11 Slice Christmas Cookies Easy Preparation

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Peppermint Bark Slice Cookies

Peppermint Bark Slice Cookies are a delightful blend of classic holiday flavors wrapped up in a convenient cookie format. These festive treats combine a rich chocolate cookie base with a luscious layer of white chocolate and crushed peppermint, making them perfect for sharing or indulging during the holiday season.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Prepare the Dough: In a medium bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Spread the Cookie Base: Pour the cookie dough into the prepared baking pan and spread it evenly across the bottom to create a smooth layer. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan.
6. Prepare the Topping: While the cookie base cools, melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth.
7. Spread White Chocolate: Once melted, spread the white chocolate evenly over the cooled cookie base.
8. Add Crushed Peppermint: Immediately sprinkle the crushed peppermint candies over the melted white chocolate, pressing down slightly to verify they adhere.
9. Chill to Set: Place the pan in the refrigerator for about 30 minutes or until the white chocolate is completely set.
10. Slice and Serve: Once set, use the overhanging parchment paper to lift the cookie slab out of the pan. Cut into squares or rectangles and serve. Enjoy your festive Peppermint Bark Slice Cookies!

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Gingerbread Slice Cookies

Gingerbread Slice Cookies are a festive and flavorful treat that captures the essence of holiday baking with their warm spices and rich molasses flavor. These cookies are easy to make and perfect for decorating or enjoying on their own. Slice and serve a piece of holiday cheer during any winter gathering!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Cream the Butter and Sugars: In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer until smooth and fluffy, about 2-3 minutes.
3. Add Egg and Molasses: Beat in the large egg and molasses to the creamed mixture, mixing until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well blended.
5. Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Spread the Dough: Pour the cookie dough into the prepared baking pan, spreading it out evenly to guarantee an even thickness.
7. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes, then use the parchment overhang to lift the cookies out onto a wire rack to cool completely.
8. Prepare the Icing: While the cookies cool, make the icing by whisking together the powdered sugar and enough water to achieve a smooth, spreadable consistency.
9. Decorate the Cookies: Once the cookies are fully cooled, you can drizzle or spread the icing on top. Feel free to add decorative sprinkles or toppings as you desire.
10. Slice and Serve: After the icing has set slightly, slice the gingerbread into squares or bars. Enjoy your festive Gingerbread Slice Cookies with family and friends!

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Chocolate Chip Holiday Slice Cookies

Chocolate Chip Holiday Slice Cookies are a delightful twist on the classic chocolate chip cookie, making them perfect for sharing during the festive season. With a soft and chewy texture, these cookies are packed with rich chocolate chips and are easy to prepare in sliceable batches. Their simplicity and delicious flavor make them a crowd favorite for any holiday gathering!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
3. Add Eggs and Vanilla: Add the large eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Spread the Dough: Pour the cookie dough into the prepared loaf pan. Use a spatula to spread it evenly.
8. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden.
9. Cool the Cookies: Once baked, remove the loaf pan from the oven and let the cookies cool in the pan for about 10 minutes. Use the parchment overhang to lift the cookies out of the pan and transfer them to a wire rack to cool completely.
10. Slice and Serve: Once completely cooled, slice the cookie loaf into desired widths. Serve as a delicious treat at your holiday gatherings!

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Cranberry Orange Slice Cookies

Cranberry Orange Slice Cookies are a festive and flavorful treat that seamlessly combine the tartness of dried cranberries with the zesty brightness of fresh orange. These cookies offer a delightful chewiness and a lovely aroma that fills the kitchen, making them an excellent addition to any holiday cookie platter. Their easy slice-and-bake preparation means they can be made ahead of time and stored in the fridge or freezer until you’re ready to bake a batch.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter until creamy. Gradually add the granulated sugar and brown sugar, continuing to mix until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing until thoroughly combined. Then, stir in the orange zest for added flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Cranberries: Carefully fold in the dried cranberries and orange juice, ensuring they are evenly distributed throughout the dough.
7. Shape the Dough: Divide the dough into two equal portions and shape each portion into a log about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
8. Slice the Cookies: Once the dough is firm, remove it from the fridge and unwrap the logs. Using a sharp knife, slice the logs into 1/4-inch thick cookies and place them on the prepared baking sheets, leaving space between each cookie.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
10. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy your Cranberry Orange Slice Cookies with a cup of tea or coffee during the holiday season!

