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Slice and Bake Cookies – 4 Flavors Recipe

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★★★★★

5 from 148 reviews

This recipe features four delightful flavors of slice and bake cookies, including chai spiced cinnamon sugar, dark chocolate cherry, chocolate hazelnut, and chocolate peppermint. Each cookie is prepared with a rich buttery dough and unique mix-ins and coatings, then chilled, sliced, and baked to perfection. The peppermint cookies are dipped in white chocolate and topped with crushed candy canes for a festive finish, making these cookies a perfect treat for any occasion.

Ingredients

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Vanilla Dough Base

  • 1 cup (220g) unsalted butter, room temp
  • 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

Chai Spiced Cinnamon Sugar

  • 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)

Dark Chocolate Cherry

  • 2 oz dark chocolate, chopped
  • 1/2 cup dried cherries, roughly chopped
  • 1/2 cup raw sugar (for coating)

Chocolate Dough Base

  • 1 cup (220g) unsalted butter, room temp
  • 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

Chocolate Hazelnut

  • 1/2 cup hazelnuts, roughly chopped
  • 1/2 cup finely chopped hazelnuts (for coating)

Chocolate Peppermint

  • 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

  1. Vanilla Dough Base: In a large mixing bowl, use a hand or stand mixer with a paddle attachment to cream together the butter, brown sugar, and granulated sugar until the mixture is pale and fluffy. Then mix in the vanilla bean paste and salt, followed by the flour. Switch to a rubber spatula and combine the dough gently by hand to ensure all the flour is fully incorporated.
  2. Prepare Spices for Chai Cookies: Split the dough unevenly, reserving the larger portion for the chai spiced cookies. In a small dish, combine cinnamon, cardamom, ginger, and allspice. Fold this spice blend into the larger half of the dough gently, just enough to swirl the spices through without fully blending them.
  3. Make Dark Chocolate Cherry Dough: To the smaller dough half, add chopped dark chocolate and dried cherries, mixing thoroughly. This dough will become the dark chocolate cherry cookies.
  4. Form Dough Logs: Lay out two sheets of plastic wrap and place each dough half in the center of the sheets. Shape each piece into an 8-9 inch long log. Wrap tightly with plastic wrap and chill for at least 2 hours or overnight.
  5. Chocolate Dough Base: Without washing the bowl (just removing any big chunks), cream the butter and granulated sugar with a mixer until pale and fluffy. Add salt and vanilla, then the flour and cocoa powder. Mix with a spatula by hand to fully combine ingredients.
  6. Prepare Chocolate Hazelnut Dough: Divide the chocolate dough in half. Mix half with 1/2 cup roughly chopped hazelnuts. Keep the other half for the peppermint dough.
  7. Sweeten Chocolate Peppermint Dough: To the unaltered half of the chocolate dough, add peppermint extract and chopped dark chocolate. Mix well to combine evenly.
  8. Form Chocolate Dough Logs: Place each half of the chocolate dough on plastic wrap and shape into 8-9 inch logs. Wrap tightly and chill alongside the vanilla dough logs for at least 2 hours or overnight.
  9. Prepare Coatings and Slice: Once all dough logs are chilled solid, coat each log accordingly: roll the dark chocolate cherry dough in raw sugar (press sugar into dough for adherence or use a light egg wash if necessary), roll chai spiced dough in the cinnamon sugar mixture, roll hazelnut dough in finely chopped hazelnuts, and leave the peppermint dough plain. Cut the ends off each log and slice each log into roughly 12 even cookies.
  10. Preheat Oven and Chill Cookies: Preheat your oven to 350°F (175°C). Place the sliced cookies back into the refrigerator to chill while the oven heats.
  11. Bake Cookies: Line a large baking sheet with parchment paper. Arrange cookies on the baking sheet about 2 inches apart. Bake for 15-18 minutes or until the edges are a pale golden brown and the tops appear matte. Transfer baked cookies to a cooling rack and bake remaining dough slices in batches.
  12. Chocolate Dip for Peppermint Cookies: Melt the white chocolate with oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Dip half of each cooled peppermint cookie into the melted chocolate and immediately sprinkle crushed candy canes on top. Chill the dipped cookies in the refrigerator for 15 minutes to set the coating.
  13. Serve and Enjoy: Once all cookies have cooled and coatings set, they are ready to be enjoyed fresh or stored for later.

Notes

  • Chilling the dough is essential for clean, easy slicing and to maintain cookie shape during baking.
  • If raw sugar doesn’t stick to the dark chocolate cherry dough, use a light egg wash (1 beaten egg mixed with 1 tbsp water) before rolling in sugar.
  • Use parchment paper or a silicone mat on the baking sheet for easy cleanup and to prevent sticking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Adjust spice quantities in the chai cookies to taste if desired.
  • For best results, use quality dark and white chocolates for the mix-ins and coating.

Keywords: slice and bake cookies, chai spiced cookies, chocolate cherry cookies, chocolate hazelnut cookies, chocolate peppermint cookies, holiday cookies, easy cookie recipe

Find it online: https://victoriablair.com/slice-and-bake-cookies-4-flavors-recipe/