15 Slice‑and‑Bake Christmas Cookie Recipes (Icebox Classics)

Peppermint Bark Slice-and-Bake Cookies

Peppermint Bark Slice-and-Bake Cookies are a delightful holiday treat that combine the rich flavors of chocolate, creamy white chocolate, and invigorating peppermint in a simple cookie format. These cookies are easy to prepare and can be sliced to serve as festive additions to your holiday dessert table. With their vibrant red and white colors, they are sure to impress family and friends during the Christmas season.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
• Add the vanilla extract and the egg, mixing until well combined.
2. Mix Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
• Gradually add the dry mixture to the wet mixture, stirring until just combined.
3. Incorporate Chocolate and Peppermint:
• Fold in the semi-sweet chocolate chips and white chocolate chips into the dough until evenly distributed.
• Add the crushed peppermint candies and mix gently to incorporate without breaking them down too much.
4. Shape the Cookies:
• Divide the dough in half and shape each half into a log approximately 2 inches in diameter.
• Wrap the logs in plastic wrap and chill in the refrigerator for at least 2 hours or until firm.
5. Preheat the Oven:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Slice and Bake:
• Once the dough is firm, remove it from the refrigerator and slice the logs into 1/4-inch thick rounds.
• Place the cookie slices on the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake:
• Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
• Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Optional Decoration:
• For an extra festive touch, drizzle melted chocolate over the cooled cookies and sprinkle with more crushed peppermint candies.

Enjoy your Peppermint Bark Slice-and-Bake Cookies with family and friends during the holiday season!

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Gingerbread Slice-and-Bake Cookies

Gingerbread Slice-and-Bake Cookies are a festive holiday favorite that brings the warm, comforting spices of ginger, cinnamon, and nutmeg into a deliciously soft cookie. Perfect for slicing and baking fresh throughout the holiday season, these cookies are not only delightful in taste but also a wonderful canvas for creative decorations. Whether enjoyed on their own or adorned with icing, they are sure to add cheer to any holiday gathering.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
• Add the molasses and the egg, mixing until well incorporated.
2. Mix Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt.
• Gradually add the dry mixture to the wet mixture, stirring until just combined.
3. Shape the Cookies:
• Divide the dough in half and roll each half into a log about 2 inches in diameter.
• Wrap each log in plastic wrap and chill in the refrigerator for at least 2 hours or until firm.
4. Preheat the Oven:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Slice and Bake:
• Once the dough has firmed up, remove it from the refrigerator and slice each log into 1/4-inch thick rounds.
• Place the cookie slices on the prepared baking sheet, ensuring there is enough space between each cookie for expansion.
6. Bake:
• Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Decorate (Optional):
• Once the cookies are cool, you can drizzle them with royal icing or decorate them with sprinkles for an extra festive touch. Enjoy your delicious Gingerbread Slice-and-Bake Cookies!

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Eggnog Sugar Cookies

Eggnog Sugar Cookies are a delightful twist on traditional sugar cookies, infused with the rich flavors of eggnog and warming spices like nutmeg. These cookies are soft, buttery, and perfect for holiday gatherings or cozy nights by the fire. The nostalgic taste of eggnog combined with a sweet vanilla icing makes them a festive treat that is sure to bring holiday cheer.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is creamy and smooth.
• Add the eggnog and the egg, mixing until everything is well blended.
• Stir in the vanilla extract.
2. Mix Dry Ingredients:
• In a separate bowl, combine the all-purpose flour, baking powder, ground nutmeg, and salt.
• Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
3. Chill the Dough:
• Cover the dough with plastic wrap and refrigerate it for at least 1 hour, or until it’s firm enough to handle.
4. Preheat the Oven:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Shape the Cookies:
• Once the dough has chilled, scoop out tablespoon-sized portions and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake:
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Decorate (Optional):
• If desired, drizzle or spread a simple icing made from powdered sugar and a bit of eggnog over the cooled cookies for an extra festive touch. Enjoy your Eggnog Sugar Cookies!

