If you’ve been searching for a delightful, fuss-free treat to brighten any occasion, let me introduce you to the ultimate baking winner: the Slice and Bake Cookies – 4 Flavors Recipe. These buttery, charming logs of cookie dough are prepped ahead of time, allowing you to slice, bake, and savor a variety of irresistibly unique cookies that cater to every mood—from warmly spiced chai cinnamon to rich chocolate peppermint. This recipe embodies convenience without sacrificing flavor, turning your kitchen into a mini bakery with minimal effort and maximum joy.
Ingredients You’ll Need
These ingredients are refreshingly simple yet thoughtfully chosen to deliver perfectly balanced flavors and textures. Each component plays a crucial role—in the butter’s creaminess, the sugars’ sweetness and crunch, the spices’ warmth, and the chocolate’s richness—to craft cookies that are as beautiful as they are tasty.
- Unsalted butter (2 cups / 440g total): Creamy base that ensures tender, melt-in-your-mouth cookies, room temperature for easy mixing.
- Light brown sugar (1/3 cup / 70g): Adds moisture and caramel notes, crucial for that soft yet chewy texture.
- Granulated sugar (about 1 1/4 cups / 250g): Provides sweetness and a slight crunch, balancing the brown sugar beautifully.
- Vanilla bean paste or extract (2 tsp or 1 tsp): A fragrant touch that elevates all four cookie flavors with its sweet, warm aroma.
- Salt (1/2 tsp total): Enhances the depth of sweetness and rounds out flavors perfectly.
- All-purpose flour (4 cups / 510g total): The sturdy foundation that holds the cookies together with just the right crumb.
- Chai spices – cinnamon, cardamom, ginger, allspice: A cozy blend that brings the chai spiced cookies to life with subtle complexity.
- Dark chocolate (4 oz / 113g total), chopped: Punctuates the cookies with rich, bittersweet bursts that complement the fruity and minty additions.
- Dried cherries (1/2 cup): Tart and chewy, offering a lovely contrast in the dark chocolate cherry cookies.
- Cocoa powder (1/2 cup): Infuses the dough with robust chocolate flavor for the chocolate-based cookies.
- Hazelnuts (1 cup total, divided): Adds crunch and a toasty nuttiness, both inside the dough and as a coating.
- Peppermint extract (1/2 tsp): Provides a refreshing coolness to the chocolate peppermint cookies.
- Coatings – sparkling sugar, granulated sugar, raw sugar, finely chopped hazelnuts, white melting chocolate, crushed candy canes: Each one enhances texture and presentation, creating a festive and varied cookie tray.
How to Make Slice and Bake Cookies – 4 Flavors Recipe
Step 1: Prepare the Vanilla Dough Base
Begin by creaming the unsalted butter with both the light brown and granulated sugars until the mixture is light and fluffy—this step sets the tone for soft, tender cookies. Stir in vanilla bean paste and salt, then gradually fold in the all-purpose flour. Switching to a rubber spatula for the final mixing ensures every bit of flour is perfectly incorporated without overworking the dough.
Step 2: Divide and Spice the Vanilla Dough
Divide the dough into two portions, making one slightly larger for the chai spiced cookies. Whisk together your chai spices and gently fold this aromatic blend into the larger portion of dough, swirling just enough to create a marbled effect that promises pockets of warmth with every bite.
Step 3: Add Chocolate and Cherries to the Smaller Dough
To the smaller vanilla dough portion, stir in chopped dark chocolate and dried cherries. This mix creates a delectable balance of tart and rich flavors, perfectly complementing the buttery dough.
Step 4: Shape and Chill the Vanilla Dough Logs
Wrap each vanilla dough mixture into logs about 8 to 9 inches in length using plastic wrap, sealing in the freshness. Chill in the refrigerator for at least two hours or preferably overnight. This chilling firms the dough, making it easy to slice and bake later.
Step 5: Make the Chocolate Dough Base
Using the same bowl (no need to wash, just clear out dough bits), cream together butter and sugar until fluffy. Add salt and vanilla, then sift in both flour and cocoa powder. Again, mix by hand with a rubber spatula to fully combine the dry ingredients, ensuring your dough is luxuriously chocolatey and smooth.
Step 6: Flavor the Chocolate Dough and Form Logs
Split this cocoa dough in half; mix roughly chopped hazelnuts into one half for a delightful nuttiness. Into the other half, stir peppermint extract and chopped dark chocolate to create the refreshing chocolate peppermint dough. Shape each into 8-9 inch logs, wrap in plastic, and chill alongside the vanilla logs.
