11 Slice And Bake Christmas Cookies Convenience

Classic Sugar Cookies

Classic sugar cookies are a delightful treat loved by many during the holiday season. These soft and slightly chewy cookies are perfect for decorating with colorful icing or sprinkles, making them a fun activity for the whole family. With just a few simple ingredients, you can whip up a batch that is certain to impress friends and loved ones alike.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly and thoroughly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Extracts: Incorporate the eggs one at a time, mixing well after each addition. Then add in the vanilla extract and almond extract, if using, and mix until combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined. Be careful not to over-mix as this can affect the texture of the cookies.
6. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much while baking.
7. Shape the Cookies: After chilling, scoop out tablespoon-sized portions of dough and roll them into balls. Place them on ungreased baking sheets, leaving about 2 inches of space between each cookie.
8. Flatten and Decorate: If desired, you can lightly flatten each ball with the bottom of a glass or your hand. At this point, you can also sprinkle some granulated sugar on top for added sweetness and decoration.
9. Bake: Place the baking sheets in the preheated oven and bake the cookies for 8-10 minutes, or until the edges are lightly golden. The centers might look slightly undercooked—that’s normal.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Decorate: Once the cookies are completely cooled, feel free to decorate them with icing, sprinkles, or simply enjoy them plain!

Enjoy your delicious classic sugar cookies, perfect for sharing or savoring throughout the festive season!

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Peppermint Mocha Slice and Bake Cookies

Peppermint Mocha Slice and Bake Cookies are a festive holiday treat that combines the rich flavors of chocolate and coffee with a revitalizing hint of peppermint. These delightful cookies are easy to prepare and can be sliced from a log and baked when you’re ready, making them a perfect addition to your holiday cookie platter.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Make sure your baking sheets are ready by lining them with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with both granulated sugar and brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Egg and Extracts: Beat in the large egg until fully incorporated, then add the vanilla extract and espresso powder, mixing until well blended.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.
6. Add Peppermint and Chocolate Chips: Gently fold in the crushed peppermint candies and semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Shape the Dough: Divide the dough in half. Using your hands, roll each half into a log shape about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until the dough is firm.
8. Slice the Cookies: Once the dough is firm, remove it from the refrigerator and unwrap it. Using a sharp knife, slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. The centers may appear soft, which is normal, as they will firm up while cooling.
10. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Peppermint Mocha Slice and Bake Cookies!

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Gingerbread Slice Cookies

Gingerbread Slice Cookies are a delightful holiday treat that captures the warm spices and flavors of traditional gingerbread in a convenient slice-and-bake format. These cookies are perfect for festive gatherings, and they can be easily prepared ahead of time; just slice, bake, and enjoy the cozy sweetness of the season.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar on medium speed until the mixture is light and fluffy, typically about 3-4 minutes.
4. Add Molasses, Egg, and Vanilla: Beat in the molasses, followed by the large egg and vanilla extract, mixing until fully combined and smooth.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be sure not to over-mix; you want the dough to be homogenous.
6. Shape the Dough: Divide the dough into two equal portions. Using your hands, roll each portion into a log shape about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1-2 hours or until the dough is firm.
7. Slice the Cookies: Once the dough is chilled and firm, remove it from the refrigerator. Unwrap the log and use a sharp knife to slice it into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft. The cookies will firm up as they cool.
9. Cool and Decorate: Remove the baking sheets from the oven and allow the cookies to cool for a few minutes before transferring them to wire racks to cool completely. If desired, decorate with sugar or icing before serving.

Enjoy your Gingerbread Slice Cookies with a warm beverage, and share them with family and friends!

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Chocolate Chip Pecan Cookies

Chocolate Chip Pecan Cookies are a mouthwatering holiday classic that blends the rich, creamy taste of chocolate with the nutty crunch of pecans. These cookies are soft, chewy, and bursting with flavor, making them the perfect indulgence for any festive gathering or cozy evening at home. The combination of chocolate and pecans not only adds a delightful texture but also raises the overall taste, making these cookies a true crowd-pleaser.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture will provide the necessary structure to the cookies.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Vanilla and Eggs: Beat in the vanilla extract, followed by the two large eggs, mixing until combined. Make sure the mixture is smooth and creamy.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not over-mix; the dough should be thick and a bit sticky.
6. Fold in Chocolate and Pecans: Gently fold in the semi-sweet chocolate chips and chopped pecans using a spatula or wooden spoon, distributing them evenly throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on them to avoid overbaking.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them sit on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Enjoy your delicious Chocolate Chip Pecan Cookies fresh out of the oven or store them in an airtight container for later indulgence!

