Name: Slice and Bake Cookie Medley Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 2 h 48 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature (220g); 1/3 cup light brown sugar, packed (70g); 1/2 cup granulated sugar (100g); 1 tsp vanilla bean paste or 2 tsp vanilla extract; 1/4 tsp salt; 2 1/4 cups all purpose flour (285g); 1/2 tsp cinnamon; 1/4 tsp cardamom; 1/4 tsp ginger; 1/8 tsp allspice; 3 tbsp sparkling sugar; 3 tbsp granulated sugar; 2 tsp cinnamon (for coating); 2 oz dark chocolate, chopped; 1/2 cup dried cherries, roughly chopped; 1/2 cup raw sugar (for coating); 1 cup unsalted butter, room temperature (220g); 3/4 cup granulated sugar (150g); 1 tsp vanilla bean paste or 2 tsp vanilla extract; 1/4 tsp salt; 1 3/4 cups all purpose flour (225g); 1/2 cup unsweetened dark cocoa powder (40g); 1/2 cup hazelnuts, roughly chopped (for mixing); 1/2 cup finely chopped hazelnuts (for coating); 1/2 tsp peppermint extract; 2 oz dark chocolate, chopped; 1/2 cup white melting chocolate; 2 tsp oil (for melting chocolate); 3 crushed candy canes (for sprinkling)

Jump to Recipe· 4.6 from 69 reviews

Let me share with you a recipe that quickly became one of my all-time favorites for dessert trays or last-minute gatherings — the Slice and Bake Cookie Medley Recipe. This is not just any cookie recipe; it’s a fun way to make four utterly delicious flavors with one dough base, perfect for sharing or indulging in a variety yourself. I’m excited to walk you through how to get that perfect medley of flavors, textures, and that satisfying crisp edge with a tender center. Trust me, once you try this, you’ll want to bake it again and again!

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Why This Recipe Works

Versatility in One Dough: Creating two base doughs lets you easily customize four distinct cookie flavors without multiple recipes.
Chilling Locks in Shape and Flavor: The chilled logs slice cleanly and bake evenly, preserving their lovely textures and mix-ins.
Creative Coatings Add Texture and Taste: From spiced sugar to crunchy nuts and melting chocolate, the coatings elevate each cookie uniquely.
Perfect for Gift-Giving and Sharing: This recipe holds up well for packaging and shipping, making it a charming holiday or hostess gift.

Slice and Bake Cookie Medley, easy cookie mix, multi-flavor cookie recipe, last-minute dessert ideas, versatile cookie dough - The image shows four neat rows of round cookie slices placed on a wooden board. The first row on the left has dark brown cookies studded with a mixture of nuts, giving a rough, crunchy texture. The second row features light beige cookie slices with visible swirls inside and a sugar-coated edge that adds a grainy texture. The third row consists of pale yellow cookie slices with large dark chocolate chunks spread inside, also sugar-coated on the outer edge for a crystalline look. The last row on the right has solid dark brown cookie slices with a dense, smooth texture and some shiny cracks, showing a rich chocolate appearance. All the cookies are arranged closely in straight vertical lines. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you look at the ingredients in this Slice and Bake Cookie Medley Recipe, you can see it’s all about simple basics paired with some special add-ins that make each flavor shine. You don’t need fancy ingredients—just good quality staples and a few flavorful extras to make this pack a punch.

Slice and Bake Cookie Medley, easy cookie mix, multi-flavor cookie recipe, last-minute dessert ideas, versatile cookie dough - Flat lay of a small block of unsalted butter with a creamy pale yellow color, a small white ceramic bowl filled with light brown soft packed sugar, a small white ceramic bowl with white granulated sugar, a small white ceramic bowl containing golden sparkling sugar crystals, a small white ceramic bowl with raw sugar crystals, a small white ceramic bowl holding dark unsweetened cocoa powder, a mound of all-purpose flour gently piled on a white ceramic plate, a small pile of rough chopped dark chocolate chunks, a cluster of glossy dried red cherries, fresh whole hazelnuts with smooth brown shells, a few crushed red and white candy cane pieces, a small white ceramic bowl with deep brown cinnamon powder, another small white ceramic bowl with cardamom seeds, a small pile of ground ginger powder on a white plate, a tiny heap of allspice powder, a few whole brown eggs with clean uncracked shells, a small white ceramic bowl containing pale golden oil, and a small white ceramic bowl filled with vanilla bean paste – all ingredients arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Room temperature for smooth creaming, it adds richness and moisture.
Light Brown Sugar & Granulated Sugar: The brown sugar gives chewiness and depth, while granulated sugar adds crispness.
Vanilla Bean Paste (or Extract): The magic touch for warm, aromatic flavor throughout the dough.
All-Purpose Flour: The backbone for structure that keeps cookies tender yet firm.
Spices (Cinnamon, Cardamom, Ginger, Allspice): For that chai spiced cookie that feels cozy and exotic.
Dark Chocolate & Dried Cherries: These mix-ins add bursts of chewy texture and bittersweet richness.
Unsweetened Cocoa Powder: Gives the chocolate dough its deep, luscious color and flavor.
Hazelnuts: Toasty crunch that’s invigorating against the soft cookie base.
Peppermint Extract & Candy Canes: The holiday twist—cool, minty freshness and fun crunch.
Sugars and Coatings (Sparkling Sugar, Raw Sugar, Nuts, Melting Chocolate): These finish off the cookies adding texture and visual appeal.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

