Slice and Bake Cookies with Four Flavors Recipe

BySarah
Jump to Recipe· 4.5 from 10 reviews

If you love an easy, show-stopping cookie that you can slice, bake, and share — you’re going to adore this Slice and Bake Cookies with Four Flavors Recipe. It’s one of those recipes I keep coming back to, whether I’m prepping for a party or just craving a variety of cookies without baking four separate batches. Trust me, once you try these, you’ll be hooked on the effortless layering of flavors and textures!

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Why This Recipe Works

  • Versatile Flavors: Four distinct cookie flavors come together in one dough prep, catering to varied tastes in a single batch.
  • Make-Ahead Magic: Chill the dough logs overnight or freeze for later, making it perfect for prepping in advance.
  • Consistent Cookie Thickness: The slice-and-bake method ensures all your cookies bake evenly every time.
  • Simple Yet Elegant: Easy to make but fancy enough for gifting or special occasions.
Slice and Bake Cookies with Four Flavors, easy cookie recipes, holiday cookie ideas, layered cookie dough, make-ahead cookie recipes - 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

Each ingredient in this Slice and Bake Cookies with Four Flavors Recipe plays a crucial role in creating its unique texture and flavor profile. Choosing good quality butter and spices will elevate these cookies from good to unforgettable, so don’t rush your shopping.

Slice and Bake Cookies with Four Flavors, easy cookie recipes, holiday cookie ideas, layered cookie dough, make-ahead cookie recipes - 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: Room temperature butter helps achieve that perfect creamy texture when creaming with sugars.
  • Light Brown Sugar: Adds moisture and a subtle caramel note that rounds out flavors beautifully.
  • Granulated Sugar: Balances the sweetness with a clean, crisp finish.
  • Vanilla Bean Paste or Extract: Gives a deep vanilla aroma that makes every bite comforting.
  • Salt: Enhances and balances all the sweet elements.
  • All Purpose Flour: Forms the sturdy base of the cookie dough for that ideal chew.
  • Spices (cinnamon, cardamom, ginger, allspice): These warm chai spices bring a sophisticated twist to one of the flavors.
  • Chocolate (dark, cocoa powder, melting chocolate): From chunks in the dough to drizzles on top, chocolate offers richness and texture contrasts.
  • Dried Cherries: Provide a tart counterpoint to the sweet dough and chocolate.
  • Hazelnuts: Their nutty crunch complements the chocolate perfectly.
  • Peppermint Extract and Candy Canes: Inject festive flair with a refreshing mint burst.
  • Sugars for Coating (sparkling, granulated, raw, chopped nuts): These add a delightful crunchy crust that’s always impressive.
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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.

Tweak to Your Taste

I’m all about making baking fun and flexible, so you can absolutely play around with this Slice and Bake Cookies with Four Flavors Recipe. Maybe you want to amp up the spices, swap out nuts for seeds, or brighten one batch with citrus zest — the possibilities really are endless!

  • Chai Spice Intensity: I usually add a pinch more ginger during colder months to give the chai cookies a little extra warmth — it brings out the cozy vibes beautifully.
  • Chocolate Adjustments: If dark chocolate’s too intense for you, milk chocolate chunks work just as well in the cherry dough.
  • Dairy-Free Version: You can swap butter for a plant-based alternative, though keep in mind your dough texture might shift slightly.
  • Nut-Free Option: Skip the hazelnuts and coat those cookies in extra cocoa powder or colored sanding sugar instead.

Step-by-Step: How I Make Slice and Bake Cookies with Four Flavors Recipe

Step 1: Cream the Butter and Sugars

Get your mixer out and start by creaming together the softened butter with the brown and granulated sugar until it’s pale and fluffy. This takes about 3-5 minutes on medium speed. I love how this step sets the stage for light, tender cookies. Don’t skip this—if you rush it, your cookies might turn out dense.

Step 2: Mix in Vanilla, Salt, and Flour

Stir in your vanilla and salt, then add the flour slowly. Once combined, switch to a rubber spatula to fold the dough by hand. This is important because it helps fully incorporate the flour without overworking the dough. You want the dough just combined for tender cookies.

Step 3: Split and Flavor the Vanilla Dough

I split the vanilla dough into two portions, giving the larger half to the chai spice mix. Then, I gently fold in the cinnamon, cardamom, ginger, and allspice—just enough to swirl the spices through the dough. The magic here is to avoid fully blending so you get lovely pockets of flavor and a speckled look.

Step 4: Add Chocolate and Cherries to Remaining Dough

The smaller dough batch gets chopped dark chocolate and dried cherries mixed in. This combo is one of my favorites—the rich chocolate, tangy cherries, and buttery dough keep you coming back for more.