Step 7: Coat and Slice the Dough Logs
Once all four dough logs are chilled solid, it’s time for the fun part: coating. Roll the dark chocolate cherry log in raw sugar for a sparkling crunch, and the chai spiced dough in a cinnamon sugar blend for that warming finish. Coat the hazelnut dough in finely chopped hazelnuts, adding texture and flavor, while leaving the peppermint dough bare to allow the dunking step later. Remove the ends of each log and slice into approximately 12 uniform cookies per log.
Step 8: Bake to Perfection
Preheat your oven to 350°F. While it heats, let the sliced cookies chill in the refrigerator to prevent spreading. Arrange cookies on parchment-lined baking sheets, spaced well apart, and bake for 15 to 18 minutes. Look for very light golden edges and matte tops to know they’re done. Transfer baked cookies to a wire rack to cool completely before the final touch.
Step 9: Add the Peppermint Cookie Finishing Touch
Gently melt white chocolate with a bit of oil until glossy. Dip half of each chocolate peppermint cookie into the melted white chocolate, then sprinkle crushed candy canes on top for a festive crunch. Pop these back into the fridge for 15 minutes to set, transforming them into show-stopping treats.
How to Serve Slice and Bake Cookies – 4 Flavors Recipe
Garnishes
While these cookies each come with their own delightful coatings, a extra dusting of powdered sugar or a drizzle of melted chocolate can add an elegant touch when serving. Freshly crushed nuts, edible gold flakes, or a sprinkle of flaky sea salt can also elevate your presentation to feel extra special.
Side Dishes
These cookies pair superbly with warm beverages like spiced chai latte, rich hot cocoa, or a smooth cup of coffee. They also balance lovely alongside creamy vanilla ice cream or freshly whipped cream for a dessert experience that feels indulgent yet approachable.
Creative Ways to Present
Arrange the cookies on a wooden board or colorful platter, alternating the four flavors for a beautiful contrast of colors and textures. Wrap small bundles in parchment tied with twine for delightful edible gifts. Or present them alongside dipping sauces like caramel, berry compote, or chocolate ganache for a playful, interactive dessert station that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store baked cookies in an airtight container at room temperature for up to a week. Placing a slice of bread in the container helps maintain moisture, keeping cookies soft and fresh. If you prefer them crisp, opt for a loosely covered container instead.
Freezing
The slice-and-bake dough logs can be frozen for up to three months, making them a fantastic make-ahead treat. Wrap tightly in plastic and then foil or place in a freezer bag. When ready to bake, thaw overnight in the refrigerator before slicing and baking as usual.
Reheating
To refresh cookies, warm them briefly in a 300°F oven for 5 to 7 minutes. This brings back that freshly baked aroma and softens their texture without drying them out. For the chocolate peppermint cookies, avoid heating once coated, as the chocolate and candy cane toppings are best enjoyed chilled.
FAQs
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend formulated for baking, ensuring your cookies stay tender while accommodating dietary needs.
How long does the dough need to chill?
Chilling for at least two hours is essential to firm the dough for clean slicing and minimal spreading during baking. Overnight chilling is best if you have the time, as it also deepens the flavors.
Can I use other nuts instead of hazelnuts?
Yes! Walnuts, pecans, or almonds work wonderfully as alternatives and bring their own unique texture and flavor to the cookies.
Is it necessary to chill the sliced cookies before baking?
Chilling the sliced cookies helps maintain their shape in the oven and results in a neater, evenly baked cookie. It is highly recommended for the best results.
What if I don’t have vanilla bean paste?
No worries. You can swap in regular vanilla extract at twice the amount called for in the recipe to deliver plenty of fragrant vanilla flavor.
Final Thoughts
Ready to delight friends, family, or simply treat yourself? The Slice and Bake Cookies – 4 Flavors Recipe offers an easy yet spectacular way to fill your kitchen with irresistible aromas and delightful tastes. With such a variety in one recipe, this is the cookie adventure everyone will love. Grab your ingredients, roll up your sleeves, and get ready to bake your way to cookie bliss!
Print
Slice and Bake Cookies – 4 Flavors Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes per batch
- Total Time: 2 hours 48 minutes (including chilling time)
- Yield: 48 cookies (about 12 cookies per flavor) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Slice and Bake Cookies come in four delightful flavors: Chai Spiced Cinnamon Sugar, Dark Chocolate Cherry, Chocolate Hazelnut, and Chocolate Peppermint. Each dough is carefully prepared, chilled, coated, and sliced to bake perfect cookies with unique coatings and mix-ins. The recipe uses a creaming method combined with chilling and baking to achieve crisp, flavorful cookies with a tender crumb and festive coatings, perfect for holiday celebrations or everyday treats.
