Name: Slice and Bake Cookie Assortment Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 2 h 43 min
Cuisine: American
Ingredients: 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; 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 mixture); 2 oz dark chocolate, chopped; 1/2 cup dried cherries, roughly chopped; 1/2 cup raw sugar (for coating); 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 cup (225g) all purpose flour; 1/2 cup (40g) unsweetened dark cocoa powder; 1/2 cup hazelnuts, roughly chopped; 1/2 cup hazelnuts, finely chopped (for coating); 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)

Jump to Recipe· 4.9 from 39 reviews

If you’re like me and love cookies that are both fuss-free and fancy enough to wow your friends, then you’re going to adore this Slice and Bake Cookie Assortment Recipe. Imagine having four distinct cookie flavors ready to bake whenever you want, all from the same versatile dough base! I promise, once you’ve tried this, slice-and-bake cookies will become your new go-to for gifting and everyday treats alike. Let me walk you through why this recipe works so beautifully and how you’ll nail it every time.

🖤

Why This Recipe Works

Versatile Dough Bases: Two simple doughs create four distinct flavors, offering variety without extra effort.
Easy Prep & Storage: Forming logs to chill means you can slice and bake fresh cookies anytime without starting from scratch.
Personal Touches: Each flavor has its own unique coating or mix-ins—trust me, your taste buds will thank you.
Perfect for Sharing: These cookies hold up well in shipping and gifting, making them a thoughtful homemade treat.

Slice and Bake Cookie Assortment, cookie variety ideas, easy cookie baking tips, no-bake cookie logs, festive cookie desserts - 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

Ingredients & Why They Work

The magic of this Slice and Bake Cookie Assortment Recipe lies in its smart combination of ingredients that create each flavor’s signature texture and taste. From a buttery vanilla dough to a rich cocoa option, paired with thoughtful mix-ins and coatings, you get to experience different delicious profiles without a ton of extra prep.

Slice and Bake Cookie Assortment, cookie variety ideas, easy cookie baking tips, no-bake cookie logs, festive cookie desserts - 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: Provides that rich, creamy base essential for tender cookies—just make sure it’s room temperature for easy creaming.
Light Brown Sugar & Granulated Sugar: A blend that offers the perfect balance of moisture and crunch.
Vanilla Bean Paste or Extract: I love vanilla bean paste for tiny flavor bursts without watering down the dough.
All Purpose Flour: The sturdy backbone of these cookies—measure carefully for consistent results.
Cinnamon, Cardamom, Ginger & Allspice: These chai spices give the chai spiced cookies their warm, cozy feel.
Chocolate (Dark & Unsweetened Cocoa Powder): Adds indulgent depth to both the dark chocolate cherry and chocolate dough bases.
Dried Cherries & Hazelnuts: Textural and flavor contrast that elevates each bite.
Peppermint Extract & Candy Canes: For that refreshing holiday twist on classic chocolate peppermint cookies.

📝

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

I love how this Slice and Bake Cookie Assortment Recipe invites you to make it your own. Whether you want to dial up the chai spices, swap dried cherries for raisins, or add a sprinkle of sea salt on top—go for it! Each variation feels like putting your signature stamp on a classic.

Variation: I sometimes swap the dried cherries for chopped dried apricots or cranberries to mix things up seasonally, and honestly, it brightens the cookie so nicely.
Dietary Modifications: For a dairy-free version, use vegan buttery sticks and coconut sugar, but expect slight texture differences.
Difficulty Level: If you’re new to slice and bake cookies, start by chilling the dough overnight—that extra chill helps the logs slice smoothly without crumbling.

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

Step 1: Cream Your Butter and Sugars to Perfection

Start by creaming together your room temperature butter with both light brown and granulated sugars. I like using a stand mixer’s paddle attachment for this step; it only takes about 3-4 minutes until the mixture looks pale and fluffy. This step is key—if your butter is too cold or you rush it, the texture of your cookies may be dense instead of tender. Patience here really pays off.

Step 2: Divide the Vanilla Dough and Add Your Mix-Ins

Once you’ve got the vanilla dough base, split it roughly in half, leaving a little more for the chai spiced version. For the chai cookies, gently fold in the warming spices—they shouldn’t be fully incorporated, just swirled in. For the chocolate cherry batch, stir in the chopped dark chocolate and dried cherries. It’s fun to see the dough transform as those mix-ins come together.

Step 3: Shape Into Logs and Chill

Form each dough portion into an 8 to 9-inch log and wrap tightly in plastic wrap. The chilling step is where the magic happens—it firms up the dough making it easy to slice, but also lets those flavors meld deliciously. I always chill for at least 2 hours, but overnight yields even better texture.

Step 4: Prepare the Chocolate Dough Base and Divide

Using the same mixing bowl (no need for a major cleanup—just scrape out leftovers), cream together butter and sugar again, then mix in the flour, cocoa powder, salt, and vanilla. Divide this chocolate dough in half too—one half gets hazelnuts folded in, and the other gets peppermint extract with chopped dark chocolate. Repeat the shaping and chilling steps here just like the vanilla dough.

