Slice and Bake Cookie Varieties Recipe

ByLucy
Jump to Recipe·5 from 22 reviews

If you’ve ever wished you could whip up a batch of delicious cookies that you can prepare ahead of time, slice, and bake whenever the craving hits, then this Slice and Bake Cookie Varieties Recipe is about to become your new go-to. Trust me, these cookies are fan-freaking-tastic — not only because they come in four fabulous flavors, but because they’re impressively simple to make and perfect for sharing or gifting. Stick around, and I’ll walk you through everything you need to know to nail this recipe and customize it your way.

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Why This Recipe Works

  • Convenience Meets Variety: Prepare the dough in advance and slice off exactly what you want, when you want it.
  • Four Flavor Profiles: From chai spice to chocolate peppermint, there’s truly something for everyone.
  • Texture & Taste Balance: The dough’s tender crumb combined with coatings and mix-ins creates irresistible layers of flavor.
  • Perfect for Sharing & Gifting: These cookies ship well and are easy to portion out, making them ideal presents.
Slice and Bake Cookie Varieties, easy slice and bake cookies, 4-flavor cookie recipes, make-ahead cookie ideas, customizable cookie dough - The image shows four neat rows of round cookie slices placed on a wooden board. The first row on the left has dark brown cookies studded with a mixture of nuts, giving a rough, crunchy texture. The second row features light beige cookie slices with visible swirls inside and a sugar-coated edge that adds a grainy texture. The third row consists of pale yellow cookie slices with large dark chocolate chunks spread inside, also sugar-coated on the outer edge for a crystalline look. The last row on the right has solid dark brown cookie slices with a dense, smooth texture and some shiny cracks, showing a rich chocolate appearance. All the cookies are arranged closely in straight vertical lines. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic here starts with a classic vanilla dough and a luscious chocolate dough base, each designed to be versatile enough to absorb unique add-ins and coatings that distinguish each cookie variety. Choosing quality ingredients like real butter, fresh vanilla, and good cocoa powder sets the stage for great flavor, so shop thoughtfully—it really pays off.

Slice and Bake Cookie Varieties, easy slice and bake cookies, 4-flavor cookie recipes, make-ahead cookie ideas, customizable cookie dough - Flat lay of a small block of unsalted butter with a creamy pale yellow color, a small white ceramic bowl filled with light brown soft packed sugar, a small white ceramic bowl with white granulated sugar, a small white ceramic bowl containing golden sparkling sugar crystals, a small white ceramic bowl with raw sugar crystals, a small white ceramic bowl holding dark unsweetened cocoa powder, a mound of all-purpose flour gently piled on a white ceramic plate, a small pile of rough chopped dark chocolate chunks, a cluster of glossy dried red cherries, fresh whole hazelnuts with smooth brown shells, a few crushed red and white candy cane pieces, a small white ceramic bowl with deep brown cinnamon powder, another small white ceramic bowl with cardamom seeds, a small pile of ground ginger powder on a white plate, a tiny heap of allspice powder, a few whole brown eggs with clean uncracked shells, a small white ceramic bowl containing pale golden oil, and a small white ceramic bowl filled with vanilla bean paste – all ingredients arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Using unsalted gives you control over the saltiness; plus, when creamed well, it creates that lovely tender texture you want in slice and bake cookies.
  • Brown Sugar: Adds moisture and depth with its molasses notes, perfect for balanced sweetness and chewiness.
  • Vanilla Bean Paste: More flavorful than extract with those little vanilla flecks that make cookies look as good as they taste.
  • All-Purpose Flour: The backbone of these cookies, giving structure without being too dense.
  • Spices (Cinnamon, Cardamom, etc.): Spice blends add warmth and complexity without overpowering the dough.
  • Chopped Chocolate & Cherries: They bring richness and a pop of tartness to the Dark Chocolate Cherry variety.
  • Cocoa Powder: Unsweetened ensures the chocolate dough isn’t too sweet and lets the chocolate chips shine.
  • Hazelnuts & Candy Canes: Give nutty crunch and festive peppermint sparkle, perfect for cozy or holiday vibes.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Slice and Bake Cookie Varieties Recipe is. Whether you prefer your cookies with nuts, caught up in festive peppermint, or warm spices, you can tweak this recipe to suit your mood or the occasion. What really makes this fun to me is testing out different coatings or even mixing in nuts or dried fruit you have on hand.

