Easy make-ahead sprinkle (over)loaded cookies.
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.
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. ♥ ♥ ♥
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:
√ Brown sugar
√ Almond extract
√ White chocolate
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.
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?
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!!
Pictured sprinkles are from Sweetapolita! 🙂
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.
- 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
- 8 ounces (226g) white chocolate, coarsely chopped1
- 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.
- 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.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
- 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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