Slice and Bake Cookies - made 6 ways
Why settle for plain sugar cookies when you can have six irresistible flavors to choose from? After plenty of testing, I created this slice-and-bake cookie recipe that bakes perfectly every time—with options like orange, chocolate chip, and even peppermint to keep things exciting. You can mix and match flavors in one batch so there’s a cookie for every craving!
Reader Love 💕
Ansley these are fabulous and so creative! I just love all of the flavor varieties. Being a chocolate person myself I went with the chocolate flavor and it was out of this world. I saved half of the dough too so I can make a cookie whenever. So fun! Thanks for the amazing recipe!
Sugar Cookies on Demand!
Imagine always having a log of cookie dough stashed in your fridge—just waiting for that inevitable “I could really use a fresh-baked cookie” moment after dinner. With these slice-and-bake sugar cookies, that little daydream becomes reality!
But these aren’t your average slice-and-bake cookies. They start with a simple almond flour dough (dairy-free too!) that’s endlessly customizable. You can play around with flavors—like double chocolate chip, cinnamon sugar pecan, or white chocolate macadamia nut—or go big with fun toppings like melted chocolate, crushed candy canes, or a sprinkle of flaky sea salt.
Here are the flavor variations I went with:
- Double chocolate chip
- Dark chocolate dipped orange zest
- Cinnamon sugar pecan
- White chocolate macadamia nut
- Dark chocolate & pistachio
- White chocolate dipped candy cane swirl
The dough chills beautifully in the refrigerator or freezer, so you’ll always have cookie dough ready when the craving hits. It’s basically the glow-up version of the classic holiday sugar cookie!
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Slice and Bake Cookie Dough Ingredients
The same base cookie dough is used in each one of these flavors. Depending on what type of cookie you want to make, you'll add in a few extra mix-ins to the base cookie dough.
- Almond flour - This is the base of the sugar cookie dough. I don't recommend substituting with another flour.
- Tapioca flour - Helps cut the density of the almond flour and allows the dough to be pliable enough to work with your hands. If needed, arrowroot starch is a good substitute.
- Coconut oil - Provides some fat to the cookies to keep them nice and soft. You can swap with melted butter or vegan butter if needed.
- Maple syrup - This is how we sweeten the cookies. The maple adds a nice caramel taste to the cookies without being overpowering. Swap with honey or agave if desired.
How to Make Slice and Bake Sugar Cookies
These cookies are surprisingly easy to make. The base of the dough is the same for each flavor combination. The only thing that changes is when certain ingredients are added in.
For example, if you want to flavor the dough chocolate, add cocoa powder in with the dry ingredients. If you want to flavor your dough peppermint, add the peppermint extract with the wet ingredients.
Flavor combinations
I made these slice and bake sugar cookies with 6 (!!!) different flavor combinations!
Of course, that's just the tip of the iceberg. You can use whatever mix-ins or flavor combinations you want with this sugar cookie dough.
Here's how I flavored each type of cookie dough:
Double chocolate chip
For my chocolate lovers...
Add some cocoa powder to the dough to make it chocolate flavored and then add in mini chocolate chips. I suggest using mini as it will make slicing the dough into cookies a lot easier. Once baked and warm, sprinkle some sea salt flakes over top.
Dark chocolate dipped orange zest
A more sophisticated cookie but a darn good one! The orange juice lends to an extra soft and moist texture.
Add a little orange juice and orange zest to the dough. Let the cookies cool down once baked, then dip in melted dark chocolate and sprinkle some extra orange zest over top.
Cinnamon sugar pecan
I call this one the underdog because it comes across as a typical winter cookie but it's phenomenal! Like a snickerdoodle but better.
For this one, add in cinnamon and chopped pecans to the dough. Make sure the pecans are chopped extra fine which will make cutting the cookies easier and cleaner. Before wrapping the dough in plastic wrap, roll the log in cinnamon and coconut sugar so the outside of the cookies will be coated.
White chocolate macadamia nut
Another classic. I used dairy free white chocolate chips and chopped them up really fine. If you aren't concerned about making them dairy free though, any type of white chocolate will work - just be sure to chop them up into small pieces.
The same goes with the macadamia nuts. Chop them into smaller pieces with a knife you pulse a few times in a food processor to break them up.
Dark chocolate & pistachio
My personal favorite! Use extra dark chocolate (I used a bar) and chop it up into shavings. You can also use a grater. Then chop the pistachios into pieces and mix them into the cookie dough.
After they're baked and cooled, drizzle melted dark chocolate over top and sprinkle with sea salt.
White chocolate dipped candy cane swirl
The holiday special! This one does require some extra work but it's well worth it.
Add some peppermint extract to the dough to flavor it. Then remove half of the dough from the bowl and flavor the rest red with food coloring.
