Slice-and-Bake Sprinkle Chubbies

Slice-and-Bake Sprinkle Chubbies

Bakers, bloggers, and cookie lovers often comment that sprinkles make everything better. Sprinkles are believed to improve the looks of a baked item and the state of mind of those consuming them. Not only do I agree, but I am a card holding member to the international subculture made up of the sprinkle obsessed. O.k., maybe I’m not obsessed, but I do have a deep appreciation for sprinkles and have quite a little collection started.

Sprinkle ChartBefore all of the visual sprinkle stimulus of blogs and pinterest, I was an average supermarket sprinkle buyer. Little bottles of multicolored decorations of one kind or another can easily be found in the baking aisle to add a little pizzazz to cupcakes or ice cream sundaes. I did buy colored decorating sugar a few times at a specialty store for color themed special occasions over the years. But that was it.

Slice-and-Bake Sprinkle ChubbiesMy personal sprinkle turning point began with my discovery of Bakerella. Angie invented decorated cake pops. Her creations are amazing. I see heart shaped sprinkles and I think, “How cute, heart shaped sprinkles.” Angie sees heart sprinkles and they look like potential noses and ears and flower petals! I began to “collect” sprinkles and colored  sugars, “just in case”.  You may be thinking, “Just in case what?!”  My answer to that is,  just in case I bake something that needs them.

Slice-and-Bake Sprinkle ChubbiesI have made cake pops, which are a lot of fun to create and eat. They actually make a good cool weather care package item. Not all cake pops are complex and not all cake pops require a variety of candies and sprinkles. But I have them, just in case.

Slice-and-Bake Sprinkle ChubbiesMostly I use sprinkles to add cheer and sparkle. Sometimes sprinkles can save an ugly cookie. These Slice-and-Bake Sprinkle Chubbies were an ugly cookie transformed by the magic of sprinkles. My idea was to demonstrate that many cookie doughs can be prepared in several ways. Last week I posted this dough as a roll-out cookie (though I chose not to use cookie cutters). This week I wanted to show you the same dough as slice-and-bake cookies. The dough handles beautifully and easily rolls into a slice-and-bake log. It firms up and freezes well. Slice-and-bake cookie logs are great for storing in the freezer and using as needed. (For tips and photos on creating compact, rounded cookie logs, see the recipe for Chocolate Toffee cookies.) But I couldn’t get the logs to slice thin without the dough crumbling. Because this recipe is made with vegetable shortening instead of butter, the cookies don’t spread at all. So when you cut a ½” chunk, what you end up with is a chubby cookie. It tastes good. It has a pleasing firm bite that sort of melts in your mouth. All good, but the cookie was ugly. No one wants to bake, mail, or eat ugly cookies.

Slice-and-Bake Sprinkle ChubbiesSlice-and-Bake Sprinkle Chubbies

Slice-and-Bake Sprinkle ChubbiesThank goodness for the transformative properties of sprinkles. I added sprinkles into the dough, as in funfetti cookies, and I added sprinkles to the outside of the cookies for curb appeal. I had a “few” sprinkles in my kitchen to choose from (aren’t those neon sequins great?!) so I offer you a variety of dressed up possibilities. Now they look like sprinkle cuties.

Slice-and-Bake Sprinkle ChubbiesI found that the best baking time was just as the edges of the cookies were darkening. These firm up as they cool, but an undercooked cookie tastes…undercooked. Cook them until they are browned and they will be dry. Ten minutes was perfect in my oven. The flavors improve over time and the texture softens. Stored in an airtight container at room temperature, these cookies stay fresh for at least 2-3 weeks.

Slice-and-Bake Sprinkle ChubbiesThis recipe is desert safe as written. Another marvelous thing about sprinkles, is that they are desert safe. Military care packages and hot weather care packages don’t have to contain blah looking cookies. When frosting and chocolate drizzles are out, sprinkles save the day.

Slice-and-Bake Sprinkle Chubbies(A quick side note to my wonderful blogging friends: I finally tried! Oh my goodness! I made my sprinkle chart and edited my photos for this post. Yes, it took me three times as long as usual to choose my photos, but I am so excited about the results. It probably wouldn’t have taken nearly as long if I hadn’t been playing around with all of the special effect options. Cookies in outer space. Cookies floating on clouds. Cookies in the spot light. If you haven’t tried it, take a look! I am hoping you will see an improvement in my photos.)

Slice-and-Bake Sprinkle Chubbies

Slice-and-Bake Sprinkle Chubbies

Adapted from

Makes about 3 dozen cookies

(Printable recipe)


3 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup butter-flavored vegetable shortening

1 cup sugar

1 large egg

2 tablespoons water

1 tablespoon vanilla paste or extract

1 cup sprinkles

For Chocolate Coffee flavor:  replace 2 tablespoons of flour with:

1 tablespoon espresso powder

2 tablespoons cocoa


  • In a medium bowl, whisk together flour, baking powder, and salt (plus optional espresso powder and cocoa).
  • In the bowl of an electric mixer, mix the shortening and sugar until creamy.  Add egg, water, and vanilla. Beat until combined.
  • Slowly add flour mixture until combined.
  • Stir in ½ cup of sprinkles.
  • Divide dough in half. Working with one half at a time, place dough on wax paper or parchment on counter.  Roll into a log about 9 inches long.
  • Spread ¼ cup of sprinkles on the wax paper and roll the dough log over the sprinkles to coat. The log does not need to be completely coated but the sprinkles should be dispersed over the surface of the log.
  • Wrap each sprinkled log in plastic wrap then insert into a paper towel tube (if using).  The tube keeps the bottom of the cookie log from flattening and helps create a round cookie.
  • Chill for at least 2 hours. Freeze for longer storage (up to several months).

