Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap the dough and use a sharp knife to slice into ½-inch thick rounds. If the dough crumbles slightly, gently press it back together with your fingers.
8️⃣ Bake
Place the cookie slices 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are lightly golden. The centers will remain soft and puff slightly as they cool.
9️⃣ Cool
Let the cookies cool on the baking sheet for 5 minutes to set. Then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 5 days.
✨ Tips & Variations
- 📦 Make-ahead: Keep dough logs in the freezer for quick cookies anytime.
- 🌈 For visual flair: Roll the logs in colored sugar before slicing for a festive edge.
- 🍫 Flavor swaps: Try peppermint extract, orange zest, or espresso powder in the dough for seasonal twists.
- 🍪 Even baking: Use a ruler to slice dough evenly for uniform cookies that bake at the same rate.
Whether for last-minute entertaining or planned baking days, these slice-and-bake cookies offer buttery ease with endless creative potential.
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