The holiday season always reminds me of the simple joy of sharing. I love taking a walk in the crisp winter air, gathering inspiration from the stark contrast of red holly berries against white snow. That natural beauty inspires my baking, leading to wholesome treats that look as good as they taste and bring people together.
These slice and bake cookies are the ultimate way to bring abundance to your kitchen without the stress. With just two simple dough bases, we create four distinct, nature-inspired flavors—from warming chai spice to rich dark chocolate cherry. They are perfect for filling festive tins with variety and love, proving that wholesome ingredients can be truly indulgent.
Natural Ease and Abundance
There is something deeply satisfying about creating a beautiful spread of cookies from just a few simple steps. You will love how these cookies celebrate natural abundance without keeping you in the kitchen all day. By making two master doughs, you unlock four incredible variations that highlight real ingredients like spicy cardamom, earthy hazelnuts, and tart dried cherries.
Whether you are packing a rustic box for a neighbor or setting out a platter for a holiday gathering, these cookies offer a texture and flavor for everyone. The vanilla base is tender and buttery, letting the spices and fruit shine, while the chocolate base offers a deep, rich canvas for the hazelnuts and peppermint. It is wholesome loaded baking at its finest.
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Slice And Bake Cookies
- Total Time: 2 hours 48 mins
- Yield: 60 cookies
- Diet: Vegetarian
Description
Effortlessly fill your holiday cookie tins with these versatile slice-and-bake treats that use two master doughs to create four unique flavors. From warming chai spices to rich dark chocolate and cherry, these wholesome cookies offer a beautiful variety of textures and natural ingredients for any festive gathering.
Ingredients
- Unsalted butter, softened
- Light brown sugar
- Granulated sugar
- Vanilla bean paste
- All-purpose flour
- Salt
- Unsweetened dark cocoa powder
- Ground cinnamon
- Ground cardamom
- Ground ginger
- Ground allspice
- Dark chocolate, chopped
- Dried cherries, chopped
- Hazelnuts, chopped
- Peppermint extract
- Coarse sparkling sugar or raw sugar
- White chocolate, melted
- Crushed candy canes
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar until pale and fluffy.
- Stir in the vanilla bean paste and salt, then gently mix in the flour until a tender dough forms to complete the vanilla base.
- Divide the vanilla dough into two portions; fold the cinnamon, cardamom, ginger, and allspice into the larger portion, and fold chopped dark chocolate and dried cherries into the other.
- Prepare the chocolate dough base by creaming butter and sugar, then mixing in vanilla, salt, flour, and dark cocoa powder until no dry pockets remain.
- Split the chocolate dough in half, folding chopped hazelnuts into one part and peppermint extract with chopped dark chocolate into the second part.
- Shape each of the four flavored doughs into logs about 8-9 inches long, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.
- Roll the chai logs in a cinnamon-sugar mixture, the cherry logs in raw sugar, and the hazelnut logs in finely chopped nuts before slicing all logs into 1/2-inch thick rounds.
- Bake the rounds at 350°F (175°C) for 15-18 minutes until the tops appear matte, then remove from the oven to cool completely.
- Finish the peppermint cookies by dipping them in melted white chocolate and sprinkling with crushed candy canes.
Notes
To maintain a perfectly round shape while chilling, place your wrapped dough logs inside empty cardboard paper towel tubes that have been slit lengthwise. This prevents the bottom of the log from flattening against the refrigerator shelf. For the cleanest slices, use a very sharp chef’s knife or even unscented dental floss to cut through the chilled dough without compressing it.
- Prep Time: 30 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Wholesome Ingredients from the Pantry
We focus on real, simple ingredients to create these vibrant flavors. Here is what you need to gather from your farmhouse pantry:
- Unsalted Butter: The heart of our tender cookie base. Make sure it is softened to room temperature for the best texture.
- Sugars: We use a mix of light brown sugar for moisture and granulated sugar for crisp edges. For the coating, coarse sparkling sugar or raw sugar adds a lovely natural crunch.
- Vanilla Bean Paste: I prefer paste over extract because those little black specks add such natural beauty to the vanilla dough.
- Dark Cocoa Powder: For the chocolate dough, unsweetened dark cocoa provides that deep, earthy richness we love.
