Description
These Melt-in-Your-Mouth Christmas Slice & Bake Cookies offer a festive blend of vanilla, chocolate, nuts, dried fruit, and peppermint flavors, perfect for holiday celebrations. Easy to prepare with a make-ahead dough that can be sliced and baked fresh, these cookies combine a chewy and crunchy texture with a colorful, decorative touch ideal for sharing with family and friends.
Ingredients
Scale
Vanilla Dough
- 1 cup Unsalted Butter (room temperature)
- 1 cup Granulated Cane Sugar
- 1/2 cup Brown Sugar
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 3 cups All Purpose Flour
- 1 cup Walnuts, chopped
- 1 cup Dried Cranberries
- 1 cup Milk or White Chocolate, chopped
Chocolate Dough
- 1 cup Unsalted Butter (room temperature)
- 1 cup Granulated Cane Sugar
- 8 ounces Dark Chocolate, melted
- 3 cups All Purpose Flour
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 1 cup Crushed Peppermint Candy Canes
Decorations
- 1 cup Sprinkles (optional)
- Extra crushed candy canes (optional)
Instructions
- Prepare Vanilla Dough: Cream softened unsalted butter, granulated cane sugar, and brown sugar together in a stand mixer until light and fluffy. Add vanilla extract and salt, mixing well. Gradually blend in all-purpose flour until fully combined.
- Flavor and Chill Vanilla Dough: Divide dough into two portions. Fold chopped walnuts and dried cranberries into one half, and milk or white chocolate into the other. Shape each portion into logs, wrap in plastic, and chill in the fridge for at least 2 hours or overnight.
- Prepare Chocolate Dough: Cream butter and granulated sugar together until smooth. Melt dark chocolate and mix into butter mixture. Gradually add flour, vanilla extract, and salt, blending thoroughly to form a dough.
- Flavor and Chill Chocolate Dough: Fold crushed peppermint candy canes gently into the chocolate dough. Shape into logs, wrap in plastic, and chill alongside the vanilla dough for 2 hours or overnight.
- Preheat Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice and Bake: Remove chilled dough logs from fridge and slice into ½ to 1 inch thick pieces. Arrange slices on prepared baking sheets, leaving space between cookies.
- Bake Cookies: Bake for 12 to 16 minutes until edges are set and lightly golden. Remove from oven and allow cooling briefly on the pan before transferring to a wire rack to cool fully.
- Optional Decoration: Sprinkle extra crushed candy canes or sprinkles on cookies after baking for added festive flair.
Notes
- You can substitute margarine for butter to make the recipe dairy-free, but texture and flavor might vary slightly.
- Dark chocolate can be replaced with semi-sweet or milk chocolate based on preference.
- Dried cherries or raisins can be used if cranberries are unavailable.
- Whole wheat flour can substitute all-purpose flour but may change the texture and flavor to a more rustic cookie.
- Chilling the dough logs for at least 2 hours is crucial for easy slicing and maintaining shape during baking.
- For a nut-free version, omit the walnuts and consider adding additional dried fruit or chocolate chips.
