Slice and Bake Cookies Four Flavors (Print-Friendly Format)

Buttery, sliceable dough transforms into four festive flavors: chai, chocolate cherry, hazelnut, and peppermint.

# Ingredients You’ll Need:

→ Vanilla Dough Base

01 - 220g unsalted butter, at room temperature
02 - 70g light brown sugar, packed
03 - 100g granulated sugar
04 - 1 tsp vanilla bean paste or 2 tsp vanilla extract
05 - 0.25 tsp salt
06 - 285g all-purpose flour

→ Chai Spiced Cinnamon Sugar

07 - 0.5 tsp ground cinnamon
08 - 0.25 tsp ground cardamom
09 - 0.25 tsp ground ginger
10 - 0.125 tsp ground allspice
11 - 3 tbsp sparkling sugar
12 - 3 tbsp granulated sugar
13 - 2 tsp ground cinnamon

→ Dark Chocolate Cherry

14 - 56g dark chocolate, chopped
15 - 65g dried cherries, roughly chopped
16 - 0.5 cup raw sugar (for coating)

→ Chocolate Dough Base

17 - 220g unsalted butter, at room temperature
18 - 150g granulated sugar
19 - 1 tsp vanilla bean paste or 2 tsp vanilla extract
20 - 0.25 tsp salt
21 - 225g all-purpose flour
22 - 40g unsweetened dark cocoa powder

→ Chocolate Hazelnut

23 - 65g hazelnuts, roughly chopped
24 - 65g hazelnuts, finely chopped (for coating)

→ Chocolate Peppermint

25 - 0.5 tsp peppermint extract
26 - 56g dark chocolate, chopped
27 - 85g white melting chocolate
28 - 2 tsp neutral oil
29 - 3 crushed candy canes (for garnish)

→ Egg Wash (optional)

30 - 1 egg, beaten with 1 tbsp water

# How to Make It:

01 - In a large bowl, cream together butter, brown sugar, and granulated sugar with a stand or hand mixer until pale and fluffy. Add vanilla and salt, then gradually mix in flour. Switch to a rubber spatula and blend until the dough is uniform.
02 - Divide the vanilla dough, with a slightly larger portion for the chai spiced cookies. In a small dish, mix cinnamon, cardamom, ginger, and allspice, then gently fold into the larger dough to create a marbled effect. To the smaller dough, add chopped dark chocolate and dried cherries. Mix until evenly distributed.
03 - Place each dough variation on its own sheet of plastic wrap. Shape into uniform logs approximately 20–23 cm long. Wrap tightly and refrigerate for a minimum of 2 hours or overnight until firm.
04 - Using the same, cleaned mixing bowl, cream butter and granulated sugar until pale and fluffy. Add vanilla and salt. Sift in flour and cocoa powder, mixing gradually. Finalize blending by hand with a rubber spatula for consistency.
05 - Divide chocolate dough in half. To one half, fold in chopped hazelnuts. To the other, mix in peppermint extract and chopped dark chocolate. Ensure even distribution in both variations.
06 - Wrap each chocolate dough variation in plastic wrap, rolling into logs approximately 20–23 cm in length. Chill alongside vanilla dough logs for at least 2 hours or overnight.
07 - After chilling, roll the dark chocolate cherry log in raw sugar, chai spiced log in cinnamon sugar mixture (combined sparkling sugar, granulated sugar, and cinnamon), and hazelnut log in finely chopped hazelnuts. Press to adhere. For extra adherence, brush logs faintly with egg wash. Leave the peppermint log uncoated.
08 - Trim the ends of each log. Slice each log into approximately 12 cookies. Place sliced cookies in the refrigerator while preheating the oven to 180°C. Line a large baking sheet with parchment paper and arrange cookies 5 cm apart.
09 - Bake for 15–18 minutes until edges are barely golden and tops are matte. Transfer to a cooling rack and repeat until all dough is baked.
10 - Microwave white melting chocolate and oil in a heat-safe bowl, stirring every 30 seconds until smooth. Dip one half of each peppermint cookie into the melted chocolate and immediately top with crushed candy canes. Chill for 15 minutes to set before serving.

# Extra Tips:

01 - For optimal slicing, chill dough thoroughly before cutting. The dough can be frozen after chilling and will last up to one month; freeze in individual slices for easier baking.
02 - Cookies are suitable for shipping. Wrap cookies by flavor and package securely; wrap peppermint cookies separately to prevent transfer of flavor.

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