Slice and Bake Holiday Cookies: 4 Delicious Flavors to Try

Holiday baking is one of my favorite traditions, and nothing captures the festive spirit quite like slice and bake cookies. These easy-to-make treats come packed with flavor and variety, making them perfect for sharing or gifting throughout the season. Whether you’re a seasoned baker or new to holiday cookies, this recipe for slice and bake cookies with four distinct flavors will bring warmth and joy to your kitchen.

this Recipe

With simple ingredients and straightforward steps, you can create buttery, flavorful cookies that slice beautifully and bake into perfectly shaped treats. Let me guide you through this wonderful recipe so you can enjoy a festive assortment that feels homemade but looks bakery-level impressive.

Why You’ll Love This Recipe

• Four unique flavors in one batch: vanilla almond, chocolate peppermint, cinnamon spice, and lemon cranberry.
• Simple slice and bake method saves time and ensures consistent cookie shapes.
• Perfect for holiday gift boxes or cookie swaps with friends and family.
• Easy to customize with your favorite mix-ins or toppings.
• Freezable dough lets you bake fresh cookies throughout the season.

Ingredients

Gather these classic baking ingredients plus a few special touches to create your four delicious slice and bake cookie flavors.

• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (for vanilla almond flavor)
• ½ cup sliced almonds, toasted
• ½ cup cocoa powder (for chocolate peppermint flavor)
• ½ teaspoon peppermint extract
• ¼ cup crushed peppermint candies
• 1 teaspoon ground cinnamon (for cinnamon spice flavor)
• ½ teaspoon ground nutmeg
• 1 teaspoon lemon zest (for lemon cranberry flavor)
• ½ cup dried cranberries, chopped
• 2 tablespoons powdered sugar for dusting (optional)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 12 minutes per batch
• Total Time: 45 minutes plus chilling time
• Servings: About 48 cookies
• Calories: Approximately 120 per cookie

How to Make Slice and Bake Holiday Cookies – 4 Flavors – Butternut Bakery

1. In a medium bowl, whisk together 2 ¾ cups flour, baking powder, and salt; set aside.
2. In a large bowl, beat softened butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract, mixing until combined.
3. Divide the dough roughly into four equal portions.
4. For the vanilla almond dough, fold in ½ teaspoon almond extract, ⅔ cup flour, and toasted sliced almonds. Form into a log about 2 inches in diameter on parchment paper. Wrap and chill for at least 1 hour.
5. For the chocolate peppermint dough, mix in cocoa powder, peppermint extract, crushed peppermint candies, and ⅔ cup flour. Shape into a log, wrap, and chill similarly.
6. For the cinnamon spice dough, add cinnamon, nutmeg, and ⅔ cup flour. Form, wrap, and chill.
7. For the lemon cranberry dough, fold in lemon zest, chopped cranberries, and remaining flour. Form into a log, wrap, and chill.
8. Preheat oven to 350°F (175°C). Slice each dough log into ¼-inch thick rounds. Place rounds 2 inches apart on baking sheets lined with parchment paper.
9. Bake each batch 10–12 minutes or until edges are lightly golden. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Optional: dust with powdered sugar before serving.

Tips for the Best Results

• Chill dough logs thoroughly; this ensures clean slices and prevents spreading during baking.
• Use room temperature butter for even mixing and tender cookies.
• Slice dough with a sharp knife for neat edges and uniform cookies.
• Experiment with mix-ins like white chocolate chips or chopped nuts for personalized flavors.
• Label each flavor after slicing to keep track while baking multiple batches.

Storage and Reheating

Store your baked slice and bake cookies in an airtight container at room temperature for up to one week to maintain freshness. For longer storage, freeze the unbaked dough logs tightly wrapped in plastic wrap and foil for up to 3 months.

To bake from frozen, slice the dough right from the freezer and add a couple extra minutes to the baking time. Reheat baked cookies in a warm oven for a few minutes to refresh their soft texture.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! The dough logs can be prepared and chilled for up to 3 days before slicing and baking. You can also freeze the logs for up to 3 months, making holiday baking more convenient.

What if I don’t have peppermint extract?

If peppermint extract isn’t available, you can substitute with a few drops of pure vanilla extract or a small amount of finely crushed candy canes for a similar festive flavor.

Can I use gluten-free flour?

Absolutely. Use a 1-to-1 gluten-free baking flour blend that includes xanthan gum for best texture. The cookies may be slightly more delicate but still delicious.

How do I keep cookies from spreading too much?

Make sure the dough is well chilled and use a sharp knife to slice. Avoid over-mixing the dough and keep oven temperature consistent to prevent excessive spreading.