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Slice and Bake Cookies with Flavored Doughs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 7 reviews
  • Author: Julia
  • 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 in four delicious flavors: Chai Spiced Cinnamon Sugar, Dark Chocolate Cherry, Chocolate Hazelnut, and Chocolate Peppermint. This versatile recipe features two dough bases – vanilla and chocolate – that are flavored, rolled into logs, chilled, sliced, coated, and baked to perfection. Perfect for gifting or enjoying with a warm beverage.

Ingredients

Scale

Vanilla Dough Base

  • 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)

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

Dark Chocolate Cherry Add-ins & Coating

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

Chocolate Dough Base

  • 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)

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 unsalted butter, light brown sugar, and granulated sugar using a hand or stand mixer with paddle attachment until pale and fluffy. Mix in the vanilla and salt, then add the all purpose flour. Once the flour is mostly incorporated, switch to a rubber spatula to fold the dough gently until fully mixed.
  2. Divide Vanilla Dough and Add Chai Spice: Split the vanilla dough nearly in half, reserving a slightly larger portion for the chai spiced cookies. In a small bowl, mix together cinnamon, cardamom, ginger, and allspice. Fold these spices into the larger half of dough gently to create swirls without fully mixing.
  3. Add Chocolate and Cherries to Smaller Vanilla Portion: To the smaller half of vanilla dough remaining in the mixing bowl, fold in the chopped dark chocolate and chopped dried cherries evenly.
  4. Shape and Chill Vanilla Dough Logs: Lay out two sheets of plastic wrap. Form the two portions of dough into approximately 8-9 inch logs on the plastic wrap. Wrap tightly and chill in the refrigerator for at least 2 hours or overnight to firm up.
  5. Prepare Chocolate Dough Base: Using the same mixing bowl, cream together butter and granulated sugar until pale and fluffy. Mix in salt and vanilla. Add flour and cocoa powder, then fold gently with a rubber spatula until fully combined.
  6. Divide Chocolate Dough and Add Hazelnuts or Peppermint: 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.
  7. Shape and Chill Chocolate Dough Logs: On two sheets of plastic wrap, form each chocolate dough half into 8-9 inch logs. Wrap tightly and chill with the vanilla dough logs for at least 2 hours or overnight.
  8. Prepare Coatings for Logs: For the dark chocolate cherry dough log, spread raw sugar on a plate and roll the log in it, pressing lightly to adhere. If needed, brush a thin egg wash (1 beaten egg mixed with 1 tbsp water) on dough before coating. For chai spiced cookies, roll in the cinnamon sugar mixture. For hazelnut cookies, roll in finely chopped hazelnuts. Leave peppermint cookies plain.
  9. Slice and Chill Cookies: Remove ends of each log and slice each into roughly 12 cookies. Place sliced cookies on parchment-lined baking sheets spaced 2 inches apart. Keep remaining slices refrigerated while baking batches.
  10. Preheat Oven and Bake Cookies: Preheat oven to 350°F (177°C). Chill sliced cookies in refrigerator while oven heats. Bake cookies for 18 minutes or until edges are pale golden and tops matte. Transfer to cooling racks. Repeat until all dough is baked.
  11. Dip Peppermint Cookies: Melt white chocolate with oil in a microwave-safe bowl using 30-second intervals, stirring until smooth. Dip half of each peppermint cookie into melted chocolate, then sprinkle with crushed candy canes. Refrigerate dipped cookies for 15 minutes to set.
  12. Serve and Store: Once cooled and set, cookies are ready to enjoy or package for gifting.

Notes

  • You can freeze dough either in log form or sliced. For logs, chill firm for 2 hours then wrap with an additional foil layer before freezing up to 1 month. For slices, chill 2 hours, slice, then freeze in an airtight container or bag up to 1 month. Slices are easier to bake from frozen.
  • These cookies ship well and make great gifts. Wrap groups of about 3 cookies by flavor in plastic wrap, then store packed. Wrap peppermint cookies in plastic wrap then foil to prevent flavor transfer.
  • If the sugar won’t stick to dough logs for coating, use egg wash for better adhesion.
  • Use parchment paper to avoid sticking and for easy cleanup when baking cookies.
  • Make sure the dough is well chilled before slicing to ensure clean cuts and maintain shape during baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 10 g
  • Sodium: 60 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 20 mg

Find it online: https://citrusoven.com/slice-and-bake-cookies-with-flavored-doughs-recipe/