Addictive Recipes from a Self-Taught Baker

Funfetti Slice ‘n’ Bake Cookies

Easy make-ahead sprinkle (over)loaded cookies.

Easy make ahead funfetti slice and bake cookies dipped in white chocolate with lots of sprinkles! Recipe on sallysbakingaddiction.com

We have just 1 day left in 2015, so why not say goodbye with a bang? A festive cookie full of rainbows, unicorns, and sprinkles. Paired with champagne because why would you ring in 2016 WITHOUT unicorn cookies and champagne?!?! Who are you. 😕

Not sure if you remember me obsessing about my new recipe for slice ‘n’ bake cookies the other week. Surely you do because I declared my love on all social medias for nearly a week straight. They’re so easy, they’re so flavorful, prep them ahead of time, omg the chocolate! You get the picture.

Easy make ahead funfetti slice and bake cookies dipped in white chocolate with lots of sprinkles! Recipe on sallysbakingaddiction.com

It was only a matter of (two weeks) time that I share another version with you. All decked out with my blog’s life’s favorite ingredient: sprinkles. Hey, guess what? Did you know that the little flat circle sprinkles are called “quins” ? And did you know that my married last name is Quinn? Sprinkles are literally my name.

FATE.   

These easy make-ahead slice 'n' bake funfetti sprinkles cookies are prepped in only 1 bowl! Find this cookie recipe on sallysbakingaddiction.com

Alright, so. Funfetti slice ‘n’ bake cookies for the new year! Let’s do this. First, I gotta tell ya that my slice ‘n’ bake cookies are unlike others. I typically find cookies like this to be bland and very blah. I don’t waste my time or my calories (!!!) on blah cookies, so you’re in the clear. No boring slice ‘n’ bakes here.

These slice ‘n’ bake cookies couldn’t be easier. The trick to perfecting them is getting the ratio of ingredients right. My slice ‘n’ bakes combine only 4 base ingredients: flour, sugar, egg and butter. No baking soda or baking powder business; we want a dense cookie with zero lift. 2 cups of all-purpose flour will help create a firm, yet slightly tender cookie. Soaking up all this flour is creamed butter/sugar and just 1 egg. I opt for brown sugar instead of white sugar. Why? Well, there’s flavor and moisture there! And that’s so important in slice ‘n’ bake cookies, which (as I mention above) are typically dry and bland. I add a little vanilla extract for flavor, as well as a touch of almond extract. I swear by almond extract in my sugar cookies and I really think you’ll like it too. Just gives the cookies that little something extra. And pairs perfectly with all the vanilla and butter flavors already packed inside. And I haven’t even gotten to that silky white chocolate dunk yet!

Flavors you’ll taste:

√ Butter

√ Brown sugar

√ Vanilla

√ Almond extract

√ White chocolate

Blah cookies, these are not.

Easy make ahead funfetti slice and bake cookies dipped in white chocolate with lots of sprinkles! Recipe on sallysbakingaddiction.com

Easy make ahead funfetti slice and bake cookies dipped in white chocolate with lots of sprinkles! Recipe on sallysbakingaddiction.com

The cookie dough is made in only 1 bowl! One bowl wonder. 🙂

Once the cookie dough is prepped, divide it in two and roll it into log shapes. You’ll want to do this on a floured surface with floured hands. The length of the logs depends how large you want your slice ‘n’ bake cookies. Because the longer the log, the smaller in diameter the cookies. Get it? I roll the logs about 7 inches long, making the cookies about 2.5 inches in diameter. Then, roll the dough up very tightly in plastic wrap and refrigerate for at least 4 hours. My little tip for you: chill the logs overnight. This guarantees a firm, cold cookie dough (always a must) AND turns this recipe into the perfect make-ahead dessert.

Before baking, I roll the logs in a little coarse sugar. This gives the cookie edges a little sparkle. But I swear it’s not only for looks! The coarse sugar also gives the edges some crunch. I think you’ll love it. It’s totally optional. PS: here is the white coarse sparkling sugar I use for today’s cookies. I use that stuff on my scones too!

Slice the logs, bake the cookies. Soft in the centers, super thick, crunchy edges, exploding with flavor, dense, and rainbow bright. How could these get any better?

