This collection of slice-and-bake logs has been a holiday and weekday favorite in my kitchen for years. I first developed the vanilla base while looking for a fuss-free cookie that could be prepped ahead for busy mornings and last-minute guests; the dough’s texture is tender but holds a clean edge when sliced, which is perfect for elegant platters. The chocolate base joined the family after experimenting with cocoa and dark chocolate inclusions—its crumb is dense and slightly fudgy, creating a lovely contrast when paired with crunchy coatings like hazelnuts or sparkling sugar. Both doughs are forgiving, slice cleanly from chilled logs, and produce cookies with a fine crumb and melt-in-your-mouth richness.

What makes these logs special is their adaptability. You can pipe, roll, or shape them into any log size, wrap tightly, and freeze for up to three months. I often make a double batch in December, portion logs, and pull them out as needed to bake fresh cookies for a school party or a surprise tray for neighbors. The vanilla dough is lightly flavored with vanilla bean paste and brown sugar for a hint of caramel, while the chocolate dough uses dutch-process cocoa for deep color and intense chocolate flavor. Once you master the method, swapping coatings and mix-ins becomes almost effortless—and very fun.

Ingredients

• Vanilla dough base: 1 cup (220 g) unsalted butter, 1/3 cup (70 g) light brown sugar, 1/2 cup (100 g) granulated sugar, 1 tsp vanilla bean paste (or 2 tsp vanilla extract), 1/4 tsp salt, 2 1/4 cups (285 g) all-purpose flour. Choose European-style butter for richer flavor; pack the brown sugar to measure. Softer butter yields a more tender cookie but the dough will be softer to shape, so chill longer if needed.
• Chai spiced cinnamon sugar (for coating): ground spices—1/2 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp ground ginger, 1/8 tsp allspice—plus separate bowls with 3 tbsp sparkling sugar, 3 tbsp granulated sugar, and 2 tsp extra cinnamon combined for rolling. Use high-quality whole spices if possible and grind fresh for a brighter aroma.
• Dark chocolate & cherry coating: 2 oz dark chocolate, chopped, 1/2 cup dried cherries roughly chopped, and 1/2 cup raw sugar for rolling. Rough-chop the chocolate to encourage small pockets of melted chips in the baked cookie.
• Chocolate dough base: 1 cup (220 g) unsalted butter, 3/4 cup (150 g) granulated sugar, 1 tsp vanilla bean paste (or 2 tsp vanilla extract), 1/4 tsp salt, 1 3/4 cups (225 g) all-purpose flour, 1/2 cup (40 g) unsweetened dark cocoa powder. Dutch-process cocoa deepens flavor; sift with flour to avoid lumps.
• Chocolate hazelnut: 1/2 cup hazelnuts, roughly chopped for mix-ins, plus 1/2 cup finely chopped for coating. Toast hazelnuts on a sheet pan at 350°F (175°C) for 8–10 minutes until fragrant, then rub in a towel to remove skins for the best texture.
• Chocolate peppermint: 1/2 tsp peppermint extract, 2 oz dark chocolate chopped, and 1/2 cup white melting chocolate mixed with 2 tsp neutral oil for dipping; finish with 3 crushed candy canes for sprinkling. Use real peppermint extract—start with a small amount and adjust since it’s strong.

