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Slice and Bake Assorted Spiced and Chocolate Cookies Recipe

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This slice and bake cookie recipe features two distinct dough bases—vanilla and chocolate—each transformed into two unique flavor profiles. With chai spiced cinnamon sugar and dark chocolate cherry variations from the vanilla base, and chocolate hazelnut and chocolate peppermint options from the chocolate base, this recipe yields 48 flavorful cookies. Ideal for easy preparation, chilling, and shipping, these cookies bring festive flair with simple steps and delightful coatings.

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 coating mix)

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 temperature
  • 3/4 cup (150g) granulated sugar
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 1/4 tsp salt
  • 1 3/4 cup (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 melting chocolate)
  • 3 crushed candy canes (for sprinkling)

Instructions

  1. Prepare Vanilla Dough Base: In a large mixing bowl, cream together the room temperature butter, light brown sugar, and granulated sugar using a hand or stand mixer with a paddle attachment until the mixture is pale and fluffy. Add the vanilla bean paste and salt, mixing until combined. Gradually incorporate the all-purpose flour and then switch to a rubber spatula to mix the dough by hand to ensure even flour incorporation.
  2. Divide and Flavor Vanilla Dough: Split the vanilla dough nearly in half, leaving one half slightly larger for the chai spiced cookies. In a small bowl, combine cinnamon, cardamom, ginger, and allspice. Gently fold the spice mixture into the larger half of dough, creating swirls without fully blending. To the smaller half, add chopped dark chocolate and dried cherries, mixing evenly.
  3. Shape and Chill Vanilla Dough: Lay out two sheets of plastic wrap and form each half of the vanilla dough into 8-9 inch logs. Wrap each log tightly with plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
  4. Prepare Chocolate Dough Base: Using the same mixing bowl (scraped clean), cream together the butter and granulated sugar until pale and fluffy. Mix in the salt and vanilla bean paste. Add the all-purpose flour and unsweetened cocoa powder, then mix with a rubber spatula by hand to ensure thorough integration of dry ingredients.
  5. Divide and Flavor Chocolate Dough: Split the chocolate dough in half. To one half, fold in roughly chopped hazelnuts. To the other half, mix in peppermint extract and chopped dark chocolate until well combined.
  6. Shape and Chill Chocolate Dough: Place each half onto separate sheets of plastic wrap and roll into 8-9 inch logs. Wrap tightly and chill alongside the vanilla dough logs for a minimum of 2 hours or overnight.
  7. Prepare Coatings: For the dark chocolate cherry dough, spread raw sugar on a plate and roll the dough to coat thoroughly, pressing sugar into the surface as needed. If the sugar does not adhere well, brush the dough exterior with an egg wash made from 1 beaten egg mixed with 1 tablespoon water before coating. For the chai spiced cookies, roll the dough logs in the prepared cinnamon sugar mixture. For the chocolate hazelnut cookies, roll in finely chopped hazelnuts. The chocolate peppermint logs remain uncoated.
  8. Slice and Preheat: Trim the ends off each dough log, then slice each log into approximately 12 cookies. Preheat the oven to 350°F (177°C). Place the cookie slices in the refrigerator to chill while the oven heats.
  9. Bake Cookies: Line large baking sheets with parchment paper. Arrange cookie slices about 2 inches apart. Bake for 15-18 minutes or until cookie edges are lightly golden and tops are matte. Transfer baked cookies to cooling racks and continue baking remaining slices.
  10. Prepare Chocolate Peppermint Coating: Melt white chocolate with oil in a heat-safe bowl in 30-second microwave intervals, stirring until smooth. Dunk half of each chocolate peppermint cookie into the melted chocolate, then top with crushed candy canes. Chill in the refrigerator for 15 minutes to set the coating.
  11. Serve: Once cooled and set, cookies are ready to enjoy or package for gifting and shipping.

Notes

  • Chilling the dough is essential for firm slices and easy handling.
  • Use plastic wrap tightly to avoid dough drying out in the refrigerator.
  • Adjust spice levels in chai cinnamon sugar coating to personal preference.
  • If sugar does not stick well on the dark chocolate cherry dough, an egg wash helps adhesion.
  • Store finished cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
  • For shipping, slice and chill dough logs to prevent breakage during transit.

Find it online: https://recipeplenty.com/slice-and-bake-assorted-spiced-and-chocolate-cookies-recipe/