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Slice and Bake Cookie Collection Recipe

ByCaroline
Jump to Recipe· 4.7 from 19 reviews

If you’ve ever wished for a cookie recipe that feels like a little holiday gift every time you bite into one, you’re going to fall head over heels for this Slice and Bake Cookie Collection Recipe. I’ve made these batch after batch, and honestly, the variety and the ease make it one of my all-time favorites. Imagine having four different flavors of utterly charming, sliceable cookies ready to impress friends, family, or just satisfy your sweet cravings. Stick with me, and I’ll walk you through all the steps, tips, and personal hacks to get these perfect every single time.

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Why This Recipe Works

  • Versatile Flavor Options: You get a delicious mix—from chai spiced to chocolate peppermint—in one simple recipe.
  • Made for Ease: Slice and bake dough means minimal mess and maximum freshness with every batch.
  • Perfect for Gifting: The logs freeze beautifully and travel well, making them a blogger-approved edible present.
  • Balanced Texture and Taste: Attention to butter quality and sugar types create cookies that are tender but hold their shape.
Slice and Bake Cookie Collection, cookie collection recipe, easy slice and bake cookies, holiday cookie ideas, versatile cookie recipes - The image shows four neat rows of round cookie slices placed on a wooden board. The first row on the left has dark brown cookies studded with a mixture of nuts, giving a rough, crunchy texture. The second row features light beige cookie slices with visible swirls inside and a sugar-coated edge that adds a grainy texture. The third row consists of pale yellow cookie slices with large dark chocolate chunks spread inside, also sugar-coated on the outer edge for a crystalline look. The last row on the right has solid dark brown cookie slices with a dense, smooth texture and some shiny cracks, showing a rich chocolate appearance. All the cookies are arranged closely in straight vertical lines. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Slice and Bake Cookie Collection Recipe plays a key role that you might overlook at first. From the butter that gives them richness, to the specific sugars and spices layering flavor, these cookies are a team effort of thoughtful components. I always recommend using real vanilla bean paste and good-quality cocoa powder for that extra oomph.

Slice and Bake Cookie Collection, cookie collection recipe, easy slice and bake cookies, holiday cookie ideas, versatile cookie recipes - Flat lay of a small block of unsalted butter with a creamy pale yellow color, a small white ceramic bowl filled with light brown soft packed sugar, a small white ceramic bowl with white granulated sugar, a small white ceramic bowl containing golden sparkling sugar crystals, a small white ceramic bowl with raw sugar crystals, a small white ceramic bowl holding dark unsweetened cocoa powder, a mound of all-purpose flour gently piled on a white ceramic plate, a small pile of rough chopped dark chocolate chunks, a cluster of glossy dried red cherries, fresh whole hazelnuts with smooth brown shells, a few crushed red and white candy cane pieces, a small white ceramic bowl with deep brown cinnamon powder, another small white ceramic bowl with cardamom seeds, a small pile of ground ginger powder on a white plate, a tiny heap of allspice powder, a few whole brown eggs with clean uncracked shells, a small white ceramic bowl containing pale golden oil, and a small white ceramic bowl filled with vanilla bean paste – all ingredients arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted butter: Room temperature butter ensures a creamy dough and tender cookies without being greasy.
  • Light brown sugar: Adds moisture and a slight caramel note, very important for the soft chew.
  • Granulated sugar: Helps with crispness and sweetness balance across the flavors.
  • Vanilla bean paste or extract: Real deal vanilla boosts aroma and depth more than imitation extract ever could.
  • Salt: Just a pinch to enhance all the sweet flavors and balance the mix.
  • All-purpose flour: The right flour keeps cookies sturdy but not tough.
  • Spices (cinnamon, cardamom, ginger, allspice): The chai blend wakes up the vanilla dough with a warm, inviting scent.
  • Dark chocolate and dried cherries: Add richness and a hint of tartness—one of my favorite combos.
  • Raw sugar: For that beautiful sparkly coating on the cherry cookies, adding a fun texture too.
  • Cocoa powder: Essential for the chocolate dough base, creating that deep chocolate flavor everyone loves.
  • Hazelnuts: Toasted or raw, they bring crunch and nuttiness, complementing chocolate wonderfully.
  • Peppermint extract and crushed candy canes: The perfect festive finishing touch with a refreshing pop.
  • Melting chocolate and oil: For dipping peppermint cookies to keep that glossy finish without cracking.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Slice and Bake Cookie Collection Recipe is how adaptable it is. Whether you want to swap in nuts you love, skip the peppermint for a year-round treat, or throw in seasonal extras, personalizing the dough is totally encouraged. This recipe is like a blank canvas for your cookie cravings.

