|

Slice-and-Bake Cookies with 4 Flavors Recipe

ByMadison
Jump to Recipe· 4.8 from 24 reviews

If you’ve ever wanted to impress friends (or just treat yourself!) with something charmingly versatile, then I’ve got the perfect recipe for you. This Slice-and-Bake Cookies with 4 Flavors Recipe brings together four unique tastes in one go—chai spiced cinnamon sugar, dark chocolate cherry, chocolate hazelnut, and chocolate peppermint. I love how easy it is to whip up a variety of flavors without juggling four separate recipes, and I know you’ll enjoy the fun of slicing and baking these beauties fresh whenever the cookie craving hits.

🧡

Why This Recipe Works

  • Versatility: Four distinct cookies from just two dough bases—easy to customize or gift.
  • Simplicity: No complicated dough shaping; just slice, bake, and enjoy.
  • Flavor Balance: Each variety is thoughtfully paired with complementary coatings and mix-ins.
  • Make Ahead Friendly: Dough and sliced cookies freeze beautifully for whenever you want fresh-baked goodness.
Slice-and-Bake Cookies with 4 Flavors, cookie variety, easy cookie recipes, holiday cookie ideas, homemade slice-and-bake cookies - 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 this …

Ingredients & Why They Work

The beauty of this Slice-and-Bake Cookies with 4 Flavors Recipe lies in its straightforward, pantry-friendly ingredients. Two basic doughs form the foundation: a vanilla dough and a chocolate dough, which transform dramatically with spices, nuts, or extracts. Grab the freshest vanilla bean paste if you can—it really lifts these cookies beyond the usual.

Slice-and-Bake Cookies with 4 Flavors, cookie variety, easy cookie recipes, holiday cookie ideas, homemade slice-and-bake cookies - 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: Brings richness and tender texture; room temp helps it cream beautifully with sugars.
  • Brown and Granulated Sugar: Brown sugar adds moisture and depth, granulated sugar adds crispness.
  • Vanilla Bean Paste or Extract: Vanilla bean paste gives those lovely speckled bits and a pronounced vanilla flavor.
  • All Purpose Flour: Provides structure while keeping cookies tender if measured correctly.
  • Spices (Cinnamon, Cardamom, Ginger, Allspice): Essential for chai spice—adds warmth and aromatic complexity.
  • Chocolate (Dark and Cocoa Powder): The star in two flavors, giving deep, bittersweet notes without overpowering.
  • Dried Cherries: Tart bursts that perfectly offset the chocolate’s richness.
  • Hazelnuts: Adds crunch and a toasty flavor that contrasts the smooth dough.
  • Peppermint Extract & Candy Canes: Ideal for a festive, refreshing twist on classic chocolate.
  • Sugars & Coatings (Raw Sugar, Sparkling Sugar, Chopped Nuts): They turn the cookies into crunchy, flavorful bites that you can’t stop munching.
📝
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

One of the things I love most about this Slice-and-Bake Cookies with 4 Flavors Recipe is how flexible it is. Once you’ve nailed the basics, feel free to swap spices, fruits, or nuts to make it your own. I’ve had friends jazz up the chai spice to be bolder or turn the cherry chocolate into raspberry for a tart pop.

  • Gluten-Free Variation: Try replacing all-purpose flour with a gluten-free blend, but be mindful of the texture changes. I tested this for a friend and found chilling the dough longer really helped keep the shape.
  • Nut-Free Option: Swap hazelnuts for more chocolate chips or crushed pretzels for crunch without allergens.
  • Seasonal Twist: Add a pinch of orange zest to the chai spice mix—it’s a game changer around holiday time.
  • Sweetness Level: If you prefer less sweet, reduce the coating sugars slightly or skip the peppermint candy topping.

Step-by-Step: How I Make Slice-and-Bake Cookies with 4 Flavors Recipe

Step 1: Cream the Butter and Sugars Until Dreamy

Start with room-temperature butter—that’s key for proper creaming. I use my stand mixer with the paddle attachment and beat the butter with brown and granulated sugar until the mixture is pale, fluffy, and airy—usually about 3 to 5 minutes on medium speed. This step creates the cookie’s tender crumb, so don’t rush it! If you don’t have a mixer, a sturdy wooden spoon and some muscle work fine too.

Step 2: Mix in Vanilla, Salt, and Then Flour

Once your butter and sugar are perfect, stir in your vanilla bean paste and a pinch of salt. Then add the flour gradually. This recipe recommends switching to a rubber spatula after the initial mixing to fold in the flour without overworking the dough—essential for keeping cookies tender.

Step 3: Divide and Customize Your Dough

I like to split the vanilla dough unevenly, giving the chai spiced cookies a slightly larger share for better distribution of spices. For the chai flavor, gently fold a warm blend of cinnamon, cardamom, ginger, and allspice into the dough—not fully mixing to create those beautiful swirls.

