Go Back Email Link
Sugar cookie dough logs.

Sugar Cookie Dough Logs

These buttery sugar cookie dough logs make homemade cookies easy, delicious, and fun! Prepare a simple vanilla sugar cookie dough, shape it into logs, and roll them in colorful sprinkles or sparkling sugar for a festive touch. Store the logs in your freezer, then simply slice and bake whenever you're craving fresh homemade cookies. These slice and bake sugar cookies are perfect for Christmas cookie trays, holiday parties, birthdays, and everyday sweet treats!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings 2 cookie dough logs

Equipment

  • large mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Plastic wrap
  • Parchment paper
  • baking sheet.
  • Sharp kitchen knife
  • Shallow dish or baking tray for sprinkles
  • Freezer-safe storage bags
  • Permanent marker for labeling

Ingredients
  

For the Sugar Cookie Dough

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • ½ tsp baking powder

Optional Coatings for the Cookie Dough Logs

  • Choose one or combine different coatings for festive cookies!
  • ¼–½ cup colorful nonpareil sprinkles
  • ¼–½ cup rainbow jimmies
  • ¼–½ cup red and green Christmas sprinkles
  • ¼–½ cup sparkling sanding sugar
  • ¼ cup granulated sugar
  • ¼ cup colored decorating sugar
  • Tip: You don't need all these coatings! Choose your favorite and use enough to cover the outside of each cookie dough log.

Instructions
 

Cream the Butter and Sugar

  • In a large mixing bowl, beat the softened butter and granulated sugar together for approximately 2–3 minutes until light and creamy.

Add the Wet Ingredients

  • Add the egg and vanilla extract.
  • Mix until everything is smooth and well combined.

Add the Dry Ingredients

  • In a separate bowl, whisk together the flour and baking powder.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
  • Avoid overmixing.

Shape the Sugar Cookie Dough Logs

  • Divide the dough into two equal portions.
  • Place each portion onto a sheet of parchment paper or plastic wrap.
  • Using your hands, gently shape and roll each portion into a log approximately 8–9 inches long and 2 inches in diameter.
  • The logs don't have to be perfectly round. Homemade cookies are beautiful with a little rustic charm!

Add Your Festive Sprinkles (Optional)

  • This is where you can get creative with your sugar cookie dough logs!
  • Pour your chosen sprinkles or decorating sugar into a shallow dish or onto a parchment-lined baking tray.
  • Gently roll each unwrapped cookie dough log through the sprinkles, turning until the outside is evenly coated.
  • Use your hands to lightly press the sprinkles into the dough so they stick.
  • For Christmas: Use red and green sprinkles or sparkling white sanding sugar.
    For Valentine's Day: Try pink, red, and white sprinkles.
    For Halloween: Roll your logs in orange, black, and purple sprinkles.
    For Easter: Use pastel-colored sprinkles.
    For Birthdays: Choose rainbow sprinkles for colorful celebration cookies.
    For Everyday Baking: Keep them plain or roll them in granulated sugar for a classic finish.
    Important: Add the sprinkles before wrapping and freezing your dough logs. This helps them stick to the dough and creates a beautiful decorated edge around each cookie when sliced.

Wrap the Cookie Dough Logs

  • Carefully wrap each prepared dough log tightly in plastic wrap.
  • Twist the ends to seal.
  • If you've added sprinkles, avoid rolling the wrapped dough too firmly, as this can push the decorations into the dough.

Refrigerate or Freeze

  • For Same-Day Baking:
    Refrigerate the wrapped dough logs for at least 2 hours until firm.
    For Freezer Storage:
    Place the wrapped logs inside a freezer-safe storage bag.
    Label with the cookie flavor, date, and baking instructions.
    Freeze for up to 3 months for the best quality.

Slice the Cookie Dough

  • Preheat your oven to 350°F (175°C).
  • Remove a dough log from the refrigerator or freezer.
  • Unwrap and place it on a cutting board.
  • Using a sharp knife, slice into approximately ½-inch-thick cookies.
  • If the dough is frozen solid, allow it to rest at room temperature for 5–10 minutes, or until it can be sliced safely without cracking.
  • Tip: Use a sharp, smooth-bladed knife and cut gently through sprinkle-coated dough to help preserve the decorative edges.

Bake the Cookies

  • Arrange the cookie slices approximately 2 inches apart on a parchment-lined baking sheet.
    Bake at 350°F for:
    Refrigerated Dough: Approximately 10–12 minutes.
    Frozen Dough: Approximately 12–15 minutes.
    Remove when the edges are set and just beginning to turn lightly golden.
    Avoid overbaking to keep the centers tender.

Cool and Enjoy

  • Allow the cookies to cool on the baking sheet for approximately 5 minutes.
  • Transfer to a wire rack to finish cooling.
  • Enjoy your freshly baked homemade sugar cookies!

Notes

Best Sprinkles for Freezing: Rainbow jimmies and sanding sugar are excellent choices because they generally hold their color well. Nonpareils also work, but their colors may bleed slightly if exposed to moisture.
Avoid Large Sprinkles: Large decorative shapes, hard sugar pearls, and oversized sprinkles can make slicing difficult. Smaller sprinkles work best for this freezer technique.
When to Add Sprinkles: Always roll the outside of the dough logs in sprinkles before wrapping and freezing. This creates colorful edges around your cookies without needing to decorate each one individually.
Make Different Holiday Flavors: Divide the dough into two logs and decorate each differently. You can make one classic sugar-coated log and one festive sprinkle-coated log from the same batch.
Prevent Flat Spots: Rotate the wrapped logs occasionally during their initial refrigerator chilling period to help maintain a rounded shape.
Freezer Storage: Double-wrap your dough logs or place individually wrapped logs inside freezer-safe bags to help protect against freezer burn.
Bake a Few at a Time: Slice only the cookies you want to bake and immediately return the remaining wrapped dough to the freezer.
Prevent Cracking: If your frozen dough cracks while slicing, allow it to soften for a few more minutes before continuing.
For Softer Cookies: Slice approximately ½ inch thick and remove from the oven when the edges are just set.
For Crispier Cookies: Slice approximately ¼ inch thick and begin checking for doneness earlier.
Label Your Logs: Write the cookie flavor, preparation date, baking temperature, and baking time on each freezer bag.
Storage After Baking: Store cooled cookies in an airtight container at room temperature for approximately 4–5 days.
Perfect for Holiday Prep: Prepare several sprinkle-coated freezer sugar cookie dough logs ahead of time. When the holidays arrive, you'll have colorful homemade cookies ready to slice and bake without mixing another batch of dough!