This holiday season I fell back in love with slice-and-bake cookies. I first learned this method years ago when I needed an easy way to assemble large quantities of cookies for a school bake sale, and the approach proved foolproof: prepare a few doughs, press in toppings, chill, and slice off perfect rounds whenever I needed them. These Christmas slice-and-bake cookies are my latest variation — a small holiday box that mixes classic vanilla dough with festive mix-ins and a rich chocolate dough with peppermint kiss. They deliver crisp, slightly tender edges and a short, buttery crumb that melts on the tongue.

I discovered the charm of this particular combination while experimenting with Tony Chocolonely bars at a holiday tasting. The combination of gingerbread-flavored milk chocolate with tart dried cranberries and toasted walnuts felt like a winter market in a bite. The candy cane dark chocolate paired with sprinkles gives a playful crunch for little ones, while the chocolate dough rolled in crushed peppermint feels properly festive on a snowy evening. These cookies are the kind of thing guests will ask about: they look handmade but taste like you spent hours fussing — without the fuss.

Ingredients

• Unsalted Butter: Use high-quality butter (I prefer Plugrá or Kerrygold) at room temperature for easy creaming; it contributes to the rich, short crumb and buttery flavor you expect from holiday cookies.
• Granulated Cane Sugar and Brown Sugar: Cane sugar keeps the dough crisp while a touch of brown sugar adds moisture and caramel notes; measure with dry-cup technique and level off for consistent texture.
• Vanilla Extract: Pure vanilla is worth the small splurge here — 2 teaspoons in the vanilla dough and 1/2 teaspoon in the chocolate dough lift the flavor of the whole batch.
• All-Purpose Flour: Use a standard unbleached all-purpose flour and spoon-and-level into your measuring cups to avoid compacting; this keeps the dough tender rather than dense.
• Tony Chocolonely Bars: The Gingerbread Milk Chocolate and Candy Cane Dark Chocolate bars add bright, high-quality chocolate flavor and fun textures when chopped. Keep pieces roughly the size you want to bite into after baking.
• Walnuts & Dried Cranberries: Toast walnuts briefly in a dry skillet to deepen their flavor; chop them fine so they press into the dough evenly without tearing sheets when slicing.

Instructions

Step 1 — Make the Vanilla Dough: Cream 1 cup softened unsalted butter with 1/2 cup granulated cane sugar and 1/4 cup brown sugar until light and fluffy, about 3–4 minutes with a hand or stand mixer on medium speed. Mix in 2 teaspoons vanilla extract and 1/4 teaspoon salt. Gradually add 2 1/4 cups all-purpose flour and mix on low speed until just combined; avoid overmixing to keep the texture tender. Scrape the bowl and form the dough into a flat disc for easier handling. Step 2 — Divide and Add Vanilla Toppings: Divide the vanilla dough into two equal portions. For one portion, knead in 1/3 cup finely chopped walnuts, 1/3 cup chopped dried cranberries and 1/3 cup finely chopped Tony Chocolonely Gingerbread Milk Chocolate. For the second portion, work in 1/2 cup chopped Tony Chocolonely Candy Cane Dark Chocolate. Shape each portion into an 8–9 inch log about 2 1/2 inches in diameter. If the dough sticks, use plastic wrap to help roll and press. For the candy cane log, dampen the surface lightly with water and roll in 1/3 cup sprinkles until coated. Step 3 — Chill the Vanilla Logs: Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Chilling firms the fat so the logs slice cleanly and maintains the round shape while baking. Step 4 — Make the Chocolate Dough: Cream 1/2 cup softened unsalted butter with 1/4 cup granulated cane sugar until pale. Stir in 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Add 3/4 cup plus 2 tablespoons all-purpose flour and 2 tablespoons melted Tony Chocolonely chocolate of choice, mixing until a uniform dough forms. The melted chocolate gives a richer chocolate base — allow it to cool slightly before combining so you don’t melt the butter. Step 5 — Add Chocolate Cookie Toppings and Form Logs: Divide the chocolate dough into two logs. Press 1/2 cup chopped Tony Chocolonely Candy Cane Dark Chocolate into one log; for the other, roll the log lightly in 1/3 cup crushed peppermint so pieces adhere. Wrap tightly and chill at least 2 hours or overnight. Step 6 — Preheat and Slice: When ready to bake, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Unwrap a chilled log and slice into rounds about 1/4 inch thick for crisp cookies; if you prefer thicker, slice up to 3/8 inch and add a couple minutes to bake time. If slices lose their circular shape, use a small cookie cutter to re-form before baking. Step 7 — Bake: Arrange slices 1 inch apart on prepared sheets and bake 12–16 minutes until the centers are set and edges begin to turn golden. Rotate pans halfway through baking for even color. The cookies will firm as they cool. Step 8 — Cool and Store: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight tin layered with parchment for up to 5 days, or freeze slices in a single layer on a tray then transfer to a freezer bag for up to 3 months.

Storage Tips

Store cooled cookies in an airtight container at room temperature layered with parchment for up to 5 days. For longer storage, freeze baked cookies in a single layer on a sheet until firm, then transfer to an airtight freezer bag for up to 3 months. To thaw, leave at room temperature for 30–60 minutes. If freezing raw slices, flash-freeze sliced rounds on a tray until solid, then pack in a freezer-safe bag; bake from frozen with an extra 1–2 minutes on the timer.

Ingredient Substitutions

To make a nut-free version, omit walnuts and increase cranberries to 1/2 cup or fold in 1/3 cup toasted sunflower seeds for crunch. For dairy-free, use a vegan butter substitute measured 1:1 and choose dairy-free chocolate bars; baking time remains similar but texture may vary slightly. To create a gluten-free batch, use a 1:1 gluten-free flour blend formulated for baking and chill slightly longer before slicing to compensate for different hydration.

Serving Suggestions

Arrange a selection in small holiday boxes layered with tissue or wrap stacks with festive ribbon for gifting. Serve with hot cocoa, mulled wine or strong coffee. For a dessert platter, combine these with plain sugar cookies, shortbread fingers and candied nuts for contrasting textures and flavors. Garnish with a sprig of fresh rosemary or a dusting of powdered sugar to make presentation feel seasonal.

Cultural Background

Slice-and-bake methods have roots in European shortbread and butter cookie traditions where doughs were formed into logs or slabs for even, portable baking. Variations emerged as convenient ways to produce uniform cookies for celebrations; in the U.S., they became popular for holiday baking because they allow for large batches with minimal last-minute prep. The idea of mixing chocolates and peppermint reflects modern holiday pairings celebrated across Northern Europe and North America.

Seasonal Adaptations

For winter: swap in orange zest and dark chocolate for a citrus-warmed batch. For spring: replace peppermint with crushed freeze-dried strawberries and use white chocolate. For holiday parties, consider mini cookie boxes featuring one log per box (a chocolate, a peppermint, a walnut-cranberry and a candy-cane sprinkle log) so recipients get a curated taste of each flavor.

Meal Prep Tips

To streamline baking for a week of holiday events, make and chill all logs two days ahead. Keep pre-sliced rounds frozen in stacks of 12 — bake only what you need each day. Label logs with flavor and date; when slicing, work with one log at a time and keep remaining logs chilled to preserve shape. Use a sharp chef's knife warmed under hot water and dried between cuts for the cleanest rounds.

These cookies are more than a recipe — they’re holiday choreography that rewards a little advance work with many fresh-baked rewards. Share them, stack them, and make them your seasonal signature.