  • Variation: I once swapped dried cherries for dried cranberries in the Dark Chocolate Cherry dough—I adored the tart twist and the rich gooey bites.
  • Dietary Twist: If you want to go gluten-free, I’ve tried a 1:1 gluten-free flour with success, though the texture is slightly different but still delicious.
  • Seasonal Change: Swap spices in the chai blend for pumpkin pie spice or add zest for a lemon sugar version during spring.
  • Difficulty Level: This recipe is beginner-friendly, but if you’re feeling brave, try swirling in colored sugar for fun patterns.

Step-by-Step: How I Make Slice and Bake Cookie Varieties Recipe

Step 1: Cream the Butter and Sugars

Start by beating the room temperature butter with brown sugar and granulated sugar until pale and fluffy—that’s the base of tender, rich cookies. I use either a stand mixer with a paddle attachment or a hand mixer. This step usually takes about 3-5 minutes, and you’ll see the mixture lighten up and become almost mousse-like—that’s your signal it’s ready! Don’t rush it.

Step 2: Divide the Dough and Add Flavors

Once you have your vanilla dough base, split it—giving one half just a little more dough. This larger portion will become your chai spiced cookies. Carefully fold in your chai spice blend into this larger half, swirling but not fully mixing so you get those lovely pockets of spice. The smaller half is mixed with chopped dark chocolate and cherries. For the chocolate dough, repeat the creaming process with cocoa powder before dividing into hazelnut and peppermint doughs.

Step 3: Form Logs and Chill

Now, shape each dough portion into logs about 8-9 inches long, wrap them tightly in plastic wrap, and let them chill for at least two hours or overnight. This chilling firm up the dough nicely so you can slice thin, neat cookies without them losing their shape. I usually do this step the night before baking, so cookie time feels effortless.

Step 4: Coat, Slice, and Chill Again

When your dough is chilled solid, roll each log in its respective coating—whether it’s sparkling cinnamon sugar, raw sugar, finely chopped hazelnuts, or leave peppermint dough bare. Pro tip: if sugar doesn’t stick well, a light egg wash helps. Before baking, slice the logs into about 12 even cookies and pop them back in the fridge to keep firm. This little trick helps maintain their edges during baking.

Step 5: Bake and Final Touches

Bake your cookies at 350°F for 15-18 minutes until edges are just turning pale golden and the tops look matte, not shiny. Don’t overbake! Cool on a rack and for the chocolate peppermint ones, dunk half the cookie in melted white chocolate mixed with a little oil, then sprinkle on crushed candy canes. Chill again until set and get ready for your cookie rave.

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Tips from My Kitchen

  • Chill Twice: Chilling before and after slicing keeps cookies from spreading too much—don’t skip this chill step.
  • Mix-Ins at the End: Add your chocolate, cherries, and nuts at the end of mixing so they don’t get pulverized.
  • Coating Adhesion: If sugar or nuts won’t stick well to the dough, a quick egg wash helps hold those coatings like a charm.
  • Slicing Log Tips: Chill logs until very firm, then use a sharp serrated knife for clean slices without crumbling.

How to Serve Slice and Bake Cookie Varieties Recipe

Slice and Bake Cookie Varieties, easy slice and bake cookies, 4-flavor cookie recipes, make-ahead cookie ideas, customizable cookie dough - There are three stacks of cookies on a white marbled surface. The left stack shows layers of light brown cookies and dark brown cookies with chopped nuts, alternating. The middle stack features five layers, starting from the top with a dark cookie with chopped nuts, then a light brown cookie with chocolate bits, another light brown cookie, a dark cookie half-coated in white icing, and a light brown cookie at the bottom. Pieces of crushed peppermint candy are scattered at the base. The right stack has several light brown and dark cookies with chopped nuts, some with white icing and red sprinkles on the side. The background is dark, showing texture contrast. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes straightforward — crushed candy canes on the peppermint cookies are a must for that festive crunch and color contrast. For the chai spiced ones, a little extra sprinkle of sparkling sugar right before baking adds just the right sparkle and sweetness on top. Sometimes, I toss a few whole hazelnuts on the chocolate hazelnut dough before chilling for an extra nutty finish.

