Slice and Bake Cookie Recipes Recipe

ByTaylor
Jump to Recipe· 4.5 from 41 reviews

If you’re looking for an easy, make-ahead cookie that’s bursting with flavor and perfect for gifting or a cozy night in, you’re going to love this gem. I’m excited to share my Slice and Bake Cookie Recipes Recipe — it’s actually four delicious flavors in one recipe, so whether you’re a spice lover, a chocolate fanatic, or all about that festive peppermint, there’s a slice of cookie heaven here for you. Trust me, once you try these buttery, flavorful logs of dough, you’ll wonder why you ever bought pre-made cookies from the store.

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Why This Recipe Works

  • Versatility: Four distinct cookie flavors are made from just two dough bases, giving you a great variety without the fuss.
  • Make-Ahead Friendly: Dough logs freeze beautifully, so you can prep in advance and bake fresh cookies anytime.
  • Perfect Texture: Chilling the dough firm before slicing yields crisp edges and tender centers every time.
  • Customizable Coatings: From sparkling sugars to chopped nuts and crushed candy canes, coatings add flavor and gorgeous finishes.
Slice and Bake Cookie Recipes, easy cookie ideas, make-ahead Christmas cookies, flavored cookie logs, no-bake cookie options - 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

This Slice and Bake Cookie Recipes Recipe uses straightforward pantry ingredients, but each plays a starring role in flavor and texture. The butter gives the cookies a tender crumb, while spices and mix-ins create unique character for each flavor. Keep an eye out for good-quality vanilla bean paste and fresh spices — it really makes all the difference!

Slice and Bake Cookie Recipes, easy cookie ideas, make-ahead Christmas cookies, flavored cookie logs, no-bake cookie options - 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: Using room temperature butter helps cream it perfectly with sugars for a fluffy dough.
  • Light Brown Sugar: Adds moisture and subtle caramel notes that keep cookies soft.
  • Granulated Sugar: Promotes slight crispness on edges and those satisfying snap-bite textures.
  • Vanilla Bean Paste: More flavorful than vanilla extract, giving rich aroma and flecks inside the dough.
  • Salt: Balances sweetness and enhances all the other flavors.
  • All Purpose Flour: Forms the structure of the cookie for just the right chew.
  • Cinnamon, Cardamom, Ginger, Allspice: These chai spices swirl warmth and complexity into the vanilla dough.
  • Sugars and Nuts for Coating: Add extra crunch, sparkle, or melt-in-your-mouth nuttiness as the finishing touch.
  • Dark Cocoa Powder: Gives the chocolate dough its deep color and rich, cocoa-packed flavor.
  • Chocolate and Peppermint Extracts: Turn the dough into those perfect holiday-inspired flavor bombs.
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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.

Tweak to Your Taste

I love how flexible this Slice and Bake Cookie Recipes Recipe is, so don’t hesitate to make it your own. I often adjust the coatings depending on what I have in the pantry or what season it is. Sometimes I add chopped nuts or switch dried cherries for raisins or chopped dried apricots — it always feels fresh!

  • Gluten-Free: I’ve swapped all-purpose flour for a 1:1 gluten-free blend with good results, just chill the dough a bit longer to firm it up.
  • More Spice: Want a punchier chai? Add a pinch of cloves or nutmeg to the spice mix—it really wakes up the flavor.
  • Dairy-Free: I’ve used coconut oil instead of butter in a pinch; it changes the texture slightly but adds a lovely subtle flavor.
  • Mix-and-Match Coatings: Feel free to play with different nuts, sugars, or even sprinkles for extra fun.

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

Step 1: Cream the Butter and Sugars Until Fluffy

I start by beating the room-temperature butter with both light brown and granulated sugars until the mixture is pale and really fluffy. This step might take 3-5 minutes, but it’s worth it for that light texture that makes the cookies melt in your mouth later. Using a stand mixer with a paddle attachment speeds this up, but a hand mixer works fine too. Be patient here — it sets the base for perfect dough.

Step 2: Mix in Vanilla, Salt, and Flour

Once the butter and sugars are ready, I add the vanilla bean paste (or extract) and salt, blending just until combined. Then comes the flour — add it slowly and switch to a rubber spatula as it gets thick. I find mixing the flour in by hand is the best way to avoid overworking the dough, which can make the cookies tough.

Step 3: Split and Flavor the Dough

This is the fun part where your kitchen starts to smell amazing. I divide the dough according to the flavors I want—split vanilla base dough for chai spice and dark chocolate cherry, then separately prepare the chocolate dough for hazelnut and peppermint variations. For chai spice, I fold in the warming spices gently so they swirl throughout without fully blending in—giving each bite a little surprise. For dark chocolate cherry, stir in the chopped chocolate and dried cherries until evenly scattered.

