Slice & Bake Vanilla Shortbread Cookies

Are you ready for the best easy cookie recipe ever? Yes, these Slice & Bake Vanilla Shortbread Cookies are probably the easiest and most classic cookie recipe ever. This recipe has only 5 ingredients that you probably already have in your pantry and fridge. And these easy Slice & Bake Vanilla Shortbreads are a recipe that everyone will love!

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Did you make slice and bake cookies growing up? I never did, but I definitely remember seeing the packages of rolled cookie dough in the grocery store fridge. I always thought they looked so easy, cookies in minutes I would think. And my mom would poo poo my idea to buy them every single time. She said if you want to make cookies, then you make cookies. And while I am thankful for that advice now, I was always disappointed as a child!

So, if you catch your kid starring at those blue wrapped cookie dough packages at the grocery store. Then give them the surprise of their lives and make these homemade Slice & Bake Vanilla Shortbread Cookies with them. This is a very kid friendly recipe, as your kids can help you mix the dough and even roll it into a log and wrap it up. The next day, they can also help you add sprinkles on top as you slice out cookies from your refrigerated cookie dough log. And, you will literally have cookies in minutes!

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Ingredients & Tolls for Slice & Bake Vanilla Shortbread Cookies

Organic Salted Butter
Shortbreads have so few ingredients, so those ingredients really matter. They are mainly made up of butter, so using a high quality organic butter is best! My favorite is Organic Valley Salted Butter, but there are other ones out there that are also good, even the Kirkland Organic Salted Butter I also really like to use. If you only have unsalted butter, then you can add 1/2 teaspoon of fine sea salt to this recipe.

Organic Powdered Sugar
I use powdered sugar in my shortbreads instead of cane sugar, as I prefer the type of crumb it gives shortbread cookies. I always sift powdered sugar whenever I use it as it can clump easily. If you don’t have a sifter, you can sift it using a fine mesh strainer too.

Organic Vanilla Extract
Vanilla extract is crucial for vanilla shortbread cookies. Always make sure you are using an organic vanilla extract, never use imitation vanilla extract.

Organic All Purpose Flour
All purpose flour i what’s used in pretty much all cookies, and these are no exception. You can buy organic all purpose flour at your grocery store, even the store brand like O Organics is great!

Plastic Wrap
Plastic wrap is key to wrapping the dough and chilling it in the fridge. Foil is not sufficient as foil is not airtight. That’s why you want to use plastic wrap as it is airtight so the cookie dough won’t dry out.

Natural Rainbow Sprinkles
I top these with some natural rainbow sprinkles, I use ColorKitchen Nonpareil Rainbow Sprinkles. You can use any kind you like, but I urge you to use rainbow sprinkles that don’t contain artificial colors. The sprinkles I use are always made with vegetable and fruit dyes. Sprinkles are completely optional, so you can also leave them off if you prefer.

Cookie Sheets
You can use a traditional cookie sheet or a baking sheet to bake these cookies. I like to use parchment paper, but it’s not necessary as long as you have a nonstick cookie sheet.

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Slice & Bake Vanilla Shortbread Cookies
Makes 30 cookies

1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
1 tablespoon organic vanilla extract
255 grams (2 cups) organic all purpose flour
ColorKitchen Nonpareil Rainbow Sprinkles (optional)

Method
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined, then add the flour and mix on low until combined.

Have a large piece of plastic wrap ready and roll the dough into a log that is about 12-inches long. Wrap it in plastic wrap and place in the fridge overnight.

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Cut the log into slices that are about ¼-inch thick and place on the prepared cookie sheets. Sprinkle the tops with rainbow sprinkles.

Bake for 13 to 15 minutes, or until lightly golden brown around the edges.

Store in a cool dry place for up to 7 days.

High Altitude — Bake at 350°F for 12 to 14 minutes, or until lightly golden brown around the edges.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!


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