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Chocolate Chip Cookie Dough Log

Chocolate Chip Cookie Dough Log is a versatile, no-bake treat that’s perfect for holiday gatherings or cozy nights at home. This delightful dish allows you to enjoy the classic flavor of chocolate chip cookies in a convenient log form, making it easy to slice and serve whenever you need a sweet fix. It combines rich chocolate chips with a creamy dough that sets beautifully in the refrigerator, ready to be sliced and enjoyed straight from the fridge or gifted to friends and family.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is smooth and creamy, about 2-3 minutes using a hand mixer or stand mixer.
• Add in the vanilla extract and mix to combine.
2. Add Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
• Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until just combined. Do not overmix.
3. Fold in Chocolate Chips and Nuts:
• Using a spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts (if using) until evenly distributed throughout the dough.
4. Shape the Log:
• Lay a long piece of parchment paper on a clean countertop. Spoon the dough onto the parchment paper and shape it into a log, about 2 inches in diameter.
• Roll the parchment over the dough and twist the ends to secure it tightly, creating a firm log shape.
5. Chill the Dough:
• Place the wrapped log in the refrigerator and let it chill for at least 2 hours, or until firm. For best results, allow it to chill overnight.
6. Slice and Serve:
• Once the dough is firm, remove the log from the refrigerator and unwrap it from the parchment paper.
• Use a sharp knife to slice the log into 1/2-inch thick rounds. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Enjoy your Chocolate Chip Cookie Dough Log!

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Cranberry Orange Slice-and-Bake Cookies

Cranberry Orange Slice-and-Bake Cookies are a delightful and festive treat that combine the zesty flavor of fresh oranges with the tartness of cranberries. These cookies are perfectly sliceable, making them easy to prepare in advance and store in the refrigerator until you’re ready to bake. With vibrant flavors and a beautiful color, they’re an ideal addition to your holiday baking lineup.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is smooth and creamy, about 2-3 minutes using a hand mixer or stand mixer.
• Add in the egg, vanilla extract, and orange zest to the butter mixture, mixing until well combined.
2. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Take care not to overmix.
3. Add Cranberries and Nuts:
• Gently fold in the chopped dried cranberries and chopped pecans (if using) into the dough with a spatula, ensuring they are evenly distributed.
4. Shape the Logs:
• Lay a long piece of parchment paper on a clean countertop. Divide the dough into two equal portions and shape each portion into a log, approximately 2 inches in diameter.
• Roll each log tightly in the parchment paper and twist the ends to secure it.
5. Chill the Dough:
• Place the wrapped logs in the refrigerator and let them chill for a minimum of 2 hours, or until firm. For the best flavors, allow them to chill overnight.
6. Slice and Bake:
• Preheat your oven to 350°F (175°C) while the dough firms up.
• Once ready, remove the logs from the refrigerator and unwrap them from the parchment paper.
• Use a sharp knife to slice the logs into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
• Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
7. Cool and Enjoy:
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your vibrant and tasty Cranberry Orange Slice-and-Bake Cookies!

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Nutty Pecan Slice-and-Bake Cookies

Nutty Pecan Slice-and-Bake Cookies are rich, buttery treats that celebrate the delicious flavor and texture of toasted pecans. These cookies are incredibly easy to prepare, as they can be made ahead of time and stored in the refrigerator until you’re ready to bake them fresh, making them a perfect choice for the holiday season. With their crunchy texture and nutty aroma, these cookies are sure to be a hit at your next festive gathering.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
• Beat in the egg and vanilla extract until fully incorporated.
2. Combine Dry Ingredients:
• In another bowl, whisk together the all-purpose flour, baking soda, and salt.
• Slowly add the dry mixture to the wet ingredients, mixing on low speed until the dough comes together without overmixing.
3. Add Pecans:
• Gently fold in the chopped pecans using a spatula, ensuring they are evenly distributed throughout the dough.
4. Shape the Logs:
• Place a piece of parchment paper on a flat surface. Divide the dough into two equal portions and shape each portion into a log, roughly 2 inches in diameter.
• Roll each log tightly in the parchment paper and twist the ends to secure it well.
5. Chill the Dough:
• Refrigerate the wrapped logs for at least 2 hours, or until firm. For ideal flavor, consider chilling overnight.
6. Slice and Bake:
• Preheat your oven to 350°F (175°C).
• Remove the logs from the refrigerator and unwrap them from the parchment paper.
• With a sharp knife, slice the logs into 1/4 to 1/2 inch thick cookies and place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
7. Bake the Cookies:
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
• Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Nutty Pecan Slice-and-Bake Cookies with a glass of milk or your favorite holiday beverage!

