Slice-and-bake cookies are a baker’s dream—easy to prepare, customizable, and perfect for any occasion. This recipe offers a versatile vanilla or chocolate dough base, which can be transformed into a variety of delicious flavors like Chai-Spiced Cinnamon Sugar, Dark Chocolate Cherry, Chocolate Hazelnut, or Chocolate Peppermint. Whether you’re baking for a holiday platter or a cozy afternoon snack, these cookies are guaranteed to impress with their unique textures and bold flavors.
Ingredients:
Vanilla Dough Base
- 1 cup (220 g) unsalted butter, room temperature
- 1/3 cup (70 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon of vanilla bean paste (or 2 teaspoons of vanilla extract)
- 1/4 tsp salt
- 2 1/4 cups (285 g) all-purpose flour
Chai-Spiced Cinnamon Sugar Variation
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/8 tsp allspice
- Coating: 3 tbsp sparkling sugar, 3 tbsp granulated sugar, 2 tsp cinnamon
Dark Chocolate Cherry Variation
- 2 oz dark chocolate, chopped
- 1/2 cup dried cherries, roughly chopped
- Coating: 1/2 cup raw sugar
Chocolate Dough Base
- 1 cup (220 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon of vanilla bean paste (alternatively, 2 teaspoons of vanilla extract)
- 1/4 tsp salt
- 1 3/4 cup (225 g) all-purpose flour
- 1/2 cup (40 g) unsweetened dark cocoa powder
Chocolate Hazelnut Variation
- 1/2 cup hazelnuts, roughly chopped
- Coating: 1/2 cup finely chopped hazelnuts
Chocolate Peppermint Variation
- 1/2 tsp peppermint extract
- 2 oz dark chocolate, chopped
- Coating: 1/2 cup white melting chocolate + 2 tsp oil
- Decoration: 3 crushed candy canes
Instructions:
1. Prepare the Dough Base: For the vanilla dough, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla and salt. For the chocolate dough, follow the same process, adding the cocoa powder with the flour.
2. Incorporate the Flavor Variations: Add cinnamon, cardamom, ginger, and allspice to the vanilla dough. Mix chopped dark chocolate and dried cherries into the vanilla dough. Fold roughly chopped hazelnuts into the chocolate dough. Mixin peppermint extract and chunks of dark chocolate into the chocolate dough.
3. Shape the Dough and Chill: Shape the dough into two logs, each about 2 inches wide. Secure them in plastic wrap and chill in the refrigerator for at least 1 hour, or until they become firm.
4. Coat the Logs: Sparkling sugar, granulated sugar, and cinnamon mixture.Raw sugar.Finely chopped hazelnuts.White melting chocolate (melted with oil), then sprinkle with crushed candy canes.
5. Slice and Bake: Preheat the oven to 175°C (350°F).Slice the logs into 1/4-inch rounds and place them on a parchment-lined baking sheet.Bake for 10–12 minutes (vanilla dough) or 12–14 minutes (chocolate dough), until edges are just set. Let cool completely on a wire rack.
Conclusion:
Slice-and-bake cookies are the ultimate versatile dessert, offering endless possibilities to suit any palate. Whether spiced, fruity, nutty, or minty, these cookies are a delightful addition to your baking repertoire. Their simplicity and customizable flavors make them perfect for any occasion, from festive gatherings to everyday indulgences.
Slice-and-Bake Cookies: A Versatile Treat for Every Taste
Ingredients
Vanilla Dough Base
- 1 cup 220 g unsalted butter, room temperature
- 1/3 cup 70 g light brown sugar, packed
- 1/2 cup 100 g granulated sugar
- 1 teaspoon of vanilla bean paste or 2 teaspoons of vanilla extract
- 1/4 tsp salt
- 2 1/4 cups 285 g all-purpose flour
Chai-Spiced Cinnamon Sugar Variation
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/8 tsp allspice
- Coating: 3 tbsp sparkling sugar 3 tbsp granulated sugar, 2 tsp cinnamon
Dark Chocolate Cherry Variation
- 2 oz dark chocolate chopped
- 1/2 cup dried cherries roughly chopped
- Coating: 1/2 cup raw sugar
Chocolate Dough Base
- 1 cup 220 g unsalted butter, room temperature
- 3/4 cup 150 g granulated sugar
- 1 teaspoon of vanilla bean paste alternatively, 2 teaspoons of vanilla extract
- 1/4 tsp salt
- 1 3/4 cup 225 g all-purpose flour
- 1/2 cup 40 g unsweetened dark cocoa powder
Chocolate Hazelnut Variation
- 1/2 cup hazelnuts roughly chopped
- Coating: 1/2 cup finely chopped hazelnuts
Chocolate Peppermint Variation
- 1/2 tsp peppermint extract
- 2 oz dark chocolate chopped
- Coating: 1/2 cup white melting chocolate + 2 tsp oil
- Decoration: 3 crushed candy canes
Instructions
- Prepare the Dough Base: For the vanilla dough, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla and salt. For the chocolate dough, follow the same process, adding the cocoa powder with the flour.
- Incorporate the Flavor Variations: Add cinnamon, cardamom, ginger, and allspice to the vanilla dough. Mix chopped dark chocolate and dried cherries into the vanilla dough. Fold roughly chopped hazelnuts into the chocolate dough. Mix in peppermint extract and chunks of dark chocolate into the chocolate dough.
- Shape the Dough and Chill: Shape the dough into two logs, each about 2 inches wide. Secure them in plastic wrap and chill in the refrigerator for at least 1 hour, or until they become firm.
- Coat the Logs: Sparkling sugar, granulated sugar, and cinnamon mixture. Raw sugar. Finely chopped hazelnuts. White melting chocolate (melted with oil), then sprinkle with crushed candy canes.
- Slice and Bake: Preheat the oven to 175°C (350°F). Slice the logs into 1/4-inch rounds and place them on a parchment-lined baking sheet. Bake for 10–12 minutes (vanilla dough) or 12–14 minutes (chocolate dough), until edges are just set. Let cool completely on a wire rack.