Hamdi Saidani These buttery crumbly Pioneer Woman Slice and Bake Cookies are made with unsalted butter and vanilla extract and ready in 2 hours and 25 minutes. Slicing through the cold dough reveals perfectly uniform rounds that bake up beautifully golden. I love keeping a log of this dough in my freezer for unexpected guests.
Why This Classic Works
Slicing and baking is the easiest way to get perfectly shaped cookies without rolling pins or messy cookie cutters. I used to struggle with dough spreading in the oven until I started chilling the logs for the full time.
The secret to their incredible texture is creaming the butter and sugar for a full three minutes. It creates a sandy, melt-in-your-mouth finish that always impresses my family.
Pioneer Woman Slice and Bake Cookies Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup colored sprinkles or coarse sanding sugar
How To Make Pioneer Woman Slice and Bake Cookies
- Mix Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until completely combined.
- Add Dry Ingredients: Gradually add the flour and kosher salt to the butter mixture. Mix on low speed just until a soft dough forms.
- Shape and Coat: Divide the dough in half and roll each half into a 9-inch log. Pour the sprinkles onto a baking sheet and roll the logs until fully coated.
- Chill the Dough: Wrap each log tightly in plastic wrap. Refrigerate for at least 2 hours or until very firm.
- Slice and Bake: Preheat oven to 350°F (175°C). Cut the chilled logs into 1/4-inch thick slices, place on a parchment-lined baking sheet, and bake for 10-12 minutes until the edges are light golden.
Recipe Tips
- Use cold butter cautiously: Make sure your butter is softened to room temperature but not melting, otherwise the dough will spread.
- Rotate while chilling: To prevent flat-sided logs, roll them slightly every 30 minutes while they firm up in the fridge.
- Use a sharp, thin knife: A serrated or dull knife will crush the dough log, so use a sharp chef’s knife for clean slices.
What To Serve With Slice and Bake Cookies
These buttery treats pair beautifully with a warm cup of Earl Grey tea or a dark roast coffee. You can also serve them alongside a scoop of vanilla bean ice cream for a simple dessert.
How To Store
Store baked cookies in an airtight container at room temperature for up to five days. You can also freeze the unbaked dough logs tightly wrapped in plastic wrap and aluminum foil for up to three months.
FAQs
Can I skip the chilling time?
No, chilling is mandatory for this recipe. If you slice the dough while warm, it will turn into flat, misshapen puddles in the oven.
Why did my dough crumble when slicing?
Your dough might have been too cold or slightly dry. Let the log sit at room temperature for five minutes before attempting to slice it again.
Can I use salted butter?
Yes, you can substitute salted butter. Just be sure to omit the extra half teaspoon of kosher salt from the dry ingredients.
How do I get sprinkles to stick?
Roll the freshly shaped dough logs in sprinkles before wrapping them in plastic. The slight stickiness of the room-temperature dough will hold the coating perfectly.
Nutrition
- Calories: 95 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 35mg
- Total Carbohydrate: 11g
- Protein: 1g
Try More Recipes:
- Pioneer Woman Tart
- Pioneer Woman Hot Fudge Monster Sundae Recipe
- Pioneer Woman How to Make Rice Pudding
Pioneer Woman Slice and Bake Cookies
Description
These Pioneer Woman Slice and Bake Cookies are buttery, crumbly treats loaded with unsalted butter, pure vanilla extract, and colorful sprinkles. They are ready in 2 hours and 25 minutes, making them a totally stress-free choice for holiday baking and unexpected guests.
Ingredients
Instructions
- 1. Mix Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until completely combined.
- 2. Add Dry Ingredients: Gradually add the flour and kosher salt to the butter mixture. Mix on low speed just until a soft dough forms.
- 3. Shape and Coat: Divide the dough in half and roll each half into a 9-inch log. Pour the sprinkles onto a baking sheet and roll the logs until fully coated.
- 4. Chill the Dough: Wrap each log tightly in plastic wrap. Refrigerate for at least 2 hours or until very firm.
- 5. Slice and Bake: Preheat oven to 350°F (175°C). Cut the chilled logs into 1/4-inch thick slices, place on a parchment-lined baking sheet, and bake for 10-12 minutes until the edges are light golden.