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Cranberry Walnut Biscotti

Cranberry Walnut Biscotti are a delightful Italian cookie that is twice baked to achieve a perfect crunch. These biscotti combine the tartness of dried cranberries and the earthy richness of walnuts, making them an ideal companion for coffee or tea during the holiday season. Their sturdy texture allows them to be dipped in hot beverages, enhancing their flavor profile and making for a cozy treat.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside, as it will provide structure to the biscotti.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add Eggs and Vanilla: Add the three large eggs, one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. The dough will be sticky but manageable.
6. Fold in Mix-ins: Carefully fold in the dried cranberries and chopped walnuts using a spatula, ensuring they are evenly distributed throughout the dough.
7. Shape the Dough: Lightly flour your hands to prevent sticking. Divide the dough in half and shape each half into a long, flat log (approximately 12 inches long and 2-3 inches wide) on the prepared baking sheet.
8. First Bake: Bake the logs in the preheated oven for about 25-30 minutes, or until they are firm to the touch and starting to turn golden on the edges.
9. Cool and Slice: Remove the baking sheet from the oven and allow the logs to cool for about 10 minutes. Then, using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
10. Second Bake: Place the sliced biscotti back on the baking sheet, cut side down, and bake for an additional 10-15 minutes on each side, or until they are crisp and golden brown.
11. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack before serving. These treats can be stored in an airtight container for several weeks, making them perfect for holiday gifting or enjoying at home.

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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are a delectable treat that combines the rich, creamy sweetness of white chocolate with the buttery crunch of macadamia nuts. These cookies are a luxurious twist on the classic chocolate chip cookie, perfect for holiday gatherings, cookie exchanges, or simply enjoying with a glass of milk.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the bowl aside. This mix will help to create the right structure and balance in your cookies.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to beat together the softened unsalted butter, granulated sugar, and brown sugar. Continue beating until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Incorporate the two large eggs, one at a time, beating well after each addition. After that, mix in the vanilla extract until fully combined.
5. Combine Mixtures: 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 and Nuts: Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula. Guarantee that they are evenly dispersed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are just set.
9. Cool: Remove the baking sheets from the oven and let the cookies cool on the pans for about 5 minutes. Then transfer them to wire racks to cool completely.
10. Enjoy: Once cooled, indulge in these delicious White Chocolate Macadamia Nut Cookies, perfect for sharing or keeping all to yourself!

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Snickerdoodle Slice and Bake Cookies

Snickerdoodle Slice and Bake Cookies are a delightful twist on the traditional snickerdoodle, featuring a simple dough that can be prepared in advance, chilled, and then sliced into rounds for baking at a moment’s notice. These cookies showcase the classic flavors of cinnamon and sugar, creating a soft, chewy texture that’s perfect for sharing during the holiday season or enjoying any time of year.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the two large eggs, one at a time, making certain that each egg is fully incorporated before adding the next. Then, mix in the vanilla extract until well combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to guarantee your cookies remain tender.
6. Form the Dough: Divide the dough into two equal halves. On a clean surface, shape each half into a log, approximately 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm.
7. Prepare Coating: In a small bowl, mix together the cinnamon and ¼ cup of granulated sugar. This will be used for rolling the cookie dough.
8. Slice the Cookies: Once the dough is firm, remove it from the refrigerator. Unwrap one log and slice it into ½-inch thick rounds. Roll each slice in the cinnamon-sugar mixture until well coated.
9. Bake the Cookies: Place the coated cookie slices on the prepared baking sheet, making sure they are spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges look set and the tops are just starting to crack.
10. Cool: Remove the baking sheet from the oven. Allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy: Once cooled, enjoy your homemade Snickerdoodle Slice and Bake Cookies with a glass of milk or your favorite beverage!

