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Slice and Bake Assorted Spiced, Chocolate, Cherry, Hazelnut, and Peppermint Cookies Recipe

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★★★★★

4.9 from 513 reviews

These delightful slice and bake cookies feature four unique flavors: chai spiced cinnamon sugar, dark chocolate cherry, chocolate hazelnut, and chocolate peppermint. Each dough is carefully prepared, chilled, coated, sliced, and baked to create crisp-edged, soft-centered cookies perfect for holiday treats or everyday indulgence. The addition of coatings like sparkling sugar, chopped hazelnuts, and crushed candy canes adds texture and festive flair.

Ingredients

Scale

Vanilla Dough Base

  • 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

Chai Spiced Cinnamon Sugar Coating

  • 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 mix)

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 temperature
  • 3/4 cup (150g) granulated sugar
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 1/4 tsp salt
  • 1 3/4 cups (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 melting chocolate)
  • 3 crushed candy canes (for sprinkling)

Instructions

  1. Vanilla Dough Base: In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar using a hand or stand mixer with the paddle attachment until pale and fluffy. Mix in the vanilla bean paste and salt. Gradually add the all-purpose flour, then switch to a rubber spatula and knead by hand to fully incorporate the flour.
  2. Chai Spiced Cinnamon Sugar Preparation: Split the dough nearly in half, reserving a slightly larger portion for chai spiced cookies. In a small bowl, combine cinnamon, cardamom, ginger, and allspice. Gently fold the spice mixture into the larger dough half to create swirls without mixing completely.
  3. Dark Chocolate Cherry Dough: To the smaller dough half, add the chopped dark chocolate and roughly chopped dried cherries. Mix gently to combine all ingredients evenly.
  4. Form Logs and Chill: Place each dough portion onto separate sheets of plastic wrap. Shape each into an 8-9 inch long log, wrap tightly, and chill in the refrigerator for at least 2 hours or overnight to firm up.
  5. Chocolate Dough Base Preparation: Use the same mixing bowl (no need to wash thoroughly) and cream together butter and granulated sugar until pale and fluffy. Mix in vanilla bean paste and salt, then add all-purpose flour and cocoa powder. Stir with a rubber spatula until fully incorporated.
  6. Chocolate Hazelnut Dough: Divide the chocolate dough in half. Mix one half with roughly chopped hazelnuts.
  7. Chocolate Peppermint Dough: To the remaining dough half, add peppermint extract and chopped dark chocolate. Mix well to fully incorporate.
  8. Form Chocolate Logs and Chill: As with vanilla dough, shape each chocolate dough half into 8-9 inch logs, wrap in plastic wrap, and chill alongside the vanilla dough logs for at least 2 hours or overnight.
  9. Coating the Logs: Once firm, coat each log accordingly: roll dark chocolate cherry log in raw sugar (press gently to adhere; optionally brush with egg wash if needed), roll chai spiced log in the cinnamon sugar mix, roll hazelnut log in finely chopped hazelnuts, and leave peppermint log uncoated.
  10. Slice Logs: Trim the ends of each log and slice into approximately 12 even cookies per log.
  11. Preheat Oven and Chill Cookies: Preheat oven to 350°F (175°C). Place sliced cookies in the refrigerator to keep chilled while the oven heats.
  12. Prepare Baking Sheet and Bake: Line a large baking sheet with parchment paper. Arrange cookies spaced about 2 inches apart. Bake for 15-18 minutes until edges are pale golden and tops look matte.
  13. Cooling and Additional Baking: Transfer baked cookies to a cooling rack. Bake remaining cookie slices, keeping dough refrigerated between batches.
  14. Chocolate Peppermint Finishing Touch: Melt white chocolate with oil in a microwave-safe bowl using 30-second intervals until smooth. Dip half of each peppermint cookie into the melted chocolate, sprinkle with crushed candy canes, then refrigerate for 15 minutes to set.
  15. Serve: Allow all cookies to cool completely before serving. Enjoy a variety of crunchy, spiced, nutty, and peppermint-infused flavors in these festive slice and bake cookies.

Notes

  • For best flavor, chill the dough overnight to allow spices and flavors to meld.
  • If raw sugar doesn’t stick well to dough, use a light egg wash before coating to ensure adherence.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
  • Use parchment paper to prevent sticking during baking and ensure even baking.
  • Adjust spices and extracts according to preference for more or less intensity.
  • White melting chocolate can be substituted with white chocolate chips gently melted with a bit of oil.

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

Find it online: https://todayfoodrecipe.com/slice-and-bake-assorted-spiced-chocolate-cherry-hazelnut-and-peppermint-cookies-recipe/