I admit, I sometimes use my position at Bob's Red Mill to serve my own interests. Case in point: when we had our meeting to discuss proposed holiday recipes, I immediately requested some new slice-and-bake cookies. This is because I have relied on slice-and-bake cookies to delight the tastebuds of my friends and family—while saving my sanity—for years! Slice-and-bake cookies are absolutely delicious, easy to make and customize, and literally made to wait patiently in the refrigerator or freezer until you're ready to bake.
Holiday Sprinkles Slice and Bake Shortbread Cookies
Don't get me wrong, I love holiday baking! But when I'm in the middle of decorating the house, wrapping presents and organizing our family schedule, I simply don't have time to roll out sugar cookies, fumble with cookie cutters and pipe on frosting. And while slice-and-bake cookies really need no decoration, it's incredibly simple to dip them in melted chocolate and shake on some sprinkles (which is also a great way to keep the kids occupied).
Fortunately for me, Bob's Red Mill's Food Innovation Chef Sarah House came up with an excellent master slice-and-bake shortbread cookie recipe (delicious as-is or dipped in chocolate), as well as four variations: Holiday Sprinkles, Peppermint Cocoa, Fruit and Pistachio, and Pumpkin Pecan. Read on for more information and tips!
What Are Slice-and-Bake Cookies?
Slice-and-bake cookies, also known as icebox cookies, are usually made from a simple buttery shortbread dough, often with optional mix-ins, that you roll into logs and chill. Once thoroughly chilled, you can slice them to the thickness of your choice and then bake!
Peppermint Cocoa Slice and Bake Shortbread Cookies
Can I Make Vegan and Gluten Free Slice-and-Bake Cookies?
Good news for vegan cookie lovers! Most slice-and-bake cookies are based on shortbread and do not contain eggs. As long as you use non-dairy butter (one meant for baking) and vegan sugar, you're good to go. Going gluten free? The recipes below can be made with our Gluten Free 1-to-1 Baking Flour instead of all purpose.
While making slice-and-bake cookies is relatively easy, I still have a few tips to share:
Form Your Rolls Gently
To get even, bump-free cylinders, lay your fingers gently on top of your roll and rock it gently on a floured surface. Remember, it doesn't need to be perfectly round, as your resulting disks will change shape a little while they bake.
Fruit and Pistachio Slice and Bake Shortbread Cookies
Vary Your Shapes
Your logs don't have to be round! Try gently flattening your roll into square, rectangle or triangle shapes (Christmas trees?) to add even more visual interest.
Consider Shorter Rolls
While the recipe below calls for 17-inch rolls, I tend to cut my dough in two and make shorter rolls, to more easily fit in my crowded refrigerator!
Wrap Logs in Waxed Paper or Parchment
Waxed paper or parchment will help provide structure both as you wrap your logs and while they chill in the fridge. Plastic wrap is simply too flimsy and terrible for transporting the dough to the refrigerator!
Pumpkin Pecan Slice and Bake Shortbread Cookies
Chill Baby, Chill
Do not skimp on your chilling time, or you will squish your cookies when you slice them (unless that's what you're going for). This is another reason I love slice-and-bake cookies: I can plan to do something else (sometimes even clean the kitchen, ha ha) and can get back to cookie making at my convenience. Sarah recommends at least 2 hours of chilling time, I like to wait at least 4 hours.
Slice Cookies With a Serrated Blade (or Something Very Very Sharp)
For the cleanest cuts, use a nice sharp serrated blade, or at least your very sharpest knife. Place your palm on top and slowly push the knife through the roll to avoid splintering or breaking your dough.
Slice and Bake Shortbread Cookies
By Sarah House for Bob's Red Mill Natural Foods
Servings: 40–50 cookies
Prep Time: 20 minutes
Cook Time: 2 hours
The ultimate slice-and-bake cookie recipe! Make a big batch and stash some logs in your freezer (wrapped in plastic) for up to 1 month to have holiday cookies on demand. Find our Holiday Sprinkles, Peppermint Cocoa, Fruit and Pistachioand Pumpkin Pecan variations on our recipe site.
Ingredients
- 2 ¼ cupsUnbleached White All-Purpose Flouror Gluten Free 1-to-1 Baking Flour
- ½ tspKosher Salt
- ¼ tspBaking Soda
- 1 cupButter or Non-Dairy Alternative, room temperature
- ¾ cupGranulated Sugar
- ¼ cupBrown Sugar
- 1 tspVanilla Extract
Instructions
- In a medium bowl, combine flour, salt and baking soda; set aside. Combine butter, sugars and vanilla and mix until well combined and just fluffy, about 7 minutes. Add dry ingredients to butter mixture and mix until evenly combined, about 2 minutes.
- Turn dough out onto an 11 x 17-inch piece of parchment or waxed paper. Shape into a solid 17-inch log, about 1 ½ inches in diameter and in any shape you choose. Wrap in parchment or waxed paper and chill at least 2 hours or up to 2 days.
- To bake, preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Slice the cookies ¼-inch thick. Space on the prepared baking sheet, about 2 inches apart. Bake until the centers are set and the edges are just beginning to color, 8–12 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating and/or enjoying.
Other Slice-and-Bake Recipes at Bob's Red Mill
Ready to bake? We have a wonderful variety of slice-and-bake cookie recipes here on our site:
Biscochitos
Brown Sugar Walnut Pennies
Chocolate Shortbread Cookies with Hazelnut and Sea Salt
Chocolate Vanilla Swirl Icebox Cookies
Cranberry Pistachio Shortbread
Gluten and Dairy Free Peanut Butter Honey Cookies
Lemon Poppy Seed Shortbread
Do you have a favorite holiday cookie? To you have advanced slice-and-bake tips? Post below!
