Grandma’s Slice-n-Bake Cookies

Things are brewin’ in this house and I’m bursting at the seems to fill you in! Until that is an option you’ll just have to eat some 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.
This 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. Now that school has started up this is an easy way to have hot cookies ready after school with no more effort than turning the oven on. Just whip up the dough and then store it in the fridge. 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!

Slice-n-Bake Cookies recipe

Slice-n-Bake Cookies recipe
Great Grandma Mary’s Slice-n-Bake Cookies
From my family cookbook
Makes a bunch! (6 dozen or more)
3 cups brown sugar
1 cup white sugar
2 cups butter
4 eggs
1 tablespoon vanilla
6 cups flour
1 tablespoon baking soda
1 tablespoon cream of tartar
1 teaspoon salt
In a large bowl (or using a stand mixer, hand mixer, or by hand) cream together the sugars and butter until light and fluffly, about 3 minutes. Add the eggs and vanilla and beat for another minute. Sprinkle the flour on top of the butter mixture and then sprinkle the baking soda, cream of tartar, and salt on top of the flour. Mix until well combined. Form into long logs, wrap in wax paper, twist the ends to close, and refrigerate until firm or you are read to bake. When you are ready to bake cookies, slice a 1/2 inch thick slice off the cookie dough log and place it on a parchment lined baking sheet. Bake at 350 for 8-11 minutes. Store unused dough in the fridge until you are ready for another round of hot cookies.
The diameter of the log will determine the size of the baked cookie. A circle around 2 inches across makes a nice sized cookie when sliced and baked.
This dough has lasted over 2 1/2 weeks in my fridge before. I normally wrap the logs in plastic wrap in addition to the waxed paper to keep the dough from drying out.

I love having dough on hand. I sent a bag of hot cookies over to my neighbor after he brought my chickens back home one morning. They had wandered into his yard and couldn’t figure out how to get home. I also used them as a quick dessert when I made dinner for a family from church. You’ll love having this delicious dough on hand!

Slice-n-Bake Cookie recipe

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4 Responses
    1. This is great for the freezer, just freeze wrapped well and in the log, let it thaw for a bit before slicing. When sliced and cooked cold, the cookies spread a bit. Not a lot, but I wouldn’t use the recipe for a cookie cutter recipe. Enjoy!

  1. Jeanne

    Just found your blog. My mom, who is 88, use to make ice box butterscotch cookies from one of her grandmother’s recipes.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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