You’re gonna love how adaptable this Slice and Bake Cookie Medley Recipe is. Once you get comfortable with the basics, I encourage you to personalize it based on what you have or what you prefer—because cookies should feel like a little personal gift every single time.

Spice It Up or Tone It Down: I keep the chai spice mix mild so everyone enjoys them, but if you’re a fan of bold spices, add a pinch more cinnamon and cardamom.
Fruit Substitutions: Swap dried cherries for raisins, cranberries, or even chopped dried apricots in the dark chocolate batch for a different fruit twist.
Nut Options: Hazelnuts add a wonderful toasted flavor, but pecans or almonds work beautifully too.
Chocolate Options: Try milk chocolate or white chocolate chunks in the peppermint cookies if you like something sweeter and creamier.

Step-by-Step: How I Make Slice and Bake Cookie Medley Recipe

Step 1: Cream the Butter and Sugars Like a Pro

Start by creaming together softened butter with brown and white sugars until your mixture is light, fluffy, and pale—this takes about 3-5 minutes with a paddle attachment or hand mixer. You’ll notice how this step helps create the perfect texture in the final cookie. Don’t rush it! Once creamy, add vanilla and salt, then gradually add in the flour. After this point, I always switch to a rubber spatula to fold in the flour just to avoid overmixing, which keeps the cookies tender.

Step 2: Divide and Conquer Your Dough

Here’s where the fun starts—split your vanilla cookie dough almost in half, saving a bit more dough for the chai spiced batch. Gently fold spices into the larger half, just swirling them through, leaving lovely streaks of chai goodness without fully mixing, which makes each bite a surprise. The smaller half gets chopped dark chocolate and cherries mixed in. Use a gentle hand; you want to keep those chunks intact and snuggly tucked inside the dough.

Step 3: Shape and Chill Your Cookie Logs

Lay out plastic wrap and shape each dough portion into a tight log about 8–9 inches long. I find this size perfect for slicing 12 decently sized cookies later. Wrap them tightly to avoid freezer burn or drying out, then chill them for at least 2 hours or overnight if you can—it makes slicing a delight and results in cookies that hold their shape while baking.

Step 4: Make the Chocolate Dough Base

Clear that mixing bowl (no need to wash, just scrape clean), and repeat the creaming process for the chocolate cookie dough—using your butter, sugar, vanilla, salt, flour, and cocoa powder this time. As with the vanilla dough, fold in your dry ingredients just until incorporated. Split the dough evenly to create two flavors: fold chopped hazelnuts into one half, then add peppermint extract and chopped dark chocolate to the other. Shape these halves into logs and chill alongside the vanilla dough.

Step 5: Coat, Slice, and Bake with Care

When your logs are chilled and firm, it’s time to roll each one in its special coating: raw sugar for dark chocolate cherry, chai spice sugar for the chai spiced, and chopped nuts for the hazelnut cookies. If you struggle to get the coating to stick, lightly brushing the log with an egg wash works wonders. The peppermint cookies stay uncoated. Slice off the ends to even those out, then slice each log into about 12 cookies. I place the sliced cookies back in the fridge as my oven preheats to 350°F, which helps prevent spreading. Leave about 2 inches between each cookie on parchment-lined sheets, and bake for 15-18 minutes until just barely golden at the edges and matte on top.

Step 6: Dunk Peppermint Cookies in Chocolate Magic

Once the cookies cool, melt white chocolate with a bit of oil, then dunk half of each peppermint cookie in the glossy chocolate. Sprinkle crushed candy canes on top for that extra festive crunch and pop them into the fridge to set for about 15 minutes. This finishing touch truly takes the peppermint cookies from good to unforgettable!

