Christmas Slice & Bake Cookies (Holiday Cookie Box)

Servings: 20+

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 Gingerbread, Walnut & Cranberry Cookies:

• 1/3 cup Walnuts, finely chopped
• 1/3 cup Dried Cranberries, chopped
• 1/3 cup Tony Chocolonely Gingerbread Milk Chocolate, finely chopped

For the Candy Cane Chocolate Chunk Cookies:

• ½ cup Tony Chocolonely Candy Cane Dark Chocolate, finely chopped
• 1/3 cup Sprinkles, for rolling

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For the Chocolate Dough:

• ½ cup 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 Tony Chocolonely Chocolate of choice

For the Chocolate Peppermint Cookies:

• ½ cup Tony Chocolonely Candy Cane Dark Chocolate, finely chopped
• 1/3 cup Crushed Peppermint, for rolling

1. 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.
2. To Add the Vanilla Cookie Toppings: Divide the dough into two bowls. In one bowl, mix in the chopped gingerbread milk chocolate, cranberries, and walnuts. Mix well. In the second bowl, mix in the chopped candy cane dark chocolate.
3. Press each into a 2 ½” thick log (about 8-9” long). Use saran wrap to help press together as needed. Roll the candy cane chocolate chunk log in the sprinkles to cover (if needed, you can spray with water before rolling to help them stick).
4. Wrap each log tightly in saran wrap to chill in the fridge 2 hours to overnight.  
5. 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.
6. To Add the Chocolate Cookie Toppings: Add the chopped candy cane dark chocolate 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.
7. 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.
8. Bake 12-16 minutes, until set in the center. Use a small cookie cutter to help re-form the circular shape if needed.
9. Let cool on the pan 5 minutes before transferring to a wire rack to cool completely. Enjoy!