Slice and Bake Cookies Four Flavors

This slice and bake cookie recipe brings four unique flavors from just two easy dough bases. Whether you are preparing for a festive cookie swap or want a batch of treats to mail to faraway friends, these cookies let you mix and match flavors without extra fuss. Each variety is distinct, from spiced to fruity to nutty to peppermint, making your cookie box look and taste like you spent days baking.

I found this method during a hectic December and fell in love with how versatile and foolproof these cookies are. Every holiday, my family now votes for their favorite flavor and helps with the slicing and dunking.

Ingredients

• Unsalted butter: at room temperature for richness and tenderness in every bite look for sweet cream butter for the best flavor
• Light brown sugar: adds a gentle molasses note and keeps cookies soft choose real cane sugar
• Granulated sugar: helps the cookies spread and gives a crisp edge use a superfine version for best texture
• Vanilla bean paste or vanilla extract: brings robust warm flavor select pure extract or real bean paste
• All purpose flour: forms the structure opt for unbleached for subtle flavor
• Salt: enhances all the flavors and balances sweetness choose fine sea salt
• Cinnamon, cardamom, ginger, allspice: these combine for chai warmth in the chai sugar cookies be sure spices are fresh for full aroma
• Sparkling sugar and granulated sugar for coating: give crunch and holiday sparkle to the spiced cookies
• Chopped dark chocolate and dried cherries: in the cherry version you want a high cocoa content for chocolate and plump chewy dried cherries
• Raw sugar for rolling: the cherry cookies this gives a beautifully crunchy edge look for large crystal sugar
• Unsweetened dark cocoa powder: makes the chocolate dough deep and rich Dutch process gives a darker color
• Hazelnuts: add texture and hint of toastiness to one chocolate log select raw nuts and chop just before using
• Peppermint extract and chopped dark chocolate: bring that classic wintry bite for the peppermint log use real extract and a robust chocolate
• White melting chocolate and oil for coating: creates a shiny smooth shell for the peppermint cookies choose good quality melting chocolate
• Crushed candy canes for topping: add a festive crunch
• Egg and water for egg wash: optional if coatings do not stick

Instructions

Make the Vanilla Dough Base:

In a large mixing bowl cream the butter brown sugar and granulated sugar until the mix is pale and very fluffy about three to four minutes on medium with a stand mixer. Scrape down the bowl as needed to ensure everything is fully aerated.

Flavor the Vanilla Dough:

Beat in vanilla bean paste or extract and salt until evenly incorporated. On low speed add the flour all at once. After a few turns switch to a rubber spatula and continue mixing just until you see no more dry spots. Over mixing makes tough cookies.

Divide and Flavor for Chai Spice:

Scoop out a large half of the vanilla dough into a separate bowl. This more generous portion becomes your chai cookies. In a small dish mix together the cinnamon cardamom ginger and allspice. Add this to the large half and give just a few purposeful folds to swirl but not fully blend the spices. You want ribbons of color.

Make Dark Chocolate Cherry Dough:

To the smaller remaining half of vanilla dough stir in chopped dark chocolate and dried cherries with a spatula. Try not to over mix so the cherries stay chunky.

Shape and Chill the Logs:

Lay out two sheets of plastic wrap. Place each dough in the center and roll gently into a log about eight to nine inches long. Smooth the sides by rolling back and forth. Wrap tightly and chill at least two hours or overnight to ensure neat slicing later.

Make Chocolate Dough Base:

Scrape your bowl clean and reuse it for the second dough base no need to wash just remove any bits left behind. Cream butter and granulated sugar until light and creamy. Add salt and vanilla and blend until smooth. Dump in all purpose flour and cocoa powder and mix on low. Use a spatula to finish mixing so everything is fully blended.

Split for Hazelnut and Peppermint Logs:

Divide chocolate dough equally into two bowls. Into one half fold in roughly chopped hazelnuts for nutty depth. To the other half add peppermint extract and chopped dark chocolate for a cool and decadent combination. Mix both until evenly incorporated.

Shape Chocolate Dough Logs:

Set out two new pieces of plastic wrap. Roll each chocolate dough half into logs about eight to nine inches long then wrap tight. Chill alongside vanilla dough logs for at least two hours or overnight.