Side Dishes

These cookies are fabulous on their own, but pairing them with a warm mug of spiced tea or deep, rich coffee really takes things up a notch. For the chocolate peppermint variety, a hot cup of peppermint tea creates a delightful flavor echo. Whenever I’m hosting, I like to set out a plate with a variety of dips like melted caramel or warm chocolate ganache for dunking.

Creative Ways to Present

When I’ve gifted these cookies, I love stacking them in clear tins or wrapping small bundles in parchment paper tied with twine and a sprig of fresh rosemary or dried orange peel — it looks rustic and inviting. For parties, display them on a tiered stand grouped by flavor or set up a DIY cookie decorating station where folks can add their own sprinkles or dips.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separating layers with parchment paper to keep them from sticking. They’ll stay fresh and chewy for about a week, though I’m rarely lucky enough to have them last that long!

Freezing

Freezing is a game changer here. I usually wrap the cookie dough logs tightly in plastic wrap and an extra layer of foil before freezing. Slicing frozen logs can be tough, so I often slice the dough beforehand and freeze the slices individually spaced out in a container. Then I just grab as many as I want and bake straight from frozen—no thawing needed.

Reheating

If you want to warm up a few cookies, a quick 10-15 second zap in the microwave or a few minutes at a low oven temperature brings back that fresh-from-the-oven softness without drying them out. Just be careful not to overheat or your cookies can go from perfect to hard in no time.

FAQs

  1. Can I make all four cookie varieties at once?

    Absolutely! The recipe is designed so that you can prepare both dough bases simultaneously and then split them into their unique flavors. Just keep the doughs wrapped and chilled well before slicing for the best results.

  2. What’s the best way to slice the dough logs?

    Chill your dough logs until firm, then use a sharp serrated knife to slice cleanly into even pieces. Avoid pressing too hard to prevent squishing the dough; gentle sawing motions work best.

  3. Can I substitute the vanilla bean paste with extract?

    Yes, vanilla extract works well too. I recommend 2 teaspoons if you don’t have vanilla bean paste. The flavor is slightly less intense, but still delicious.

  4. Do I need to use egg wash before coating the dough?

    It’s optional but helpful, especially if the sugar or nut coatings aren’t sticking well. A thin wash made from one beaten egg mixed with a tablespoon of water creates a sticky surface that keeps those coatings nailed on.

  5. How long can the dough be frozen?

    The dough keeps very well in the freezer for up to one month. Beyond that, it may lose some texture and flavor, but it’s still safe to bake and enjoy.

Final Thoughts

This Slice and Bake Cookie Varieties Recipe is hands down one of my favorite discoveries for stress-free baking with stellar results. There’s something so satisfying about having cookie dough just waiting in the fridge or freezer, ready to be sliced and baked fresh anytime. Plus, the combination of cozy chai, rich chocolate cherry, nutty hazelnut, and lively peppermint means there’s a flavor for everyone at the table. I can’t recommend this recipe enough, especially if you love to bake ahead or need a reliable crowd-pleaser. Grab your apron—you’re about to become the cookie hero of your kitchen!

Print
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Slice and Bake Cookie Varieties Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these versatile Slice and Bake Cookies available in four distinct flavors: Chai Spiced Cinnamon Sugar, Dark Chocolate Cherry, Chocolate Hazelnut, and Chocolate Peppermint. Each cookie starts with a buttery dough base—vanilla or chocolate—married with unique mix-ins and coatings, rolled into logs, chilled, sliced, and baked for perfectly tender, flavorful treats that are ideal for gifting or enjoying any time.

Ingredients

Vanilla Dough Base

  • 1 cup (220g) unsalted butter, room temperature
  • 1/3 cup (70g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 1/4 tsp salt
  • 2 1/4 cups (285g) all purpose flour

Chai Spiced Cinnamon Sugar Coating

  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ginger
  • 1/8 tsp allspice
  • 3 tbsp sparkling sugar
  • 3 tbsp granulated sugar
  • 2 tsp cinnamon (for rolling/coating)

Dark Chocolate Cherry Mix and Coating

  • 2 oz dark chocolate, chopped
  • 1/2 cup dried cherries, roughly chopped
  • 1/2 cup raw sugar (for rolling/coating)

Chocolate Dough Base

  • 1 cup (220g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 1/4 tsp salt
  • 1 3/4 cups (225g) all purpose flour
  • 1/2 cup (40g) unsweetened dark cocoa powder

