Cinnamon Sugar Slice-and-Bake Cookies


One of my 101 in 1001 goals is to send packages to 4 friends “just because”. So last weekend, when I was packing up a big box of Savvy Baked Goods for my blogiversary giveaway winner, Jessica, I decided to put together a second box for Kelly.

In all fairness, it wasn’t completely out of the blue. I did need to send her a check for my portion of our Healthy Living Summit hotel room. But which would you rather receive in the mail… an envelope with a check + note OR a box with a check + note + cookies and scones?

That’s what I thought.


Originally, I was going to make Jessica and Kelly some of my favorite maple sugar cookies. But from my experience, cut-out and decorated sugar cookies are very difficult to ship so that they arrive in one piece. I decided that I wanted to send something a little more uniform in shape and size so that it would be easier to pack them without too much breakage along the shipping route.

And what could be more uniform in size and shape than slice-and-bake cookies? But don’t think “uniform shape” = boring and flavorless. Oh no. These cookies were perfectly soft with a bit of crisp around the edges, and filled with sweet cinnamon sugar flavor.

They were so good, Dan suggested we eat them all for dinner. Instead, I sent the remaining dozen-and-a-half to work with him the next morning. I think his co-workers like me.


Cinnamon Sugar Slice-and-Bake Cookies

These cinnamon sugar cookies are crisp on the outside, soft and tender on the inside. If you don’t want to make all five dozen cookies at once, store the logs (without rolling them in the cinnamon sugar) tightly wrapped in a few layers of plastic wrap in the freezer. When you want some cookies, slice off as many as you’d like and allow to defrost for at least 10 minutes before rolling in the cinnamon-sugar. Bake as directed, adding 1-3 minutes to the baking time.

Prep Time: 3 hours
Cook Time: 20 minutes
Makes 5 dozen cookies

2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 cup (2 sticks) butter, room temperature
1 1/4 cup granulated sugar
2 teaspoons vanilla extract

For rolling:
5 tablespoons granulated sugar
2 tablespoons ground cinnamon

In a small mixing bowl, whisk together the flour, baking soda, 1 tablespoon of cinnamon and nutmeg.

With an electric or stand mixer, beat the butter, 1 1/4 cup sugar and vanilla together until creamy. Add half of the flour mixture, stirring until completely mixed in. Add the rest of the flour and mix until a soft dough forms.

Divide the dough into two equal pieces. Roll each half into a 1 1/2″ thick log, wrapping tightly in plastic wrap. Refrigerate for 2-3 hours.

Preheat the oven to 350F and grease a baking sheet. On a small plate, blend the 5 tablespoons of sugar and 2 tablespoons of cinnamon.

Set the dough logs on the counter and allow to sit for five minutes before unwrapping them. Roll the dough in the cinnamon-sugar mixture, then cut the logs into 1/4″-thick slices. Place the slices on the prepared baking sheet spaced 2″ apart.

Note: I couldn’t fit the whole length of the log on my cinnamon-sugar plate, so I had to cut each log in half before rolling to make sure they got plenty of cinnamon sugar topping.

Bake at 350F for 18-22 minutes, or until the tops of the cookies are just barely firm. Allow to cool on the baking sheet for five minutes before transferring to a cooling rack and repeating with the remaining dough.

Note: If the dough starts to get too soft and sticky, return to the refrigerator for 10-15 minutes.

Here’s how to store and ship your cookies!


  1. says

    Darn it! I wish I had seen this post earlier. Recently I also made a batch of slice and bake cookies to mail, but mine are more like a shortbread in texture and I’m not sure they’ll make the trip (I haven’t heard yet) as they are already prone to crumble. Next time!

  2. says

    Mmm! They look so simple, perfect with a hot mug of pumpkin spice coffee, I bet!

    And I don’t know why, but after reading that Dan suggested you eat them for dinner and how you sent him to work with the leftovers, I couldn’t help but think Dan probably ate all dozen and a half for lunch or something! 😉

    • Julie @savvyeats says

      Hahaha, when I was writing this post, I actually texted him and asked if he shared or ate them all himself. He says he shared 😉

  3. says

    I’m so glad you linked back to this recipe, Julie! (…Not sure how I missed this the first time…) I have committed to baking 3 doz cookies for the children’s musical at my church this Sunday… and I’ve been searching around for a delicious high-yield cookie recipe. Can’t wait to use this one! :)

  4. says

    These are awesome! I just made them for a cookie swap and they turned out really well. Some I baked on a cookie sheet, others I baked on a Silpat. The baking sheet ones turned out much better looking, though they all tasted good. Thanks for sharing a recipe that makes so many cookies so easily.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>