  • Variation: One year I swapped dried cranberries for cherries and added orange zest to the vanilla dough—instant holiday upgrade that everyone asked for seconds on.
  • Dietary Modification: I’ve experimented with coconut flour in small batches; just reduce other flours slightly and expect a chewier texture.
  • Seasonal Changes: In the spring, I skip the peppermint and go heavy on lemon zest and white chocolate chips for a fresh feel.
  • Difficulty Level: If you’re new to slice-and-bake, start with just two flavors to get the hang of dough rolling and slicing before tackling the full four.

Step-by-Step: How I Make Slice and Bake Cookie Collection Recipe

Step 1: Cream the Butter and Sugars to Fluffy Perfection

I always begin by softening the butter to room temp the night before—this helps it cream properly with the brown and granulated sugars. Using a paddle attachment on my stand mixer, I beat them together until the mix is pale and delightfully fluffy; it usually takes about 4-5 minutes on medium speed. This step is crucial because it traps air that helps your cookies stay light. Don’t rush it or you’ll end up with denser cookies.

Step 2: Add Vanilla, Salt, and Flour with Gentle Hand Mixing

Next, I pour in the vanilla bean paste (my favorite over extract for flavor pops) and a pinch of salt to balance the sweetness. Then comes the flour in batches. I mix slowly at first to avoid flour flying everywhere, then switch to folding in with a spatula once it gets crumbly. This hand-mixing really helps avoid overworking the flour and keeps the texture soft and tender instead of tough.

Step 3: Divide and Flavor the Vanilla Dough

I split the vanilla dough roughly in half, giving a little extra to the chai-spiced portion because I love a big batch of those warm, spiced cookies. Adding the chai spices with just a few folds lets those warm notes swirl through gently—a key tip is not to overmix here or the spice will overwhelm.

Step 4: Mix Dark Chocolate Cherry Dough

The smaller vanilla half gets the chopped dark chocolate and dried cherries folded in gently. I love how the rich chocolate and fruity tartness balance each other here. It’s okay if some areas have more cherries than others—that delightful surprise on a bite keeps things interesting.

Step 5: Cream and Mix Chocolate Dough Base

Scraping out my bowl (no need to wash it, less dishes yay!), I repeat the creaming step for the chocolate dough base. The addition of cocoa powder here creates a deep, bittersweet flavor. After adding in the salt and vanilla, I mix in the flour and cocoa like before, switching to hand mixing with a spatula to avoid overworking.

Step 6: Split Chocolate Dough into Hazelnut and Peppermint

Half the chocolate dough gets rough chopped hazelnuts folded in—the texture contrast is heavenly. The other half is flavored with peppermint extract and folded with chopped dark chocolate bits. Dipping these in melted white chocolate with crushed candy canes later brings the whole flavor party together.

Step 7: Shape, Wrap, and Chill Your Cookie Logs

Rolling each dough batch into logs about 8-9 inches long, I wrap them tightly in plastic wrap. This chilling stage (minimum two hours or overnight) is non-negotiable—it solidifies the dough for easy slicing and intensifies flavors. I’ve made the mistake of skipping this, and let me tell you, the dough gets messy and cookies spread too thin in the oven.

Step 8: Coat and Slice Before Baking

Once chilled solid, I roll the dark chocolate cherry logs in raw sugar, pressing gently so it sticks well. For stubborn bits, a quick egg wash helps (just one egg beaten with water). I do a similar rolling with the chai spiced dough in my cinnamon sugar mix, and the hazelnut dough in finely chopped hazelnuts. Peppermint cookies stay natural—ready for their chocolate dip later.

Slice off the ends for clean edges and then cut each log into about 12 generous slices. Pop them back into the fridge while your oven preheats to 350°F. Chilling before baking keeps the shape sharp and prevents spreading. I always leave 2 inches’ space on the baking sheet—that’s the sweet spot to keep them from sticking together.

Step 9: Bake and Cool

Bake the cookies for 15-18 minutes, watching for edges to turn pale golden and tops to lose their glossy look. This matte finish means they’re done but still soft. I swear by letting them cool on racks before moving—they firm up perfectly and don’t crumble.

Step 10: Dip Peppermint Cookies and Enjoy!

Finally, I melt white chocolate with a little oil in 30-second bursts in the microwave, stirring until silky smooth. Dipping half of each peppermint cookie and sprinkling crushed candy canes finishes the set beautifully. A quick chill in the fridge sets the dip so no mess when you eat.

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Tips from My Kitchen

  • Butter Matters: Always use unsalted butter and don’t substitute with margarine—flavor and texture depend on it.
  • Chill, Chill, Chill: I learned the hard way that skipping the chilling step means spreading and flat cookies—don’t skip!
  • Don’t Overmix Dough: Switching to hand mixing after adding flour keeps cookies tender.
  • Re-roll Scraps: Collect scraps after slicing, chill again, and re-roll to avoid waste without sacrificing texture.

