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.
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
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slicing the Logs: Trim the ends off each dough log and slice logs into approximately 12 cookies each, about 1/2 inch thick.
- 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.
- 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.
- Cooling: Transfer baked cookies to a wire rack to cool completely. Continue baking remaining slices in batches.
- 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.
- 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
