roll this up freeze the dough in a tube to hold the shape (I used a paper towel holder, and cut up the middle) freeze for 2 hours, turning over every half hour or so it holds its shape (tube-shaped potato chip cardboard containers work great also). Proceed to slice with a sharp knife, place on parchment paper or a Silpat mat and bake as directed above.
8. Wrap in wax paper or plastic wrap and freeze for 2 hours.
9. Keep turning every half hour not to lose its shape.
10. Slice rounds to 1/4 inch thick or 1/2 inch thick for a softer cookie and bake and place on a parchment-lined cookie sheet at 350 degrees preheated oven.
11. Bake anywhere from 4 to 8 minutes depending on the thickness and if you want crisp cookies or soft.
12. You can either make a few and then return the dough to the freezer or bake them all and freeze the cookies and take them out as needed.

Notes

Tips

• shape into large for larger cookies and small logs for smaller cookies
• cookie flavors can be changed with any extracts
• the dough may need more flour when shaping if the dough is sticky
• use a lined cookie sheet (or Silpat mat, however, do not cut the cookies on the mat use a cutting board)
• add nuts to the batter or one of our mix-in suggestions
• cool for at least 10 minutes before attempting to remove it from the baking sheet
• these cookies freeze in an airtight container for up to 4 months

Other Mix-In Suggestions:

1. peanut butter chips
2. mint chocolate chips
3. toffee chips
4. substitute chopped pretzels for nuts
5. dried fruits like cranberries
6. for Christmas, for a colorful cookie, pistachios add chopped maraschino cherries and white chocolate chips
7. white, milk, and dark chocolate chunks
8. chopped hazelnut and hazelnut chocolate candy 
9. chopped unwrapped caramels, pistachios, pecans, macadamia nuts, coconut
10. pumpkin seeds for nut allergies
11. cookies cant be left plain, rolled in cinnamon sugar, sparkle sugar on the edges, powdered sugar, or frosted
12. add coconut and chocolate chips
13. other flavor extracts: anisette extract, cinnamon extract/oil, coffee extract, orange extract

Color Variations:

Tint the dough by separating the dough into three sections before freezing it. 

Tint each part to whatever color and flavoring you would like by Holiday or event as you like. I left one of them white.

You can make green and red for Christmas, pink and blue for gender reveal parties, rainbow for Pride month, red, white, and blue for a Patriotic theme or whatever your flag colors are, or even Easter with pastels of your choice. The list is endless! Or just try some of the flavors below leaving plain not colored.

Flavored Cookies:

Coffee: add 1 tablespoon with the egg.

Almond: substitute almond extract and add 1/4 cup chopped almonds with the egg or for Pistachio add 1/4 chopped pistachios along with the almond extract with 1 drop of green food coloring

Chocolate: add 1/2 cup unsweetened cocoa powder, and another 1/2 cup sugar and reduce the flour by 1/2 cup (add in the flour mixture section.)

Cherry: add 1 teaspoon cherry flavoring with 1/4 cup chopped maraschino cherries

Lemon: add 1/2 teaspoon lemon extract and 1 teaspoon lemon zest

 in with the egg

Orange: Add 1 1/2 teaspoons orange zest 1/2 teaspoon vanilla and 1 teaspoon orange juice with egg

Spice: Add 1 1/2 teaspoons cinnamon, 1/4 teaspoon allspice, a pinch of ginger to the flour mixture, and optional: add 3 tablespoons mini chocolate chips

Nutrition Facts

Calories

74.41

Fat (grams)

3.63 g

Sat. Fat (grams)

2.23 g

Carbs (grams)

9.78 g

Fiber (grams)

0.17 g

Net carbs

9.61 g

Sugar (grams)

5.02 g

Protein (grams)

0.83 g

Sodium (milligrams)

63.49 mg

Cholesterol (grams)

13.24 mg

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https://www.whatscookinitalianstylecuisine.com/2013/10/slice-and-bake-holiday-cookie-recipe.html

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