Instructions

Prepare the vanilla dough: In a large bowl or stand mixer fitted with the paddle, cream together 1 cup softened butter, 1/3 cup packed light brown sugar, and 1/2 cup granulated sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl and add 1 tsp vanilla paste and 1/4 tsp salt; mix to combine. Reduce speed and add 2 1/4 cups flour in two additions, mixing just until incorporated. Avoid overworking to keep the rounds tender. Form and chill vanilla logs: Turn the dough onto a lightly floured surface, divide into two equal pieces, and shape each into a 1 1/2–2 inch diameter log (about 6–8 inches long). Wrap tightly in plastic wrap and flatten slightly so the log sides are even—this helps for uniform slicing. Chill at least 2 hours or freeze for 30–40 minutes until firm but not rock solid. Prepare the chocolate dough: Cream 1 cup softened butter with 3/4 cup granulated sugar until pale and aerated, about 3 minutes. Add 1 tsp vanilla paste and 1/4 tsp salt. Sift together 1 3/4 cups flour and 1/2 cup unsweetened dark cocoa powder, then add to the butter mixture in two additions. Mix on low until the dough comes together, then turn out and form into two logs as above. Wrap and chill similarly. Add mix-ins and assemble coatings: For the dark chocolate–cherry version, fold 2 oz chopped dark chocolate and 1/2 cup chopped dried cherries into one vanilla log before wrapping. For hazelnut, fold 1/2 cup roughly chopped hazelnuts into a chocolate log and reserve finely chopped hazelnuts for rolling. For peppermint, add 1/2 tsp peppermint extract to a chocolate log and reserve melted white chocolate mixed with 2 tsp oil for dipping later. When logs are firm, roll each log in its chosen coating (sugar, chopped nuts, or raw sugar) by gently pressing the coating onto the log while unwrapped on parchment. Slicing and baking: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Using a sharp, thin-bladed knife, slice chilled logs into 1/4–1/3-inch rounds. Place slices 1 inch apart on prepared sheets. Bake for 10–12 minutes for thinner rounds or 12–14 minutes for thicker slices. Edges should be set and just beginning to color. Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Finishing touches: For peppermint rounds, dip cooled cookies halfway into tempered white chocolate mixed with a teaspoon or two of oil, then sprinkle crushed candy cane before the chocolate sets. For dark chocolate dipped, melt remaining dark chocolate and drizzle or dip. Store cooled cookies in an airtight tin between layers of parchment for up to 5 days, or freeze baked rounds for up to 1 month.

Storage Tips

For short-term storage, place cooled cookies in an airtight container with a layer of parchment between tiers to prevent sticking; they will stay fresh 4–5 days at room temperature. Unbaked logs can be wrapped tightly in plastic wrap and placed in a zip-top bag in the freezer for up to 3 months—thaw in the refrigerator overnight before slicing. Baked rounds freeze well: flash-freeze in a single layer on a tray until firm, then transfer to a freezer-safe container or bag for up to 1 month. To re-crisp frozen baked cookies, warm in a 300°F (150°C) oven for 5–7 minutes.

Ingredient Substitutions

Butter: you can substitute salted butter but reduce added salt by half. Flour: all-purpose works best for the classic crumb; swap up to 25% whole-wheat pastry flour for nuttier flavor but expect denser rounds. Sugars: replace raw sugar coating with demerara for crunch. Cocoa: if you only have natural cocoa, the color will be lighter and flavor brighter; reduce baking soda if using recipes with leaveners. For nut-free variation, replace hazelnuts with toasted pumpkin seeds for similar crunch.

Serving Suggestions

Serve a mixed platter of sliced rounds with tea or coffee for afternoon guests, or plate petite stacks tied with ribbon for gifting. The chai cinnamon sugar rounds pair beautifully with black tea, while chocolate-cherry goes well with espresso. For holiday platters, arrange the peppermint-dipped rounds alongside shortbread and fruit jellies for an attractive contrast. Add citrus zest or a sprinkle of flaky sea salt to the dark chocolate group for a more sophisticated bite.

Cultural Background

Slice-and-bake shredding logs have long been cherished in European baking traditions as a means to make uniform, transportable cookies without complex forming. The technique rose in popularity for home bakers because it allows for batch preparation and creativity with coatings. Variants appear across cultures—from almond-studded Scandinavian kransekake slices to butter-based French sablés—each reflecting local flavor pairings like spices, nuts, and chocolate.

Seasonal Adaptations

Adjust the coatings to match seasons: spring—use lemon zest sugar and freeze-dried strawberries; summer—toss one log with toasted coconut and macadamia; autumn—swap chai spices for pumpkin pie spice and roll in crushed gingersnaps; winter—peppermint and dark chocolate are festive favorites. Spices and extracts can be amplified in cooler months to stand up to richer accompaniments like hot cocoa.

Meal Prep Tips

Batch prep strategy: make both doughs in one session, shape logs, and divide into labeled portions before freezing. Keep one log refrigerated for that week’s baking and freeze the rest. When slicing frozen logs, use a serrated knife in a gentle sawing motion if the dough is too firm. Bake from refrigerated—no need to thaw entirely. Pack baked rounds in single-serve portions in small tins for easy grab-and-go snacks for school lunches or brunch trays.

These slice-and-bake logs are a reliable, joyful way to keep your pantry ready for hosting. Once you’ve tried one version, you’ll want to experiment endlessly—share the process, pass along the logs, and enjoy how simple groundwork leads to elegant results.