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Eggnog Slice Cookies

Eggnog Slice Cookies are a delightful holiday treat that combines the rich and festive flavors of traditional eggnog with a soft, buttery cookie base. These cookies are perfect for sharing at Christmas gatherings or enjoying with a glass of milk or your favorite holiday beverage. Just like the beloved drink, these cookies infuse a warm and cozy feel suitable for any festive occasion, and their slice-and-bake preparation makes them easy to whip up in advance.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter until creamy. Gradually add the granulated sugar and brown sugar, mixing until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Egg and Flavorings: Beat in the large egg, followed by the eggnog and vanilla extract. Mix well until everything is fully incorporated. Add in the ground nutmeg and ground cinnamon, mixing until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the dough should be soft but hold together.
6. Shape the Dough: Divide the dough in half and roll each portion into a log approximately 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours or until they are firm.
7. Slice the Cookies: Once the dough has chilled and firmed up, remove it from the refrigerator. Unwrap the logs and use a sharp knife to slice them into 1/4-inch thick rounds.
8. Bake the Cookies: Place the sliced cookies onto the prepared baking sheets, leaving space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden.
9. Cool and Dust: 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. Once cool, dust with powdered sugar if desired.

Enjoy your delicious Eggnog Slice Cookies with family and friends this holiday season!

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Pecan Pie Slice Cookies

Pecan Pie Slice Cookies are a delightful twist on the traditional pecan pie, transforming this beloved dessert into a convenient and shareable cookie form. These slice-and-bake cookies boast the rich flavors of brown sugar, pecans, and buttery goodness, making them an irresistible treat for any holiday gathering or family occasion. With a soft and chewy texture, these cookies are packed with the warm, welcoming essence of classic pecan pie, and they’re simple to prepare in advance!

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the room temperature unsalted butter until it is creamy and smooth. Gradually add both the granulated sugar and packed brown sugar, mixing on medium speed until the mixture becomes light and fluffy—this usually takes about 3 to 5 minutes.
3. Add Egg and Flavoring: Incorporate the large egg and vanilla extract into the creamed mixture, beating until everything is well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Make sure these dry ingredients are evenly mixed.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can lead to tougher cookies. The dough should be soft but hold its shape.
6. Incorporate Pecans and Corn Syrup: Carefully fold in the chopped pecans and the corn syrup until they are evenly distributed throughout the dough.
7. Shape the Dough: Divide the dough into two equal portions and roll each into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until the dough is firm.
8. Slice the Cookies: After chilling, remove the dough logs from the refrigerator. Unwrap them and use a sharp knife to slice into 1/4-inch thick rounds.
9. Bake the Cookies: Place the cookie slices on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Keep an eye on them to ascertain they don’t overbake.
10. Cool and Dust: Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. If desired, dust with powdered sugar before serving to add a festive touch.

Enjoy your Pecan Pie Slice Cookies as a sweet addition to your holiday festivities!

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Snickerdoodle Slice Cookies

Snickerdoodle Slice Cookies are a delightful adaptation of the classic snickerdoodle cookie, known for their deliciously soft texture and signature cinnamon-sugar coating. These slice-and-bake cookies are incredibly easy to make and perfect for holiday gatherings or as a sweet treat any time of the year. With just a few simple ingredients, you can enjoy the warm, comforting flavors of snickerdoodles in a convenient cookie form that’s perfect for sharing.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter until creamy. Gradually add the granulated sugar, mixing until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
3. Add Eggs and Vanilla: Add the large eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly mixed.
5. Incorporate Dry Ingredients into Wet Mixture: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Take care not to overmix; the dough should be soft yet firm.
6. Shape the Dough: Divide the dough evenly into two portions. Roll each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
7. Prepare Cinnamon Sugar Coating: While the dough is chilling, combine the ground cinnamon and additional sugar in a small bowl.
8. Slice and Coat the Cookies: Once the dough is firm, remove it from the refrigerator. Using a sharp knife, slice the logs into quarter-inch rounds. Dip the cut sides of each cookie into the cinnamon-sugar mixture to coat.
9. Bake the Cookies: Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look soft, but they will firm up as they cool.
10. 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 delicious Snickerdoodle Slice Cookies with a glass of milk or your favorite beverage!