Easy make ahead funfetti slice and bake cookies dipped in white chocolate with lots of sprinkles! Recipe on sallysbakingaddiction.com

Chocolate. The answer is always chocolate.

Dunk your slice ‘n’ bakes in melted white chocolate and top with more sprinkles because HAPPY NEW YEAR, here is a sprinkle cookie smooch for you.

Happy new year, friends!!

Easy make ahead funfetti slice and bake cookies dipped in white chocolate with lots of sprinkles! Recipe on sallysbakingaddiction.com

Here are sprinkles used: this rainbow “Carousel” sprinkle medley and the green/red ones are these “Oh What Fun!” Twinkle Sprinkle Medley. 🙂

Funfetti Slice 'n' Bake Cookies

A floured surface is key to help you handle the cookie dough when rolling into logs. The logs of cookie dough must be chilled in the refrigerator for at least 4 hours or even up to a few days (or even frozen!) so it's really easy to just take them out when you need them, slice, and bake the cookies.

Ingredients:

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2/3 cup (133g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup sprinkles, plus more for garnish
  • optional: coarse sugar for rolling (here is what I use)
  • 8 ounces (226g) white chocolate, coarsely chopped1

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg, vanilla and almond extracts on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
  2. Beat in the flour and salt on medium speed until fully combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in the sprinkles. Add a little more sprinkles if you'd like a little more (I usually use between 2/3 and 3/4 cup). Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove logs from the refrigerator and roll into coarse sugar, if desired. Slice each log into about 12 equally thick cookies and place on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
  5. Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Top chocolate with extra sprinkles. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

Make ahead tip: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked and chocolate-dipped cookies freeze well - up to three months. Or you can freeze them without the chocolate and dip/decorate after they thaw out. Cookie dough logs freeze well too, up to three months. Allow the logs to thaw overnight in the refrigerator then continue with step 3.

Recipe Notes:

  1. Make sure you are using quality, pure chocolate. Not chocolate chips. You can also use bittersweet chocolate, semi-sweet chocolate, or milk instead. Or no chocolate at all! I use Ghirardelli brand white chocolate baking bars (found in the baking aisle).

Adapted from Toasted Hazelnut Slice 'n' Bake Cookies

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

How many sprinkles are too many sprinkles? Testing the limits.

Easy make-ahead slice 'n' bake funfetti sprinkles cookies are prepped in only 1 bowl! Find this cookie recipe on sallysbakingaddiction.com

86 comments

  1. Those look lovely! I absolutely a doe the sparkling colorful sprinkles! I thin every kid would love those and also in the last pic you added some kind o cream and I always love cookies with cream – it just adds so much more moisture! xo whatskatieupto.com 

  2. Omg, these look amazing!!! It made me hungry! haha

    Shelise xx | SHELISES WORLD

  3. My daughter loves these cookies! I was wondering would these work as cookiepops? As in pop a stick in them before baking?

  4. I was searching the web recently and found your blog and was so happy to find so many recipes involving sprinkles and cakes. I made these cookies for my friends birthday and now loads of my friends have visited your blog for recipes (we’re English teens with an obsession with American sweets and recipes) and loved your blog. I’m planning on making the birthday cake fudge for my friends party next week (I always make fudge for Xmas pressies) and I can’t wait for your book to arrive!!! (I rly freaked out that Amazon wouldn’t ship to uk

  5. Such pretty cookies!  They remind me of being a kid.

  6. Hi sally !! I’ve been following your blog for a while and I love ALL of your recipes (I’m a huge fan

  7. I’m not a fan of bland slice’n’bakes either! My favourite is an earl grey tea one I make, but I’ll be sure to give this one a go, it looks super simple and very pretty! The sugar on the outside really adds to the unicorn quality, perhaps I’ll add some edible glitter to mine so enhance it even more 😉

  8. These cookies were sooooo good! I was hesitant to make them since they don’t have a ton of reviews but I’m so glad I did!! They were super easy to make, baked beautifully, and look so cute. They also way exceeded my expectations for taste. I brought them into my office and everyone loved them. Will definitely be making them again, and probably trying some of your other slice and bake variations =) 

  9. These are SO GOOD. The whole house smelled amazing while they were baking. Thank you!! And they even came out just like your pictures 🙂 hooray!