- Natural Mix-ins: This is where the magic happens. We are using dried cherries for a burst of fruit, chopped hazelnuts for crunch, and a warming blend of cinnamon, cardamom, ginger, and allspice.
The Natural Process
Step 1: Create the Vanilla Dough Base
Start by creaming the butter, brown sugar, and granulated sugar together until the mixture looks pale and fluffy. Stir in the vanilla bean paste and salt, then gently mix in the flour. Switch to a spatula and fold by hand at the end to keep the dough tender.
Step 2: Flavor the Chai and Cherry Variations
Divide your vanilla dough, keeping the chai portion slightly larger. In a small bowl, whisk together the cinnamon, cardamom, ginger, and allspice, then swirl this spice blend into the larger dough portion. For the remaining dough, fold in the chopped dark chocolate and dried cherries until they are evenly distributed.
Step 3: Mix the Chocolate Dough Base
Using the same method as before, cream the butter and sugar until fluffy. Add the vanilla and salt, then mix in the flour and dark cocoa powder. Use your hands or a spatula to bring the dough together, checking that no dry pockets of flour remain at the bottom of the bowl.
Step 4: Add Hazelnut and Peppermint
Split the chocolate dough in half. Fold the roughly chopped hazelnuts into one half. For the second half, mix in the peppermint extract and chopped dark chocolate until well combined.
Step 5: Roll and Chill
Shape each of the four doughs into logs about 8-9 inches long. Wrap them tightly in plastic wrap to protect their freshness. Chill them in the refrigerator for at least 2 hours. This rest allows the flavors to meld and the butter to firm up.
Step 6: Coat and Slice
Once solid, roll the chai logs in the cinnamon-sugar mixture, the cherry logs in raw sugar, and the hazelnut logs in finely chopped nuts. Leave the peppermint log bare. Slice each log into rounds about 1/2 inch thick.
Step 7: Bake and Dip
Bake at 350°F (175°C) for 15-18 minutes until the tops are matte. Let them cool completely. Finally, dip the peppermint cookies in melted white chocolate and sprinkle with crushed candy canes for a festive finish.
Christine’s Tips for Fresh Perfection
- Keep it Cold: The secret to perfectly round slice and bake cookies is keeping the dough cold. If it feels soft while you are slicing, pop the log back in the fridge for 10 minutes. This prevents the cookies from spreading too much in the oven.
- Natural Adhesion: If your sugar or nut coatings aren’t sticking to the outside of the log, lightly brush the dough with a little water or an egg wash before rolling. This acts like a natural glue.
- Make Ahead: These logs are perfect for Quick Cookie Solutions during the busy season. You can keep the dough logs in the fridge for up to 3 days or freeze them for a month before slicing and baking.
Seasonal Swaps and Natural Twists
- Spring Berries: Instead of dried cherries, try freeze-dried strawberries or raspberries in the vanilla dough for a pop of natural pink color and tart flavor.
- Pistachio Rose: Swap the hazelnuts for pistachios and add a drop of rose water to the chocolate dough for a floral, earthy twist.
- Citrus Zest: Add fresh orange zest to the dark chocolate dough for a classic flavor pairing that tastes like winter sunshine.
For more ideas on how to adapt recipes for different times of the year, check out our Festive Cookie Moments.
Serving Nature’s Bounty
I love serving these cookies on a rustic wooden board to highlight their natural textures. They pair beautifully with a hot cup of coffee or a spicy herbal tea, which complements the chai and chocolate notes perfectly.
If you are gifting them, place the stacks in a simple box lined with parchment paper and tie it with natural twine and a sprig of fresh rosemary or pine. For more presentation ideas, take a look at our Showstopper Cookie Designs.
Sharing the Natural Love
I hope these slice and bake cookies bring a little natural beauty and ease to your kitchen this season. There is nothing quite like the smell of spices and chocolate filling the air to make a house feel like a home. Whether you stick to the recipe or add your own wholesome twists, these treats are sure to be a hit.
For more recipes that focus on real ingredients, visit our Clean Cookie Living section. And don’t forget to share your creations with us! Tag us on Pinterest, Instagram, or Facebook so we can see your beautiful bakes.
