A Cozy Holiday Treat
There’s something instantly nostalgic about Christmas Slice & Bake Cookies: the way the dough smells of butter and vanilla as you press it into a log, the satisfying thunk of a knife slicing through chilled dough, the little explosions of color from sprinkles like tiny ornaments. These cookies feel like a holiday ritual — easy to prep ahead, perfect for a cookie swap, and comforting when you want something both pretty and homemade. Christmas Slice & Bake Cookies bring that old-fashioned charm with a quick modern twist, so you get festive flavor without fuss.
I love making this recipe when the house feels chilly and guests start drifting through for cocoa and carols. The finished cookies have tender, buttery centers with lightly golden edges and a cheerful sprinkle of color or pockets of chocolate. If you enjoy do-ahead baking or need something that scales for a crowd, these cookies are a surefire winner. For a slightly different holiday spin, try pairing them with my chewy cranberry-orange cookies for a contrast in texture and tang (chewy cranberry-orange cookies).
Why you’ll love this recipe
- It’s incredibly simple: slice, bake, and serve — no fiddly scooping or piping.
- The dough chills into neat logs, so you can make batches ahead and bake fresh cookies all week.
- The texture is buttery and tender with a gentle crunch at the edges.
- You can customize the mix-ins — sprinkles for color or chocolate chips for classic indulgence.
- It’s a crowd-pleaser that feels homemade but saves time on busy holiday days.
How to make Christmas Slice & Bake Cookies
First, you’ll mix the dry ingredients so they stay even and light. Next, cream the butter and sugars until they’re fluffy — this step traps air and gives the cookies a tender lift. Once the vanilla and egg join the party, the dough comes together quickly when you add the flour mixture. Fold in the holiday sprinkles or chocolate chips so the colors or chips distribute evenly. Divide the dough, shape into logs, and chill until firm; chilling is the secret to clean slices and neat cookies. Finally, slice the chilled logs and bake until the edges lighten and the centers set — you’ll notice the kitchen smells incredible right about now. A quick cool on the sheet and then a transfer to a rack, and they’re ready to plate.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup holiday sprinkles or chocolate chips
Butter gives these cookies their rich flavor and tender crumb; using unsalted butter lets you control the seasoning so the cookies don’t taste overly salty. The combination of granulated and brown sugar adds both sweetness and a hint of caramel depth — brown sugar helps the edges caramelize slightly during baking. If you prefer a different mix-in, swap the holiday sprinkles for mini chocolate chips, chopped nuts, or crushed peppermint for a bright, minty finish.
Substitutes: use dairy-free margarine or a vegan butter substitute to make these dairy-free, and an egg replacer like a flax egg (1 tbsp flax + 3 tbsp water) can work for a vegan version, though texture will be slightly different. For a lower-sugar option, try reducing granulated sugar slightly or using a baking blend sugar substitute that measures cup-for-cup — just note the texture may shift.
And a quick note about sprinkles: some jimmies melt and bleed color a little while others hold their shape. If you want pristine colors, choose sprinkle types labeled “non-melting” or use chocolate chips.
Directions
Start by whisking the flour, salt, and baking powder together in a bowl until evenly combined. This keeps the leavening and salt distributed so each cookie bakes consistently.
In another bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. Take your time here — when the mixture looks airy and pale, you’ll know you’ve creamed enough. The kitchen smells wonderful at this point.
Beat in the vanilla and the egg until everything is well combined and glossy. Next, add the dry ingredients gradually to the wet mixture, stirring just until the dough comes together; don’t overmix or the cookies can get tough. Fold in the holiday sprinkles or chocolate chips until they’re evenly distributed — you’ll get little bursts of color or chocolate throughout.
Divide the dough in half and shape each piece into a log. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours; chilling firms the dough so you can slice clean rounds and prevents spreading during baking. When you’re ready to bake, preheat the oven to 350°F (175°C). Slice the chilled dough into cookies about 1/4 to 1/2 inch thick and place them on a baking sheet lined with parchment paper. Bake for 10–12 minutes, watching for the edges to turn lightly golden — that’s when they’re done. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to finish cooling.
Pro tip: if the dough gets too soft while you’re slicing, pop the whole log back into the fridge for 10–15 minutes; it makes slicing much cleaner. And don’t be shy to give a tiny raw edge piece a quick taste before baking — you’ll get a sense of the flavor balance.
How to serve Christmas Slice & Bake Cookies
Serve these cookies on a festive platter lined with evergreen sprigs or dusted baking parchment for a cozy look. They work beautifully with a holiday cookie assortment: place them beside ginger snaps, chocolate crinkles, or classic sugar cookies for variety. For a fun twist, sandwich two cookies with a scoop of vanilla buttercream or cream cheese frosting for mini sandwich cookies — press a few extra sprinkles onto the edges for a party-ready finish.
These cookies shine at cookie swaps, after-dinner coffee service, or as a quick treat on a chilly morning with a mug of spiced latte. The visual pop of sprinkles makes them especially good for holiday buffets, and when made with chocolate chips, they pair wonderfully with a robust cup of black tea or hot chocolate.