Roll out the red dough on a flat surface with parchment paper to about 10 inches by 20 inches. Roll out the plain dough next to it or on a separate piece of parchment paper to the same size.
Flip the white dough on top of the red. I like to roll the rolling pin over top a few more times to help secure the two pieces of dough together. Trim around the edges then roll it up along the shorter side into a log.
Roll the log in coarse cane sugar before wrapping it up tight with plastic wrap.
Once baked and cooled, dip each cookie in melted white chocolate and sprinkle with crushed candy canes.
Ansley's Expert tips
This recipe is pretty straight forward but there are a few tips and tricks I want to point out so your slice and bake cookies are down right perfect!
- Don't over mix the dough. Only mix the dough to incorporate the dry ingredients. It should be slightly sticky. Over-mixing can lend to dry crumbly cookies and we don't want that!
- Chop your mix-ins really well. If using nuts or chocolate, chop them up finely with a knife before mixing them into the dough. This will make it a lot easier and cleaner to slice into cookies.
- Remember to tightly wrap the cookie dough log to maintain freshness in the fridge.
- If you find the mix-ins aren't incorporating well into the dough, knead the dough with your hands on a floured surface - similar to how they incorporate mix-ins into ice cream at cold stone.
- Use a thin sharp knife to slice the cookies. A smooth and quick motion to slice is best, no need to saw back and forth.
- These are thicker cookies so make sure to slice them 1 inch in width. This is done to maintain a soft texture when baked and it's easier to slice them thicker.
Freezing the dough
This cookie dough will keep well in the freezer when wrapped tightly for up to 2 months. I like to double wrap the logs with plastic wrap or store them wrapped in an airtight container or freezer bag. The double barrier helps prevent freezer burn.
When ready to bake, allow the dough to thaw for at least an hour out on the counter or 6 hours in the fridge. Place the dough on a baking sheet and bake as directed.
Frequently asked questions
The dough will keep in the fridge for up to 2 weeks when wrapped tightly. When stored in the freezer, the dough will keep for up to 2 months.
Wrap the log of cookie dough tightly in plastic wrap. I recommend either double wrapping the dough or wrapping it once and then placing the logs in an airtight container or freezer bag. The double barrier will help prevent freezer burn.
A firm dough is key to a perfectly round cookie. You also want to make sure to use a thin sharp knife and quickly slice each cookie without sawing back and forth. If the sliced cookie isn't perfectly round, you can always roll it on a flat surface a few times to even it out.
Yes you can use just about any other type of mix-in you can think of with the cookie dough. Simply prepare the base cookie dough as directed and add in any extra wet and dry ingredients as well as mix-ins.
For more cookies, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Slice and Bake Cookie Dough
Ingredients
Base cookie dough
- 1 egg
- ¼ cup maple syrup
- 2 tablespoon coconut oil - melted
- 1 teaspoon vanilla
- 2 cups almond flour
- ¾ cup tapioca flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Double chocolate chip
- 1 tablespoon cacao powder
- ½ cup mini chocolate chips
- Sea salt flakes - to top (optional)
Dark chocolate dipped orange zest
- 1 tablespoon orange juice
- ½ tablespoon orange zest - plus more to top
- 1 tablespoon almond flour
- ½ cup dark chocolate - melted, to top (optional)
Cinnamon sugar pecan
- 2 teaspoon cinnamon - divided, use 1 teaspoon in the dough and 1 teaspoon for rolling
- ½ cup pecans - finely chopped
- 1 tablespoon coconut sugar - for rolling
White chocolate macadamia nut
- ½ cup white chocolate chips - finely chopped
- ½ cup macadamia nuts - finely chopped
Dark chocolate & pistachio
- ½ cup dark chocolate - finely chopped, plus more for drizzling on top
- ½ cup pistachios - finely chopped
- Sea salt flakes - to top (optional)
White chocolate dipped candy cane swirl
- 1 teaspoon peppermint extract
- 1 teaspoon red food coloring
- cane sugar - for rolling (optional)
- ½ cup white chocolate chips - melted, to top (optional)
- Candy canes - crushed, to top (optional)
Instructions
- In a bowl, beat the egg with the maple syrup, coconut oil, vanilla, and any other wet ingredient(s) you are using for your flavor until well mixed. This is best done with a hand or stand mixer or stiff whisk.For the white chocolate dipped candy cane swirl flavor, hold off on adding the food coloring until the next step.
- Then slowly add the almond flour, tapioca flour, baking soda, sea salt, and any dry ingredient(s) using for your flavor while continuing to mix. A large ball of dough will form.For the white chocolate dipped candy cane swirl flavor, once the dough is made, cut it in half and add the red food coloring to only half of the dough. Set the other half aside for now.