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Pro Tips for Making Slice and Bake Cookie Medley Recipe

Room Temperature Butter: Starting with softened butter makes creaming smooth and traps air, essential for a light crumb.
Don’t Overmix Flour: I always fold in flour by hand at the end; it keeps the cookies tender rather than tough.
Chill Twice if Needed: If the dough softens while shaping, a quick chill fixes it and makes slicing easier.
Coating Helps Texture and Flavor: Rolling dough logs in sugar or nuts before slicing adds delightful texture and extra flavor dimension.

How to Serve Slice and Bake Cookie Medley Recipe

Slice and Bake Cookie Medley, easy cookie mix, multi-flavor cookie recipe, last-minute dessert ideas, versatile cookie dough - There are three stacks of cookies on a white marbled surface. The left stack shows layers of light brown cookies and dark brown cookies with chopped nuts, alternating. The middle stack features five layers, starting from the top with a dark cookie with chopped nuts, then a light brown cookie with chocolate bits, another light brown cookie, a dark cookie half-coated in white icing, and a light brown cookie at the bottom. Pieces of crushed peppermint candy are scattered at the base. The right stack has several light brown and dark cookies with chopped nuts, some with white icing and red sprinkles on the side. The background is dark, showing texture contrast. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and let the cookies shine on their own, especially since many have coatings or dipping already. But if you want to serve them at a party, a light dusting of powdered sugar or a drizzle of melted chocolate over the chai spiced cookies adds a lovely flourish. For holiday gatherings, pairing peppermint cookies with a sprig of fresh mint makes the platter pop.

Side Dishes

These cookies pair wonderfully with a steaming mug of coffee, chai tea, or even a glass of cold milk for the kiddos. For adult gatherings, I like serving them alongside a cheese board with creamy brie or robust gouda—it’s surprisingly delicious to alternate bites.

Creative Ways to Present

For special occasions, I arrange the cookie medley in colorful tins or stack them in clear jars tied with a ribbon. Slice and bake cookies are perfectly uniform, so stacking them neatly looks extra professional and inviting. I’ve also placed them on tiered dessert trays at holiday parties, mixing the flavors so each layer is a surprise—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you find yourself swimming in delicious leftovers (hey, it happens!), storing them right keeps the cookies tasting fresh. I keep mine in an airtight container at room temperature for up to 4 days. A quick tip: place a slice of bread in the container to help keep cookies soft by absorbing excess moisture.

Freezing

The dough logs freeze beautifully either before or after slicing. Personally, I prefer freezing sliced cookies on a tray, then transferring them into bags once solid—makes popping them straight into the oven a breeze. They’ll keep up to a month in the freezer and bake from frozen with just a couple extra minutes in the oven.

Reheating

To refresh leftover cookies, pop them in a 300°F oven for about 5 minutes to revive that fresh-baked warmth and crispness without drying them out. Just avoid microwaving—they’ll get chewy or soggy too fast.

FAQs

Can I make this Slice and Bake Cookie Medley Recipe dairy-free?

Absolutely! Swap the unsalted butter for a good-quality dairy-free alternative or coconut oil. Just remember that it might affect the texture slightly, so keep an eye on chilling time and bake a test cookie first to adjust if needed.
How thin should I slice the cookie logs?

I slice them about 1/4 inch thick—this size gives you cookies that bake evenly without turning too crisp or staying underdone in the center. Slicing evenly helps all cookies bake uniformly.
Can I prepare the dough in advance?

For sure! The dough can be made and shaped into logs a day or two ahead and kept chilled. This makes baking day simplified and great if you want fresh cookies on demand.
Why do some cookies have coatings and others don’t?

The coatings add an extra layer of texture and flavor tailored to each variety—like sugar for crunch or nuts for that toasted bite. The peppermint ones are left plain so the chocolate-dipped finish really stands out.
Can I substitute different mix-ins in the dough?

Definitely! This recipe is very forgiving. Experiment with your favorites like chopped nuts, dried fruits, or different chocolate varieties to make your own personalized cookie medley.

Final Thoughts

This Slice and Bake Cookie Medley Recipe is a real gem in my kitchen repertoire. It brings together the ease of prepping dough in advance with the fun of multiple flavors all baked fresh and beautifully uniform. I always feel proud pulling these out at gatherings, and friends love sampling the different varieties. Give this a try—you’ll find it’s the kind of cookie recipe you want to keep on repeat, whether for celebrations, gift-giving, or just a cozy weeknight treat. Happy baking!