How to store Christmas Slice & Bake Cookies
Store baked cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, separate layers with parchment paper so they don’t stick together. If you want to keep a few on hand for weeks, wrap the logs tightly in plastic and freeze unbaked for up to 3 months; when ready, slice from frozen and add a minute or two to the baking time.
For baked cookie freezing, arrange cooled cookies on a baking sheet to freeze solid, then move them to a freezer-safe container with layers separated by parchment. They’ll keep for up to 3 months. Reheat frozen or chilled cookies in a 325°F oven for 5–7 minutes to bring back a crisp edge, or zap one in the microwave for 8–10 seconds for a soft, warm bite.
Tips for perfect Christmas Slice & Bake Cookies
- Use fully softened butter, not melted; softened butter creams with sugar to trap air and create a tender texture.
- Chill the dough long enough so the logs slice cleanly — rushed chilling leads to misshapen cookies.
- Don’t overmix once you add the flour; stir until just combined to avoid tough cookies.
- If your sprinkles bleed color, add them at the last moment or choose non-bleeding varieties.
- For uniform cookies, roll the dough logs to the same diameter and slice with a sharp, thin knife in a single motion.
Also, if you’re rounding up cookies for a party, make a couple small test cookies first to check bake time and color. Oven temperatures vary, so adjusting by a minute or two can make the difference between pale centers and perfectly golden edges. For a healthier take or to reduce sugar, check out this guide to healthy Christmas cookies for diabetics which gives good substitution ideas (healthy Christmas cookies for diabetics).
Variations
- Chocolate Peppermint: Swap holiday sprinkles for 1 cup of mini chocolate chips and stir in 1/2 teaspoon peppermint extract. After baking, top with crushed candy cane for a festive crunch.
- Lemon & White Chocolate: Replace sprinkles with 1 cup chopped white chocolate and add 1 tablespoon lemon zest to the dough for a bright citrus note that cuts through the sweetness.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it. Chill the dough a bit longer to help it hold shape.
- Vegan: Replace butter with a solid vegan butter substitute and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of the egg. Keep expectations realistic: texture will be slightly different but still delightful.
- Nutty Holiday: Fold in 3/4 cup chopped toasted pecans or almonds with the sprinkles for an added toasty flavor and a little crunch.
FAQs
Q: Can I skip chilling the dough?
A: You can, but chilling makes a big difference. Chilled dough slices more cleanly and stays neater on the baking sheet, giving you prettier cookies with less spread. If you’re in a rush, pop the logs into the freezer for 30–45 minutes for a quicker firm-up.
Q: How thick should I slice the cookies?
A: Aim for 1/4 to 1/2 inch thick slices depending on how tall you want them. Thinner slices bake faster and come out crisper; thicker slices stay softer in the center. Keep slices uniform so they bake evenly.
Q: Can I prepare the dough ahead of time?
A: Absolutely. The dough logs refrigerate well for a couple of days and freeze beautifully for up to 3 months. Slice from chilled or partially frozen logs for best results and bake straight from the cold for consistent shape.
Q: My sprinkles bleed color when baking — how do I prevent that?
A: Some sprinkles are prone to bleeding when heated. Choose non-melting or “no bleed” sprinkles if you want bright, true colors. Alternatively, consider using mini chocolate chips or chopping white chocolate and adding colored sugar after baking.
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce or omit the added salt to avoid over-salting. Unsalted butter gives you more control over the salt level, but many bakers use salted butter and simply adjust the measured salt to taste.
Conclusion
These Christmas Slice & Bake Cookies are one of those small joys that make the holidays feel cozy and organized at once — you can prep many logs ahead, bake a few batches at a time, and watch smiles spread faster than the cookies themselves. If you love easy festive baking inspiration, check out this round-up of 39 slice-and-bake ideas for more variety from Taste of Home (39 Slice-and-Bake Cookies for Easy Christmas Baking | Taste of Home). For a fun shaped option and decorating tips, take a look at these slice ‘n’ bake Christmas tree cookies for a playful presentation (Slice ‘n’ Bake Christmas Tree Cookies – Mom Loves Baking).
If you love this Christmas Slice & Bake Cookies, save it for later or share it with someone who’d enjoy it too. Happy baking — may your kitchen be warm, your cookies golden, and your holidays delicious.
Print
Christmas Slice & Bake Cookies
- Total Time: 2 hours 27 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Easy, nostalgic cookies with a tender, buttery center and customizable mix-ins, perfect for the holiday season.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup holiday sprinkles or chocolate chips
Instructions
- Whisk flour, salt, and baking powder together in a bowl.
- Cream softened butter with granulated and brown sugar until fluffy.
- Beat in vanilla and egg until well combined.
- Gradually add dry ingredients to wet mixture, stirring until dough forms.
- Fold in sprinkles or chocolate chips.
- Divide dough in half; shape into logs and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C).
- Slice chilled dough into cookies about 1/4 to 1/2 inch thick.
- Place on baking sheet and bake for 10-12 minutes until edges are lightly golden.
- Cool on the sheet for a few minutes, then transfer to a wire rack.
Notes
For a festive touch, serve these cookies with a scoop of vanilla buttercream or cream cheese frosting as sandwich cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
