christmas slice & bake cookies
With 2 simple doughs, these Christmas Slice & Bake Cookies can make 3-4 different flavors for the perfect SUPER EASY holiday cookie box recipe! They seriously just melt in your mouth.
Ingredients you’ll need:
- Unsalted Butter, softened
- Granulated Cane Sugar
- Brown Sugar
- Vanilla Extract
- Salt
- All Purpose Flour
tips for making slice & bake cookies:
Slice & Bake Cookies are the easiest cookies to make for the holiday season. And you can make one dough to fit everyone’s taste preferences! But there are a few simple reminders to making them seamlessly easy and delicious without fail every time.
- Measure the flour – To ensure you are not adding too much flour into the dough, gently spoon the flour into your measuring cup and level it off with a flat edge (like a butter knife).
- Roll the dough tightly in Saran Wrap – This is what helps all the toppings, sprinkles, etc to come together as a log. Otherwise, it will fall apart when you try to slice it later.
- Make sure any toppings are finely chopped – The biggest mistake I made when I first started baking these cookies was adding chunks of chocolate like I would a normal CCC. But that can cause the cookies to split when slicing. So make sure all toppings are either soft enough to slice through or finely chopped.
- Room temperature butter – If the butter is too cold, your dough will be crumbly like a biscuit. If its too soft, it’ll be sticky and hard to roll. I recommend letting the butter sit out on the counter for 1 hour prior to starting.
how to store slice & bake cookies:
These cookies will stay fresh up to 5 days on the counter at room temperature or in the fridge when store in an airtight container. You can also freeze the baked cookies for up to 3 months.
Bake with me!
Christmas Slice & Bake Cookies
Ingredients
For the Vanilla Dough:
- 1 cup Unsalted Butter softened
- ½ cup Granulated Cane Sugar
- ¼ cup Brown Sugar
- 2 tsp. Vanilla Extract
- ¼ tsp. Salt
- 2 ¼ cups All Purpose Flour
For the White Chocolate, Walnut & Cranberry Cookies:
- 1/3 cup Walnuts finely chopped
- 1/3 cup Dried Cranberries finely chopped
- 1/3 cup Milk or White Chocolate finely chopped
For the Candy Cane Chocolate Chunk Cookies:
- ½ cup Dark Chocolate very finely chopped
- 1/3 cup Crushed Peppermint Candy Canes
- 1/3 cup Sprinkles for rolling
For the Chocolate Dough:
- ½ cup + 1 tbsp. Unsalted Butter softened
- ¼ cup Granulated Cane Sugar
- ½ tsp. Vanilla Extract
- 1/8 tsp. Salt
- ¾ cup + 2 tbsp. All Purpose Flour
- 2 tbsp. Melted Semisweet Chocolate
- 2 tbsp. Cocoa Powder
Instructions
To Make the Vanilla Dough:
- Cream the softened butter and sugars in a stand mixer fitted with the paddle attachment for 2 minutes, until fluffy and pale. Mix in the vanilla and salt. Add the flour and mix until all flour is absorbed.
To Add the Vanilla Cookie Toppings:
- Divide the dough into two bowls. In one bowl, mix in the chopped chocolate, cranberries, and walnuts. Mix well. In the second bowl, mix in the other toppings.
- Press each into a 2 ½” thick log (about 8-9” long). Use saran wrap to help press together as needed. Roll the chocolate chunk log in the sprinkles to cover (if needed, you can spray with water before rolling to help them stick).
- Wrap each log tightly in saran wrap to chill in the fridge 2 hours to overnight.
To Make the Chocolate Dough:
- Cream the softened butter and sugar in a stand mixer fitted with the paddle attachment for 1 minute. Add the melted chocolate and beat 1 more minute. Add in the vanilla, salt, and flour. Mix until all flour is absorbed.
To Add the Chocolate Cookie Toppings:
- Add any toppings and mix well. Press each into a 2 ½” thick log (about 8-9” long). Use saran wrap to help press together as needed. Roll in the crushed peppermint. Wrap each log tightly in saran wrap to chill in the fridge 2 hours to overnight.
To Bake:
- Preheat oven to 350F. Line 1-2 baking pans with parchment. Unwrap the cookie dough logs. Slice each long into ½” – 1” thick pieces. Place on the prepared pans.
- Bake 12-16 minutes, until set in the center. Use a small cookie cutter to help re-form the circular shape if needed.
- Let cool on the pan 5 minutes before transferring to a wire rack to cool completely. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
I am so anxious to try all three cut n slice cookie recipes. Thank you