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Four varieties of slice and bake cookies stacked on a plate

Slice And Bake Cookies

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5 from 18 reviews

  • Author: Jesse Daniel Wiley
  • Total Time: 3 hours 3 mins
  • Yield: 48 cookies
  • Diet: Vegetarian

Description

Master the art of the refrigerator cookie with these two versatile dough bases that transform into four distinct, gourmet flavors. From warming chai spices to festive peppermint, these buttery shortbread-style treats are perfect for stocking your freezer or gifting to friends.

Ingredients

  • 1 cup unsalted butter, softened (for vanilla base)
  • 1/2 cup granulated sugar (for vanilla base)
  • 1/4 cup light brown sugar, packed (for vanilla base)
  • 1 tsp vanilla bean paste
  • 1/2 tsp salt
  • 2 1/4 cups all-purpose flour (for vanilla base)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/4 cup cinnamon-sugar (for rolling)
  • 1/3 cup dark chocolate, chopped
  • 1/3 cup dried cherries, chopped
  • 1/4 cup raw sugar (for rolling)
  • 1 cup unsalted butter, softened (for chocolate base)
  • 3/4 cup granulated sugar (for chocolate base)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups all-purpose flour (for chocolate base)
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1/2 cup finely chopped nuts (for rolling)
  • 1/2 tsp peppermint extract
  • 1/3 cup dark chocolate chips or chopped chocolate
  • 4 oz white chocolate, melted
  • 1 tsp neutral oil
  • 1/4 cup crushed candy canes

Instructions

  1. In a large bowl, cream together softened butter, granulated sugar, and light brown sugar for the vanilla base until fluffy. Mix in vanilla bean paste and salt, then stir in flour by hand until just combined.
  2. Divide the vanilla dough into two portions. Fold the chai spices (cinnamon, cardamom, ginger, and allspice) into one half to create a marbled effect, then shape into an 8-inch log. Mix chopped chocolate and dried cherries into the second half and shape into another 8-inch log. Wrap both in plastic wrap.
  3. In the same bowl, cream butter and sugar for the chocolate base. Add vanilla and salt, then mix in flour and dark cocoa powder until a dough forms.
  4. Split the chocolate dough into two portions. Fold chopped hazelnuts into one half and shape into an 8-inch log. Mix peppermint extract and chopped chocolate into the other half and shape into an 8-inch log. Wrap both in plastic wrap.
  5. Chill all four logs in the refrigerator for at least 2 hours or overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chai log in cinnamon-sugar, the cherry log in raw sugar, and the hazelnut log in chopped nuts.
  7. Slice each log into 12 cookies and place 2 inches apart on prepared sheets. Bake for 15-18 minutes until set. Let cool completely on a wire rack.
  8. Melt white chocolate with a little oil. Dip half of each peppermint cookie into the white chocolate and sprinkle with crushed candy canes.

Notes

For the cleanest slices, use a very sharp chef’s knife and wipe the blade between logs to prevent color transfer. If you find the coating sugars or nuts aren’t sticking well to the chilled dough, lightly brush the log with a tiny bit of water or egg wash before rolling. These logs can be kept in the freezer for up to three months, making it easy to bake just a few cookies whenever a craving strikes.

  • Prep Time: 45 mins
  • Cook Time: 18 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiessweet.com/slice-and-bake-cookies/