Holiday Baking: Cinnamon Sugar Slice-and-Bake Cookies from "Sally's Cookie Addiction"

Seira Wilson on December 03, 2017

Sallys_CinnamonSugarSliceBakeCookies_225H.jpgSally's Cookie Addiction couldn't have come at a better time for the frenzy of holiday baking. I'm planning to take a few days off with my daughter just to make cookies, because how fun is that!? 

The below is an original recipe from Sally, and I've already marked several pages in Sally's Cookie Addiction for my baking days, including the Butter Spritz Cookies that remind me of the ones my grandma used to send in a Folgers coffee can every Christmas.  Just need to order one of these so my Spritz cookies will most resemble hers (minus the coffee can).  But first we'll try these delicious slice-and-bakes. Cookies = memories. 

 Tis the season of giving… but also the season of cookies! There’s no denying that this time of year screams for fresh-baked cookies. One of my favorite varieties to prepare is the slice-and-bake cookie because not only do these treats taste unbelievable, they’re so simple to prepare! This version is filled with cinnamon spice and brown sugar—most certainly an irresistible flavor duo.

Make sure you read through my Make-Ahead Tip at the end of the recipe so you can get a head start on your holiday cookies now!

Cinnamon Sugar Slice-and-Bake Cookies

• 2 cups (240 g) all-purpose flour, plus more for work surface and hands
• 1 and 1/2 teaspoons ground cinnamon
• 1?4 teaspoon salt?
• 3?4 cup (1 and 1?2 sticks or 180 g) unsalted butter, softened to room temperature?
• 2?3 cup (145 g) packed light brown sugar?
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1?2 cup (125 g) coarse sugar, for rolling

• 1 cup (120 g) confectioners’ sugar
• 2-3 Tablespoons (30-45ml) milk
• ¼ teaspoon pure vanilla extract
• pinch ground cinnamon (a little less than 1/8 teaspoon)

    1. To make the cookies: Whisk the flour, cinnamon, and salt together in a medium bowl. Set aside.

      2. In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and beat on medium- high speed until creamed, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

      3. Add the dry ingredients to the wet ingredients and mix on low until combined. The cookie dough will be thick and slightly sticky.

      4. Turn the dough out onto a floured work surface and, with floured hands, divide into 2 equal portions. Shape each portion into an 8-inch log, about 2 and 1?2 inches in diameter. Tightly wrap the logs separately in plastic wrap and chill in the refrigerator for at least 4 hours (and up to 5 days). Chilling is important for this cookie dough. I prefer to chill it overnight.

      5. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Pour course sugar onto a large plate.

      6. Remove logs from the refrigerator and roll into coarse sugar. Slice each log into 12 equally thick cookies and place cookies about 2 inches apart on the baking sheets.

      7. Bake the cookies for 12 to 14 minutes, or until browned around the edges.

      8. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

      9. To make the glaze: Whisk the confectioners’ sugar, 2 Tablespoons milk, vanilla extract, and cinnamon together. If needed, add 1 more Tablespoon of milk to thin out. Drizzle over cookies.

      10. Cookies will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Make ahead tip: Baked (unglazed) cookies freeze well for up to three months. Allow to thaw overnight in the refrigerator, then glaze before serving. Cookie dough logs freeze well for up to three months. Allow the logs to thaw overnight in the refrigerator then continue with step 5.

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