Slice and Bake Cookies Four Flavors

Making a big batch of slice and bake cookies in four different flavors always brings back the happy chaos of holiday baking in my home. With just two dough bases, you end up with buttery, festive cookies in chai spice, chocolate cherry, chocolate hazelnut, and chocolate peppermint varieties. The doughs are easy to prep ahead and perfect for both gifting and shipping. Whether it is your first time or your fiftieth, this recipe guarantees an impressive cookie platter with minimal effort and maximum fun.

From my own experience, making these with my kids each December has become tradition. We love how everyone can pick their favorite flavor and the kitchen smells amazing while the cookies bake.

Ingredients

• Unsalted butter: room temperature for the creamiest texture and rich flavor
• Light brown sugar: adds a little caramel note and soft chew
• Granulated sugar: for structure and crispness
• Vanilla bean paste or extract: deepens flavor and aroma
• All purpose flour: choose fresh, unbleached for best results
• Salt: balances the sweetness and highlights all the flavors
• Cinnamon, cardamom, ginger, allspice: bring cozy chai warmth choose freshest spices for most impact
• Sparkling sugar: adds crunch and sparkle to coatings
• Dark chocolate: high quality bars or chips for intense flavor
• Dried cherries: use tart dried cherries for a chewy contrast
• Raw sugar: creates a crisp sugary crust
• Unsweetened dark cocoa powder: Dutch process cocoa gives biscotti color and robust chocolate flavor
• Hazelnuts: toast lightly for richer nutty taste
• Peppermint extract: for that cool holiday touch
• White melting chocolate: for smooth and pretty dipping
• Crushed candy canes: festive and crunchy finishing touch

Instructions

Cream the Butter and Sugars:

Using a hand or stand mixer with paddle attachment combine butter brown sugar and granulated sugar. Beat for several minutes until the mixture turns pale and fluffy. This step creates the tender base for your cookies.

Mix in Vanilla and Salt Then Add Flour:

Add the vanilla bean paste or extract and the salt. Mix well. Gradually add flour and continue mixing until just combined. Switch to a spatula for the last bit so you can fold in any dry bits at the bottom and avoid over mixing.

Prepare Chai and Cherry Cookie Variations:

Split the vanilla dough in two with one half a bit larger than the other. In a separate bowl blend cinnamon cardamom ginger and allspice then gently swirl spices into the larger portion of dough. For the smaller portion fold in chopped dark chocolate and dried cherries.

Shape and Chill Vanilla Doughs:

Pat each flavored dough into an even log about eight to nine inches long. Wrap tightly in plastic wrap and chill for at least two hours so the cookies slice neatly and bake up evenly.

Make the Chocolate Dough:

Scrape out your bowl and repeat the creaming and mixing with the chocolate dough ingredients. Cream together butter and sugar add salt and vanilla then blend in flour and cocoa powder. Finish combining by hand with a spatula for an even dough.

Flavor and Shape Hazelnut and Peppermint Cookie Doughs:

Divide chocolate dough in half. Mix toasted chopped hazelnuts into one half. For the other half mix in peppermint extract and chopped dark chocolate. Form each dough into logs and wrap tightly.

Chill All Cookie Logs:

Chill all four logs in the refrigerator for at least two hours or overnight. Chilling is vital to achieve sharp clean slices and prevent cookies from spreading.

Coat and Slice Cookies:

Once dough is firm roll the chai and cherry logs in their sugar coatings and the hazelnut log in finely chopped hazelnuts. Slice each log into 12 even round cookies using a sharp knife. Trim ends for perfect presentation.

Bake and Cool the Cookies:

Preheat oven to three hundred fifty degrees Fahrenheit. Place cookies on parchment lined baking sheets two inches apart and chill again while the oven heats. Bake until edges are very pale golden and tops look matte about fifteen to eighteen minutes. Move cookies to a rack to cool.

Decorate the Peppermint Cookies:

Melt white chocolate with a little oil until smooth. Dip half of each peppermint cookie in chocolate and sprinkle with crushed candy canes. Chill decorated cookies to set the chocolate.

Hazelnuts have always been a favorite ingredient for me in holiday baking. They toast up so fragrant and remind me of mornings spent with my grandmother shelling fresh nuts for cookies in her cozy kitchen. The crunch and depth they add to these cookies always gets rave reviews from friends and family.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage freeze baked cookies for up to one month. If layering cookies place parchment between to keep flavors and decorations intact. For shipping choose sturdy containers and wrap peppermint cookies separately to prevent flavor mingling.

Ingredient Substitutions

For the brown sugar use all granulated sugar if necessary but flavor will be lighter. Swap dried cherries for any tart dried fruit like cranberries. Pecans or almonds can replace the hazelnuts. For gluten free needs try a trustworthy one to one flour blend. Dutch process cocoa is ideal but natural cocoa works in a pinch.

Serving Suggestions

Arrange the cookies on a festive platter by flavor for easy sampling. Stack and tie with ribbon for edible gifts. Pair with tea or hot cocoa for an afternoon treat. They also make beautiful additions to holiday cookie exchanges bringing a little something for every palate.

Cultural or Historical Context

Slice and bake cookies are a nostalgic favorite in many American households known as icebox cookies for their make ahead convenience. The versatility of mixing in spices nuts and chocolates celebrates the creative spirit of holiday and family baking traditions. You bring together classic vanilla and chocolate doughs dressing them up for a modern twist on timeless treats.

Seasonal Adaptations

Swap in lemon or orange zest for spring or summer freshness Use pumpkin pie spice or nutmeg in autumn Try almond extract and pastel sprinkles for a fun spring celebration

Success Stories

My aunt makes these each year and ships them to three states without a cookie crumb out of place. I started this tradition during my first apartment era and every December my mailbox has been full of homemade cookies from friends near and far. The ease of mixing flavors in a single afternoon means a generous cookie box in under one day.

Freezer Meal Conversion

Freeze raw cookie dough logs well wrapped for up to a month. When ready to bake simply let them stand at room temperature until just soft enough to slice. For best flavor I recommend freezing dough in slices so baking is super quick with no risk of crumbling or uneven cookies.

This recipe will fill your home with the aroma of the holidays and fill up your cookie tin with dazzling variety. Bake, share, and watch them disappear!

Common Recipe Questions

→ Can I use vanilla extract instead of vanilla bean paste?

Yes, substitute 2 teaspoons of vanilla extract for each teaspoon of vanilla bean paste for similar flavor in the dough.

→ Can I freeze the dough for later use?

Absolutely. Chill the dough logs, then wrap tightly and freeze. Slice before baking or freeze already sliced for up to one month.

→ How do I keep the peppermint flavor from transferring?

Wrap peppermint cookies in plastic wrap and then foil to prevent the flavor from infusing into other varieties during storage or shipping.

→ What’s the best way to ensure clean slices?

Chill the dough thoroughly and use a sharp, thin knife, wiping it between cuts for neat cookie slices.

→ Can I customize the flavor mix-ins?

Yes, swap in your favorite nuts, dried fruits, or extracts for endless personalized variations.

→ Why chill the dough before baking?

Chilling helps the cookies hold their shape during slicing and baking, preventing excessive spreading in the oven.