Slice and Bake Assorted Spiced, Chocolate, Cherry, Hazelnut, and Peppermint Cookies Recipe

Introduction

Slice and bake cookies are a delightful treat perfect for sharing or enjoying throughout the week. This recipe offers a variety of flavors, from chai-spiced cinnamon to dark chocolate cherry and peppermint chocolate, ensuring there’s something for everyone.

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)
• 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 finely chopped (for coating)
• 1/2 tsp peppermint extract
• 2 oz dark chocolate, chopped
• 1/2 cup white melting chocolate + 2 tsp oil (for coating)
• 3 crushed candy canes (for sprinkling)

Instructions

1. Step 1: In a large mixing bowl, cream together 1 cup butter, brown sugar, and granulated sugar until pale and fluffy using a hand or stand mixer with the paddle attachment.
2. Step 2: Mix in vanilla and salt, then add flour. Use a rubber spatula to fold in the flour until fully incorporated.
3. Step 3: Split the dough nearly in half, making one half slightly larger. Combine cinnamon, cardamom, ginger, and allspice in a small dish.
4. Step 4: Fold the spice mixture into the larger dough half just enough to swirl through, without fully mixing.
5. Step 5: Add chopped dark chocolate and dried cherries to the smaller dough half, mixing to combine.
6. Step 6: Shape each dough portion into 8-9 inch logs on plastic wrap, then wrap tightly and chill for at least 2 hours or overnight.
7. Step 7: For the chocolate dough, cream together 1 cup butter and granulated sugar until pale and fluffy. Add salt, vanilla, flour, and cocoa powder, mixing with a spatula until combined.
8. Step 8: Split chocolate dough in half. Mix 1/2 cup roughly chopped hazelnuts into one half. Add peppermint extract and chopped dark chocolate to the other half and mix well.
9. Step 9: Shape each half into 8-9 inch logs, wrap in plastic wrap, and chill with the vanilla dough for at least 2 hours or overnight.
10. Step 10: Once chilled, roll each dough log in its respective coating: raw sugar for dark chocolate cherry, cinnamon sugar mixture for chai spiced, finely chopped hazelnuts for hazelnut, and leave peppermint plain.
11. Step 11: Trim ends and slice each log into about 12 cookies. Preheat oven to 350°F (175°C).
12. Step 12: Refrigerate sliced cookies while oven heats. Line baking sheets with parchment paper and place cookies 2 inches apart.
13. Step 13: Bake cookies for 15-18 minutes until edges are lightly golden and tops are matte. Cool on a rack.
14. Step 14: Melt white chocolate with oil in 30-second bursts until smooth. Dip half of each peppermint cookie into the chocolate, sprinkle with crushed candy canes, and chill for 15 minutes to set.
15. Step 15: Enjoy your delicious slice and bake cookies!

Tips & Variations

• If the sugar coating does not stick, brush the dough lightly with egg wash before rolling to help it adhere better.
• Use high-quality dark chocolate for a richer flavor in the chocolate dough variations.
• Customize your cookies by swapping dried cherries for other dried fruits like cranberries or raisins.
• For a vegan version, substitute butter with vegan margarine and use flaxseed egg in place of the egg wash.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the sliced dough logs or baked cookies in a freezer-safe container for up to 3 months. To reheat, warm cookies in a low oven (300°F/150°C) for a few minutes or enjoy them at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, the dough can be wrapped and refrigerated for up to 2 days or frozen for up to 3 months before slicing and baking.

Why are the cookies rolled in sugar or nuts before baking?

Rolling the dough in sugar or nuts adds a flavorful, textured coating that enhances the cookie’s taste and appearance after baking.

Slice and Bake Assorted Spiced, Chocolate, Cherry, Hazelnut, and Peppermint Cookies Recipe

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★★★★★

5 from 95 reviews

• Author: Harry
• Total Time: 3 hours (including chilling time)
• Yield: Approximately 48 cookies (4 logs sliced into 12 cookies each) 1x
• Diet: Vegetarian

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Description

These Slice and Bake Cookies are a delightful assortment of flavors and textures featuring chai-spiced cinnamon sugar, dark chocolate cherry, chocolate hazelnut, and chocolate peppermint varieties. The doughs are made separately, chilled, coated with unique toppings, sliced, and baked to perfection, resulting in crisp, buttery cookies with a variety of seasonal twists perfect for sharing and gifting.