The smaller portion transforms into dark chocolate cherry cookie dough with chopped chocolate and tangy cherries. For the chocolate base, repeat the creaming and mixing process, adding cocoa powder, then divide between hazelnut and chocolate peppermint variations. Peppermint dough gets the extra zing of extract and chunks of dark chocolate.

Step 4: Shape into Logs & Chill

Once all four doughs are ready, shape each into 8-9 inch logs. Wrap tightly in plastic wrap and chill for at least two hours or overnight. Trust me, this rest period firms up the dough for clean slicing and perfect cookie shape.

Step 5: Coat, Slice, and Bake

After chilling, roll each dough log in its coating: sparkling sugar for chai spice, raw sugar for the chocolate cherry, chopped hazelnuts for the hazelnut cookies, and leave peppermint bare. Don’t skip brushing on an egg wash if the sugar doesn’t stick well—I learned that one the hard way when some coating just slid off!

Slice off the ends, then cut each log into about 12 even slices. Keep the slices chilled in the fridge while preheating your oven to 350°F. Space cookies on parchment-lined sheets with enough room to spread and bake for 15-18 minutes, until the edges are a pale golden color and the tops have a matte finish.

Step 6: Finish the Chocolate Peppermint Cookies

Once cooled, melt white chocolate with a bit of oil for a smooth dip. Half-dunk the peppermint cookies, then sprinkle with crushed candy canes. Pop them back into the fridge to set the coating. My family always looks forward to this step—it turns ordinary cookies into festive delights!

💡

Pro Tips for Making Slice-and-Bake Cookies with 4 Flavors Recipe

  • Chill Time is Crucial: Don’t skimp on chilling the dough—it makes slicing cleaner and keeps cookies from spreading too much.
  • Spice Swirls, Not Blends: For the chai spice dough, fold spices gently to create pretty marbling instead of uniform mixing.
  • Coating Sticking Hack: If sugar won’t stick, lightly brush the dough with an egg wash before rolling in coatings—hope this tip saves you from the patchy coating I had once!
  • Keep Dough Cold During Baking: Refrigerate cookie slices while oven preheats to maintain thickness and shape during baking.

How to Serve Slice-and-Bake Cookies with 4 Flavors Recipe

Slice-and-Bake Cookies with 4 Flavors, cookie variety, easy cookie recipes, holiday cookie ideas, homemade slice-and-bake cookies - There are three stacks of cookies on a white marbled surface. The left stack shows layers of light brown cookies and dark brown cookies with chopped nuts, alternating. The middle stack features five layers, starting from the top with a dark cookie with chopped nuts, then a light brown cookie with chocolate bits, another light brown cookie, a dark cookie half-coated in white icing, and a light brown cookie at the bottom. Pieces of crushed peppermint candy are scattered at the base. The right stack has several light brown and dark cookies with chopped nuts, some with white icing and red sprinkles on the side. The background is dark, showing texture contrast. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep things simple—those naturally coated edges add charm and flavor. For the peppermint cookies, the crushed candy canes are my favorite festive touch; they add crunch and a burst of color. Occasionally, I sprinkle a little flaky sea salt over the chocolate hazelnut cookies for a lovely sweet-salty contrast that’s addictive.

Side Dishes

These cookies pair brilliantly with a warm cup of tea or coffee. For brunch spreads or holiday gatherings, I serve them alongside fresh fruit platters or vanilla bean ice cream—it’s an easy way to elevate dessert or snacks without extra fuss.

Creative Ways to Present

If you’re gifting these, I love grouping each flavor in small stacks wrapped in parchment paper tied with twine—so pretty and practical for easy sharing. For parties, arrange the cookies on colorful tiered trays labeled by flavor—it makes it super fun to pick and sample, and always sparks compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 5 days. I recommend layering them between sheets of parchment paper to prevent sticking. They stay crisp on the edges and tender inside—just like fresh.

Freezing

I usually freeze the dough logs wrapped very tightly in plastic, then an extra layer of foil. You can also slice and freeze the cookies separately for ease. When you’re ready to bake, just thaw slightly to slice or bake directly from frozen with a few extra minutes added. It’s a lifesaver for last-minute fresh cookies!

Reheating

To refresh leftovers, pop cookies in a 300°F oven for 5 minutes. This revives their crispness without drying them out. I avoid microwaving because it tends to make cookies soft and gummy faster.

FAQs

  1. Can I make all four flavors at once?

    Absolutely! That’s the beauty of this recipe—you make two dough bases and then customize each half to create all four flavors with minimal extra effort. Just make sure to keep your dough logs well wrapped and chilled.