Step 5: Repeat for the Chocolate Dough Base

Don’t wash your mixing bowl—just scrape it out and start fresh with the chocolate dough base: creaming butter and sugar again, then adding salt, vanilla, flour, and cocoa powder. I’ve learned it’s simpler to keep using the same bowl, which saves on dishes and keeps me focused.

Step 6: Mix in Nuts and Peppermint

Split that chocolate dough in half, too. One half gets the hazelnuts folded in; the other gets peppermint extract and chopped dark chocolate. I always make sure the peppermint is evenly mixed—you don’t want a strong patch of mint; you want it subtle but clear.

Step 7: Shape and Chill Dough Logs

Now, for the fun part — shaping the dough into logs! I lay two sheets of plastic wrap, form each dough portion into an 8-9 inch log, and wrap tightly. It’s key to get these logs firm in the fridge for at least 2 hours so they slice neatly later. I sometimes pop them in the freezer if I’m in a rush.

Step 8: Roll in Coatings and Slice

Once chilled, roll the dough logs in their coatings: raw sugar for chocolate cherry, chai spice sugar for chai dough, finely chopped hazelnuts for the hazelnut dough, and leave the peppermint dough plain. If the sugar won’t stick, a light egg wash helps—this trick gave me perfect crunchy edges every time.

Step 9: Bake the Cookies

Slice off the ends and then cut each log into about 12 cookies. Chill them briefly while your oven preheats to 350°F. Bake for 15-18 minutes until edges are just turning pale golden and tops are matte — don’t overbake, or they lose that perfect tender crunch. Cooling on a wire rack is essential to avoid sogginess.

Step 10: Dip Peppermint Cookies and Set

Finally, melt white chocolate with a bit of oil and dip one half of each peppermint cookie, then sprinkle crushed candy canes while the chocolate is still wet. Refrigerate for 15 minutes to set the coating. It’s such a festive finishing touch that impresses every single time.

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Pro Tips for Making Slice and Bake Cookies with Four Flavors Recipe

  • Chill Smart: Chill your dough logs overnight if possible; it makes slicing cleaner and the cookies bake up with better shape.
  • Managing Coatings: For sticky coatings, try brushing dough lightly with an egg wash before rolling in sugar or nuts for perfect adhesion.
  • Slice Quickly: If your logs are too hard from chilling, warm your knife under hot water, dry it, and slice — it makes all the difference.
  • Avoid Overbaking: Pull the cookies as soon as edges turn light golden and tops look matte to keep them tender inside with just a hint of crispness.

How to Serve Slice and Bake Cookies with Four Flavors Recipe

Slice and Bake Cookies with Four Flavors, easy cookie recipes, holiday cookie ideas, layered cookie dough, make-ahead cookie recipes - 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 love keeping garnishes straightforward here — the raw sugars and chopped nuts provide texture, so I usually don’t add more, except for the peppermint cookies with crushed candy canes for that colorful crunch. A light dusting of powdered sugar makes for a pretty presentation if you’re feeling fancy.

Side Dishes

These cookies are fantastic on their own, but I often serve them alongside a big jug of milk, a hot coffee, or chai tea — the chai spiced cookies especially shine with a warm, spiced latte. For a party spread, a cheese board with fresh fruit complements the chocolate cherry flavor wonderfully.

Creative Ways to Present

For holidays or gifting, I package cookies by flavor, wrapping groups of three in parchment and tying with twine—bonus points for kraft paper boxes decorated with a sprig of rosemary or cinnamon stick. At parties, I arrange cookies on platters by flavor and add small labels so people can pick their favorites easily.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep wonderfully in an airtight container at room temperature for up to a week. I find stacking sheets of parchment between layers prevents sticking and keeps each batch fresh and crisp.

Freezing

I almost always freeze extra dough logs, wrapped tightly in plastic and foil. When I’m ready, I slice them right from the freezer and add a couple extra minutes to baking time. This trick saves so much time and means I’m always prepared for unexpected guests or cravings.

Reheating

If your cookies get a little firm from refrigeration, a quick 10-15 second zap in the microwave softens them up like fresh-baked. Just don’t overdo it or the chocolate can melt messily.

FAQs

  1. Can I use a food processor instead of a mixer for this recipe?

    Yes, you can use a food processor to mix the butter and sugar, but be careful not to over-process. Pulse until just combined and fluffy to avoid dense cookies. The key is to get air incorporated without melting the butter.

  2. How do I make sure the coatings stick to the dough logs?

    If the coating isn’t sticking well, try brushing the dough lightly with an egg wash (one beaten egg with a tablespoon of water) before rolling in sugar or nuts. This helps create a tacky surface that holds the coating perfectly.

  3. Can I slice these cookies before chilling the dough?

    I don’t recommend slicing before chilling — the dough will be too soft and sticky, making it hard to get clean, even slices. Chilling solidifies the butter, so you get perfect rounds that bake evenly.

  4. How long can I freeze the cookie dough?

    The dough logs or sliced cookies freeze well for up to one month. Just be sure to wrap them tightly to prevent freezer burn and odor absorption.