Step 4: Shape and Chill the Dough Logs

I roll each dough portion into tight 8-9 inch logs on plastic wrap, making sure there are no cracks at the edges. Wrapping the logs securely and chilling them in the fridge for at least 2 hours (or overnight) is essential — this solidifies the dough so your slices cut cleanly and your cookies bake evenly. Trust me, skipping this step means spreading and misshapen cookies, and nobody wants that.

Step 5: Coat the Dough and Slice into Cookies

After chilling, I roll the dark chocolate cherry logs in raw sugar, pressing gently so it sticks (sometimes a little egg wash helps!). The chai spiced cookies get coated in their cinnamon sugar mixture, and the hazelnut ones are rolled in finely chopped nuts. The peppermint logs remain plain before baking, as they get dipped later. Slice off the ends for clean edges, then cut each log into roughly 12 even slices. I like to slice thicker cookies because they stay soft and chewy inside while crisping on the outside.

Step 6: Bake and Finish

I preheat the oven to 350°F and pop the sliced cookies back into the fridge while it heats—that extra chill helps them keep their shape. Cookies go onto a parchment-lined baking sheet spaced about 2 inches apart, so they don’t stick together. I bake them for about 15-18 minutes until the edges are just a pale golden and the tops look matte, not shiny. For the peppermint cookies, once cooled, I dip half of each in melted white chocolate mixed with a bit of oil, then sprinkle crushed candy canes on top for that festive crunch. Let them chill again so the coating sets.

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Pro Tips for Making Slice and Bake Cookie Recipes Recipe

  • Don’t Skip Chilling: I learned the hard way that chilling the dough logs solidly makes slicing easier and stops cookies from losing their shape.
  • Use Room Temperature Butter: This helps everything cream properly; cold butter will just make your dough lumpy and uneven.
  • Handle Mix-ins Gently: Folding spices or mix-ins lightly preserves texture and prevents tough spots in the dough.
  • Store Slices Chilled: Keeping the slices cold right up until baking keeps the cookies from spreading too much on the sheet.

How to Serve Slice and Bake Cookie Recipes Recipe

Slice and Bake Cookie Recipes, easy cookie ideas, make-ahead Christmas cookies, flavored cookie logs, no-bake cookie options - 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

When I serve these cookies, I like keeping it simple and letting their natural flavors shine. A sprinkle of flaky sea salt over the chocolate cherry cookies really wakes up the sweetness, and the peppermint ones are naturally festive with crushed candy canes. You could even dust the chai spiced cookies with a tiny bit of powdered sugar for an elegant touch.

Side Dishes

Nothing pairs better with these cookies than a nice hot cup of coffee or chai tea—especially with the chai spiced flavor! I’ve also enjoyed them alongside a scoop of vanilla bean ice cream for a decadent dessert. For holiday gatherings, I bring out a variety of milk options, like almond or oat milk, which my friends really appreciate.

Creative Ways to Present

For gift-giving or parties, I wrap cookies in flavor groups—three or four per bundle—and tie them with rustic twine. The peppermint cookies get double-wrapped in plastic and foil so they don’t transfer flavor to others. I’ve also arranged these cookies on tiered trays with seasonal decorations for a charming cookie display. Kids love picking their favorite flavor off the platter!

Make Ahead and Storage

Storing Leftovers

These cookies actually keep very well in an airtight container at room temperature for up to a week, but I usually store them in a single layer with parchment between to keep the coatings intact. In my experience, this helps prevent them from becoming too soft or soggy.

Freezing

One of my favorite things about this Slice and Bake Cookie Recipes Recipe is how freezer-friendly it is. I freeze the dough in logs wrapped tightly in plastic wrap and then foil, so I can slice and bake fresh cookies whenever I want. Sliced cookies freeze well too but cutting frozen logs is tough, so I recommend slicing before freezing if you can.

Reheating

If you have leftover cookies that have lost a bit of their fresh-baked crispness, pop them in a preheated 325°F oven for 5 minutes — it revives their texture nicely without drying them out. Just keep an eye on them so they don’t overbake!

FAQs

  1. Can I make all four flavors at once with this Slice and Bake Cookie Recipes Recipe?

    Absolutely! The recipe is designed so you start with two base doughs (vanilla and chocolate) and then divide those into different flavors, making it easy to prepare all four without extra fuss.

  2. How long should I chill the dough before slicing?

    I recommend chilling the dough logs for at least 2 hours or overnight. This ensures they’re firm enough to slice cleanly without crumbling or sticking to your knife.

  3. Can I freeze these cookies after baking?

    While the dough freezes better, baked cookies can be frozen for up to 2 months if stored in an airtight container. Just thaw them at room temperature and reheat gently to refresh texture.

