Learn how to make the best slice-and-bake cookies with these expert tips. From rolling the dough to coating in sugar, we've got you covered for perfectly crisp and flavorful cookies.
Individually coating the cookies in granulated sugar after slicing gives them a sparkly exterior and a pleasant crispiness. Slice-and-bake cookies can end up crumbly if the logs aren’t formed correctly, though, so the key to preventing your cookies from falling apart is to ensure the dough is rolled as densely as possible before you wrap it tightly in plastic.
For the roundest possible cookies, roll each log of dough back-and-forth to even out the shape once they’re wrapped—the plastic will help hold everything in place. For uniform, perfectly round cookies, you can also roll the dough out between two pieces of parchment until it’s a half-inch thick, chill it until firm, then use a round cutter to stamp out as many cookies as possible. It’s a method many pastry chefs use when making shortbread cookies, but since it’s slightly fussier, it’s not one I use in my recipe. Once the dough has chilled, all that’s left to do is slice the logs into half-inch thick rounds with a sharp knife, coat the cookies in sugar, and bake. While it's not essential, coating the cookies in granulated sugar before baking gives them a sparkly, crispy exterior. I also like to sprinkle each cookie with a pinch of flaky salt for a little pop of savoriness. To bake frozen cookies, remove sliced cookies from freezer and arrange on a parchment-lined rimmed baking sheet. Let thaw slightly for 10 minutes, until cookies are still cold but no longer frozen. Dip each cookie in 1/4 cup (50g) granulated sugar to lightly coat, then set on prepared baking sheets, taking care to leave about an inch of space between each cookie. Sprinkle each cookie with a pinch of flaky salt
COOKIES RECIPE BAKING SLICE-AND-BAKE DOUGH
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