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Ingredients

Scale 1x2x3x

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

• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp ginger
• 1/8 tsp allspice
• 3 tbsp sparkling sugar (for coating)
• 3 tbsp granulated sugar (for coating)
• 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 (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 finely chopped hazelnuts (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

1. Vanilla Dough Base Preparation: In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, cream together the butter, light brown sugar, and granulated sugar until the mixture is pale and fluffy. Next, mix in the vanilla bean paste and salt. Gradually add the all-purpose flour and continue mixing. After most flour is incorporated, switch to a rubber spatula and fold the dough by hand to ensure complete incorporation.
2. Spicing the Dough: Divide the dough into two portions, leaving one half slightly larger to become the chai spiced cookies. In a small bowl, combine cinnamon, cardamom, ginger, and allspice. Gently fold these spices into the larger dough portion just enough to swirl them throughout without fully mixing.
3. Dark Chocolate Cherry Addition: Leave the smaller portion in the original mixing bowl. Add the chopped dark chocolate and roughly chopped dried cherries, mixing gently until combined.
4. Shaping and Chilling Vanilla Dough: Lay out two sheets of plastic wrap. Form each dough portion into logs approximately 8 to 9 inches long. Wrap logs tightly in plastic wrap and chill for at least 2 hours or overnight until firm.
5. Chocolate Dough Base Preparation: Using the same mixing bowl (no need to wash but remove large dough pieces), cream together the butter and granulated sugar until pale and fluffy. Add vanilla extract and salt. Mix in the flour and unsweetened cocoa powder, then fold with a rubber spatula to ensure all dry ingredients are well incorporated.
6. Creating Chocolate Hazelnut and Peppermint Doughs: Split the chocolate dough in half. Add 1/2 cup roughly chopped hazelnuts to one half and mix. To the remaining half, add peppermint extract and chopped dark chocolate, mixing well to combine.
7. Shaping and Chilling Chocolate Doughs: Lay out two sheets of plastic wrap and form each dough half into 8-9 inch logs. Wrap tightly and chill alongside the vanilla dough for at least 2 hours or overnight.
8. Coating the Dough Logs: Once chilled and firm, roll the dark chocolate cherry log in raw sugar, pressing gently to ensure the sugar adheres. For chai spiced dough, roll in the prepared cinnamon sugar mixture. For hazelnut dough, roll in finely chopped hazelnuts. The peppermint dough remains uncoated.
9. Slicing the Logs: Trim the ends off each dough log and slice logs into approximately 12 cookies each, about 1/2 inch thick.
10. Preheating the Oven and Preparing to Bake: Preheat the oven to 350°F (175°C). Place the sliced cookies in the refrigerator to chill while the oven heats.
11. Baking the Cookies: Line large baking sheets with parchment paper. Arrange cookies about 2 inches apart. Bake for 15 to 18 minutes, or until edges are a very pale golden and tops have a matte finish.
12. Cooling: Transfer baked cookies to a wire rack to cool completely. Continue baking remaining slices in batches.
13. Chocolate Peppermint Decoration: Melt white chocolate and oil together in a heat-safe bowl in 30-second intervals in the microwave until smooth. Dunk half of each peppermint cookie into the melted chocolate and immediately sprinkle with crushed candy canes. Refrigerate for 15 minutes to set.
14. Serving: Once all cookies are cooled and decorated, they are ready to be enjoyed.

Notes

• Chilling the dough logs thoroughly is essential for clean slicing and proper texture.
• If sugar does not stick to the dough coating, use a light egg wash (1 beaten egg with 1 tablespoon water) to help adhesion.
• Cookies can be stored in an airtight container at room temperature for up to one week or frozen after baking for longer storage.
• Adjust spices according to preference; adding more or less chai spice will tailor the cookie to your tastes.
• Use high-quality dark and white chocolate for best flavor results.

• Prep Time: 30 minutes
• Cook Time: 15-18 minutes per batch
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Keywords: slice and bake cookies, chai spiced cookies, chocolate cherry cookies, peppermint cookies, holiday cookies, slice and bake, homemade cookies