- Add your mix-ins (like chopped nuts, chocolate, spices, etc.) and mix a few times to distribute. It’s okay if the mix-ins aren’t all fully incorporated into the dough.
- Transfer the dough to a flat surface with a piece of parchment paper and some extra tapioca flour and knead the dough a few times to mix in any remaining mix-ins. Think of this step as what they do at cold stone in order to mix ingredients into the ice cream. Don’t be afraid to use your hands.For the white chocolate dipped candy cane swirl flavor, roll the red colored dough out on a flat surface with parchment paper to about 10 by 20 inches in size. Roll out the plain dough next to it or on a separate piece of parchment paper to the same size. Flip the white dough on top of the red. I like to roll the rolling pin over top a few more times to help secure the two pieces of dough together. Trim around the edges then roll it up along the shorter side into a log.
- Once the mix-ins are well incorporated into the dough, begin shaping it into a log form by rolling it back and forth with the palms of your hands on a flat surface. Only roll it out to about 10 - 12 inches long, depending on how many cookies you want to slice. When the log is long enough, stand it up straight on the flat surface and tap it a few times to flatten out the end of the log. Repeat on the other side.
- For the cinnamon sugar pecan flavor, mix together the 1 teaspoon of cinnamon and the coconut sugar and sprinkle over the cookie dough log. Roll the log in the mixture so it's coated in cinnamon sugar.For the white chocolate dipped candy cane swirl flavor, sprinkle cane sugar over the log and roll the log to coat the outside (optional).
- Wrap the cookie dough log in plastic wrap and place it in the fridge to chill for at least an hour.
- When ready to bake, preheat oven to 350 F. Then slice the log into 1 inch cookies with a sharp knife. Make sure the dough is chilled when slicing - this is how it remains its circular shape. Gently press the knife down through the cookie dough, try not to saw through the dough. Depending on how long your log is, you should get 10 - 12 cookies.
- Place each cookie on a baking sheet lined with parchment paper for easy clean up at least 1 inch apart from one another. Bake in the oven for 8 - 10 minutes until the edges begin to look crispy.
- Let the cookies cool completely before decorating (optional):Double chocolate chip - Sprinkle with sea salt.Dark chocolate dipped orange zest - Melt dark chocolate in a pot over medium low heat and dip each cookie half way into the chocolate to coat. Let chocolate cool slightly before sprinkling extra orange zest over top.Dark chocolate & pistachio - Melt extra dark chocolate and drizzle over top of each cookie then sprinkle with sea salt.White chocolate dipped candy cane swirl - Melt white chocolate in a pot on the stove over medium low heat, stir continuously to prevent burning. Dip half of each peppermint cookie into the melted white chocolate. Allow it to cool slightly before sprinkling crushed candy canes over top.
How long will the baked cookie last?
About 4 days when stored in an airtight container.
This recipe is excellent! I made a funfetti batch with sprinkles and white chocolate as well!
Hi there, firstly thanks for sharing!
I have what is probably a simple question but i would really prefer to be sure, when you freeze these cookies, do you just let them come to room temperature and continue as normal?
Hi there! Yes, that is correct!
I baked off a tray of these today and cut them from frozen so I could just slice off a few of a couple of different kinds. They worked perfectly!
So glad you enjoyed them! I love having a frozen stash of cookie dough on hand 😀
I was excited but skeptical about these since I bake a lot, and most almond flour recipes have the same crumbly issue. I was hopeful that the starch would help that, and it really does. I made all six varieties but put in Andes mint chips for the double chocolate instead of the mini chips - I do wish I’d put both. I also wish I’d added a little extra cocoa powder - I added the amount called for and saw that my dough was much lighter than the pictures, but hoped it would work. It is fine, but it need more chocolate.
I also used butter instead of coconut oil and brown sugar instead of maple syrup - they were amazing. Every single one. So good. I did flatten out some batches and preferred them a bit less fluffy, but even without that - so good. Go try this recipe. Do it.
Ansley these are fabulous and so creative! I just love all of the flavor varieties. Being a chocolate person myself I went with the chocolate flavor and it was out of this world. I saved half of the dough too so I can make a cookie whenever. So fun! Thanks for the amazing recipe!
Hi from Spain!
Omg!! They look so delicious! Could I make them with all-purpose flour, sugar, etc.? Would it be the same amount of each ingredient?
Thanks!
Hello there! So fun to meet people from around the world! I haven't tried this recipe with all-purpose or sugar so unfortunately I can't confirm it will work.
Hi Ansley
Such tempting recipe...Thanks for sharing it. Can I replace egg with Flax seed mixture.
Hi Pani! Thank you so much! I haven't tried this with an egg substitute but if I did a flax egg would probably be my choice. Let me know how it goes if you make it!