This recipe has been a kitchen staple at my house for years: a simple, dependable slice-and-bake cookie that comes together faster than drop cookies and holds its shape beautifully when baked. I first fell in love with this method on a hectic holiday afternoon when I needed cookies that looked homemade but could be prepared ahead and baked fresh when guests arrived. The dough's texture is forgiving, the flavor is classic — buttery, lightly sweet, and scented with warm vanilla — and every bite has that satisfying contrast of a tender center and a crisp edge. What makes this version special is how reliably it performs whether you chill it for an hour or overnight. The dough is forgiving enough to be mixed by hand, but it also responds well to a stand or hand mixer when you want a little speed. I often prepare several logs at once, roll them in colored sugar for parties or citrus zest for a bright bite, and then slice straight from the freezer when last-minute company arrives. This method creates uniform rounds that bake evenly, which is a lifesaver when you're trying to present a tidy platter.

Ingredients

• All-purpose flour (2 3/4 cups): Use a reliable brand like King Arthur or Gold Medal; spoon into the cup and level with a knife for accuracy. Flour structure gives these rounds their tender crumb while still allowing clean slicing after chilling.
• Baking powder (1 teaspoon): Acts as a gentle lift agent for a light texture; ensure your baking powder is fresh for best rise.
• Salt (1/2 teaspoon): Balances sweetness and enhances butter flavor; Diamond Crystal or Morton fine salt both work if adjusted to taste.
• Unsalted butter (1 cup, softened): Room-temperature butter (about 65–70°F) beats smoothly and traps air; brands like Land O Lakes or Plugrá give reliable flavor. If using salted butter, omit added salt or reduce slightly.
• Granulated sugar (1 cup): Provides sweetness and snap; fine granulated sugar blends easily into softened butter for a smooth dough.
• Large egg (1): Binds and adds tenderness; use a fresh large egg at room temperature to prevent the butter from firming up during mixing.
• Vanilla extract (1 teaspoon): Use pure vanilla like Nielsen-Massey for the cleanest flavor; imitation will work in a pinch but will taste flatter.
• Optional add-ins/toppings: colored sugar, nonpareils, sprinkles, grated citrus zest, or 1 cup mini chocolate chips. Add-ins can be mixed into the dough or pressed onto slices before baking for decoration.

Instructions

Measure and mix dry ingredients: Whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl until evenly combined. Sifting is optional but helps avoid lumps; this ensures uniform distribution so every slice rises the same way. Cream butter and sugar: In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and slightly pale, about 2–3 minutes with a hand mixer or 3–4 minutes with a stand mixer on medium speed. Proper creaming traps air, which helps the cookies have a tender interior and slightly crisp edges. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until fully incorporated and smooth. Scrape down the sides of the bowl to ensure even texture; the mixture should be glossy and homogeneous before adding dry ingredients. Combine wet and dry: Fold the flour mixture into the butter mixture in two additions using a spatula or low-speed mixer just until combined. Overmixing develops gluten and can toughen the rounds, so stop when no streaks of flour remain. If adding chocolate chips or zest, fold them in here. Shape into logs: Turn the dough onto a sheet of parchment and shape it into one or two logs about 1 1/2 inches in diameter (or 2 logs for color/variety). Wrap tightly in parchment or plastic wrap, smoothing the surface for clean slices. For a sugar crust, roll the logs lightly in colored sugar before chilling. Chill until firm: Refrigerate the logs for at least 1 hour, or freeze for 30 minutes if short on time. For best flavor and clean slicing, chill overnight; the longer rest lets the butter firm and the flour hydrate, producing crisper edges and deeper flavor. Slice and bake: Preheat oven to 350°F. Unwrap chilled dough and slice into 1/4-inch rounds. Place on a parchment-lined baking sheet about 1 inch apart. Bake for 8–10 minutes until edges are set and just beginning to color; centers will look slightly soft but will firm as they cool. Cool and finish: Let cookies cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely. If you pressed sprinkles or sugar onto slices before baking, they will set during the cool-down and remain bright.

Storage Tips

Store unbaked logs wrapped tightly in parchment and plastic wrap for up to 3 days in the refrigerator, or freeze for up to 3 months. When freezing, double-wrap in plastic to prevent freezer burn and label with the date. Baked rounds keep well for about 5 days at room temperature in an airtight container; place a slice of bread in the container to help retain moisture if you prefer softer centers. To re-crisp, warm in a 300°F oven for 3–5 minutes before serving. For longer storage, freeze baked cookies in a single layer on a sheet, then transfer to a freezer-safe bag.

Ingredient Substitutions

For a dairy-free version, substitute 1 cup of plant-based butter sticks that are formulated for baking and keep the salt adjusted to taste; texture will be slightly different but still satisfying. To make them gluten-free, use a 1-to-1 gluten-free flour blend containing xanthan gum and follow the same measures, though chilling time may need to increase to help the dough firm. If avoiding eggs, try a commercial egg replacer or 3 tablespoons aquafaba mixed with 1/2 teaspoon baking powder — expect a slightly denser texture. Swap vanilla extract for almond or citrus extracts for a flavor twist; reduce stronger extracts to 1/2 teaspoon to avoid overpowering.

Serving Suggestions

These rounds are versatile for tea, brunch, cookie exchanges, and dessert platters. Serve plain with a dusting of powdered sugar for afternoon tea, or pair with coffee and a smear of jam for a simple treat. For festive gatherings, alternate logs rolled in colored sanding sugar and mini chocolate chips to create an attractive platter. They also work well as a base for sandwich cookies: spread a thin layer of lemon curd, chocolate ganache, or buttercream between two cooled rounds for an elegant bite.

Seasonal Adaptations

Adjust the flavor to match the season: in winter, add 1/2 teaspoon ground ginger and a pinch of nutmeg, or roll in cinnamon-sugar before chilling. Spring benefits from bright citrus: fold in 1 tablespoon grated lemon or orange zest and press coarse sugar on the edges. For summer parties, mix in mini chocolate chips and sprinkle nonpareils on top. During the holidays, divide the dough into several logs and flavor each one differently — for example, one orange, one almond, and one chocolate — so your platter offers variety without a lot of extra work.

Meal Prep Tips

Make several batches of dough at once and freeze the logs individually wrapped; when you need fresh cookies, slice straight from frozen and bake a few minutes longer. This makes it easy to control portions: bake only what you need and keep the rest frozen. For grab-and-go snacks, bake a dozen, cool completely, and portion into single-serve bags for lunches. Label and date all wrapped logs so you can rotate flavors and avoid freezer mystery. Rolling logs to a uniform diameter helps ensure consistent slices across batches.

Success Stories

Readers often tell me this method rescued their holiday rhythm. One friend used frozen logs to produce uniform gifts for her neighbors, and another reported that her picky teen loved decorating the slices with colored sugar. At Thanksgiving, I handed a tray of freshly baked rounds to a cousin who declared them the 'best simple cookie ever,' and that endorsement has turned this approach into a repeat tradition in our family. These small wins — consistent rings of golden cookies and smiles at the table — are why I keep this technique in my back pocket.

These rounds are a testament to simple baking: a handful of pantry ingredients, modest technique, and a little patience produce polished results. Whether you make them for a crowd or a quiet afternoon treat, the slice-and-bake method delivers steady, delicious satisfaction — and invites creativity. I hope you enjoy the ritual of rolling, chilling, and slicing as much as I do; it makes baking feel calm and purposeful.