Introduction

Slice and bake cookies are a delightful treat that come in four delicious flavors, from chai spiced cinnamon to peppermint chocolate. These easy-to-make logs of dough chill overnight, making baking day a breeze with freshly baked cookies on demand. Let’s dive into this flavorful variety that’s perfect for sharing or gifting.

A round white plate holds an assortment of four types of cookies arranged close together. The first type is a light brown cookie with chunks of dark chocolate scattered on top, showing a rough texture. The second type is a dark brown cookie half-dipped in white icing and sprinkled with small crushed red and white peppermint candy pieces, giving a smooth and crumbly look. The third type is a light tan cookie with a coarse sugar and cinnamon sugar coating, appearing soft and slightly cracked. The fourth type is a dark chocolate cookie topped with a layer of chopped nuts, looking dense and textured. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (220g) unsalted butter, room temperature
1/3 cup (70g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
1/4 tsp salt
2 1/4 cups (285g) all purpose flour
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
1/8 tsp allspice
3 tbsp sparkling sugar, 3 tbsp granulated sugar, 2 tsp cinnamon (for coating)
2 oz dark chocolate, chopped
1/2 cup dried cherries, roughly chopped
1/2 cup raw sugar (for coating)
1 cup (220g) unsalted butter, room temperature (for chocolate dough)
3/4 cup (150g) granulated sugar
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
1/4 tsp salt
1 3/4 cup (225g) all purpose flour
1/2 cup (40g) unsweetened dark cocoa powder
1/2 cup hazelnuts, roughly chopped + 1/2 cup finely chopped (for coating)
1/2 tsp peppermint extract
2 oz dark chocolate, chopped
1/2 cup white melting chocolate + 2 tsp oil (for coating)
3 crushed candy canes (for sprinkling)

Instructions

Step 1: In a large bowl, cream together 1 cup butter, brown sugar, and granulated sugar until pale and fluffy using a hand or stand mixer.
Step 2: Mix in vanilla and salt, then add flour. Use a rubber spatula to fold in flour completely by hand.
Step 3: Split dough nearly in half, reserving a slightly bigger portion for chai spiced cookies.
Step 4: Combine cinnamon, cardamom, ginger, and allspice in a small dish and fold into larger dough half, swirling without fully mixing.
Step 5: To the smaller dough half, add chopped dark chocolate and dried cherries; mix gently.
Step 6: Place both dough portions onto plastic wrap and shape each into an 8-9 inch log. Wrap tightly and chill at least 2 hours or overnight.
Step 7: For chocolate dough, cream 1 cup butter and granulated sugar until pale and fluffy in the same bowl.
Step 8: Mix in salt, vanilla, flour, and cocoa powder, then fold with a spatula to incorporate completely.
Step 9: Split this dough in half, adding roughly chopped hazelnuts to one bowl.
Step 10: Add peppermint extract and chopped dark chocolate to remaining dough; mix well.
Step 11: Shape each chocolate dough half into 8-9 inch logs, wrap in plastic wrap, and chill with vanilla dough logs.
Step 12: Once chilled, coat each log in its respective coating: raw sugar for dark chocolate cherry, cinnamon sugar for chai spiced, finely chopped hazelnuts for hazelnut, and leave peppermint plain.
Step 13: Slice off ends of each log, then cut logs into about 12 slices each.
Step 14: Preheat oven to 350°F (175°C). Place cookie slices in refrigerator while oven heats.
Step 15: Arrange cookies 2 inches apart on parchment-lined baking sheets and bake 15-18 minutes until edges are pale golden and tops matte.
Step 16: Transfer baked cookies to a cooling rack; continue baking remaining slices.
Step 17: For peppermint cookies, melt white chocolate with oil in a heatproof bowl in 30-second intervals until smooth.
Step 18: Dip half of each peppermint cookie into melted white chocolate, sprinkle crushed candy canes on top, and chill for 15 minutes to set.
Step 19: Enjoy your variety of freshly baked slice and bake cookies!

Tips & Variations

For a firmer coating on sugar-coated logs, brush dough with egg wash before rolling in sugar.
Swap dried cherries for dried cranberries or raisins for a different fruity touch.
Toast hazelnuts lightly to deepen their flavor before mixing into dough and coating.
Use peppermint extract sparingly to avoid overpowering the chocolate flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. Dough logs can be kept wrapped in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat baked cookies slightly in a low oven to refresh texture. Peppermint cookie chocolates keep best refrigerated once coated.

How to Serve

A close-up of a white plate piled with four types of cookies arranged randomly. The first group of cookies is light brown with dark chocolate chunks, showing a rough texture. The second group is dark brown, dipped halfway in white chocolate, topped with crushed red candy pieces, showing a smooth and shiny layer on top. The third group is light tan, sprinkled on top with cinnamon sugar crystals, having a slightly cracked surface. The fourth group is dark chocolate cookies covered with chopped nuts, adding a bumpy texture. All cookies are overlapping slightly on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, dough logs can be wrapped tightly and refrigerated overnight or frozen for longer storage. This makes slice and bake cookies perfect for planning ahead.

How do I prevent the coatings from falling off when baking?

Coating sticks best to chilled, firm dough. For sugar coatings, brushing a thin layer of egg wash on the dough before rolling helps the sugar adhere securely during baking.