When ready to bake:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Unwrap chilled cookie log. Slice into ½” rounds. If edges of cookies crumble while slicing, just press back into place.
  • Place cookies on prepared baking sheet about 1” apart. (The dough doesn’t spread.)
  • Bake 9-12 minutes. The cookies will not harden in the oven but will firm up as they cool. These cookies get softer over time in the cookie jar.
  • Remove from oven. Allow cookies to firm on the baking sheet for about 2-3 minutes before transferring them to a wire rack to cool completely.
  • When cooled, store cookies in an airtight container at room temperature for at least 2 weeks.

Packing tips: Double wrap pairs of cookies, bottoms together, in plastic wrap. Then, place cookie bundles in an airtight plastic storage container.


  1. Susan says

    I love your blog. I am a Soldier’s Angel Baker and your recipes are perfect. Thank you for the love and time you put into each recipe

    • says

      Hi, Susan! Thank you so much for your kind words and, even more, thank you for the kindness you share through Soldier’s Angels!! Care package baking is so much trickier in hot weather. I am making every effort to find, create, or adapt desert safe recipes only during the summer months. Please share any feedback or suggestions you may have! I really want this blog to be a useful resource which requires useful recipes! The most important ingredient, as you demonstrate, is love. :)

    • says

      Sprinkles do seem to have happy powers, Nancy. :) These cookies needed some re-forming as I cut them, but generally the trick to perfectly round slice-a-bake cookies is chilling/freezing the log in a paper towel tube to keep that bottom edge round. :)

    • says

      As my sprinkle cabinet proves, all sprinkles seem to call my name, Tricia! :) Though they are definitely cookie “bling”, I wish sprinkles came in flavors. I would love to find chocolate sprinkles that taste really chocolaty!

  2. says

    I had to laugh that sprinkles can save an ugly cookie…too funny! I agree with you, it just made me giggle. I think sparkles add a fun factor to the cookies and who doesn’t like to have fun? :)

    • says

      Very superficial, I suppose, to reject a poor cookie due to blah coloring and uneven surface. Add some zingy sparkle and sprinkle and suddenly there is eye appeal and the cinderella cookie turns into….a Sprinkle Cookie. And they all lived happily ever after. :) Can’t take baking too seriously. I hope your visit with your gorgeous grandson and daughter-in-law is full of wonderful moments!

  3. says

    I love picmonkey too! So fun. And I LOVE sprinkles! I made sprinkle cookies this week too. I have to tell you I love a fat, substantial cookie – these are looking pretty good to me even without the sprinkles!

    • says

      Thanks, Reeni! The goal is to not need photo editing but I am not there yet and you never know when a cookie in space photo might come in handy. :) The sprinkles, though wonderful, are just window dressing. What is important lies under the sprinkles in these fat little cookies. :)

  4. says

    CHUBBIES!!! :) since we’re both members of the same sprinkle club, you already know how i feel about these. I collect sprinkles “just in case” too, and i have tons of them, because another great reason for having them is that they entertain the wee one while i’m baking: she gets to feel like a part of it too, and that’s fun for her. are those dierbergs sprinkles up there? that sequin color combo looks very familiar. :)
    i think these cookies are great. if someone ever made me pick my favorite sort of cookie to make, the slice and bake ones would probably be it.

    • says

      Oh, Shannon, you are good at sprinkle identification! I suspect you are a Master Level collector. :) Yes, those are Dierbergs spequins! I just couldn’t resist the neon colors. :) Keeping wee one happily occupied and a part of the baking adventure can be added to the list of desirable sprinkle attributes! Now that I know I can make my own colored sugar and sprinkles (you HAVE to see this the addictive potential is unlimited. I am looking into a local source for bulk white sprinkles and large crystal sugar. I will let you know if I find one, “just in case”. :)

  5. says

    Hello! I saw your comment on Foodie Parties and had to stop by and check out your photos ;). Yes, isn’t Picmonkey awesome? I use it all the time to make collages. I look forward to following your photography journey as well as delicious recipes ;). I’m no expert but I’ve learned a lot about food photography this past year, and perhaps we can exchange tips, tricks, ideas, etc. Good luck!

    • says

      Hi, MJ! Thanks for stopping by! Blogging is definitely a journey. Posts to write. Photos to take. Foods to cook/bake. Of all the many parts of blogging, the blogging community is the BEST! I would love to exchange tips, tricks, and ideas! All input is appreciated! You can comment on posts or reach me at wendysmondaybox{at}gmail{dot}com.
      p.s. I think your kitchen assistant, Kona, would get along well with my new kitchen assistant, Pax. :) They could also exchange tips and tricks. :)

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