Description

Slice and Bake Cookies feature four delicious flavors—Chai Spiced Cinnamon Sugar, Dark Chocolate Cherry, Chocolate Hazelnut, and Chocolate Peppermint. This versatile recipe uses two different dough bases, vanilla and chocolate, and creates festive, flavorful cookies perfect for gifting or enjoying any time. The dough logs are chilled, sliced, coated, baked, and optionally dipped in chocolate for a beautiful and tasty treat.

Ingredients

Scale

Vanilla Dough Base

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

Chai Spiced Cinnamon Sugar Coating

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)

Dark Chocolate Cherry Dough & Coating

2 oz dark chocolate, chopped
1/2 cup dried cherries, roughly chopped
1/2 cup raw sugar (for coating)

Chocolate Dough Base

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

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)

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Instructions

Make 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 the paddle attachment until pale and fluffy. Add vanilla bean paste and salt, then mix in all-purpose flour. Switch to a rubber spatula to fold in the flour fully by hand.
Prepare Chai Spiced Cinnamon Sugar Dough: Divide the vanilla dough nearly in half, reserving a slightly larger portion for chai spiced cookies. In a small dish, combine cinnamon, cardamom, ginger, and allspice. Fold the spice mixture into the larger dough half lightly to swirl the spices without fully blending.
Create Dark Chocolate Cherry Dough: To the smaller half of vanilla dough, add chopped dark chocolate and dried cherries. Mix thoroughly to combine.
Form and Chill Vanilla Dough Logs: Lay two sheets of plastic wrap, place each vanilla dough portion (chai spiced and chocolate cherry) into the center, and shape into 8-9 inch logs. Wrap tightly and chill in the refrigerator for at least 2 hours or overnight.
Make Chocolate Dough Base: Using the same mixing bowl, cream together butter and granulated sugar until pale and fluffy. Mix in salt, vanilla, all-purpose flour, and dark cocoa powder. Use a rubber spatula to fold all dry ingredients fully by hand.
Prepare Chocolate Hazelnut Dough: Split the chocolate dough in half. Add roughly chopped hazelnuts to one half and mix thoroughly.
Prepare Chocolate Peppermint Dough: Add peppermint extract and chopped dark chocolate to the remaining chocolate dough half. Mix well to fully incorporate the peppermint flavor.
Form and Chill Chocolate Dough Logs: Place each chocolate dough half onto separate sheets of plastic wrap and shape into 8-9 inch logs. Wrap tightly and chill alongside the vanilla dough for at least 2 hours or overnight.
Coat Dough Logs: After chilling, coat each dough log accordingly: Roll the dark chocolate cherry dough in raw sugar, pressing to adhere; roll chai spiced dough in the cinnamon sugar mixture; roll chocolate hazelnut dough in finely chopped hazelnuts; leave chocolate peppermint dough uncoated.
Slice Dough Logs: Slice off the ends of each log, then cut each log into approximately 12 slices, forming the individual cookies.
Chill Cookies Before Baking: Place sliced cookies onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Chill the cookies in the refrigerator while the oven preheats to 350°F (175°C).
Bake Cookies: Bake the cookies for 18 minutes or until edges are a pale golden brown and tops are matte. Remove from oven and transfer to a cooling rack. Bake remaining batches similarly, keeping dough chilled.
Prepare Chocolate Peppermint Coating: Melt white melting chocolate with oil in a heat-safe bowl using 30-second intervals in the microwave until smooth.
Dunk and Decorate Peppermint Cookies: Dip half of each chocolate peppermint cookie into melted chocolate. Sprinkle with crushed candy canes on the chocolate side and place on a tray. Refrigerate for 15 minutes to set the coating.
Serve: Allow all cookies to cool completely before serving or packaging.

Notes

The dough can be frozen either as logs or slices. For logs, chill for 2 hours, wrap in foil, and freeze for up to 1 month. For slices, chill for 2 hours, slice, then freeze in an airtight container or bag up to 1 month. Slicing before freezing is recommended as slicing frozen logs is difficult.
These cookies ship well and make excellent gifts. Wrap sets of three cookies by flavor in plastic wrap, then package securely. For peppermint cookies, double wrap with plastic and foil to prevent flavor transfer.
For better sugar adhesion on dark chocolate cherry dough, use an egg wash (1 egg beaten with 1 tbsp water) brushed lightly before rolling in sugar.
If you prefer a stronger spice flavor for chai cookies, add a pinch more cinnamon or cardamom to the coating mix.
Ensure all doughs are well chilled before slicing to maintain cookie shape during baking.

Nutrition

Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 10 g
Sodium: 50 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg