Grandma’s Slice-n-Bake Cookies

5 from 1 vote

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These rich and buttery slice-and-bake cookies are super easy to make—just put the dough together, slice it, and bake it! We love having a batch of this cookie dough on hand for a quick dessert—freshly baked cookies are always a good idea!

In the foreground is a bowl of cookies with some grapes in the bottom right-hand corner. In the background is a jar of milk and a cooling rack with cookies on it.

Growing up in southern Indiana definitely played a big role in my personal cooking style, which transplanted to southern Utah. I’ve been baking and canning with my mom since I was young, and those hours in the kitchen planted deep seeds. In many ways, it led to the career I have now that I love so dearly.

This cookie recipe comes from my great-grandma Mary, who also had the joy of living in southern Indiana. I don’t know much about the woman, but this recipe has always tied me to her. Food has a way of doing that, doesn’t it? This is a perfect recipe for fall and winter. With school and holidays, this is an easy way to have hot cookies ready when you need (or want!) them, with no more effort than turning the oven on.

A stack of baked cookies with purple grapes on either side.

Why You’ll Love This Recipe

  • You’ll love having this delicious dough on hand to make up as a quick thank you to a friend or for a family member you are thinking of.
  • If you like this easy cookie recipe, you’ll also like these sugar cookies and these gingerbread cookies!
  • With this simple yet rich buttery dough in the fridge, you’ll never refuse a cookie request again. I have a feeling you and your kids will thank me for this one!

Recipe Ingredients

  • Sugar – brown and white
  • Butter
  • Eggs
  • Vanilla
  • Flour
  • Baking soda
  • Cream of tartar

See the recipe card below for full information on ingredients and quantities.

A bowl with baked cookies in it, surrounded by purple grapes and a cooling rack with more cookies on it.

How to Make Slice and Bake Cookies

a bowl of cookie dough with two raw eggs in it.
a bowl of cookie dough.

Step 1: Cream together sugars, butter, eggs, and vanilla.

Step 2: Sprinkle dry ingredients in and mix.

a hand rolled log of cookie dough.
a bowl and a cooling rack of thin golden cookies.

Step 3: Form into long logs wrapped in wax paper and refrigerate until firm.

Step 4: Slice the dough log and bake for delicious cookies!

Recipe FAQs

Can you roll out slice and bake cookie dough?

These cookies spread a bit when they bake, so I wouldn’t recommend rolling out the dough to make shapes because I’m not sure how well the shapes would hold. Plus, it’s so easy to make regular round cookies with slice and bake dough! You don’t need to make this one more complicated than it should be.

Can you freeze slice and bake cookies?

Yes! You can store slice and bake cookies in a sealed container in the fridge for up to a week or in the freezer for much longer. I’ve also had luck storing the dough itself in the fridge for up to 2 weeks and in the freezer for a few months. When you’re ready to bake, let the dough thaw in the fridge before slicing it into cookies.

How to you shape cookie dough in a log?

This dough is pretty malleable, just use your hands (coated with some flour to avoid sticking) to form a log 2 inches in diameter, then wrap it in wax paper and seal the ends twisted shut. Place it in the fridge until the dough firms up or until you’re ready to bake your cookies.

a bowl and a cooling rack of thin golden cookies.

Expert Tips

  • You can store this slice and bake cookie dough in the fridge for up to 2 weeks.
  • Feel free to half the recipe OR store half the dough in the freezer. Let it thaw in the fridge before baking.
  • The diameter of the log will determine the size of the baked cookie. A circle around 2 inches across makes a nice-sized cookie when sliced and baked.
a sheet pan and white parchment with six thin golden cookies.
a stack of thin lightly golden cookies
5 from 1 vote

Grandma’s Slice-n-Bake Cookies

These rich and buttery slice and bake cookies are super easy to make — just put the dough together, slice it, and bake it!
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 72 Cookies

Ingredients 

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Instructions 

  • In a large bowl (or using a stand mixer, hand mixer, or by hand), cream together the sugars and butter until light and fluffy, about 3 minutes.
  • Add the eggs and vanilla, and beat for another minute.
  • Sprinkle the flour on top of the butter mixture, and then sprinkle the baking soda, cream of tartar, and salt on top of the flour. Mix until well combined. The dough will be tacky but not overly sticky.
  • Form into long logs, wrap in wax paper, twist the ends to close, and refrigerate until firm or you are ready to bake. I like to make three logs that are about 2 inches in diameter.
  • When you are ready to bake cookies, slice 1/2-inch thick slices off the cookie dough log and place them on a parchment lined baking sheet. Bake at 350 degrees F. for 8 to 11 minutes. Store unused dough in the fridge until you are ready for another round of hot cookies.

Notes

  • The diameter of the log will determine the size of the baked cookie. A circle around 2 inches across makes a nice-sized cookie when sliced and baked.
  • This dough has lasted over two weeks in my fridge before. To keep the dough from drying out, I usually wrap the logs in plastic wrap in addition to the waxed paper.
  • I love having dough on hand. One morning, I sent a bag of hot cookies to my neighbor after he brought my chickens back home. They had wandered into his yard and couldn’t figure out how to get home. I also used them as a quick dessert when I made dinner for a family from church. You’ll love having this delicious dough on hand!
  • This is a large batch. You can either halve the recipe or store half the dough in the freezer. Thaw in the fridge before baking.

Nutrition

Serving: 1 of 72 cookies, Calories: 133kcal, Carbohydrates: 20g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 125mg, Potassium: 62mg, Fiber: 0.3g, Sugar: 12g, Vitamin A: 171IU, Calcium: 12mg, Iron: 1mg
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5 from 1 vote

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7 Comments

  1. Jane says:

    5 stars
    I needed to do some baking today but somehow got a much later start than I planned on. I made a half batch and tossed in some toffee bits and chopped pecans. I didnt have time to roll and wrap and chill for long so I ended up just putting the whole bowl in the fridge while I cooked dinner. When we were done eating I just used my cookie scoop and dropped them on the sheets. They turned out soo yummy I’m now regretting only making a half batch lol

  2. deb c says:

    This dough will not last in my refrigerator or my freezer…I have a major weakness for cookie dough….I know its not good to eat the eggs and flour in their raw state but I can’t help it….I have no self control….I know this dough must taste amazing because of the butter too! I’m going to pretend I didn’t see this recipe tonight ๐Ÿ™‚

    1. Melissa says:

      LOL this is why we are friends!

  3. Tracey says:

    Is this recipe good to keep in the freezer? Do the cookies spread when baked?

    1. Melissa says:

      This is great for the freezer, just freeze wrapped well and in the log, let it thaw for a bit before slicing. When sliced and cooked cold, the cookies spread a bit. Not a lot, but I wouldn’t use the recipe for a cookie cutter recipe. Enjoy!

  4. Jeanne says:

    Just found your blog. My mom, who is 88, use to make ice box butterscotch cookies from one of her grandmother’s recipes.

  5. Amber @ Quilted Euphoria says:

    This looks slightly familiar! ๐Ÿ™‚ Can’t wait to hear your news!