Introduction

Slice and bake cookies are a delightful treat that combines ease with variety. This recipe features four unique flavors, each rolled into logs and sliced before baking, making them perfect for sharing or gifting.

The image shows three tall stacks of cookies on a white marbled surface. Each stack has cookies with different textures and colors. The cookies have layers of light brown, golden brown, dark brown, and some have white or pink creamy fillings visible between them. Some cookies have rough textures with bits of nuts or crumbs on top, while others are smooth with a shiny chocolate coating. The dark brown cookies with white and pink fillings stand out in the middle of each stack. The background is dark, making the cookies look bright and detailed. 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
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. Mix in vanilla and salt, then add flour, folding with a rubber spatula until just combined.
Step 2: Split dough nearly in half, reserving a slightly larger portion for the chai spiced cookies. In that larger half, fold in cinnamon, cardamom, ginger, and allspice gently to swirl spices without fully mixing.
Step 3: To the smaller half, add chopped dark chocolate and dried cherries; mix to combine.
Step 4: Shape each dough half into an 8-9 inch log on plastic wrap, wrap tightly, and chill for at least 2 hours or overnight.
Step 5: For the chocolate dough, cream together 1 cup butter and granulated sugar. Mix in salt and vanilla extract, followed by flour and cocoa powder, folding until combined.
Step 6: Split this dough in half. Mix 1/2 cup roughly chopped hazelnuts into one half. Add peppermint extract and chopped dark chocolate to the other half; mix well.
Step 7: Shape both dough halves into logs, wrap in plastic, and chill alongside vanilla dough for at least 2 hours or overnight.
Step 8: Once chilled, roll dark chocolate cherry log in raw sugar to coat. For chai spiced dough, roll in cinnamon sugar mixture. Roll hazelnut dough in finely chopped hazelnuts. Leave peppermint dough bare.
Step 9: Trim ends of each log and slice into approximately 12 cookies per log. Refrigerate slices while preheating oven to 350°F (175°C).
Step 10: Line baking sheets with parchment. Place cookies 2 inches apart on the sheets. Bake for 15-18 minutes until edges are pale golden and tops are matte.
Step 11: Cool cookies on racks. Repeat baking with remaining slices.
Step 12: Melt white chocolate and oil in a microwave-safe bowl in 30 second intervals until smooth. Dip half of each chocolate peppermint cookie into the mixture, then sprinkle crushed candy canes on top.
Step 13: Chill dipped cookies for 15 minutes to set. Enjoy your variety of slice and bake cookies!

Tips & Variations

Brush dough with a thin layer of egg wash to help coatings stick better.
Use high quality vanilla bean paste for a richer, deeper vanilla flavor.
Substitute dried cherries with raisins or cranberries for different fruit notes.
For a nut-free option, omit hazelnuts and coat with extra sparkling sugar.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. Unbaked, sliced dough logs can be frozen for up to a month; thaw in the refrigerator before baking. Reheat cookies slightly before serving for a fresh-baked feel.

How to Serve

A tall stack of cookies is shown in the image with four piles, each about six to seven cookies high. The cookies have different layers; some are plain golden brown, some are dark chocolate, and others are coated with white and pink icing. There are also bits of crushed nuts or crumbs sprinkled on top of some cookies, adding a rough texture. The cookies have a slightly rough and crumbly look and are arranged closely together against a simple dark background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze slice and bake cookie dough?

Yes, wrap the dough logs tightly in plastic and freeze for up to one month. Thaw in the refrigerator before slicing and baking.

How do I prevent the coatings from falling off?

Lightly brushing the dough logs with egg wash before rolling in coatings helps them adhere better, ensuring the coating sticks during baking.