These rich and buttery slice and bake cookies are super easy to make -- just put the dough together, slice it, and bake it! We love having a batch of this cookie dough on hand for a quick dessert - because freshly baked cookies are always a good idea!

If you like this easy cookie recipe, you'll also like these sugar cookies and these gingerbread cookies!

Homemade Slice and Bake Cookies

Growing up in southern Indiana definitely has played a big role in my personal cooking style, which has been transplanted to southern Utah. I've been baking and canning with my mom since I was young, and those hours in the kitchen planted deep seeds. In many ways, it led to the career I have now that I love so dearly.

This cookie recipe comes from my great-grandma Mary, who also had the joy of living in southern Indiana. I don't know much about the woman, but this recipe has always tied me to her. Food has a way of doing that, doesn't it? This is a perfect recipe for fall and winter. With school and holidays, this is an easy way to have hot cookies ready when you need (or want!) them, with no more effort than turning the oven on.

Just whip up the dough, store it in the fridge, and then slice off and bake as many cookies as you'd like to eat. With this simple yet rich and buttery dough in the fridge, you'll never say no to a cookie request again. You, and your kids, will thank me for this one, I have a feeling!

How to Make Slice and Bake Cookies from Scratch:

Cream together the sugars and butter until light and fluffy, about 3 minutes.
Add the eggs and vanilla, and beat for another minute.
Sprinkle the flour, baking soda, cream of tartar, and salt on top of the butter mixture. Mix until well combined.
Form into long logs, wrap in wax paper, twist the ends to close, and refrigerate until firm.
When you are ready to bake cookies, slice ½-inch thick slices off the cookie dough log and place them on a parchment lined baking sheet. Bake at 350 degrees F. for 8 to 11 minutes. Store unused dough in the fridge until you are ready for another round of hot cookies.

FAQs for this easy cookie recipe:

Can you roll out slice and bake cookie dough?

These cookies spread a bit when they bake, so I wouldn't recommend rolling out the dough to make shapes because I'm not sure how well the shapes would hold. Plus, it's so easy to make regular round cookies with slice and bake dough! You don't need to make this one more complicated than it should be.

Can you freeze slice and bake cookies?

You can store slice and bake cookies in a sealed container in the fridge for up to a week or in the freezer for much longer. I've also had luck storing the dough itself in the fridge for up to 2 weeks and in the freezer for a few months. When you're ready to bake, let the dough thaw in the fridge before slicing it into cookies.

How to you shape cookie dough in a log?

This dough is pretty malleable, so just use your hands (coated with some flour to avoid sticking) to form a log 2 inches in diameter, and then wrap it in wax paper and seal the ends twisted shut. Place it in the fridge until the dough firms up or until you're ready to bake your cookies.

How long does slice and bake cookie dough last?

I've had luck storing this slice and bake cookie dough in the fridge for up to 2 weeks.