Slice and Bake Cookies Four Flavors (Version for Printing)

Easy slice and bake cookies with four unique flavors: chai spiced, chocolate cherry, hazelnut, and peppermint.

# Ingredients You’ll Need:

→ Vanilla Dough Base

01 - 220 g unsalted butter, at room temperature
02 - 70 g packed light brown sugar
03 - 100 g granulated sugar
04 - 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
05 - 1/4 teaspoon fine salt
06 - 285 g all-purpose flour

→ Chai Spiced Cinnamon Sugar

07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cardamom
09 - 1/4 teaspoon ground ginger
10 - 1/8 teaspoon ground allspice
11 - 3 tablespoons sparkling sugar, for coating
12 - 3 tablespoons granulated sugar, for coating
13 - 2 teaspoons ground cinnamon, for coating

→ Dark Chocolate Cherry

14 - 56 g dark chocolate, chopped
15 - 65 g dried cherries, roughly chopped
16 - 100 g raw sugar, for coating

→ Chocolate Dough Base

17 - 220 g unsalted butter, at room temperature
18 - 150 g granulated sugar
19 - 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
20 - 1/4 teaspoon fine salt
21 - 225 g all-purpose flour
22 - 40 g unsweetened dark cocoa powder

→ Chocolate Hazelnut

23 - 70 g hazelnuts, roughly chopped
24 - 70 g finely chopped hazelnuts, for coating

→ Chocolate Peppermint

25 - 1/2 teaspoon peppermint extract
26 - 56 g dark chocolate, chopped
27 - 85 g white melting chocolate, for coating
28 - 2 teaspoons neutral oil, for melting chocolate
29 - 3 crushed candy canes, for garnish

# How to Make It:

01 - In a large mixing bowl equipped with a hand mixer 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.
02 - Blend in the vanilla bean paste and salt, then add the flour and mix until just combined. Use a rubber spatula to finish mixing by hand, ensuring all the flour is fully incorporated.
03 - Divide the dough unevenly, reserving a larger portion for the chai spiced cookies. In a separate bowl, combine cinnamon, cardamom, ginger, and allspice. Gently fold the spice blend into the larger dough portion to create swirls, taking care not to overmix.
04 - Add chopped dark chocolate and dried cherries to the smaller half of the vanilla dough base. Mix until evenly distributed.
05 - On individual sheets of plastic wrap, form each dough portion into an 20–23 cm log. Wrap tightly and refrigerate for at least 2 hours or overnight.
06 - In the cleaned or scraped mixing bowl, cream together the butter and granulated sugar until pale and fluffy. Add salt and vanilla bean paste, then mix in the flour and cocoa powder until a cohesive dough forms. Finish incorporating dry ingredients with a rubber spatula.
07 - Split the chocolate dough equally. To one half, fold in roughly chopped hazelnuts for the hazelnut flavor. To the other half, add peppermint extract and chopped dark chocolate, mixing thoroughly.
08 - Transfer each chocolate dough variant onto separate sheets of plastic wrap. Roll into 20–23 cm logs, wrap securely, and refrigerate at least 2 hours or overnight.
09 - Prepare the coatings: Combine sparkling sugar, granulated sugar, and ground cinnamon for chai spiced cookies; use raw sugar for chocolate cherry; use finely chopped hazelnuts for hazelnut logs. Roll each chilled log in its designated coating, applying gentle pressure for full adhesion. Brush with a thin egg wash if necessary.
10 - Trim the ends off each dough log and evenly slice into approximately 12 cookies per log. Place the sliced cookies onto lined baking trays and refrigerate while preheating the oven to 180°C.
11 - Arrange cookies 5 cm apart on a parchment-lined baking sheet. Bake in batches for 15–18 minutes until edges are very pale golden and tops turn matte. Cool cookies on wire racks between batches, keeping unbaked slices chilled until ready to bake.
12 - Once cool, melt white chocolate and oil together in a microwave-safe bowl, heating in 30-second intervals until smooth. Dip half of each peppermint cookie into the chocolate, then sprinkle with crushed candy canes. Chill for 15 minutes to set the chocolate.

# Extra Tips:

01 - Dough can be frozen as whole logs or sliced cookies; allow logs to chill fully, wrap securely in foil, and freeze for up to one month. For shipping, wrap three cookies of the same flavor together in plastic wrap, and additionally wrap peppermint cookies in foil to contain the peppermint aroma.

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