Hello again, One Little Project readers! It’s Alicia from The Baker Upstairs, and I have a delicious and adorable cookie recipe to share with you today. These slice and bake sprinkle sugar cookies are delicious, easy to make, and cute to boot! They are some of my favorite cookies for after-school snacks, since they’re so easy to make ahead of time.
The first day of school is coming up quick, and I’m still not sure I’m ready for it! I think I have enjoyed this summer more than any summer in recent years, and I just want to stay in summer vacation mode a little longer. My kids are totally ready for school, and looking forward to seeing all their friends again. We’ve already bought the school clothes and checked everything off the endless list of school supplies. I think we’re ready, even if I’m not emotionally ready. 🙂
One of my favorite first day of school traditions is to have cookies and milk waiting for the kiddos when they come home. We sit down and chat about their day at school, all the fun things that happened and anything they’re worried about. I’m not really on top of things enough to have cookies waiting for them every day after school, but cookies are a must for the first day! My kids look forward to it, and I love hearing their stories of new teachers, new friends, and new routines. These slice and bake sprinkle sugar cookies are perfect for the first day of school!
This recipe is also perfect for making roll-out sugar cookies, but the slice and bake cookies are just so much easier that I usually opt for that method. They’re sweet and buttery, with the perfect tender texture, and so delicious!
Sprinkle Sugar Cookies
The full recipe is at the bottom of this post, but here’s what you’ll need:
- almond extract
- baking powder
These cookies are made with ingredients that I always have on hand, which means they are easy to make any time I need a cookie! I love that so many delicious cookies can be made with just a few simple ingredients.
Mix together the dough, then gently fold in the sprinkles. You can use whatever kind of sprinkles you like. I’ve made these cookies with nonpareils, jimmies, and confetti sprinkles, and they have all turned out great! The nonpareils are more likely to bleed colors into the dough, but that doesn’t really bother me. You can definitely change the color of the sprinkles to make these fun for holidays, too!
Once your dough is mixed, you’ll shape it into two logs and roll them up in parchment or wax paper. It’s a little tricky to get them into a perfect circle shape, but they’ll still come out fine if your cylinders are a little wonky. Stick the cookie dough logs in the freezer for at least thirty minutes, or save them for another day when you really need a cookie and don’t have time to mix up dough! The dough will be firm after about thirty minutes, and easy to slice. Using a sharp knife, cut the dough into 1/4 inch thick slices.
Place the dough slices on a parchment lined or greased baking sheet, then bake 11-13 minutes. Be sure to leave space between the cookies on the baking sheet, because they will spread as they bake.
They come out of the oven crisp on the edges, tender and fluffy in the middle, and smelling like heaven!
These are truly the perfect after school cookie, because you can make the dough in advance and keep it in the freezer until the kids are almost home. You can just slice off as many cookies as you want to bake, and leave the rest for another day!
These cookies have the perfect sweet sugar cookie flavor, and go wonderfully with a tall glass of cold milk!
I think these are officially my kids’ new favorite cookies!
- 12 tablespoons butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon almond extract
- 2½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup multicolored sprinkles
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar, until light and fluffy. Add the eggs and almond extract, then beat until smooth.
- In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until combined. Gently fold in the sprinkles.
- Divide the dough in half and shape each half into a cylinder that is approximately 6 inches long and 1½ inches in diameter. Roll each half in parchment paper or wax paper. Freeze at least 30 minutes, or store in the freezer for up to 3 months.
- When you are ready to bake, preheat the oven to 350. Remove the dough from the freezer, and slice into ¼ inch slices. Place on a greased or parchment lined baking sheet. Bake 11-13 minutes, or until lightly golden brown on the bottom.
These slice and bake sprinkle sugar cookies are so delicious and fun too! They’re super easy to make ahead, for a delicious anytime treat. For more fun cookie recipes that are perfect for after school snacking, be sure to check out these Reese’s peanut butter cookies, and these chocolate crinkle cookies!