Final Thoughts

This Slice and Bake Cookies with Four Flavors Recipe is hands-down one of my favorite go-tos when I want easy versatility with a homemade touch. It’s satisfying to slice beautiful cookies and bake them fresh, and having four flavor options means there’s something for everyone. If you want to impress without fuss or simply enjoy buttery, spiced, nutty, chocolatey bites, I can’t recommend this recipe enough. Give it a try — I promise you’ll love pulling perfect cookies out of your oven, ready to share and savor with friends and family.

Print
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Slice and Bake Cookies with Four Flavors Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • Author: Sarah
  • 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

Slice and Bake Cookies featuring four delicious flavors: Chai Spiced Cinnamon Sugar, Dark Chocolate Cherry, Chocolate Hazelnut, and Chocolate Peppermint. Each dough is made from either a vanilla or chocolate base, formed into logs, chilled, sliced, coated, and baked to perfection. These cookies offer a delightful mix of spices, chocolate, nuts, and peppermint, perfect for gifting or sharing.

Ingredients

Vanilla Dough Base

  • 1 cup (220g) unsalted butter, room temp
  • 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

  • 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 coating)

Dark Chocolate Cherry

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

Chocolate Dough Base

  • 1 cup (220g) unsalted butter, room temp
  • 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

  • 1/2 cup hazelnuts, roughly chopped
  • 1/2 cup hazelnuts, finely chopped (for coating)

Chocolate Peppermint

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

Instructions

  1. Prepare Vanilla Dough Base: In a large mixing bowl, use a hand or stand mixer with paddle attachment to cream together butter, brown sugar, and granulated sugar until pale and fluffy. Mix in vanilla and salt, then add flour. Switch to a rubber spatula to mix dough by hand ensuring all flour is incorporated.
  2. Divide Vanilla Dough and Add Chai Spices: Split dough nearly in half with the larger half for chai spiced cookies. In a small bowl, combine cinnamon, cardamom, ginger, and allspice. Fold spices carefully into the larger half to swirl them without fully mixing.
  3. Prepare Dark Chocolate Cherry Dough: To the smaller half of vanilla dough, add chopped dark chocolate and dried cherries. Mix to combine. Shape both dough portions into 8-9 inch logs on plastic wrap, wrap tightly, and chill for at least 2 hours or overnight.
  4. Prepare Chocolate Dough Base: Scrape out previous bowl. Cream butter and sugar until pale and fluffy. Mix in salt and vanilla, then flour and cocoa powder. Use rubber spatula to mix dough by hand until dry ingredients are fully incorporated.
  5. Divide Chocolate Dough: Split chocolate dough in half. Mix roughly chopped hazelnuts into one half. Add peppermint extract and chopped dark chocolate to the other half, mixing well. Form each dough half into 8-9 inch logs, wrap in plastic wrap, and chill alongside vanilla dough for at least 2 hours or overnight.
  6. Coat Dough Logs: Once chilled, roll dark chocolate cherry log in raw sugar until fully coated, pressing sugar to stick if needed. Optionally brush with egg wash if sugar won’t stick. Roll chai spiced dough in cinnamon sugar mixture. Roll hazelnut dough in finely chopped hazelnuts. Leave peppermint dough bare.
  7. Slice Logs: Slice off ends of each log. Slice each log into roughly 12 cookies, about 1/2 inch thick. Chill sliced cookies in refrigerator while preheating oven.
  8. Bake Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper. Place cookies spaced 2 inches apart on sheets. Bake for 18 minutes or until edges are very pale golden and tops are matte. Cool on racks. Repeat with remaining dough.
  9. Prepare Peppermint Chocolate Coating: In a heat-safe bowl, microwave white melting chocolate with oil in 30-second intervals, stirring until smooth.
  10. Dunk Peppermint Cookies: Dip half of each peppermint cookie into melted chocolate, then top with crushed candy canes. Refrigerate for 15 minutes to set the coating.
  11. Serve and Store: Allow all cookies to cool completely before serving. Store baked cookies in airtight containers. Dough can be frozen in log or slice form for up to one month.

Notes

  • FREEZING – Dough can be frozen as logs (chilled 2 hours, wrapped in foil and plastic wrap) or sliced (chilled 2 hours, sliced, stored in freezer bags). Sliced freezing is easier for baking.
  • SHIPPING – Cookies ship well. Wrap groups of 3 same-flavor cookies in plastic wrap. Wrap peppermint cookies additionally in foil to prevent flavor transfer.
  • Coating sugar adherence may require a light egg wash (1 beaten egg mixed with 1 tbsp water) to help sugar stick.
  • Use plastic wrap when forming dough logs to help shape and chill dough evenly.
  • Allow cookies to cool completely before dipping and decorating peppermint cookies to prevent melting.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 65 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 20 mg

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