Name: Slice and Bake Cookies with Flavored Doughs Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 38 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature (220g); 1/3 cup light brown sugar, packed (70g); 1/2 cup granulated sugar (100g); 1 tsp vanilla bean paste or 2 tsp vanilla extract; 1/4 tsp salt; 2 1/4 cups all purpose flour (285g); 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; 2 oz dark chocolate, chopped; 1/2 cup dried cherries, roughly chopped; 1/2 cup raw sugar (for coating); 1 cup unsalted butter, room temperature (220g); 3/4 cup granulated sugar (150g); 1 tsp vanilla bean paste or 2 tsp vanilla extract; 1/4 tsp salt; 1 3/4 cups all purpose flour (225g); 1/2 cup unsweetened dark cocoa powder (40g); 1/2 cup hazelnuts, roughly chopped; 1/2 cup hazelnuts, finely chopped (for coating); 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)

Jump to Recipe· 4.6 from 7 reviews

If you love cookies but want to take them up a notch with a little fun and flair, you’re going to adore this Slice and Bake Cookies with Flavored Doughs Recipe. Picture enjoying four distinct cookie flavors from just two dough bases—each swirl and bite bursting with personality. Whether you’re baking for the holidays, a cozy afternoon treat, or a gift, this recipe has got you covered with flavors like chai spice, dark chocolate cherry, chocolate hazelnut, and peppermint chocolate. Trust me, once you try this method, slice and bake cookies will become your go-to for effortless, show-stopping sweets.

❤️

Why This Recipe Works

Versatile Dough Bases: Two simple doughs serve as canvases for four distinct, delicious flavors.
Easy Slice and Bake Method: Shape once, chill, slice, and bake—no need to shape each cookie by hand.
Flavorful Coatings: Each cookie log gets a unique coating that adds texture and taste without extra hassle.
Perfect for Gifting and Freezing: Dough and cookies freeze beautifully, making it easy to plan ahead or share the love.

Slice and Bake Cookies with Flavored Doughs, flavored cookie doughs, easy slice and bake cookies, holiday cookie ideas, creative 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

Ingredients & Why They Work

The heart of this Slice and Bake Cookies with Flavored Doughs Recipe lies in creamy butter and just the right balance of sugars, which create a tender yet sturdy base. From there, the spices, mix-ins, and coatings each elevate the dough—bringing warmth, richness, or a refreshing twist depending on the flavor. I recommend using high-quality ingredients, especially for items like butter and vanilla, because you’ll really taste the difference.

Slice and Bake Cookies with Flavored Doughs, flavored cookie doughs, easy slice and bake cookies, holiday cookie ideas, creative 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 creates a smooth, creamy texture crucial for both dough bases.
Brown and Granulated Sugar: Brown sugar adds moisture and chew, while granulated sugar helps with spreading and crisp edges.
Vanilla Bean Paste: Offers a deeper vanilla flavor and beautiful flecks if you want to get fancy, but pure vanilla extract works just fine.
All-Purpose Flour: The backbone of your cookie, providing structure without toughness.
Spices (Cinnamon, Cardamom, Ginger, Allspice): These chai spices add a cozy warmth that pairs perfectly with the vanilla dough.
Dark Chocolate & Dried Cherries: Richness from dark chocolate is balanced by the tart sweetness of cherries.
Cocoa Powder: Unsweetened cocoa brings that deep chocolate flavor to the chocolate dough base.
Hazelnuts: Toasted and chopped, they add crunch and a nutty flavor that’s simply irresistible.
Peppermint Extract & Candy Canes: These create that cool, refreshing holiday vibe in the peppermint cookies, especially when paired with melting white chocolate.

📝

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 love that this Slice and Bake Cookies with Flavored Doughs Recipe invites you to get creative! Feel free to swap out mix-ins or adjust spices based on what you love or what’s seasonal. I always sneak in a little extra chocolate when I’m feeling indulgent, but you might prefer more nuts or fruit to balance the sweetness.

Variation: When I made these for a friend who prefers nut-free treats, I simply left out the hazelnuts and swapped the coating for extra chocolate chips mixed into the dough—it worked beautifully.
Dietary Adjustments: You can try using gluten-free flour blends, though dough consistency changes a bit—you might need to add a touch more butter or chill longer.
Seasonal Twists: Add orange zest to the dark chocolate cherry dough during winter holidays for a festive pop.
Spice Adjustments: If you prefer a stronger chai flavor, feel free to increase cardamom or add a pinch of cloves to the spice mix.

Step-by-Step: How I Make Slice and Bake Cookies with Flavored Doughs Recipe

Step 1: Cream the Butter and Sugars to Perfection

Start by mixing your unsalted butter with brown and granulated sugar until it turns pale and fluffy. This step matters more than you might think because it aerates the dough and sets the stage for tender cookies. I usually use my stand mixer with the paddle attachment, but a good hand mixer works just fine too. The key is to scrape down the bowl occasionally to get everything evenly combined.

Step 2: Mix in Vanilla and Flour Carefully

Once your butter and sugars look light and airy, add your vanilla bean paste and salt. Then gently fold in the flour (and cocoa if making the chocolate dough). I like to switch from mixer to rubber spatula here, mixing by hand so I don’t overwork the dough. Overmixing can make cookies tough, and we want soft, tender bites!

