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Four varieties of slice and bake cookies stacked on a cooling rack

Slice And Bake Cookies

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5 from 9 reviews

  • Author: Mehmet Ugur
  • Total Time: 3 hours
  • Yield: 48 cookies
  • Diet: Vegetarian

Description

Simplify your holiday baking with this versatile master dough recipe that yields four distinct, buttery cookie flavors from two simple bases. These tender treats are designed to be prepped ahead and sliced whenever you need a fresh, warm batch of gourmet cookies.

Ingredients

  • 1 cup unsalted butter, room temperature (for vanilla base)
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/3 cup dried cherries, chopped
  • 2/3 cup dark chocolate, chopped and divided
  • 1 cup unsalted butter, room temperature (for chocolate base)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1/4 cup dark cocoa powder
  • 1/2 cup hazelnuts, roughly chopped
  • 1/2 teaspoon peppermint extract
  • 1/2 cup white chocolate chips
  • 1 teaspoon neutral oil
  • 2 tablespoons crushed candy canes
  • Raw sugar and cinnamon-sugar for coating
  • 1 egg, beaten (optional for egg wash)

Instructions

  1. In a large bowl, cream the first batch of butter with brown and granulated sugars until pale and fluffy. Mix in vanilla bean paste, salt, and flour until just combined.
  2. Divide the vanilla dough into two portions. Fold cinnamon, cardamom, ginger, and allspice into one portion (Chai). Fold dried cherries and half of the chopped dark chocolate into the other portion (Cherry).
  3. In a separate bowl, cream the second batch of butter and granulated sugar. Mix in vanilla, salt, flour, and dark cocoa powder to create the chocolate base.
  4. Divide the chocolate dough in half. Mix roughly chopped hazelnuts into one half. To the remaining half, add peppermint extract and the rest of the chopped dark chocolate.
  5. Form each of the four dough portions into logs approximately 8-9 inches long. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
  6. Roll the chilled logs in their respective coatings (raw sugar for Cherry, cinnamon-sugar for Chai, or chopped nuts for Hazelnut). Slice each log into 12 even rounds.
  7. Preheat oven to 350°F (175°C) and bake cookies on parchment-lined sheets for 15-18 minutes until edges are set but centers remain soft.
  8. Once the peppermint cookies are cool, melt white chocolate with oil and dip half of each cookie, then sprinkle with crushed candy canes.

Notes

For the cleanest slices, use a sharp, non-serrated knife and wipe it clean between cuts. If your dough feels too hard after chilling overnight, let it sit on the counter for 5-10 minutes before slicing to prevent crumbling and ensure even baking.

  • Prep Time: 40 mins
  • Cook Time: 18 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiesfresh.com/slice-and-bake-cookies/