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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

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

Scale

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

Find it online: https://dinnerthensweets.com/slice-and-bake-cookie-collection-recipe/