This collection of slice-and-bake cookie logs has been my holiday and weeknight savior for years. I first developed the vanilla base during a snowy December when the oven comforted the house and I wanted something that tasted homemade but did not require last-minute shaping. Since then I built a chocolate base and a handful of coatings that let me offer something for every guest: spiced, nutty, chocolate-forward, and peppermint bright. The texture is crisp at the edge, tender inside, and the slice-and-bake method means you can make dough ahead, freeze it, and bake fresh cookies whenever you like.

I love these because they travel well and look beautiful on a platter: uniform rounds with glossy sugar or chopped nuts. The vanilla dough is buttery and lightly sweet with a hint of real vanilla bean paste, while the chocolate dough is rich and just bitter enough to pair with dried cherries or hazelnuts. Once you get the technique down—creaming butter, keeping dough cool, and slicing evenly—you will find this approach saves time and produces consistent results every batch.

Ingredients

• Vanilla Dough Base: Use unsalted butter at room temperature so it creams properly, about 1 cup (220 g). Look for high-quality European-style butter if you want a more pronounced butter flavor. The combination of light brown sugar and granulated sugar creates a tender crumb and slight caramel note.
• Chai Spiced Cinnamon Sugar: A small amount of warming spices—cinnamon, cardamom, ginger, and allspice—gives these rounds a complex aroma. Sparkling sugar adds a decorative crunch; if you can’t find it, granulated sugar works fine for coating.
• Dark Chocolate Cherry: Dried cherries paired with chopped dark chocolate cut through the sweetness and add chewy contrast. Choose 70 percent cacao dark chocolate for balance and use raw sugar for a coarse, rustic coating.
• Chocolate Dough Base: The cocoa powder should be unsweetened dutch-processed or natural depending on your acidity preference. This dough uses a touch less flour than the vanilla base to keep it tender despite the cocoa.
• Chocolate Hazelnut: Toasted hazelnuts bring toasty aroma and crunch. Rough chop half the nuts for texture and finely chop the rest for coating to create a layered nutty surface.
• Chocolate Peppermint: Peppermint extract is stronger than mint leaves—use sparingly (1/2 teaspoon). White melting chocolate thinned with a teaspoon or two of neutral oil makes a smooth coating that sets glossy with candy cane sprinkles for festive flair.

Instructions

Prepare the Vanilla Dough:Cream 1 cup (220 g) unsalted butter with 1/3 cup (70 g) light brown sugar and 1/2 cup (100 g) granulated sugar until pale and light, about 3 to 4 minutes with a stand mixer on medium. Scrape the bowl and add 1 teaspoon vanilla bean paste and 1/4 teaspoon salt. Gradually add 2 1/4 cups (285 g) all-purpose flour and mix just until combined. Avoid overmixing; the dough should hold together and remain soft but not greasy. If the kitchen is warm, chill the bowl for five minutes before shaping.Mix Chai Spiced Coating:Whisk 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon ginger, and 1/8 teaspoon allspice with 3 tablespoons sparkling sugar, 3 tablespoons granulated sugar, and 2 teaspoons cinnamon for a fragrant coating. Store in an airtight jar until ready to use.Assemble Dark Chocolate Cherry Variant:Fold 2 ounces chopped dark chocolate and 1/2 cup chopped dried cherries into a portion of vanilla dough. Form into a log about 1 1/2 to 2 inches in diameter, press firmly to remove air pockets, and roll in 1/2 cup raw sugar so the surface is evenly coated. Wrap tightly in parchment and refrigerate until firm.Prepare the Chocolate Dough:Cream 1 cup (220 g) unsalted butter with 3/4 cup (150 g) granulated sugar until pale and aerated. Add 1 teaspoon vanilla and 1/4 teaspoon salt. Sift in 1 3/4 cups (225 g) all-purpose flour and 1/2 cup (40 g) unsweetened dark cocoa powder and combine until it forms a cohesive dough. Divide for hazelnut and peppermint variants.Chocolate Hazelnut and Peppermint Logs:For hazelnut, fold 1/2 cup roughly chopped toasted hazelnuts into the dough, form logs, and roll in 1/2 cup finely chopped hazelnuts. For peppermint, add 1/2 teaspoon peppermint extract and 2 ounces chopped dark chocolate to the dough, form logs, then dip slices after baking in melted white chocolate thinned with 2 teaspoons neutral oil and sprinkle with crushed candy canes.Chill, Slice, and Bake:Chill all wrapped logs at least 2 hours or overnight until firm. Preheat oven to 350°F (175°C). Slice logs 1/4 to 1/2 inch thick using a sharp knife dipped in hot water for clean cuts. Place slices on a parchment-lined baking sheet 1 inch apart. Bake 10 to 12 minutes until edges are set and centers look slightly underbaked for a soft interior. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.

Storage Tips

Store baked slices at room temperature in an airtight container layered with parchment to prevent sticking; they remain fresh for up to five days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to three months. To refresh slightly stale cookies, warm them for 4 to 6 minutes in a 300°F (150°C) oven to restore a crisp edge. For dough logs, wrap twice—plastic wrap followed by foil—to prevent freezer burn and absorb odors.

Ingredient Substitutions

If you need dairy-free options, substitute vegan butter sticks measured 1:1 and add a teaspoon of neutral oil if the dough seems dry. To make the dough gluten-free, use a cup-for-cup gluten-free all-purpose blend with xanthan gum already included; reduce handling to prevent crumbliness. Replace raw sugar coatings with granulated sugar if needed. For a nut-free hazelnut alternative, use toasted sunflower seeds finely chopped for a similar crunchy texture without allergens.

Serving Suggestions

Serve assortments on a large platter with labeled small cards so guests know each flavor. Pair chai spiced rounds with black tea, dark chocolate cherry with espresso or port, hazelnut with milky coffee, and peppermint with hot cocoa. For holiday events, arrange on parchment-lined tiered trays with sprigs of rosemary or citrus slices to color-coordinate. These are also excellent tucked into homemade cookie tins as gifts—place a sheet of waxed paper between layers to protect coatings.

Cultural Background

Sliced log cookies—sometimes called icebox cookies—have roots in early American baking where chilling dough was a pragmatic technique before modern ovens and shaping tools. The method became popular because it allowed consistent-sized biscuits and reduced hands-on shaping. Over time, bakers riffed on coatings and inclusions; the combination of spices in the chai coating nods to global spice trade influences, while chocolate-hazelnut combinations recall European confection traditions.

Seasonal Adaptations

In summer, lighten the dough with zested lemon for a bright vanilla variant and replace heavier coatings with toasted coconut or freeze-dried fruit powder. For winter holidays, increase warming spices in the chai coating and add a splash of spiced rum to cherry chocolate for adults. Swap peppermint extract for orange oil to create a chocolate-orange line that pairs well with autumn gatherings. The log method adapts beautifully to themed flavors.

Meal Prep Tips

For serious make-ahead, prepare multiple logs at once and freeze them. Label each package with flavor and date. When ready to bake, slice logs partially thawed for cleaner cuts, or slice frozen and increase bake time slightly. Keep a digital timer and bake in consistent batches to achieve uniform color and texture. Use a serrated knife for clean edges on sticky logs and wipe the blade between groups to avoid drag.

These rounds are perfect for sharing. The simplicity of assembling logs and the pleasure of slicing warm cookies make this method a reliable tool in a home baker’s repertoire. Try one coating at a time and expand once you fall in love with the technique.