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White Chocolate Cranberry Slice Cookies

White Chocolate Cranberry Slice Cookies are a festive and indulgent treat that combines the sweetness of white chocolate with the tartness of dried cranberries, making them perfect for holiday celebrations or cozy gatherings. These slice-and-bake cookies are not only easy to prepare but also beautiful when served, adding a pop of color to your dessert table.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. Cream the Butters and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is creamy and light, about 3 to 5 minutes.
3. Add Eggs and Vanilla: Add the large eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft.
6. Fold in the Add-ins: Gently fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
7. Shape the Dough: Divide the dough into two equal portions. Roll 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.
8. Slice and Bake the Cookies: Once the dough has chilled, remove it from the refrigerator. Using a sharp knife, slice the logs into 1/4-inch thick cookies and place them on the prepared baking sheet, leaving space between each cookie to allow for spreading.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these flavorful cookies with family and friends!

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Almond Joy Slice Cookies

Almond Joy Slice Cookies are a delightful twist on the classic candy bar, combining the rich flavors of coconut, almonds, and chocolate into a cookie form. These slice-and-bake treats are perfect for holiday gatherings or as a sweet indulgence any time of year. With their chewy texture and chocolaty goodness, they are sure to please anyone who loves the flavors of an Almond Joy.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butters and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3 to 5 minutes.
3. Add Eggs and Vanilla: Crack the large eggs into the bowl, adding them one at a time while mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; the dough should remain soft.
6. Fold in the Add-ins: Gently fold in the sweetened shredded coconut, chopped almonds, and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Shape the Dough: Divide the dough into two equal pieces. Roll each piece 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.
8. Slice and Bake the Cookies: After chilling, remove the dough from the refrigerator. Using a sharp knife, slice the logs into 1/4-inch thick cookies and place them on the prepared baking sheet, leaving space between each cookie for spreading.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy the chewy, chocolaty goodness of your Almond Joy Slice Cookies!

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Pumpkin Spice Slice Cookies

Pumpkin Spice Slice Cookies are a seasonal favorite that embodies the warm and inviting flavors of fall. These soft, chewy cookies are flavored with pumpkin puree and traditional pumpkin spice, making them an ideal treat for Thanksgiving or any festive gathering. They’re simple to prepare as a slice-and-bake cookie, allowing you to enjoy a delicious homemade dessert with minimal effort.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, taking about 3 to 5 minutes.
3. Add Egg, Pumpkin, and Vanilla: Add the large egg to the mixture, beating well to incorporate. Then, mix in the pumpkin puree and vanilla extract until fully combined.
4. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt until well blended.
5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Verify you do not overmix; the dough should be thick and sticky.
6. Optionally Add Nuts: If you are using chopped walnuts or pecans, fold them gently into the dough to distribute evenly.
7. Shape the Dough: Divide the dough into two equal portions. Roll 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 the dough is firm.
8. Slice and Bake: Once the dough has chilled, remove it from the refrigerator. With a sharp knife, slice the logs into 1/4-inch thick cookies. Place the slices on the prepared baking sheet, ensuring there is space between each cookie to allow for spreading.
9. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
10. Cool and Serve: Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Spice Slice Cookies with a cozy beverage of your choice!

Classic Sugar Cookie Slice Cookies

Classic Sugar Cookie Slice Cookies are a delightful treat that brings a touch of nostalgia to any holiday gathering. These buttery, sweet cookies have a simple vanilla flavor and can be dressed up with colorful icing or sprinkles for festive occasions. Perfect for cookie exchanges or as a charming addition to the dessert table, these slice-and-bake cookies are easy to prepare, making them a go-to recipe for both beginners and experienced bakers alike.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and preparing two baking sheets by lining them with parchment paper or silicone baking mats.
2. Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat together the unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes.
3. Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture, mixing until everything is fully incorporated.
4. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
5. Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should form a soft ball.
6. Shape the Dough: Divide the dough in half. Roll 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.
7. Slice and Bake: After chilling, remove the logs from the refrigerator. Using a sharp knife, slice the logs into 1/4-inch thick cookies. Place the slices on the prepared baking sheets, leaving some space between each cookie.
8. Optional Decoration: If you wish to add colored sprinkles, press them gently onto the top of each cookie before baking.
9. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Make sure not to overbake, as they will continue to firm up as they cool.
10. Cool: Once done, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Classic Sugar Cookie Slice Cookies, perfect for sharing or keeping all to yourself!