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Cinnamon Roll Slice-and-Bake Cookies

Cinnamon Roll Slice-and-Bake Cookies are a delightful twist on traditional cinnamon rolls, combining the warm, comforting flavors of cinnamon and brown sugar into a convenient cookie form. These cookies capture the essence of freshly baked cinnamon rolls with their gooey filling and soft texture, making them an irresistible treat for the holiday season. With the ability to prepare the dough in advance and bake when desired, they are perfect for any festive gathering.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
• Add in the egg and vanilla extract, mixing until everything is well combined.
2. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
3. Shape the Dough:
• Turn the dough out onto a lightly floured surface, and divide it in half. Shape each half into a rectangular log, approximately 2 inches wide and 1 inch thick.
4. Prepare the Cinnamon Filling:
• In a small bowl, combine additional sugar and cinnamon to create a filling mix (about 1/4 cup of granulated sugar mixed with 1 teaspoon of cinnamon).
• Sprinkle this cinnamon-sugar mixture evenly over the surface of each logs.
5. Roll the Logs:
• Starting from one long side, carefully roll the dough tightly, enclosing the cinnamon filling inside. Pinch the seams to seal.
6. Chill the Dough:
• Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. Alternatively, you can leave them in the refrigerator overnight for enhanced flavor.
7. Slice and Bake:
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Remove the logs from the refrigerator and unwrap them. Using a sharp knife, slice each log into 1/4 to 1/2 inch thick cookies and arrange them on the baking sheet, allowing space between each cookie.
8. Bake the Cookies:
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft but will set as they cool.
9. Cool and Frost (optional):
• Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle powdered sugar icing over the cooled cookies for an extra sweet touch.

Enjoy your warm and inviting Cinnamon Roll Slice-and-Bake Cookies!

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Chocolate Mint Swirl Cookies

Chocolate Mint Swirl Cookies are a festive and delicious treat that perfectly balance the rich, chocolatey flavor with a rejuvenating mint twist. These cookies are soft and chewy, featuring a beautiful swirl of vibrant green mint chocolate along with the classic cocoa base. They are a wonderful addition to any holiday cookie platter and sure to impress your friends and family with their unique flavor and eye-catching appearance.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
• Add the egg and vanilla extract, mixing until everything is well combined.
2. Combine Dry Ingredients:
• In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
• Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
3. Prepare the Mint Mixture:
• In a small bowl, melt the mint chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. If desired, add a few drops of green food coloring to achieve a vibrant mint green hue, and mix well.
• Stir in the peppermint extract to give the melted chocolate a stronger mint flavor.
4. Swirl the Mixtures Together:
• Divide the chocolate cookie dough into two equal portions.
• Take one portion and blend in the melted chocolate mixture until the dough is evenly colored and mixed. Leave the other portion plain chocolate.
5. Assemble the Cookies:
• Take spoonfuls of both chocolate and mint dough and alternate placing them on a baking sheet lined with parchment paper. Use a knife or skewer to swirl the doughs together gently, creating a marbled effect.
6. Chill the Dough:
• Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the dough firm up, which will result in thicker cookies.
7. Preheat and Bake:
• Preheat your oven to 350°F (175°C).
• Once the dough is chilled, scoop tablespoon-sized portions onto the prepared baking sheets, spacing them about 2 inches apart.
8. Baking:
• Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Do not overbake.
9. Cool and Serve:
• Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. If desired, dust with powdered sugar before serving.

Enjoy your delicious Chocolate Mint Swirl Cookies as a delightful holiday treat!