How to Serve Slice and Bake Cookie Collection Recipe

Slice and Bake Cookie Collection, cookie collection recipe, easy slice and bake cookies, holiday cookie ideas, versatile cookie recipes - There are three stacks of cookies on a white marbled surface. The left stack shows layers of light brown cookies and dark brown cookies with chopped nuts, alternating. The middle stack features five layers, starting from the top with a dark cookie with chopped nuts, then a light brown cookie with chocolate bits, another light brown cookie, a dark cookie half-coated in white icing, and a light brown cookie at the bottom. Pieces of crushed peppermint candy are scattered at the base. The right stack has several light brown and dark cookies with chopped nuts, some with white icing and red sprinkles on the side. The background is dark, showing texture contrast. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I keep it simple yet festive. A light dusting of powdered sugar over the chai spiced cookies adds a cozy winter feel, while a few whole hazelnuts draped on a plate alongside chocolate hazelnut cookies amp up the presentation. For peppermint cookies, those crushed candy canes aren’t just decoration—they add crunch and freshness every bite.

Side Dishes

When I serve these cookies, my go-to pairing is a cup of hot coffee or chai tea for that cozy warmth. On a special occasion, a scoop of vanilla bean ice cream or a dollop of whipped cream works wonders alongside the chocolate cherry or hazelnut cookies for dessert elevating. Trust me, those simple drinks and a little scoop will make your cookie time feel incredibly indulgent.

Creative Ways to Present

For holiday gatherings, I love arranging the cookies in mini stacks by flavor on a festive platter, adding small signs naming each one for conversation starters. Wrapping a few logs tightly in clear parchment with ribbons makes gorgeous edible gifts. Another fun idea I tried was using cookie tins lined with parchment and interlaying the different cookies—it makes unboxing a pure joy.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep best stored in an airtight container at room temperature for up to a week. I layer parchment paper between flavors to keep everything fresh and prevent flavor mingling (because, that peppermint can sneak around!). If I’m storing baked cookies for longer, I usually move them to the fridge and bring to room temp before serving.

Freezing

I’m a huge fan of freezing the dough logs before baking—they last up to a month that way! Just chill them firmly, wrap tightly in plastic and foil, then pop in a freezer bag. If I want cookies on demand, I slice from frozen and bake straight away, adding a couple extra minutes to baking time. Slicing frozen dough takes patience and a sharp knife, but it’s totally doable and worth it.

Reheating

To refresh leftover cookies, I gently warm them in a 300°F oven for about 5 minutes—it revives that fresh-baked crispness without drying them out. Microwaving can make them rubbery, so I avoid that method. If the cookies have dipped chocolate, just let them come to room temperature to avoid cracking.

FAQs

  1. Can I make this Slice and Bake Cookie Collection Recipe dairy-free?

    Absolutely! You can swap the unsalted butter for a high-quality dairy-free alternative like vegan margarine or coconut oil, but expect a slightly different texture. I recommend chilling the dough a bit longer to firm up since those fats behave differently than butter. Also, double-check any mix-ins like chocolate for dairy-free certification.

  2. How long can I store the dough logs in the fridge?

    You can keep the cookie logs refrigerated for up to 3 days before baking. Just make sure they’re tightly wrapped to prevent drying out or absorbing fridge odors. After that, freezing is your best bet for longer storage.

  3. What if I don’t have all the chai spices on hand?

    No worries! Even just cinnamon and ginger will give good warmth. You can also use a premixed chai powder or pumpkin pie spice as an easy shortcut—just start with a smaller quantity and adjust because those blends can be potent.

  4. Can I make the dough ahead and bake fresh whenever I want cookies?

    Yes! One of the best parts of this Slice and Bake Cookie Collection Recipe is that you can make all the dough and freeze it. Then just slice and bake as needed, ensuring fresh, warm cookies in no time. This makes it ideal for busy weeks or last-minute gatherings.

Final Thoughts

This Slice and Bake Cookie Collection Recipe has become my go-to for celebrations, gifts, and whenever I crave a comforting variety in cookie form. I love knowing I have a stash of dough logs chilling or frozen, ready for whenever sweet tooth strikes. The four flavors cover all my cravings—from spiced warmth to peppermint cheer—and I know you’ll get as much joy baking and sharing these as I do. So grab your mixer, pick your favorite shape, and have fun making memories with every slice!

