Christmas Slice & Bake Cookies (Holiday Cookie Box)

With 2 simple doughs, this slice and bake cookie recipe makes 3-4 different flavors for the perfect easy holiday cookie recipe!

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This recipes makes two doughs: Vanilla & Chocolate. And you can make up to 3-4 different flavors from there!

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How to Make Vanilla Slice & Bake Cookies:

1. Cream the softened butter and sugars in a stand mixer fitted with the paddle attachment for 2 minutes, until fluffy and pale.
2. Mix in the vanilla and salt.
3. Add the flour and mix until all flour is absorbed.

At this point, you can split the dough into two parts to add your favorite toppings and/or roll in festive sprinkles.

4. Wrap tightly in Saran Wrap to chill in the fridge for at least 2 hours to overnight.
5. 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.
6. Bake 12-16 minutes, until set in the center. Use a small cookie cutter to help re-form the circular shape if needed.
7. Let cool on the pan 5 minutes before transferring to a wire rack to cool completely. Enjoy!

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Let’s make chocolate cookies without cocoa powder!

SO. so good!

How to Make Chocolate Slice & Bake Cookies:

1. Cream the softened butter and sugar in a stand mixer fitted with the paddle attachment for 1 minute.
2. Add the melted chocolate and beat 1 more minute.
3. Add in the vanilla, salt, and flour. Mix until all flour is absorbed.

At this point, you can add your favorite toppings and/or roll in festive sprinkles.

4. Wrap tightly in Saran Wrap to chill in the fridge for at least 2 hours to overnight.
5. 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.
6. Bake 12-16 minutes, until set in the center. Use a small cookie cutter to help re-form the circular shape if needed.
7. Let cool on the pan 5 minutes before transferring to a wire rack to cool completely. Enjoy!

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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.

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In a rush to wait for the butter to come to room temperature?

Add the butter to a stand mixer and mix on medium-high speed until it softens and smooths out, about 8-10 minutes.

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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.

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Where to buy Tony Chocolonely?

My go-to place to buy Tony Chocolonely is at Whole Foods Market, but you can find them almost at all grocery retailers! Find a retailer nearest to you by clicking here.

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Cook with me!

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