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Almond Joy Slice-and-Bake Cookies

Almond Joy Slice-and-Bake Cookies are a delightful twist on the classic candy bar, combining the flavors of chocolate, coconut, and almond in a convenient, slice-and-bake format. These cookies are perfect for holiday baking or anytime you crave a sweet treat, as they come together easily and can be made ahead of time, stored in the fridge or freezer until needed.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
• Add the egg and vanilla extract, mixing until fully incorporated.
2. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
• Slowly incorporate the dry mixture into the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
3. Fold in Additional Ingredients:
• Gently fold in the sweetened shredded coconut, milk chocolate chips, and chopped almonds with a spatula or wooden spoon until evenly distributed throughout the dough.
4. Shape the Dough:
• Divide the cookie dough in half. Roll each half of the dough into a log shape, about 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper.
5. Chill the Dough:
• Place the wrapped dough logs in the refrigerator for at least 2 hours, or until firm. For longer storage, you can freeze the logs for up to 3 months.
6. Preheat the Oven:
• When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Slice and Bake:
• Remove one log from the refrigerator or freezer. Unwrap it and use a sharp knife to slice the log into 1/4-inch thick rounds.
• Arrange the sliced cookies on the prepared baking sheet, leaving some space between each cookie as they will spread slightly while baking.
8. Bake the Cookies:
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Confirm they are set but still soft in the center.
9. Cool and Enjoy:
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Almond Joy Slice-and-Bake Cookies with a glass of milk or your favorite hot beverage!

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Spiced Chai Slice-and-Bake Cookies

Spiced Chai Slice-and-Bake Cookies are a warm and aromatic treat that bring the cozy flavors of chai tea into cookie form. These cookies are infused with a delightful blend of spices including cinnamon, ginger, and cardamom, making them perfect for the holiday season or any chilly day. Baked in a convenient slice-and-bake style, they can easily be prepared ahead of time and stored until you’re ready to enjoy or share them.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla extract to the butter mixture, mixing until combined.
2. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, and ground cloves.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until fully combined. Be careful not to overmix.
3. Fold in Optional Ingredients:
• If desired, gently fold in chopped nuts with a spatula or wooden spoon until evenly distributed throughout the dough.
4. Shape the Dough:
• Divide the cookie dough in half and roll each half into a log shape about 2 inches in diameter. Wrap each log tightly with plastic wrap or parchment paper.
5. Chill the Dough:
• Place the wrapped dough logs in the refrigerator for at least 2 hours, or until firm. If you want to keep them longer, you can freeze the logs for up to 3 months.
6. Preheat the Oven:
• When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Slice and Bake:
• Remove one log from the refrigerator or freezer. Unwrap it and use a sharp knife to slice the log into 1/4-inch thick rounds.
• Arrange the sliced cookies on the prepared baking sheet, ensuring there is enough space between each cookie for them to spread during baking.
8. Bake the Cookies:
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be sure to monitor them closely to prevent overbaking.
9. Cool the Cookies:
• Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your warm and spiced chai cookies!

Holiday Biscotti Slice-and-Bake Cookies

Holiday Biscotti Slice-and-Bake Cookies are a delightful twist on the traditional Italian biscotti, making them perfect for holiday gifting or enjoying with a warm cup of coffee or tea. These cookies are infused with festive flavors like almonds, orange zest, and a hint of spice, and can be easily sliced and baked to achieve that signature crunchy texture.

Instructions:

1. Prepare the Dough:
• In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed for about 2 minutes, or until the mixture is light and fluffy.
2. Add Wet Ingredients:
• Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and almond extract until fully combined.
3. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined.
4. Mix Dry and Wet Ingredients:
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in Nuts and Zest:
• Gently fold in the chopped almonds and grated orange zest using a spatula until evenly distributed throughout the dough.
6. Shape the Dough:
• Divide the dough in half and shape each half into a log approximately 2 inches wide and 12 inches long. Place the logs on a prepared baking sheet lined with parchment paper, spacing them a few inches apart.
7. Chill the Logs:
• Cover the logs with plastic wrap and refrigerate for at least 2 hours, or until firm. You can also freeze the logs for up to 3 months if you want to prepare them ahead of time.
8. Preheat the Oven:
• Preheat your oven to 350°F (175°C) while the dough is chilling.
9. Slice and Bake:
• Once the logs are firm, remove them from the refrigerator and slice each log into 1/2-inch thick pieces using a sharp knife. Arrange the slices cut-side down on the parchment-lined baking sheet.
10. Final Bake:
• Bake the biscotti in the preheated oven for 20-25 minutes, or until they are golden and firm. Halfway through baking, flip the cookies over for even browning.
11. Cool:
• Once baked, remove them from the oven and let the biscotti cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Holiday Biscotti Slice-and-Bake Cookies can be enjoyed immediately or stored in an airtight container for several weeks, making them a perfect treat for the festive season!

