Weekdays 10am-12:30pm ITV

Juliet Sear’s slice-and-bake cookies

If you love a freshly baked treat but don’t want to get the rolling pin out every time you fancy a nibble, Juliet Sear’s got just the thing for you.

This recipe for pre-made cookie dough is delicious and the best thing is you can store the finished product in the fridge or freezer and just slice and bake whenever you’re feeling peckish.

She's got three varieties of cookie for you to try!

Serves: Makes 12-14 large cookies - or more if you make them a smaller diameter and make 2 logs. Your cookie, your rules!

Vanilla Funfetti Cookies


175g butter at room temp

200g white caster sugar

1 tsp Vanilla bean paste or extract

1 large egg

350g plain flour

Optional - Sprinkles in the mix 60-70g 

Optional - Additional sprinkles for rolling in


1. Beat the butter, sugar and vanilla until combined. Beat in the egg until thoroughly mixed.

2. Add the flour and sprinkles (if using) and mix until just combined. Work as little as possible, just bring together so they stay nice and crumbly.

3. Shape the dough into a log, you can make it any size you like, or make two smaller ones, cooking times may vary. (I like them quite large, around 8-10cm in diameter.) If you wish to cut a hole in the cookie for a straw, choose the glasses first and make the cookie dough log diameter slightly smaller than the glass, as they expand when baking. Bake for 10 minutes, then remove the cookies from the oven and use a straw to make a hole in the cookie dough and continue cooking.

4. If you wish to roll in extra sprinkles, scatter these into a baking tray or dish larger than the log and roll the log to encrust with a band of sprinkles. 

5. Place it on a sheet of wax paper or cling film and roll the dough tightly, shaping to a log using a little pressure, twisting the edges to seal it. Chill until firm, at least an hour (it will last for about 4 days in the fridge), or freeze for up to 3 months.

6. To bake, preheat the fan oven to 170 degrees. 

7. Line a baking sheet/s with parchment paper. 

8. Remove the dough from the fridge or freezer (allow to soften slightly if it’s hard to slice) and use a sharp knife to slice the dough into rounds. Larger cookies will be thicker, approx. 1cm is good for a larger one. 

9. Place on the prepared baking sheet, leaving a couple of inches in between larger cookies and bake until slightly puffed up and going golden around the edges. (My large cookies took 15 mins, I made a straw hole in some after 10 minutes. Smaller and thinner cookies will take less time. If you wish to make a hole for your straw, do this part way through the bake when they are firm but not completely cooked. A straw works well for making a hole.)

10. Leave to cool on the tray until cool, for 5 mins then transfer to a rack. Eat cool or slightly warm. Serve as they are or with ice cold milk or ice cream! 

Dark chocolate and pistachio cookies


225g plain plain flour

50g unsweetened cocoa powder

¼ tsp baking powder

¼ - ½ tsp sea salt to taste

125g unsalted butter, at room temperature

100g light muscovado sugar

2 tsp vanilla extract or paste

1 large egg. 

75 shelled unsalted pistachios, chopped or blitzed to roll (other nuts will work too, hazelnuts or almonds are a tasty combo!) 


1. In a medium bowl, dry whisk together flour, cocoa, baking powder and salt.

2. Separately, beat the butter, sugar and vanilla until combined. Add the egg and beat until incorporated well.

3. Slowly mix in the dry ingredients and 25g of the blitzed nuts. Lay the rest of the nuts out onto a clean surface. 

4. Shape the mixture into a chubby log (either make one large log, or for smaller cookies, you can divide the dough in half), then gently roll over the nuts to encrust the outside.  

5. Wrap tightly in the clingfilm, twisting at the ends and chill for at least an hour before slicing and baking. (Tip: this can be frozen too and you can take out of the freezer to soften slightly and slice and bake however many you want when you are craving that cookie fix, and bake from frozen for a couple of mins extra.)

6. To bake the batch, preheat the fan oven to 170 degrees.

7. Line 2 baking sheets with parchment paper. Slice dough into rounds and transfer to prepared baking sheets leaving room in between as they will expand.

8. Bake for approx. 10-12 mins until tops feel sandy and firm to the touch. Cool on the tray for 5 mins then transfer to a wire rack.

Classic Milk Choc Chip Cookies


200g unsalted butter, at room temperature, softened

130g golden caster sugar

130g light muscovado sugar

½ tsp sea salt (optional)

1 large egg

400g self raising flour

200g milk choc chips

2 tsp vanilla paste or extract


1. Beat the butter, vanilla and sugars until combined and more creamy. Add the egg and mix until combined. Add the salt, chocolate chips and flour and mix to form a dough. 

2. Either make one large log, or for smaller ones you can divide dough in half. Shape into a chubby log as it will elongate as you roll and tighten in the cling film. If you are using these to top milk glasses choose your glasses and make the cookies the diameter of the rim, so they will expand a little when baked.

3. Tighten and seal in the cling film and chill for an hour at least before slicing and baking. Tip: you can also freeze. 

4. Once ready to use the cookie dough, remove from the fridge/freezer and allow to soften a little so they are easier to slice. 

5. Preheat the fan oven to 170 degrees. 

6. Slice the dough sausage into rounds, as thick as you wish, larger ones may be up to 1cm thick and place onto a tray/s that has been lined with baking parchment.

7. I love flaked sea salt on top of these as milk chocolate and sea salt is a winning combo, so if you like you can sprinkle the cookies with good quality sea salt flakes (optional). 

8. Bake in the preheated oven for 12-15 minutes, or until they are golden-brown on the edge and slightly paler in the centre. They should still be squidgy, don’t be tempted to over bake as they will firm up as they cool.

9. Remove from the oven and transfer to a wire rack to cool before serving.

Weekdays 10am-12:30pm ITV