Amazing Slice & Bake Sugar Cookies
Submitted by NoelleNoN2
Slice and bake sugar cookies that freeze in logs for up to six months. Vanilla and lemon extracts give the classic bakery-cookie flavor. Slice from frozen, bake straight away, no thaw needed.
YIELD
120 servingsPREP
30 minCOOK
10 minREADY
45 minSlice and bake sugar cookies are the cookie jar safety net. One batch makes four freezer-ready logs, which slice into 36 cookies each. That is 120 cookies waiting in the freezer for unexpected visitors, school lunches, or the inevitable midnight craving. No thawing, no waiting for dough to chill. Cut and bake straight from frozen.
The secret to that crisp-edge, soft-center texture is freezing the rolls before slicing. A frozen log slices clean instead of squishing, which preserves the perfect round shape and even thickness across every cookie. Quarter-inch slices give you the bakery-counter standard size that bakes evenly in 8 to 10 minutes.
The flavor profile is two extracts deep. Vanilla on its own is the classic sugar cookie, but a teaspoon of lemon extract is the move that elevates these from generic to memorable. The lemon never reads as lemon. It just brightens the vanilla and adds that nostalgic bakery-cookie note that makes you wonder what is in them. Roll the unbaked tops in coarse sugar for sparkle, or leave plain for frosting later. Pair with cold milk or a hot mug of tea.
Kitchen Tips
- Roll the dough between sheets of waxed paper before freezing for the most uniform log shape. Hand-rolled logs end up lumpy.
- Label each roll with the date. Frozen cookie dough is good for six months, but track the start to avoid mystery dough.
- Slice with a sharp serrated knife in a sawing motion. Pressing down with a straight blade crushes the frozen log.
- Bake from frozen on the lined sheet. There is no need to thaw; the cookies bake evenly and stay round.
Variations
- Roll the log in colored sugar before slicing for a sparkly edge perfect for Christmas cookies.
- Substitute almond extract for the lemon for a wedding-cookie flavor.
- Sandwich two cookies with jam or chocolate ganache for cookie sandwiches.
Ingredients
Directions
Before baking, sprinkle with sugar if desired.
COOKIE MIX:
Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside.
In a large bowl, cream margarine and sugar.
Beat in eggs, vanilla and lemon extract until light and fluffy.
In a large bowl, combine flour and baking soda.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces.
Shape each piece into an 8-to10-inch roll.
Wrap each roll in 1 piece of waxed paper or wrap.
Place wrapped rolls in a plactic freezer container with a tight fitt- ing lid, or wrap air tight in a 14×12 piece of heavy duty foil; label.
Store in freezer.
Use within 6 months.
Lightly grease 2 large baking sheets.
Cut forzen dough into ¼ in slices.
Place on baking sheets ½-in apart, 8 to 10 minutes or until edges get slightly brown.
(36 cookies per batch)
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