This recipe for easy slice and bake cookies comes with 9 flavour ideas! Perfect for school lunches or homemade gifts, the cookie dough can be made in advance and frozen for cookies in a snap!
Have you made slice and bake cookies before? I feel like they were the original chocolate chip cookie. Before mixers, before we decided that dough needed to be chilled and well before any fancy special ingredients were even a thing! This recipe for easy slice and bake cookies is the original that my mum used to make when we were kids! She would make a big batch, roll them up, put them in the freezer and could pull them out to bake at a minutes notice. Perfect for visitors or school lunches when you spent Sunday outside in the sun instead of getting ready for the week.
There are SO many options when it comes to slice and bake cookies. You can make pinwheels, you can coat them in sprinkles or sugar - you can even put images inside them if you're feeling really crazy! I made four Christmas flavours last year which are super fun and often go back to the sprinkles version I first made.
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But what I wanted to bring you today was simple. 1 basic slice and bake cookie dough recipe with 9 different variations that simply involve adding them in and continuing on. Easy! And if you happen to be running on no sleep and you ran out of coffee, it doesn't matter if you skip a mix-in ingredient or combine a few of the flavours - they're going to be delicious either way!
The dough comes together in a jiffy and the hardest part about this recipe is deciding which option to make! The best thing is, out of these nine flavour combos, there is bound to be something to suit everyone!
Slice and bake cookie variations:
- Chocolate chip
- Triple Chocolate Chunk
- Choc Nut
- Cranberry and white chocolate
- Apricot and Chocolate
- Sprinkles
- M&M's
- Chai Spiced White Chocolate
- Lemon Poppyseed
Make one flavour or make all nine and keep them in the freezer for when you need cookies last minute! Coming up to the end of the year they will also make a fabulous holiday gift for someone!
Other cookie recipes to try:
The Best Chewy Chocolate Chip Cookies
Oatmeal Raisin Cookies
Soft & Chewy Snickerdoodles
Anzac Biscuits
White Chocolate & Macadamia Cookies
Chocolate Chili Cookies
Made this? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Slice and Bake Cookies (9 flavour ideas)
Ingredients
- 125 g butter (softened)
- ½ cup (110g) white sugar
- ½ cup (100g) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups (280g) plain flour
- 2 Tablespoons cornflour
- 1 teaspoon baking powder
- ½ teaspoon salt
Mix in options
Classic Chocolate Chip
- ¾ cup chocolate chips
Triple Chocolate Chunk
- ¼ cup dark chocolate chunks
- ¼ cup milk chocolate chunks
- ¼ cup white chocolate chunks
Cranberry and White Chocolate
- ½ cup dried cranberries
- ½ cup white chocolate chips
Choc Nut
- ½ cup chocolate chips
- ½ cup chopped walnuts
Apricot Chocolate
- ½ cup dried apricots (finely chopped)
- ½ cup dark chocolate chunks
Sprinkles
- ¾ cup sprinkles
M&M's
- ¾ cup M&M's
Chai White Chocolate
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup white chocolate chips
Lemon Poppyseed
- ⅓ cup poppyseeds
- Zest from 1 lemon
Instructions
- Cream butter & both sugars in the bowl of a stand mixer or in a large bowl with a hand mixer on high speed until light & fluffy. Add the egg and vanilla and beat until well combined.
- Add flour, cornflour, baking powder & salt and mix on low speed until combined. Add your chosen mix-ins and beat on low speed until combined.
- Split dough in half and shape each half into a roll about 20cm long. Wrap in plastic wrap and chill in the fridge for at least 2 hours. At this point, you can also put the rolls in the freezer.
- Heat the oven to 180°C/350°F.
- Remove the cookie rolls from the fridge, unwrap and slice into 1cm thick slices, lay out on a lined baking tray with 2-3 cm between cookies and bake for 8-10 minutes, or until starting to go golden.
- Allow to cool on the tray for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container for 1 week.
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If you tried and loved this recipe, please leave a comment and a rating below!
Natasha says
I can’t believe it. This is one of the best cookie recipes by far. I’ve always wanted to make a subway copy cat type of cookie that’s chewy and soft but still crispy where it needs to be. The cornstarch in this recipe really makes the cookies stand out. I made one bath and divided it into three flavours, kinder, dark chocolate chip and gingerbread white chocolate. They all turned out perfect. I used vanilla powder because we don’t use vanilla extract in Sweden, and raw brown sugar. Definitely recommend doubling the batch and go crazy on the flavours.
Deborah says
I use to make this has a child with family members they was a awesome way to make cookie ( biscuits) without having to go to the shop - plus you can make vegan by change the butter to a vegan type butter or margarine - then filling to what you want