These slice and bake Christmas cookies with a design are just too cute! I literally couldn’t stop staring at them when I starting cutting them, it was a fun (if slightly long) project. These slice and bake cookies are vanilla sugar cookies studded with sprinkles, but you could add different extracts to mix up the flavour.
I had seen slice and bake Christmas cookies on Pinterest and they blew my mind. I knew I had to give them a go, and I think they’re the perfect cookie to leave out for Santa on Christmas Eve!
- Sprinkles I used nonpareil sprinkles to decorate these cookies. You’ll need more than you think if you want to make sure all the edges are packed with sprinkles
- Vanilla Extract these are vanilla slice and bake cookies, but you could substitute that for almond extract, as long as the extract you use doesn’t have a strong colour
- Food Colouring you’ll need to use gel colouring for this to get such a strong colour. I used Americolor and mixed maroon and warm brown together
How to make slice and bake Christmas cookies
Step 1: make cookie dough
In a mixer, beat the flour, butter, sugar and salt together until a crumbly dough forms. Add the eggs and vanilla until you get a cohesive dough. Take ⅔ of the dough and shape it into a log, wrap it in plastic and place in the fridge.
Step 2: add food colouring
Add your brown food colouring to the remaining dough and beat until the dough is brown. Roll the dough out until it is about ½ inch thick. Wrap it in plastic wrap and freeze for 15-20 minutes.
Step 3: cut out gingerbread men
Take out the brown dough and using a small gingerbread man cookie cutter, cut out as many shapes as possible. You can reroll the scraps and cut more out. Freeze the shapes for 15 minutes.
Stack the gingerbread men together in a few large stacks, wrap in plastic and freeze until solid, about 45 minutes.
Step 4: bring doughs together
Take your plain dough and divide it into three. Roll each piece into a long rope and wrap them around the stacked gingerbread men. Make sure this log is completely covered by the plain dough. Roll the log into sprinkles, I find it easiest to pour the sprinkles into a large tray and roll the log in there. Wrap the sprinkle log in plastic and refrigerate overnight.
Step 5: bake
Preheat your oven and line baking sheets with paper. Cut the log into ¼ inch slices, you should now see your gingerbread men! Place them 2 inches apart on the tray and bake.
Other Recipes To Try:
- Chocolate Lebkuchen
- Hot Chocolate Thumbprints
- Spiced Orange Shortbread
- Eggnog Macarons
- Peppermint Bark Cookies
Slice and Bake Christmas Cookies
- 400 grams flour
- 170 grams unsalted butter, cubed and cold
- 155 grams granulated sugar
- 1 teaspoon kosher salt
- 2 eggs
- 1 ½ teaspoon vanilla extract
- Brown food colouring
- In a stand mixer with the paddle attachment, beat flour, cold butter, sugar and salt at medium speed until crumbly. Add eggs and vanilla until a dough forms. Split the dough up, taking ⅔ of it and shaping it into a log. Wrap in plastic wrap and refrigerate.
- Add food colouring to the remaining ⅓ dough and beat until the dough is brown. Roll brown dough to about ½ inch thickness. Wrap in plastic wrap and freeze for 15 minutes.
- Using a small gingerbread man cutter, cut as many shapes as possible. Freeze shapes for 10-15 minutes
- Stack the men together, forming a few large stacks and wrap in plastic wrap. Freeze for 45 minutes, until it is completely solid
- Divide plain dough in thirds. Roll each piece into a long rope and wrap the ropes around the stacks. Roll the log in sprinkles and then wrap in plastic, refrigerating overnight.
- Preheat oven to 350°F/180°C. Line baking sheet with paper and cut logs into ¼ inch slices. Place 2 inches apart on the baking sheets.
- Bake for 10-12 minutes