  2. How long should I chill the dough?

    At least two hours is best to firm up the dough for slicing. I often chill overnight when I want to bake the next day—it makes slicing so much neater, and cookies hold their shape better during baking.

  3. Can I freeze the baked cookies?

    Yes, you can freeze baked cookies in an airtight container for up to a month. Just thaw them at room temperature and, if desired, warm briefly in the oven to refresh crisp edges.

  4. What if the coating won’t stick to the dough?

    Try brushing the dough log lightly with an egg wash before rolling it in sugar or nuts. This sticky surface helps the coating cling better and prevents loss during slicing or baking.

  5. Can I substitute dried cherries in the chocolate cherry cookies?

    Definitely. Dried cranberries, chopped dried apricots, or even dried blueberries can work well. Just use roughly the same amount and chop if pieces are large to ensure even distribution.

Final Thoughts

This Slice-and-Bake Cookies with 4 Flavors Recipe holds a special place in my baking lineup because it combines simplicity with so much variety and fun. Whether you’re baking for a crowd, gifting, or just want a cookie adventure without the fuss, you’ll appreciate how these cookies come together smoothly and taste incredible. Give this recipe a try—you might find it becomes your go-to for making cookie hour extra special, just like it did for me.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slice-and-Bake Cookies with 4 Flavors Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Madison
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 48 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Slice and Bake Cookies offer four distinct and delicious flavors: Chai Spiced Cinnamon, Dark Chocolate Cherry, Chocolate Hazelnut, and Chocolate Peppermint. Each dough log is chilled, coated, sliced, and baked to create perfectly textured cookies perfect for gifting or enjoying any time.

Ingredients

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 (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 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 (to mix with white melting chocolate)
  • 3 crushed candy canes (for sprinkling)

Instructions

  1. Prepare Vanilla Dough: In a large bowl, cream together butter, brown sugar, and granulated sugar with a hand or stand mixer until pale and fluffy. Mix in vanilla and salt, then add flour. Use a rubber spatula to fold flour completely into the dough.
  2. Make Chai Spiced Dough: Split the vanilla dough roughly in half with a larger half for chai spiced cookies. Combine cinnamon, cardamom, ginger, and allspice separately, then fold these spices gently into the larger dough to swirl but not fully incorporate.
  3. Make Dark Chocolate Cherry Dough: To the smaller half of vanilla dough, add chopped dark chocolate and dried cherries. Mix to combine thoroughly.
  4. Shape Vanilla Dough Logs: Lay two sheets of plastic wrap. Form each vanilla dough half into an 8-9 inch log, wrap tightly, and refrigerate for at least 2 hours or overnight.
  5. Prepare Chocolate Dough: Using the same mixing bowl (scraped clean), cream butter and sugar until pale and fluffy. Mix in salt, vanilla, flour, and cocoa powder, folding with a rubber spatula to fully incorporate ingredients.
  6. Make Chocolate Hazelnut Dough: Split chocolate dough in half. To one half, fold in roughly chopped hazelnuts.
  7. Make Chocolate Peppermint Dough: To remaining chocolate dough, mix in peppermint extract and chopped dark chocolate. Form both chocolate dough halves into 8-9 inch logs, wrap tightly in plastic wrap, and chill alongside vanilla dough for at least 2 hours or overnight.
  8. Prepare Coatings and Slice: Once chilled, roll the dark chocolate cherry log in raw sugar, pressing it to stick (optionally brush with egg wash if needed). Roll chai spiced log in cinnamon sugar mixture. Roll hazelnut log in finely chopped hazelnuts. Leave peppermint log plain.
  9. Slice Logs into Cookies: Trim log ends and slice each log into approximately 12 cookies. Keep slices refrigerated while oven preheats.
  10. Bake Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper. Place cookie slices 2 inches apart. Bake for 18 minutes or until edges are pale golden and tops matte. Cool on racks and bake remaining dough batches.
  11. Dip Peppermint Cookies: Melt white chocolate with oil in 30-second bursts in a microwave until smooth. Dip half of each peppermint cookie in melted chocolate and sprinkle with crushed candy canes. Refrigerate for 15 minutes to set.
  12. Serve and Enjoy: After setting, cookies are ready to enjoy or package for gifting.

Notes

  • FREEZING – Dough may be frozen either as logs or slices. Chill logs 2 hours first, then wrap with foil and freeze for up to 1 month. Sliced dough should be chilled, sliced, then frozen in airtight packaging; sliced is recommended as frozen logs are difficult to cut.
  • SHIPPING – Cookies ship well. Group same-flavored cookies in sets of 3 wrapped together in plastic wrap. For peppermint cookies, wrap in plastic then foil to prevent flavor transfer.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160 kcal
  • Sugar: 12 g
  • Sodium: 60 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star