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Almond Joy Cookies

Almond Joy Cookies are a delicious and indulgent treat that brings together the classic flavors of chocolate, coconut, and almonds in every bite. These cookies are inspired by the popular candy bar, and they are perfect for the holiday season or any time you need a sweet dessert. With a chewy texture and a wonderful combination of flavors, these cookies are sure to be a hit among family and friends.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to make cleanup easier.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate Eggs and Vanilla: Add the two large eggs to the butter mixture, one at a time, ensuring each is fully combined before adding the next. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Add Coconut and Chocolate: Gently fold in the shredded coconut and semi-sweet chocolate chips using a spatula, ensuring an even distribution throughout the cookie dough.
7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Top with Almonds: Gently press a whole almond into the center of each cookie dough ball to create the signature Almond Joy look.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are set and the tops are slightly cracked.
10. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.

Enjoy your homemade Almond Joy Cookies! These delightful treats will surely please anyone’s sweet tooth.

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Eggnog Slice and Bake Cookies

Eggnog Slice and Bake Cookies are festive treats that embody the warm, creamy flavors of the classic holiday drink—eggnog. These cookies are easy to prepare in advance, allowing you to enjoy freshly baked cookies throughout the holiday season by simply slicing and baking the dough whenever you want a sweet treat. With a hint of nutmeg and a creamy texture, these cookies are sure to delight friends and family during your holiday gatherings.

Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt. Set aside.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Eggnog: Beat in the large egg until fully incorporated, then mix in the eggnog and vanilla extract until well combined.
4. Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should come together nicely.
5. Shape the Dough: Divide the dough in half and shape each portion into a log, about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm.
6. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Slice the Cookies: Remove the dough logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into ¼-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
9. Cool and Dust: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.
10. Serve and Enjoy: These Eggnog Slice and Bake Cookies are the perfect holiday treat, tasty when fresh or stored in an airtight container for up to a week. Enjoy with a glass of eggnog for a delightful holiday experience!

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Pumpkin Spice Slice Cookies

Pumpkin Spice Slice Cookies are a delightful autumn treat, perfect for celebrating the fall season or holiday gatherings. These cookies combine the warm, inviting flavors of pumpkin and cozy spices, making them an irresistible addition to your dessert table. Just like the eggnog cookies, these can be prepared ahead of time as a log of dough, which means you can slice and bake them fresh whenever you’re ready for a delicious sweet.

Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This will guarantee that all dry ingredients are evenly combined.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Pumpkin: Beat in the large egg until fully incorporated. Then mix in the pumpkin puree and vanilla extract until well combined with the butter mixture.
4. Incorporate Dry Ingredients: Gradually add the flour mixture to the pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
5. Shape the Dough: Divide the dough in half and shape each portion into a log, about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
6. Preheat the Oven: When you are ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Slice the Cookies: Remove the dough logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into ¼-inch thick rounds and place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart.
8. Add Chocolate Chips (Optional): If you’d like to incorporate white chocolate chips, sprinkle them on top of the sliced cookies before baking.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm but the centers remain soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Dark Chocolate Raspberry Cookies

Dark Chocolate Raspberry Cookies are a luscious treat that combines the rich, deep flavors of dark chocolate with the sweet-tartness of fresh raspberries. These cookies are perfect for any occasion, especially during the holidays when you want to impress your guests with something unique and indulgent. The chewy texture and melt-in-your-mouth chocolatey goodness make these cookies an unforgettable addition to your dessert repertoire.

Instructions:

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This guarantees that the dry ingredients are well blended and helps prevent any clumping.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer at medium speed to cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes.
3. Add the Egg and Vanilla: Beat in the large egg until fully incorporated, then add the vanilla extract. Mix until combined.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chips and the halved fresh raspberries using a spatula. Be cautious to avoid breaking up the raspberries too much.
6. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for about 30 minutes to help it firm up, which will result in a thicker cookie.
7. Preheat the Oven: Preheat your oven to 350°F (175°C) while the dough is chilling. Line baking sheets with parchment paper.
8. Scoop the Cookies: Once the dough has chilled, use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges look set but the centers still look a bit soft.
10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the delicious combination of dark chocolate and raspberries!