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+ servings

Slice-and-Bake Butter Cookies

Preheat your oven for a classic recipe for Slice-and-Bake Butter Cookies rolled in rainbow sprinkles.
5 from 10 votes
Prep Time 1 hour 40 minutes
Cook Time 12 minutes
Total Time 1 hour 52 minutes
Servings 32 cookies


  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • Sprinkles, for coating (optional)


  • In a medium bowl, sift together the flour, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
  • Turn the mixer off. Add the flour and then beat just until combined. 
  • Divide the dough in half then shape each piece of dough into a log. Wrap each dough log securely in plastic wrap and refrigerate them for a minimum of 1 hour and up to a week. (See Kelly’s Notes.)
  • Remove the dough from the fridge, then roll each log in sprinkles (optional). 
  • Preheat the oven to 350ºF and line two baking sheets with parchment paper.
  • Working with one log at a time, slice it into 1/4-inch rounds. Arrange the cookies on the prepared baking sheets, spacing them 1 inch apart. Freeze the cookies for 10 minutes.
  • Bake the cookies for 12 to 15 minutes until set. (See Kelly’s Notes.) Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Repeat the slicing and baking process with the second log of dough. 


  • The dough can be stored securely in plastic wrap in the fridge for up to 1 week or in the freezer (in a sealable plastic bag) for up to 2 months. 
  • The cookies should not get golden brown. In order to keep them soft and chewy, bake them just until set. They will continue baking on the hot baking sheet once they’re removed from the oven, so when in doubt, underbake them.
  • After baking, store butter cookies in an airtight container at room temperature for up to a week. Ensure the container is sealed tightly to prevent air exposure, which can lead to staleness. Layering cookies with parchment paper helps maintain their appearance.
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