This recipe for easy slice and bake cookies comes with 9 flavour ideas! Perfect for school lunches or homemade gifts, the cookie dough can be made in advance and frozen for cookies in a snap!
Have you made slice and bake cookies before? I feel like they were the original chocolate chip cookie. Before mixers, before we decided that dough needed to be chilled and well before any fancy special ingredients were even a thing! This recipe for easy slice and bake cookies is the original that my mum used to make when we were kids! She would make a big batch, roll them up, put them in the freezer and could pull them out to bake at a minutes notice. Perfect for visitors or school lunches when you spent Sunday outside in the sun instead of getting ready for the week.
There are SO many options when it comes to slice and bake cookies. You can make pinwheels, you can coat them in sprinkles or sugar - you can even put images inside them if you're feeling really crazy! I made four Christmas flavours last year which are super fun and often go back to the sprinkles version I first made.
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But what I wanted to bring you today was simple. 1 basic slice and bake cookie dough recipe with 9 different variations that simply involve adding them in and continuing on. Easy! And if you happen to be running on no sleep and you ran out of coffee, it doesn't matter if you skip a mix-in ingredient or combine a few of the flavours - they're going to be delicious either way!
The dough comes together in a jiffy and the hardest part about this recipe is deciding which option to make! The best thing is, out of these nine flavour combos, there is bound to be something to suit everyone!
Slice and bake cookie variations:
- Chocolate chip
- Triple Chocolate Chunk
- Choc Nut
- Cranberry and white chocolate
- Apricot and Chocolate
- Sprinkles
- M&M's
- Chai Spiced White Chocolate
- Lemon Poppyseed
Make one flavour or make all nine and keep them in the freezer for when you need cookies last minute! Coming up to the end of the year they will also make a fabulous holiday gift for someone!
Other cookie recipes to try:
The Best Chewy Chocolate Chip Cookies
Oatmeal Raisin Cookies
Soft & Chewy Snickerdoodles
Anzac Biscuits
White Chocolate & Macadamia Cookies
Chocolate Chili Cookies
Made this? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Slice and Bake Cookies (9 flavour ideas)
Ingredients
- 125 g butter (softened)
- ½ cup (110g) white sugar
- ½ cup (100g) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups (280g) plain flour
- 2 Tablespoons cornflour
- 1 teaspoon baking powder
- ½ teaspoon salt
Mix in options
Classic Chocolate Chip
- ¾ cup chocolate chips
Triple Chocolate Chunk
- ¼ cup dark chocolate chunks
- ¼ cup milk chocolate chunks
- ¼ cup white chocolate chunks
Cranberry and White Chocolate
- ½ cup dried cranberries
- ½ cup white chocolate chips
Choc Nut
- ½ cup chocolate chips
- ½ cup chopped walnuts
Apricot Chocolate
- ½ cup dried apricots (finely chopped)
- ½ cup dark chocolate chunks
Sprinkles
- ¾ cup sprinkles
M&M's
- ¾ cup M&M's
Chai White Chocolate
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup white chocolate chips
Lemon Poppyseed
- ⅓ cup poppyseeds
- Zest from 1 lemon
Instructions
- Cream butter & both sugars in the bowl of a stand mixer or in a large bowl with a hand mixer on high speed until light & fluffy. Add the egg and vanilla and beat until well combined.
- Add flour, cornflour, baking powder & salt and mix on low speed until combined. Add your chosen mix-ins and beat on low speed until combined.
- Split dough in half and shape each half into a roll about 20cm long. Wrap in plastic wrap and chill in the fridge for at least 2 hours. At this point, you can also put the rolls in the freezer.
- Heat the oven to 180°C/350°F.
- Remove the cookie rolls from the fridge, unwrap and slice into 1cm thick slices, lay out on a lined baking tray with 2-3 cm between cookies and bake for 8-10 minutes, or until starting to go golden.
- Allow to cool on the tray for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container for 1 week.
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If you tried and loved this recipe, please leave a comment and a rating below!
Dominique Lapointe says
I made these to offer to the teachers at my kid's school and they were a big hit. I opted for Chocolat Pecan (instead of Nut), Cranberry White Chocolate, Abricot Dark Chocolate and Chai White Chocolate. The most popular were Chocolate Pecan, then Chai. Thanks for this wonderful recipe. Definitely a keeper
Mon says
Hello, do you know if this works for gluten free substitutions??