Step 3: Divide Dough and Add Flavorings

Here’s where the magic happens! Split your dough according to the recipe—larger portion getting the chai spice, smaller half mixing with chopped dark chocolate and dried cherries. For the chocolate base, split and fold in hazelnuts for one half, peppermint extract and chopped dark chocolate for the other. Swirling spices just a little (not mixing fully) creates a fun marbled effect that looks as great as it tastes.

Step 4: Shape Logs and Chill Thoroughly

Place each flavored dough portion onto plastic wrap and roll tightly into logs about 8-9 inches long. This isn’t just for neatness—it helps the dough chill evenly and makes slicing easier. I always chill my logs for at least 2 hours, though overnight chilling amps up the flavor and makes slicing a dream.

Step 5: Coat, Slice, and Bake

Once chilled and firm, roll your logs in their designated coatings—sparkling sugar and cinnamon for chai, raw sugar for cherry, finely chopped hazelnuts for hazelnut cookies, and plain for peppermint. If the sugar won’t stick, a quick egg wash does the trick. Slice off ends, then cut each log into about 12 slices. Pro tip: keeping slices chilled prior to baking prevents spreading. Bake at 350°F until edges are just barely golden, about 15-18 minutes.

Step 6: Dip Peppermint Cookies and Set

While the others cool, melt white chocolate with oil, dip one half of each peppermint cookie, and sprinkle crushed candy canes on top. Pop them in the fridge to set—this extra step adds a festive wow factor and a delightful crunch.

💡

Pro Tips for Making Slice and Bake Cookies with Flavored Doughs Recipe

Room Temperature Butter: Using butter at the right softness ensures your dough creaming process is smooth and the cookies bake evenly.
Don’t Overmix the Dough: Switching to hand mixing when incorporating flour prevents gluten overdevelopment, keeping cookies tender.
Chill, Chill, Chill: Chilling the dough logs solidifies fats and helps control cookie spread for perfect shape.
Coating Trick: If sugar coatings resist sticking, a light egg wash binds them right on—no more frustrated flaking coatings.

How to Serve Slice and Bake Cookies with Flavored Doughs Recipe

Garnishes

I usually keep garnishes simple—powdered sugar dusted lightly over the chai spiced cookies adds charm, while a few extra chopped nuts sprinkled beside the hazelnut cookies on a serving plate enhances that rustic look. For peppermint cookies, the crushed candy canes do all the garnishing you need!

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or your favorite tea. My personal favorite is a chai latte alongside the chai spiced cookies—there’s something comforting about layering those flavors. For chocolate lovers, a rich espresso or even a scoop of vanilla ice cream make for a decadent combo.

Creative Ways to Present

When I bake these for gift-giving, I group cookies by flavor into small stacks, wrapping each trio tightly in plastic wrap then tying with festive ribbons. For holiday parties, I display the cookies on tiered trays sorted by flavor so guests can sample easily. Another fun idea is placing slices of chilled logs on parchment-lined trays for a DIY cookie decorating station—guests can dip or drizzle chocolate as they like.

Make Ahead and Storage

Storing Leftovers

I find storing leftover baked cookies in an airtight container at room temperature keeps them fresh for up to a week. For the peppermint dipped cookies, make sure they’re chilled completely first, then store separated with parchment paper to avoid sticking. They lose a little crispness over time but stay deliciously soft inside.

Freezing

Freezing the dough logs before slicing is a lifesaver for me when I want cookies on demand. After chilling adequately, I wrap each log twice—plastic wrap then foil—and freeze for up to a month. When I want cookies, I thaw just enough slices in the fridge before baking. You can also freeze baked cookies, but they’re best eaten within two weeks for optimal taste.

Reheating

To refresh day-old cookies, I pop them in a 300°F oven for about 5 minutes—it warms them through and revives that fresh-baked texture. Just be careful with the dipped peppermint cookies so the chocolate doesn’t melt too much. Alternatively, a quick 10-second zap in the microwave can soften the center nicely.

FAQs

Can I use any type of chocolate in the dough?

You absolutely can! Dark chocolate is recommended for richer flavor, but semi-sweet or milk chocolate chips work well too—just be mindful that sweeter chocolates can affect overall cookie sweetness.
How long should I chill the cookie dough logs?

At least 2 hours is essential to firm up the dough, but chilling overnight actually enhances flavor and makes slicing much easier. If you’re short on time, a solid 2 hours in the fridge will still work perfectly.
Is it okay to slice the cookie dough logs while still frozen?

Slicing dough that’s completely frozen is tricky and can lead to uneven cookies or breaking logs. I recommend chilling until firm but still sliceable, or chill overnight and slice cold dough rather than frozen solid.
Can I skip the coatings on the cookie logs?

Feel free to skip coatings if you want a simpler cookie! Coatings add texture and a bit of extra flavor, but the cookies will still be tasty without them. Just be sure to chill the logs well to keep their shape when baking.
How do I store baked cookies to keep them fresh the longest?

Store baked cookies in an airtight container at room temperature with parchment layers to prevent sticking. Avoid refrigeration as cookies can dry out; for longer storage, freezing is best.

Final Thoughts

You really can’t beat how simple yet impressive this Slice and Bake Cookies with Flavored Doughs Recipe is. I genuinely love these cookies because they let me bake a variety of flavors without juggling multiple complex recipes. Plus, the ease of chilling dough ahead means I can have fresh, homemade cookies anytime the craving strikes. So, grab your mixer and favorite add-ins—you’re going to have so much fun with this one, and your friends will think you’re a baking rockstar. Give it a go and enjoy every flavorful, buttery bite!