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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

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

Scale

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

Find it online: https://ovenandolive.com/slice-and-bake-cookies-with-four-flavors-recipe/