Vanilla Slice-And-Bake Cookies

The ultimate make-ahead cookie. Shape the dough into 12-inch logs, wrap in wax paper, and stash in the fridge or freezer. When you want fresh cookies, just slice ¼-inch rounds and bake. The dough keeps refrigerated for days or frozen for up to 3 months, and you can bake straight from frozen without thawing.

Creaming the butter and sugar until fluffy builds the light, crisp texture. Two teaspoons of vanilla is generous and gives these a warm, bakery-shop aroma that fills the kitchen.

Chopped pecans stirred into the dough add a nutty crunch in every thin, crispy slice. The ¼-inch thickness is key. Thicker slices bake soft and cakey instead of crisp and snappy.

These are the cookies you want in the freezer for unexpected guests, after-school requests, or your own midnight craving.

Kitchen Tips

• Shape the logs on wax paper by rolling firmly and evenly. Uneven logs give you lopsided, inconsistent slices.
• Chill for at least 2 hours. Soft dough squishes instead of slicing cleanly.
• Use a sharp knife and cut with a firm, downward motion. Sawing back and forth crumbles the edges.
• Bake from frozen without adjusting the time. Frozen dough holds its shape better and spreads less.

Variations

• Chocolate dipped: Dip half of each cooled cookie in melted dark chocolate for an elegant finish.
• Lemon version: Replace vanilla with lemon zest and a teaspoon of lemon extract for a citrus twist.