Print
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Slice and Bake Cookie Collection Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 19 reviews
  • Author: Caroline
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 43 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A delightful slice and bake cookie recipe featuring four unique flavors: Chai Spiced Cinnamon Sugar, Dark Chocolate Cherry, Chocolate Hazelnut, and Chocolate Peppermint. Each dough is chilled in logs, sliced, and baked to perfection, then coated or dipped for added texture and flavor. Perfect for gifting or enjoying a variety of festive cookies from one batch of dough.

Ingredients

Vanilla Dough Base

  • 1 cup unsalted butter, room temperature (220g)
  • 1/3 cup light brown sugar, packed (70g)
  • 1/2 cup granulated sugar (100g)
  • 1 tsp vanilla bean paste or 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/4 cups all purpose flour (285g)

Chai Spiced Cinnamon Sugar

  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ginger
  • 1/8 tsp allspice
  • 3 tbsp sparkling sugar (for coating)
  • 3 tbsp granulated sugar (for coating)
  • 2 tsp cinnamon (for coating)

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 unsalted butter, room temperature (220g)
  • 3/4 cup granulated sugar (150g)
  • 1 tsp vanilla bean paste or 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 3/4 cups all purpose flour (225g)
  • 1/2 cup unsweetened dark cocoa powder (40g)

Chocolate Hazelnut

  • 1/2 cup hazelnuts, roughly chopped
  • 1/2 cup hazelnuts, finely chopped (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. Prepare Vanilla Dough Base: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar using a hand or stand mixer with a paddle attachment until pale and fluffy. Mix in the vanilla and salt, then add the flour. Switch to a rubber spatula and mix by hand to fully incorporate the flour.
  2. Divide and Flavor Vanilla Dough: Split the vanilla dough into nearly two halves, with the larger half reserved for chai spiced cookies. In a small dish, combine cinnamon, cardamom, ginger, and allspice. Fold the spice mixture gently into the larger half of dough to create swirls without fully mixing.
  3. Prepare Dark Chocolate Cherry Dough: To the smaller half of vanilla dough in the mixing bowl, add chopped dark chocolate and dried cherries. Mix until combined. Form this dough into an 8-9 inch log on plastic wrap, wrap tightly, and chill for at least 2 hours or overnight.
  4. Prepare Chocolate Dough Base: Using the same mixing bowl, cream together butter and granulated sugar until pale and fluffy. Add salt and vanilla, then mix in flour and cocoa powder using a rubber spatula until fully incorporated.
  5. Create Chocolate Hazelnut and Chocolate Peppermint Doughs: Split the chocolate dough into two halves. Mix one half with roughly chopped hazelnuts. To the other half, add peppermint extract and chopped dark chocolate and mix thoroughly. Form each half into 8-9 inch logs on plastic wrap, wrap tightly, and chill for at least 2 hours or overnight alongside vanilla dough logs.
  6. Coat Dough Logs Before Baking: Once chilled, roll the dark chocolate cherry log in raw sugar to coat well, pressing sugar to adhere if needed. For chai spiced dough, roll in the cinnamon sugar mixture. Roll the chocolate hazelnut dough in finely chopped hazelnuts. Leave chocolate peppermint dough uncoated.
  7. Slice Dough and Chill: Slice off the ends of each log to get clean edges. Slice each log into approximately 12 cookies. Place sliced cookies in the refrigerator to chill while heating the oven.
  8. Bake Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and place cookies about 2 inches apart. Bake for 18 minutes or until edges are very pale golden brown and tops are matte. Transfer to cooling racks. Keep remaining dough in refrigerator while baking subsequent batches.
  9. Finish Chocolate Peppermint Cookies: Melt white chocolate with oil in a heat-safe bowl in 30-second intervals, stirring until smooth. Dunk half of each cooled chocolate peppermint cookie into the melted chocolate, then sprinkle crushed candy canes on top. Refrigerate for 15 minutes to set.
  10. Serve and Store: Once cookies are cooled and coated as desired, they are ready to enjoy or gift.

Notes

  • The dough can be frozen either in log form or pre-sliced. Chill logs for 2 hours before wrapping tightly in foil and freezing for up to 1 month. It’s easier to freeze slices than logs due to cutting difficulty when frozen.
  • For gifting or shipping, group cookies by flavor with about 3 wrapped together in plastic wrap. Wrap peppermint cookies additionally in foil to prevent flavor transfer.
  • If the sugar does not stick when coating, brush the dough with a thin layer of egg wash (1 egg beaten with 1 tbsp water) before rolling in sugar coatings.
  • Use plastic wrap to tightly shape and chill dough logs to maintain uniform size and shape for even baking.
  • Ensure cookies are evenly spaced on baking sheets to allow proper heat circulation and prevent sticking together.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 10 g
  • Sodium: 80 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 20 mg

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