These rich and butteryslice-and-bake cookiesare 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 beenbaking 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 aperfect recipe for fall and winter.With school and holidays, this is aneasy way to have hot cookiesready 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 thisdelicious dough on handto make up as a quick thank you to a friend or for a family member you are thinking of.
If you like thiseasy cookie recipe, you’ll also likethese sugar cookiesandthese gingerbread cookies!
With thissimple yet rich buttery doughin 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.

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

Step 2:Sprinkle dry ingredients in and mix.

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.

Expert Tips

You can store this slice and bake cookie doughin the fridge for up to 2 weeks.
Feel free tohalf the recipe OR store half the dough in the freezer.Let it thaw in the fridge before baking.
Thediameter 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.