Roll in Coatings:

When dough is firm gently unwrap each log. Roll the dark chocolate cherry log in a layer of raw sugar pressing gently so that the sugar adheres. Do this on a plate or baking pan for less mess. For chai spiced logs roll in the cinnamon sugar mixture until evenly coated. Hazelnut logs get rolled in finely chopped hazelnuts so press gently to help them stick. Peppermint logs remain uncoated.

Slice and Prepare for Baking:

With a large sharp knife slice off the ends of each dough log for clean sides. Cut each log into twelve slices of even thickness. Place slices on a parchment lined pan and return to the refrigerator while you preheat your oven to three hundred fifty degrees Fahrenheit.

Bake:

Arrange chilled dough slices two inches apart on a lined baking sheet. Bake each batch for fifteen to eighteen minutes until just set at the edges and slightly matte on top. Avoid overbaking for best texture. Let cool on a wire rack before coating or storing.

Dip and Decorate Peppermint Cookies:

Once peppermint cookies are cool microwave white melting chocolate with a little oil in thirty second bursts until smooth. Dip half of each cookie in the melted chocolate. Immediately sprinkle with crushed candy canes then set on a tray. Pop tray into the fridge for fifteen minutes so the chocolate firms up.

I am always amazed by the way cardamom and ginger come alive in the chai spiced dough. Watching my daughter swirl in the stripes of spice reminds me of baking these for her first cookie exchange in kindergarten.

Storage Tips

Keep finished cookies in an airtight tin at room temperature for up to one week. For longer storage freeze either the dough logs or the sliced cookies in a well sealed bag. Sliced frozen cookies can be baked straight from the freezer just add a few minutes to the bake time. Do not store peppermint cookies with the others to avoid flavor transfer wrap separately.

Ingredient Substitutions

Swap dried cranberries for cherries if you like a slightly tart flavor. For nut allergies try roasted pumpkin seeds instead of hazelnuts. Gluten free all purpose flour blends also work in place of standard flour just check texture before shaping the logs.

Serving Suggestions

Arrange all four cookies on a large holiday platter for a colorful display that needs no extra decor. Pair with coffee chai or hot cocoa for a cozy snack at any time of day. Pack up a mixed dozen as a beautiful edible gift for neighbors or colleagues.

Cultural and Historical Context

Slice and bake cookies also known as icebox cookies have roots in early twentieth century American baking when make ahead recipes became essential for busy households. This version jazzes them up with global flavors from classic chai spices to old fashioned candy canes.

Seasonal Adaptations

Add a pinch of ground clove to the chai version for extra winter warmth Substitute orange zest for peppermint in the chocolate logs for a spring twist Try pistachios and dried apricots in the chocolate logs for summer gatherings

Success Stories

These cookies have been a hit at every cookie swap I have attended. Neighbors always ask for the cherry chocolate recipe and kids go wild for the peppermint dippers. My sister once shipped a box of these from coast to coast and reported them still tasting fresh a week later.

Freezer Meal Conversion

Shape logs and chill as usual. Once firm slice into cookies and layer with parchment in a freezer safe bag. Bake directly from frozen whenever your cookie craving hits. This makes it easy to bake just a few at a time for guests or lunch box treats.

These cookies are as fun to make as they are to eat and every flavor has its own group of fans in my house. The greatest joy is seeing a colorful tray disappear while everyone debates over which is the best flavor.

FAQs for This Recipe

→ How do I make distinct flavors with one dough?

The base doughs—vanilla and chocolate—are divided and enhanced with spices, nuts, chocolate, or extracts for different variations.

→ How should I coat the dough before baking?

After chilling, roll dough logs in raw sugar, chai cinnamon sugar, or chopped hazelnuts before slicing, as desired for each flavor.

→ Can I freeze the dough ahead of time?

Yes, shape and chill the dough logs before wrapping them well and freezing. For easier baking, slice before freezing for direct oven use.

→ What’s the best way to ship these cookies?

Stack cookies by flavor, wrap tightly in plastic and foil, and cushion in a sturdy container. Separate peppermint to avoid flavor transfer.

→ How do I know when the cookies are baked?

Look for very pale golden edges and matte tops after 15–18 minutes at 350°F. Let cool before moving for crisp texture.