Step 5: Coat and Slice Your Chilled Dough Logs

Once chilled solid, roll each dough log in its designated coating: raw sugar for the dark chocolate cherry, cinnamon sugar for the chai, finely chopped hazelnuts for the hazelnut cookies, and leave the peppermint logs bare for now. If your coating won’t stick well, I’ve found brushing the dough lightly with an egg wash helps a lot. Then slice each log into about 12 cookies, trimming the ends if you want neater shapes.

Step 6: Bake and Finish the Peppermint Cookies

Chill the sliced cookies briefly while your oven heats to 350°F. Arrange on parchment-lined sheets with space between—they spread a bit but not too much. Bake for 15-18 minutes until edges just turn a soft golden shade. After cooling, dip half the peppermint cookies in melted white chocolate mixed with a touch of oil, then sprinkle crushed candy canes on top. Refrigerate to set, and voilà—holiday magic!

💡

Tips from My Kitchen

Room Temperature Butter: Don’t rush this! Butter that’s too cold won’t cream properly with sugar, and melted butter changes the dough texture.
Chill Logs Overnight: I learned the hard way that chilling for less than 2 hours can make slicing messy and the cookies less tender.
Use Plastic Wrap Tight: Wrapping the dough logs tightly keeps their shape and prevents freezer burn if you store them.
Coating Help: When raw sugar or nuts won’t stick, a thin egg wash brush makes a world of difference without adding sogginess.

How to Serve Slice and Bake Cookie Assortment Recipe

Slice and Bake Cookie Assortment, cookie variety ideas, easy cookie baking tips, no-bake cookie logs, festive cookie desserts - 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

I keep it simple with garnishes because the cookies really shine on their own. For the spicy chai ones, a small dusting of extra cinnamon sugar right out of the oven amps up the cozy vibe. For the chocolate peppermint cookies, the crushed candy canes add crunch and a festive pop of color—makes them perfect for holiday platters.

Side Dishes

Pair these cookies with a cup of fresh-brewed coffee or herbal tea for afternoon breaks. Around the holidays, I like serving them alongside a creamy hot chocolate or mulled cider. Honestly, they’re a welcome treat anytime and bring a smile with every bite.

Creative Ways to Present

For gifting, I arrange the cookies by flavor in clear cellophane bags tied with festive ribbons—super simple but so charming. If you’re hosting a cookie exchange, I love placing each flavor in mini tins lined with parchment paper, adding little handwritten tags with the flavor name and a brief note. Presentation definitely adds to the fun of sharing homemade treats!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers at room temperature for up to 5 days. Keeping the cookies separated by flavor helps prevent cross-flavor absorption, especially with the peppermint. If I know I won’t eat them quickly, I move right to freezing.

Freezing

Freezing is where this Slice and Bake Cookie Assortment Recipe really shines. I prefer freezing the dough logs wrapped tightly in an extra layer of foil after at least 2 hours in the fridge. Honestly, slicing frozen logs can be tricky, so if I’m short on time, I pre-slice the dough before freezing. Either way, the cookies keep up to a month in the freezer and bake up like fresh when you’re ready.

Reheating

When I reheat leftover cookies, I lightly warm them in a 300°F oven for about 5 minutes—it revives that just-baked softness without drying them out. For the coated peppermint cookies, be sure not to overheat or the chocolate can get melty and messy, but a quick warm-up keeps them perfect.

FAQs

Can I make the dough ahead and freeze it?

Absolutely! You can freeze the dough logs either before or after slicing. Just make sure to wrap them tightly to avoid freezer burn. For easier slicing later, pre-slice the dough before freezing if possible.
What if I don’t have vanilla bean paste? Can I use vanilla extract instead?

Definitely. Vanilla extract works just fine in this recipe. The paste adds little vanilla flecks and a slightly more intense flavor, but extract will still give you wonderful vanilla depth.
How do I prevent the sugar coatings from falling off?

Sometimes the coatings need a little help sticking. Brushing the dough logs lightly with an egg wash before rolling them in sugar or nuts helps the coating adhere better without sogginess.
Can I make smaller or larger cookies?

You can! Just keep in mind baking time will vary—smaller cookies need less time and larger ones more. Start checking around 12 minutes for smaller sizes, and add extra time for bigger ones, keeping an eye on the pale golden edges as your guide.

Final Thoughts

This Slice and Bake Cookie Assortment Recipe is honestly one of my favorites for its ease, versatility, and the joy it brings to cookie lovers everywhere. Whether you’re making a batch for casual munching or fancy gifting, it’s a recipe that fits right into busy lives without sacrificing flavor. Give it a try—you might just find yourself whipping up different flavors every season and sharing these buttery delights with everyone you care about.