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–+ servings

Slice-and-Bake Cookies: A Versatile Treat for Every Taste

Slice-and-bakecookies offer versatile bases and delicious variations like Chai-SpicedCinnamon Sugar, Dark Chocolate Cherry, Chocolate Hazelnut, and ChocolatePeppermint for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Global-inspired
Servings 24 Cookies
Calories 150 kcal

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.

Nutrition

Calories: 150kcal
Keyword slice-and-bake cookies
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