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are a delicious, festive treat that perfectly balance sweet and tart flavors. These chewy cookies feature creamy white chocolate chips and bright cranberries, making them a wonderful addition to your holiday cookie platter or a delightful snack to enjoy throughout the season.

Instructions:

1. Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butters:
• In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed. Mix for about 2 minutes until the mixture is light and fluffy.
3. Add Egg and Vanilla:
• Beat in the egg until well combined, then add the vanilla extract. Mix until everything is well blended.
4. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
5. Mix Dry and Wet Ingredients:
• Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
6. Fold in Cranberries and Chocolate:
• Gently fold in the dried cranberries and white chocolate chips using a spatula until they are evenly distributed throughout the dough.
7. Scoop the Dough:
• Using a cookie scoop or tablespoon, drop generous portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake:
• Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers are set.
9. Cool:
• Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy:
• Once cooled, enjoy these delightful White Chocolate Cranberry Cookies with a cup of tea or coffee, or serve them at your holiday gatherings!

Maple Pecan Slice-and-Bake Cookies

Maple Pecan Slice-and-Bake Cookies are a delightful twist on the classic cookie, combining the rich flavors of maple syrup and crunchy pecans. These cookies have a delectable texture that’s crisp on the outside and tender on the inside. They’re perfect for the holiday season, and their slice-and-bake method makes them easy to prepare in advance.

Instructions:

1. Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the Butter and Sugars:
• In a large mixing bowl, beat the unsalted butter with granulated sugar and light brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Maple Syrup, Egg, and Vanilla:
• Mix in the maple syrup, followed by the egg and vanilla extract. Beat until fully combined.
4. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Mix Dry and Wet Ingredients:
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Pecans:
• Gently fold in the chopped pecans with a spatula, ensuring they are evenly distributed throughout the dough.
7. Form the Dough:
• Divide the cookie dough into two equal portions. Using your hands, roll each portion into a log shape, approximately 1.5 inches in diameter.
8. Chill the Dough:
• Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm. If you’re short on time, you can also freeze the logs for quicker chilling.
9. Slice the Cookies:
• Once chilled, remove the logs from the refrigerator or freezer. Unwrap and slice the logs into 1/4-inch thick cookies.
10. Bake:
• Place the sliced cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
11. Cool:
• Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy the sweet, nutty flavor of these Maple Pecan Slice-and-Bake Cookies during your holiday festivities!

Dark Chocolate Raspberry Cookies

Dark Chocolate Raspberry Cookies are a luxurious treat that elegantly balances the rich, deep flavor of dark chocolate with the tartness of fresh raspberries. These cookies are soft and chewy, making them perfect for holiday gatherings or as a delightful indulgence any time of year. The vibrant raspberry pieces add a pop of color and flavor that pairs wonderfully with the chocolate, creating a cookie that is not only delicious but visually appealing as well.

Instructions:

1. Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
• In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla:
• Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
4. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
5. Mix Dry and Wet Ingredients:
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips and Raspberries:
• Gently fold in the dark chocolate chips and fresh raspberries with a spatula, ensuring they are evenly distributed throughout the dough without crushing the raspberries.
7. Scoop the Dough:
• Using a cookie scoop or two spoons, scoop out tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
8. Chill the Dough (Optional):
• If you have time, chill the dough in the refrigerator for about 30 minutes to help the cookies hold their shape while baking.
9. Bake:
• Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft.
10. Cool:
• Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Serve:
• Enjoy your Dark Chocolate Raspberry Cookies warm or at room temperature. Store any leftovers in an airtight container to maintain freshness.

Toffee and Walnut Slice-and-Bake Cookies

Toffee and Walnut Slice-and-Bake Cookies are a melt-in-your-mouth delight, perfect for the holiday season and beyond. These rich and buttery cookies are packed with crunchy walnuts and sweet bits of toffee, offering a wonderful contrast in texture and flavor. The slice-and-bake method makes them incredibly easy to prepare, allowing you to keep a log of cookie dough in the freezer for whenever a craving strikes or a surprise guest arrives.

Instructions: