Funfetti Slice & 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

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.

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

Pictured sprinkles are from Sweetapolita! 🙂

Print

Funfetti Slice ‘n’ Bake Cookies

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 5 hours
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Easy make-ahead funfetti slice ‘n’ bake cookies are the perfect party dessert! 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 (spoon & leveled)
  • 1/4 teaspoon salt
  • 2/3 cup sprinkles, plus more for garnish
  • optional: coarse sugar for rolling
  • 8 ounces (226g) white chocolate, coarsely chopped*

Instructions

  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. 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!

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Chocolate: 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).
  3. Adapted from Toasted Hazelnut Slice ‘n’ Bake Cookies.

Keywords: funfetti slice & bake cookies, sprinkle cookies

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

98 Comments

  1. The answer to how many sprinkles is too many sprinkles? The limit does not exist. What better way to ring in the new year than with the confetti of the confectionary world 🙂 happy new year & cheers to a fantastic 2016!

  2. Your “quin – Quinn” Connection is so funny! These cookies look so cute with all those sprinkles! I love the bowl! Can I ask where you bought it?

  3. Those sprinkles are called “quins?” That is so cool! I’m a language nerd, so that’s pretty cool. I guess you’re attracted to Quins or Quinns of all natures!
    These are a great way to leave 2015. I bet I could down a few with champagne, too!

  4. I’m glad you slice your cookies nice and thick…I always see thin, crispy slice-n-bake cookies, which is terrible 😉 These are beautiful, and perfect for a celebration! Happy New Year, Sally!

  5. Wow, that’s awesome that your last name literally means sprinkles! How fun is that!! My last name, Anger, comes from the French word for bakery, boulangerie! <3

  6. I thought of you immediately when I got a sprinkle watch for Christmas (watch band and face covered in sprinkle design)!!!!!!!! 
    PS- my family looked at me like I was crazy when I referred to you during our present opening! 🙂

  7. Another cute cookie I will have to try! You would think we would tire of baking after the holidays but No!, there is always another cookie, cake or candy recipe you have to try! Your Gingerbread Men was in my list of cookies I made for my cookie trays this Christmas and they came out great! My decorating was not as pretty as yours but they were still cute. Thank you again for taking the time to mail me the signed inserts for my cookbooks! That was very nice of you! Happy New Year!!

  8. “Sally Sprinkles,” It does have a nice ring to it! These look like another winner to me. I am looking forward to making them after the hustle and bustle of the New Year’s weekend is over. Thanks for a wonderful year of blogs and recipes. I am looking forward to what you bring to us in 2016.

  9. This version looks almost better than your original one! Sprinkles are my love language too (so is white chocolate). I’m going to give these a try for my (own) birthday coming up in January. Have a fantastic New Year’s Eve Sally, can’t wait to see more of you in the new year 🙂

  10. I was going to make a “the limit does not exist” joke, but someone else beat me to it. These looks tasty, and EASY. I have a friend who loves slice ‘n’ bake cookies but tends to get upset when I bring cookies to the same event. Mine get inhaled and hers stay on the tray. I guess I know what I’m giving her for every Christmas/birthday/event ever 🙂

    I’m making your strawberry pomegranate sangria for a New Year’s Party tonight. It’s currently chilling in my fridge at home (because I have work today. CPAs need their credit hours, and they need me to help them with their technical issues. Of which there are MANY). As a result, I learned how to seed a pomegranate!  I love learning new kitchen things, so that was very exciting. And I got to use my new knives that I got for Christmas to slice the strawberries!

    I hope you have a fantastic new year! I am so excited for SBA YouTube!

    1. Still laughing at the limit does not exist even if I saw it already HAHAHA

      Enjoy that sangria tonight, Liz! Clearly you deserve it. xo

  11. Now I have to add a resolution to my list: eat more funfetti! And since you made it so easy with slice and bake, this should be a simple resolution to keep! 😀

  12. I LOVE LOVE LOVE slice n bake cookies! 
    Sooo easy and good-looking.
    These look too cute and delicious to pass.
    Happy new year Sally 🙂

  13. Happy new year, Sally Sprinkles (can I call you like this?) !!!
    Thank you for this amazing cookies and for every beautiful post!!!!! I hope your 2016 will be great!!! 

  14. Happy New Year’s, Sally! These are definitely going to enter the new year with a bang. An all-pink, chocolate-y, and sprinkle-y bang! All my favorite things. 😉 Quin….Quinn. Lucky.

  15. Happy New Year, Sally!
    I can’t wait to meet you in SFO in Feb!
    I am so glad I just completed baking the 75th recipe of yours!!!!
    Thank you!

    75 recipes I have made as of Dec 31, 2015~~

  16. Aww man, I was late checking your blog today and didn’t see these beautiful little numbers in time to make them for this weekend…. but they will get made soon…. now that I’ve discovered the wonderful slice ‘n’ bake world!  I’m thinking of several sprinkle variations…. heart sprinkles on the chocolate dunk for Valentine’s Day!… etc.  Thanks, and Happy New Year to you, Kevin, Jude and all your family…. excited for 2016!  🙂

  17. These cookies look amazing and super festive. I love the quin – quinn connection, and I wish you a happy new year, Sally! 

  18. Hii Sally
    ! I’m From the UK and i Found this Website last year (2014) When I visited Canada.
    Ever since then i have been using LOADS of your recipies back home in the UK . They all turn out splendidly (Except the Vanillla Macaroons , Like you said you need a lot of practise) . I tried the sugar cookies above and my Family love them (especialy the Little ones)
    . I cant believe that Quinn is your last surname ! Its AWESOME! i don’t think my Surname doesn’t match with Doughnuts (I LOVEEE DOUGHNUTS) , Anyway Have a happy new year

  19. Made these yesterday and they are amazing. First time working with almond extract. My sister had both of your books signed in Columbia, MD. Your treats are delicious. A Williams Sonoma just opened in Bethesda, MD- maybe a stop on your next tour. Happy New Year!

  20. Hi, Sally! I love ALL your sprinkle/funfetti recipes! I, too am a sprinkles fanatic; I put it on everything. Try to stop me HAHAHA. Anywaaaaay, I was wondering if I could add more sprinkles to the dough. How would it affect it? Happy New Year!

    Kathryn

  21. How beautiful and festive! I’ll have to save this one for later after my New Year detox 🙂 Happy 2016 Sally! 

  22. Sally, I cannot wait to make these cookies!! Have a great New Year. My mom and I cannot wait to see what recipes you come up with this year. My diet starts Sunday but I just might have to hold off until Monday after seeing these cookies haha

    1. My motto is if you eat healthy all day you can totally enjoy a cookie for dessert every now and then. Hope you love them!

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