Food and Recipes Recipes Slice-and-Bake Sugar Cookie Bites 4.0 (2) 1 Review Everyone gets cookies for Christmas! By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis Active Time: 30 mins Chill Time: 2 hrs Bake Time: 30 mins Cool Time: 1 hrs 10 mins Total Time: 4 hrs 10 mins Yield: 8 dozen Jump to recipe We firmly believe that baked goods make some of the best gifts, and these Slice-and-Bake Sugar Cookie Bites are a great way to celebrate the season. These buttery sugar cookies simply melt in your mouth, and their miniature size makes them oh-so-addictive. These itty-bitty gems look adorable packaged in a holiday tin. For the most even, round cookies, wrap each dough log in a sheet of parchment paper and press the paper around it to help shape the dough. This is a great all-purpose dough: You can slice your cookies thicker for more doughy cookies, and you can even forgo the log altogether and roll the dough out for cookie-cutter sugar cookies. Roll your slice-and-bake log in nonpareils or colored sprinkles for a festive touch. This recipe sure does make a lot of cookies—about 8 dozen, to be precise. Drop off a tin of these miniature wonders to everyone on your list this year, from aunts and uncles to postal workers. Don't need all 8 dozen at once? Stow one of the dough logs in the fridge and slice and bake when you're fixin' for a sweet treat (or entertaining last-minute guests). Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 2 ¾ cups all-purpose flour ½ teaspoons kosher salt ½ cup blue and white or red and green nonpareils (tiny round candy sprinkles) Directions Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla extract; beat until fully incorporated, about 1 minute. Gradually add flour and salt, beating on low speed until combined, about 2 minutes. Shape dough into 2 (12- x 1-inch) logs. Place sprinkles in a small, shallow, rimmed baking sheet. Roll each dough log in sprinkles, pressing gently to adhere. (Reserve any remaining sprinkles.) Wrap each log with plastic wrap; chill until firm, at least 2 hours or up to 2 days. Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Remove 1 dough log from refrigerator, and unwrap. If needed, press some of the reserved sprinkles onto log to fully coat. Slice log into ¼-inch-thick rounds (you will have about 48 rounds). Arrange about 18 cookie rounds spaced 1 inch apart on prepared baking sheet. (Place remaining cookie rounds on prepared baking sheets, and place in refrigerator until ready to bake.) Bake cookies in 3 batches until edges are light golden, 9 to 10 minutes per batch. Remove from oven; cool on baking sheets 5 minutes. Transfer cookies to wire racks, and cool completely, about 20 minutes. Meanwhile, remove second dough log from refrigerator, and repeat Step 3. Rate it Print