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Slice and Bake Cookies – 4 Flavors Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 22 reviews
  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Dark Chocolate Cherry Dough: To the smaller half of vanilla dough, add chopped dark chocolate and dried cherries. Mix gently until evenly incorporated.
  4. 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.
  5. 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.
  6. Chocolate Hazelnut Dough: Split the chocolate dough in half. Mix half of it with roughly chopped hazelnuts thoroughly in a separate bowl.
  7. 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.
  8. 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.
  9. 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.
  10. Slice the Dough Logs: Remove the ends of each log and slice each into roughly 12 uniform cookies, about 1/3 inch thick.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

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