  4. What can I substitute if I don’t have vanilla bean paste?

    Vanilla extract works just fine in this recipe. Use twice the amount of extract called for to match the flavor intensity of the paste.

  5. How do I keep the peppermint cookies from flavoring the others when storing?

    Wrap peppermint cookies tightly in plastic wrap and an extra layer of foil to prevent their minty aroma from transferring to other cookies—this keeps all flavors distinct and fresh.

Final Thoughts

This Slice and Bake Cookie Recipes Recipe holds a special place in my kitchen because it’s both approachable and impressive. I love how it gives me four incredible cookie flavors with minimal extra steps — perfect for busy days or last-minute gatherings. Plus, the make-ahead nature means you can enjoy fresh-baked cookies any time you want without extra work. I hope you’ll enjoy discovering your favorite flavor from this batch and maybe even create your own twist. Happy baking, friend!

Print
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Slice and Bake Cookie Recipes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 41 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in four unique flavors of slice and bake cookies including chai spiced cinnamon sugar, dark chocolate cherry, chocolate hazelnut, and chocolate peppermint. Each cookie log is chilled and sliced before baking, offering an easy-to-make, versatile treat perfect for gifting or enjoying fresh from the oven.

Ingredients

Vanilla Dough Base

  • 1 cup unsalted butter, room temp
  • 1/3 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla bean paste or 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/4 cups all purpose flour

Chai Spiced Cinnamon Sugar

  • 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)

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 temp
  • 3/4 cup granulated sugar
  • 1 tsp vanilla bean paste or 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 3/4 cups all purpose flour
  • 1/2 cup unsweetened dark cocoa powder

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. Make Vanilla Dough Base: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until pale and fluffy using a hand or stand mixer with paddle attachment. Mix in vanilla and salt, then the flour. Switch to a rubber spatula and mix dough by hand until all flour is incorporated.
  2. Prepare Chai Spiced Dough: Split dough nearly in half, leaving a larger portion for chai spiced cookies. Combine cinnamon, cardamom, ginger, and allspice in a small dish, then fold spices into the larger half of dough lightly to create swirls without fully mixing.
  3. Prepare Dark Chocolate Cherry Dough: To the smaller half of vanilla dough, add chopped dark chocolate and dried cherries and mix to combine.
  4. Shape Vanilla Dough Logs: Lay two sheets of plastic wrap and form each vanilla dough half into 8-9 inch logs. Wrap tightly in plastic wrap and chill for at least 2 hours or overnight.
  5. Make Chocolate Dough Base: Using the same bowl, cream butter and sugar until pale and fluffy. Mix in salt, vanilla, flour, and cocoa powder. Use a spatula to ensure all dry ingredients are incorporated.
  6. Prepare Chocolate Hazelnut and Peppermint Doughs: Split chocolate dough in half. Add roughly chopped hazelnuts to one half. To the other half, add peppermint extract and chopped dark chocolate, mix well.
  7. Shape Chocolate Dough Logs: Form each chocolate dough half into 8-9 inch logs on plastic wrap, wrap tightly, and chill alongside vanilla dough for at least 2 hours or overnight.
  8. Coat Dough Logs: Once chilled solid, roll dark chocolate cherry dough in raw sugar, chai spiced dough in cinnamon sugar mixture, and hazelnut dough in finely chopped hazelnuts. Peppermint dough remains uncoated.
  9. Slice Cookies: Trim ends of each log, then slice each log into approximately 12 cookies.
  10. Preheat Oven and Chill Slices: Preheat oven to 350F. Place sliced cookies in the refrigerator to chill while oven heats.
  11. Bake Cookies: Line baking sheets with parchment paper. Arrange cookies 2 inches apart on sheets. Bake for 18 minutes until edges are pale golden and tops matte. Transfer cookies to cooling rack and bake remaining dough.
  12. Dunk Peppermint Cookies: Melt white chocolate with oil in microwave in 30-second intervals, stirring until smooth. Dunk half of each peppermint cookie in melted chocolate and sprinkle crushed candy canes on top. Refrigerate 15 minutes to set.
  13. Serve: Enjoy all cookie flavors fresh or store appropriately.

Notes

  • The dough can be frozen in log form or sliced after chilling for at least 2 hours. Freeze wrapped tightly with an extra layer of foil if in logs, or freeze slices in a freezer-safe bag. Both freeze well for up to 1 month.
  • For gift-giving, group cookies by flavor and wrap about 3 together in plastic wrap. Wrap peppermint cookies separately in plastic and foil to prevent flavor transfer.
  • If sugar coating does not stick well to dough, brush dough lightly with an egg wash (1 egg beaten with 1 tbsp water) before rolling in sugar.

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: 25 mg

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