  10. I have a potato chip shortbread type recipe I converted into slice in bake cookies. Do you think I could use your base recipe and add crushed potatoe chips?  Should I omit the salt? I believe my recipe also calls for baking powder. Love your Website& blog!,,

    • Add them! That sounds absolutely incredible (I love salty sweet!) and now I have to try something like it. I would slightly reduce the added salt in the cookie dough.

  11. What will these cookies taste like if I don’t use any almond extract? I don’t have any but feel like if I omit it, it will be tasteless (it’s happened before)

    • You can leave it out– for extra flavor, add in an extra 1/2 teaspoon pure vanilla extract in its place.

      • Thanks! These cookies had great vanilla flavour. Your website is great btw 🙂 Never a failed/bad tasting recipe from here! 

  12. Looking to make these for my girls graduation party. I purchased edible flat toppers do you the best way to apply them to the cookie? I found the toppers on cakes.com. 

  13. These look GREAT!
    I make cookies for my Kindergarden Children for their birthdays and was wondering if I could make several logs (doubling or tripling the recipe and freeze until I need to bake them.
    Alternatively, have you ever frozen the baked cookies?

  14. HI Sally, would it be okay if i change the brown sugar to white sugar? Because i kinda want these cookies to be eaten in a week’s time? Would it be okay and what do you suggest? Thank you in advance

  15. These cookies look really good. Instead of almond extract I want to use orange extract. How much orange extract would you suggest I use?

  16. Thank you for responding, I can’t wait to make these cookies.

  17. This recipe sounds close to my spritz cookies, which I love because they taste just like you described. I’m going to check to see how they compare because I LOVE sugar cookies, don’t have the patience to roll them out, so spritz is my next best. Also I like a dense cookie. I’m thinking of making yours with lemon and poppy seeds, with a very light lemon glaze. can’t wait to try. Might use my son and grandson as tasters on Thanksgiving!

  18. OMG. I have made these 3 times this week, once for a christmas party, once for a staff holiday lunch, and once for my mom to bring to a holiday party. they turn out BEAUTIFULLY everytime (&everyone on my instagram keep asking about them!)
    so I was thinking of variations. for wintertime, maybe instead of almond, some peppermint extract, melted gharadelli peppermint bark, sprinkled with crushed chocolate peppermint candy instead of sprinkles??

    • Robyn, your winter version sounds SO good with the peppermint bark and sprinkle of chocolate peppermint candy! I’m so glad that you love them. They’re one of my favorites for sure.

  19. These cookies!! Be still my sprinkle loving heart!!!
    These need to be a part of my new year

  20. I added these to my Christmas baking list this year — it was one of 26 different varieties. As soon as my adult son popped  one in his mouth, he smiled and said, “Keep these on the list for next year.”  High praise indeed around my house!  This recipe works perfectly as written and produces a wonderful cookie. I used a mixture of Christmas jimmies and sprinkles and a Ghirardelli white chocolate bar. Only thing I did differently was to cut the slices a bit thinner –mainly in order to end up with a greater quantity of cookies. Next time I’ll double the batch for sure. Thanks for another great cookie recipe. 

  21. I have recently made these and another slice and bake cookie of yours. Both delicious, by the way. My problem is the rolling. When I made the dough it was super soft and my roll was lumpy and misshapen. When I took it out of the fridge the next day it was too hard to reshape. If I let it warm up a bit or just chill less so that I can manipulate it, will it change anything?

    Thank you for all of the wonderful recipes, ideas, and lessons.

    • Hi Melissa! I suggest letting the logs chill for just about 1 hour, then rolling into a smooth log, then chilling for the remaining time.

  22. Oh no! The ULTIMATE source for the best cookies in one place! The treadmill is now OPENED in the middle of my living room. Guilt free? Not quite. Your recipes are our ‘sometimes treat’ at least once a week. Life is too short not have Sally’s incredible cookies! We love you Sally!

  23. I love these cookies so much! In fact one of my friends is getting married this weekend and has asked me to make these as a snack to go with the coffee service during the reception. I’m currently in the process of baking 300 of them, but with such simple ingredients it’s been easier than anticipated!

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