Slice and Bake Cookies
This Slice and Bake Cookies recipe makes 4 delightful flavors, perfect for Christmas or gifting.
Equipment
- Mixing Bowl
- hand mixer
- spatula
- plastic wrap
- baking sheet
- parchment paper
- microwave
Ingredients
Vanilla Dough Base
- 1 cup unsalted butter room temp
- ⅓ cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups all purpose flour
Chai Spiced Cinnamon Sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon ginger
- ⅛ teaspoon allspice
- 3 tablespoon sparkling sugar
- 3 tablespoon granulated sugar
- 2 teaspoon cinnamon for coating
Dark Chocolate Cherry
- 2 oz dark chocolate chopped
- ½ cup dried cherries roughly chopped
- ½ cup raw sugar for coating
Chocolate Dough Base
- 1 cup unsalted butter room temp
- ¾ cup granulated sugar
- 1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¾ cups all purpose flour
- ½ cup unsweetened dark cocoa powder
Chocolate Hazelnut
- ½ cup hazelnuts roughly chopped
- ½ cup hazelnuts finely chopped for coating
Chocolate Peppermint
- ½ teaspoon peppermint extract
- 2 oz dark chocolate chopped
- ½ cup white melting chocolate
- 2 teaspoon oil for coating
- 3 pieces candy canes crushed for sprinkling
Instructions
Vanilla Dough Base
- Cream together the butter, brown sugar, and granulated sugar until pale and fluffy.
- Mix in the vanilla and salt, followed by the flour and use a spatula to incorporate all flour.
Chai Spiced Cinnamon Sugar
- Split the dough nearly in half; the larger half will be for chai spiced cookies.
- Combine the spices and fold into the larger half of the dough.
Dark Chocolate Cherry
- Add chopped chocolate and cherries to the smaller half of the dough and mix.
- Form each piece of dough into a log and chill for at least 2 hours.
Chocolate Dough Base
- Cream together butter and sugar until fluffy, mix in salt, vanilla, flour, and cocoa.
- Use a spatula to ensure all dry ingredients are incorporated.
Chocolate Hazelnut
- Split the dough and mix in roughly chopped hazelnuts.
Chocolate Peppermint
- Add peppermint extract and chopped dark chocolate, mix well.
- Form into logs as before and chill for at least 2 hours.
Coating & Baking
- Roll each dough log in its coating and slice into cookies.
- Preheat the oven to 350F, bake cookies for 15-18 minutes.
- Transfer cookies to a cooling rack and optional dunk in chocolate and top with candy canes.
Notes
Dough can be frozen in log form or sliced. Wrap in foil and store for up to 1 month.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg
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