Ingredients
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
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/8 tsp allspice
Vanilla Dough Coatings and Mix-Ins
- 3 tbsp sparkling sugar (for coating)
- 3 tbsp granulated sugar (for coating)
- 2 tsp cinnamon (for coating)
- 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 Ingredients
- 1/2 cup hazelnuts, roughly chopped
- 1/2 cup hazelnuts, finely chopped (for coating)
Chocolate Peppermint Ingredients
- 1/2 tsp peppermint extract
- 2 oz dark chocolate, chopped
- 1/2 cup white melting chocolate
- 2 tsp oil (for melting chocolate dip)
- 3 crushed candy canes (for sprinkling)
Instructions
- Vanilla Dough Base: In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar until pale and fluffy. Mix in the vanilla bean paste and salt. Gradually add the all-purpose flour and mix until combined. Switch to a rubber spatula and continue mixing by hand to fully incorporate the flour without overmixing.
- Chai Spiced Cinnamon Sugar Dough: Split the vanilla dough nearly in half, leaving a slightly larger portion for the chai spiced cookies. In a small dish, combine cinnamon, cardamom, ginger, and allspice. Fold this spice mixture into the larger half of dough with a few gentle folds to create swirls of spice without fully mixing.
- Dark Chocolate Cherry Dough: To the smaller half of vanilla dough, add chopped dark chocolate and dried cherries. Mix gently until evenly incorporated.
- Form and Chill Vanilla Dough Logs: Lay two sheets of plastic wrap flat. Place each half of dough in the center of each sheet and shape each into an 8-9 inch log. Wrap tightly in the plastic wrap and chill in the refrigerator for at least 2 hours or overnight until firm.
- Chocolate Dough Base: In the same mixing bowl (no need to wash completely), cream together the butter and granulated sugar until pale and fluffy. Mix in the salt and vanilla bean paste. Add the all-purpose flour and unsweetened cocoa powder, mixing until just combined. Use a rubber spatula to finish mixing by hand for uniformity.
- Chocolate Hazelnut Dough: Split the chocolate dough in half. Mix half of it with roughly chopped hazelnuts thoroughly in a separate bowl.
- Chocolate Peppermint Dough: To the remaining chocolate dough in the mixing bowl, add peppermint extract and chopped dark chocolate. Mix well ensuring the peppermint flavor is evenly distributed.
- Form and Chill Chocolate Dough Logs: Similar to vanilla dough, form each chocolate dough half into 8-9 inch logs using plastic wrap, wrap tightly, and refrigerate for at least 2 hours or overnight.
- Prepare Coatings: Once all dough logs are chilled solid, prepare coatings. For dark chocolate cherry dough, spread raw sugar on a plate and roll the dough log to coat fully, pressing sugar lightly to adhere. If raw sugar does not stick, brush dough with a thin layer of egg wash (1 egg beaten with 1 tbsp water) before coating. For chai spiced dough, roll in the prepared cinnamon sugar mixture (sparkling sugar, granulated sugar, and cinnamon). For hazelnut dough, roll in finely chopped hazelnuts. The peppermint dough is left uncoated.
- Slice the Dough Logs: Remove the ends of each log and slice each into roughly 12 uniform cookies, about 1/3 inch thick.
- Preheat Oven: Preheat the oven to 350°F (175°C). Place the sliced cookies in the refrigerator while the oven heats to keep them firm.
- Bake the Cookies: Line baking sheets with parchment paper. Place cookies spaced about 2 inches apart on the sheets. Bake for 15-18 minutes or until the edges are pale golden brown and the tops are matte in appearance. Transfer baked cookies to a cooling rack to cool completely. Bake remaining slices similarly.
- Chocolate Peppermint Dip: In a heat-safe bowl, combine white melting chocolate and oil. Microwave in 30-second intervals, stirring until smooth. Dunk one half of each cooled peppermint cookie into the melted chocolate and immediately sprinkle with crushed candy canes. Place dipped cookies in the refrigerator for 15 minutes to set the chocolate.
- Enjoy: Allow all cookies to come to room temperature before serving. Store in an airtight container for freshness.
Notes
- Chilling the dough logs before slicing is essential for clean, uniform cookie shapes and preventing spreading in the oven.
- If raw sugar does not easily adhere to the dough, use an egg wash to help it stick better.
- Be careful not to overmix the dough once flour is added to keep the cookies tender.
- Cookies can be stored in an airtight container at room temperature for up to one week or frozen before baking for extended storage.
- Adjust spices to taste if you prefer more or less intensity in the chai spiced cookies.
- For a more intense peppermint flavor, add a few drops of peppermint extract cautiously as it can overpower the dough.
- Use high-quality dark and white chocolates for best taste and melting results.
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