Slice and Bake Butter Cookies: No Rolling Pin, a Walnut Crust and Chocolate Filling – Freeze the Dough Ahead

Slice and bake butter cookies are the answer when you do not want to roll dough or hunt for cutters. Shape the dough into logs, roll them in walnuts, chill, slice and bake. Then sandwich the cookies with dark chocolate for a holiday tray that looks luxurious.

Whether you are planning a Christmas platter or just a quick treat for Sunday coffee, this recipe has no fussy cutters, only butter, crunchy walnuts and chocolate. You can make the dough days ahead. Is the oven ready?

Quick Overview

• What it is: Extra tender slice and bake cookies, cut from a log
• Secret trick: Muscovado sugar adds caramel depth and moisture
• Cost and time: A pretty result from simple ingredients; 20 minutes of prep plus chilling

At a Glance

• Prep time: 20 min (plus 1-2 hours chilling)
• Baking time: 13-15 min
• Servings: about 30 sandwich cookies
• Difficulty: Easy
• Calories: about 170 kcal per sandwich cookie
• Trend: No-roll cookies

Ingredients

Instructions

1. Make the butter base. In a large bowl, combine the softened butter, muscovado sugar, vanilla and salt. Beat with a mixer for about 2 minutes until fluffy and creamy.
2. Mix the dough. Gradually add the flour and the grated lemon zest. Stir first with a spatula, then quickly work the dough by hand.
3. Do not overwork it. The dough will be crumbly at first but comes together as you knead. Work quickly and briefly, only until it holds together, so the cookies stay tender.
4. Shape. Divide the dough into two equal parts. On the counter, shape each part into an even log about 1 3/4 to 2 inches (4.5-5 cm) in diameter.
5. Coat with walnuts. Scatter the chopped walnuts on parchment paper. Roll the logs in them and press so the nuts stick all around like a crust.
6. Chill (key step). Wrap the logs tightly in parchment paper (or plastic wrap) and refrigerate for 1 to 2 hours. The dough must be firm, or it will be hard to slice.
7. Slice. With a sharp knife, cut the chilled logs into rounds 3/16 inch (4-5 mm) thick. Arrange them on a baking sheet lined with parchment. If there are leftover nuts, sprinkle them in the center and press lightly.
8. Bake. Bake in an oven heated to 340-350°F (170-180°C) for about 13-15 minutes, until lightly golden. Leave the cookies on the baking sheet to cool completely (they are very fragile when hot).
9. Make the ganache. Break the chocolate into pieces and add the 60 g butter. Melt in a double boiler (or carefully in the microwave) and whisk into a smooth, glossy cream.
10. Fill and finish. Turn half of the cooled cookies upside down. Spread a teaspoon of the cream on each, cover with another cookie and press lightly. Drizzle thin stripes of the remaining chocolate over the tops. Let set.

Video Recipe

Tips for Perfect Slice and Bake Butter Cookies

• Keep them round: When slicing the log, give it a quarter turn after each cut. This stops one side from flattening, and the cookies stay nicely round.
• Sugar matters: If you can, use real muscovado. It contains molasses, which keeps the cookies soft longer than plain white sugar.

Variations

• Pistachio dream: Roll the logs in chopped unsalted pistachios instead of walnuts.
• Fruit version: If chocolate feels too heavy, sandwich the cookies with a good red currant jam. The tartness balances the buttery dough.

Frequently Asked Questions (FAQ)

These cookies are perfect with bitter coffee, or as an edible gift for your loved ones.

The recipe is based on a version by SOS kuchyňa, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.