Chocolate Hazelnut Mix and Coating

  • 1/2 cup hazelnuts, roughly chopped (mixed in dough)
  • 1/2 cup finely chopped hazelnuts (for rolling/coating)

Chocolate Peppermint Mix and Coating

  • 1/2 tsp peppermint extract
  • 2 oz dark chocolate, chopped
  • 1/2 cup white melting chocolate
  • 2 tsp oil (for melting white chocolate)
  • 3 crushed candy canes (for sprinkling)

Instructions

  1. Prepare Vanilla Dough: In a large mixing bowl, cream the unsalted butter with light brown sugar and granulated sugar using a hand or stand mixer with a paddle attachment until pale and fluffy. Mix in vanilla and salt, then gradually add the all-purpose flour. Switch to a rubber spatula and fold the dough by hand until all flour is fully incorporated.
  2. Divide and Spice Vanilla Dough: Split the vanilla dough nearly in half, reserving the larger portion for the chai spiced cookies. Combine cinnamon, cardamom, ginger, and allspice in a small dish. Gently fold the spice mixture into the larger dough half just enough to swirl without fully blending.
  3. Prepare Dark Chocolate Cherry Dough: To the smaller vanilla dough half, fold in chopped dark chocolate and dried cherries until evenly mixed. Form this dough into a log about 8-9 inches long, wrap tightly in plastic wrap, and chill.
  4. Make Chocolate Dough: Using the same mixing bowl (scrape out any dough residues but no washing needed), cream the butter and granulated sugar until pale and fluffy. Add salt and vanilla, then mix in the flour and cocoa powder. Fold with a rubber spatula to fully incorporate all dry ingredients.
  5. Divide Chocolate Dough: Split the chocolate dough into two halves. Mix 1/2 cup roughly chopped hazelnuts into one half (Chocolate Hazelnut). To the other half, add peppermint extract and chopped dark chocolate, mixing well (Chocolate Peppermint). Form each half into 8-9 inch logs and wrap tightly in plastic wrap.
  6. Chill All Dough Logs: Refrigerate all dough logs for at least 2 hours or overnight to firm up.
  7. Prepare Coatings: For Dark Chocolate Cherry dough, spread raw sugar on a plate and roll the log to coat fully, pressing sugar onto the surface if needed. Optionally, brush with egg wash if sugar doesn’t stick. For Chai Spiced dough, roll the log in the prepared cinnamon sugar mixture. For Chocolate Hazelnut dough, roll in finely chopped hazelnuts. Chocolate Peppermint dough remains uncoated.
  8. Slice Cookies: Trim the ends off each dough log, then slice each log into approximately 12 cookies about 1/3 inch thick. Keep sliced cookies chilled in the refrigerator while preparing to bake.
  9. Preheat and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange cookies about 2 inches apart. Bake for 18 minutes or until edges are pale golden and tops are matte. Transfer baked cookies to a cooling rack. Bake remaining cookies in batches.
  10. Finish Chocolate Peppermint Cookies: Melt white melting chocolate with oil in a microwave-safe bowl in 30-second intervals until smooth. Dip half of each cooled peppermint cookie into the melted chocolate and sprinkle with crushed candy canes. Refrigerate for 15 minutes to set.
  11. Serve and Store: Once set, cookies are ready to enjoy fresh, or package as gifts. Store leftovers in an airtight container for best freshness.

Notes

  • Freezing: Dough can be frozen in logs or sliced form. Chill dough for 2 hours first. Wrap logs tightly in foil and plastic wrap; freeze up to 1 month. Sliced cookies freeze easier to use, just place slices in a freezer-safe bag.
  • Shipping: These cookies ship well and make great gifts. Wrap 3 cookies of the same flavor together in plastic wrap. For peppermint cookies, wrap in plastic then foil to prevent flavor transfer.
  • Egg Wash: If sugar coatings do not stick well, brushing logs with a thin layer of egg wash (1 egg beaten with 1 tbsp water) helps coatings adhere better.
  • Chilling Dough: Chilling the dough logs is essential to maintain shape and achieve perfect slice and bake texture in the final cookies.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120 kcal
  • Sugar: 10 g
  • Sodium: 40 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Protein: 1.5 g
  • Cholesterol: 20 mg

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