Description
These Melt-in-Your-Mouth Christmas Slice & Bake Cookies are perfect for holiday celebrations, featuring both vanilla and chocolate dough variations studded with festive ingredients like walnuts, dried cranberries, peppermint candy canes, and chocolate. These easy-to-make cookies combine buttery richness with chewy textures and a hint of holiday spice, making them an ideal treat for sharing with family and friends.
Ingredients
Scale
Vanilla Dough
- 1 cup Unsalted Butter (softened)
- 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
Chocolate Dough
- 1 cup Unsalted Butter (softened)
- 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)
- Additional Crushed Candy Canes (optional, for sprinkling after baking)
Instructions
- Prepare Vanilla Dough: Begin by creaming the softened unsalted butter and both granulated and brown sugars together in a stand mixer until the mixture is light and fluffy. Add the vanilla extract and salt, mixing until well combined. Gradually blend in the all-purpose flour until the dough is fully absorbed and forms a soft, workable consistency.
- Flavor the Vanilla Dough: Divide the prepared vanilla dough into two equal portions. In the first half, gently fold in the chopped walnuts and dried cranberries to add a chewy, nutty texture. In the other half, knead in the milk or white chocolate pieces. Shape each portion into logs, wrap tightly in plastic wrap, and chill them in the refrigerator for at least 2 hours or overnight to firm up.
- Prepare Chocolate Dough: In the stand mixer, cream the softened butter and granulated sugar together until smooth and creamy. Melt the dark chocolate and incorporate it slowly into the butter mixture, ensuring an even blend. Gradually add in the all-purpose flour, vanilla extract, and salt, mixing until well combined to form a rich chocolate dough.
- Flavor the Chocolate Dough: Carefully fold the crushed peppermint candy canes into the chocolate dough to provide a festive peppermint twist. Shape the chocolate dough into logs similar in size to the vanilla dough, then wrap in plastic and refrigerate for the same duration as the vanilla logs.
- Bake the Cookies: Preheat your oven to 350°F (175°C). After chilling, remove the dough logs from the refrigerator and slice them into ½ to 1 inch thick pieces. Arrange the slices evenly spaced on a baking sheet lined with parchment paper. Bake in the preheated oven for 12 to 16 minutes, or until the edges are set and just beginning to turn golden brown. Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
- Optional Decoration: After baking and cooling slightly, sprinkle additional crushed candy canes over the cookies for an extra festive touch. Add sprinkles if desired to enhance the visual appeal and holiday fun.
Notes
- For a dairy-free version, substitute unsalted butter with margarine or plant-based butter alternatives.
- Whole wheat flour can be used instead of all-purpose flour for a healthier variation, but may alter texture slightly.
- Replacing walnuts with pecans offers a similar nutty crunch.
- You can experiment with different dried fruits such as cherries or raisins based on preference.
- Milk or white chocolate can be swapped with dark chocolate if you prefer richer flavors.
- Cookies should be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
- If chilled overnight, dough logs will be easier to slice thinly and hold shape better during baking.
- The baking time may vary slightly depending on your oven; watch for golden edges as the key indicator of doneness.
