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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

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

Scale

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

Find it online: https://skilletjoy.com/slice-and-bake-cookie-recipes-recipe/