Laura says
Hello - I don't know sorry, I've never tried and gluten free baking is not my area of expertise!
Rae Young says
I tried a similar recipe using gluten free flour and it worked great.
Vickie Newton says
Are the add-ins measured for the entire batch or for each log?
Laura says
For the entire batch
Lavonne says
Greetings from Northern California where right now in the summer the weather will be triple digits ( F°) for at least the next 2 months. I needed a cookie recipe that minimizes oven time but sometimes I gotta have a cookie! I am on a special eating plan and need to know the potassium per serving. Are your calculations per cookie or ??? Thanks.
Laura says
Hi Lavonne, yes the calculations are per cookie and they draw the values from the ingredients from the chocolate chip version
Kaisa McAdam says
So very simple and absolutely delicious! I've made plain and chocolate chip. Today doing ginger bread flavour. Added 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp cloves, 1 tsp cardamom. Should be just right for Christmas 🎄
Katherine Penlington says
Hello,
Thanks for this recipe! I have made it for my sister who’s having a baby..so when she has visitors turn up she can just whip out some fresh biscuits within 15 minutes!
I love your recipes - thank you so much for sharing them. Your website is the first i turn to for a good trustworthy recipe!
Katie says
Hello, I’m wondering what you’re referring to when you say “corn flour” ? Is this the same as corn starch?
Thank you!
Laura says
Yes it is! Cornflour is what we call cornstarch in New Zealand!
Courtney says
Do they need to ge defrosted before baking?
Laura says
Hi Courtney, yes I let them defrost enough to slice the log and then bake!
Gail says
I had a recipe similar to this from a book that came with my new freezer in the 80s loved it will have another go at it now Thank you
Naomi says
Heya Laura,
How long do these keep in the freezer for?
Thanks
Naomi
Laura says
I keep the unbaked logs in the freezer for around 6 months with no trouble!
Laura says
Heya!
Can you recommend any replacement for eggs in your recipes? They look so good!!! Thank you,
Laura says
Hi Laura, I wouldn't be able to guarantee success as I've never used egg substitutes, but if you like to experiment, a quick Google search for egg substitutes should give you a few options to try out!
Rach says
Hi 👋🏼
These bake up really well using an egg substitute 👍🏼 I either use:
- 1 tbs ground flax + 3 tbs water mixed together per egg. or
- 3 tbs aqua fab (chickpea liquid) per egg.
They’re always a hit!
Anna says
I am trying to us chopped glazed ginger
I want to reduce a bit of the sugar. Will let you know.
If you have suggestions I would love to know
Courtney says
How did you go reducing the sugar?
Nicole says
Delicious, I find a lot of biscuits like this are often too sweet, these are perfect and so easy to make. I used my thermomix to mix them up super quick.
Thank you!!
Michelle says
The Chai white chocolate version are absolutely delicious! Awesome recipe, thanks Laura
Elaine says
Hey
Can’t wait to try these. Once made/baked how long will they last? I’m thinking about packaging some up for gifts 🙂
Thank you for the recipe and flavour ideas!
E x
Laura says
Hi Elaine, they are usually good for about 1 week after baking. Laura
Claudia Haviland says
Really good recipe. I added chocolate chips that I had on hand. I want to try the cranberry-white chocolate version next, which I think would make an excellent Christmas cookie.
Laura says
The perfect Christmas cookie!!
Jody says
Delicious! But found they didn't cut well with chunky chocolate in them. Maybe I need to freeze them next time to get an easier (less squishy) cut.
Laura says
Those chunks of chocolate can be a bit of a nuisance to cut through can't they. Cutting them frozen (or even slightly thawed) definitely helps 🙂 Laura
Kirsty says
Hi Laura. I was wondering where in the Waikato you get your white chocolate chips or are they buttons that have been chopped?
Laura says
Hi Kirsty! They are white chocolate drops that I just get from the supermarket - I've been using the Nestle Baker's Choice White Chocolate Bits but I think Countdown have a branded one too - or Donovans! Using chopped up buttons would definitely work though.
Kirsty says
Thank you Laura. I have been shopping at Pak n Save for years and they had white choc chips for a while but don't any more, only buttons. So I went to Countdown the other day and got some. Looking forward to making more of your raspberry and white chocolate muffins - I love them!