This box of Christmas slice-and-bake cookies springs from a holiday tradition in my family when time is short but the desire to give something homemade is strong. I first assembled this collection a few winters ago when I wanted to offer friends a sampler of contrasting flavors that travel well and look beautiful in a gift tin. The method is simple: prepare two versatile doughs, stud one with gingerbread, walnuts and cranberries, and the other with peppermint chocolate and crunchy crushed candy canes. Once chilled into logs, they slice neatly into uniform rounds that bake up with crisp edges and tender centers.

What makes these special is how the textures and flavors play together. The vanilla base is buttery and aromatic from vanilla extract, with pockets of Tony Chocolonely gingerbread milk chocolate, toasted walnuts and chewy dried cranberries. The chocolate dough is deeply cocoa-forward, enriched with melted chocolate for shine and studded with candy-cane dark chocolate for a cooling peppermint finish. Rolling some logs in sprinkles and others in crushed peppermint gives a festive look and extra crunch. These cookies are ideal for packaging because they keep their shape and stay fresh for days when stored correctly.

Ingredients

• Unsalted Butter: For both doughs use softened unsalted butter at room temperature to control salt. I prefer plugra or a high-quality European-style butter for the richer mouthfeel; unsalted lets you control seasoning.
• Granulated Cane Sugar & Brown Sugar: Cane sugar gives lift and crisp edges, while a touch of brown sugar in the vanilla dough adds chew and depth. Measure spoons and cups accurately and level with a knife.
• Vanilla Extract: Use pure vanilla extract for the fullest flavor. Two teaspoons in the vanilla dough gives a fragrant backbone; a half teaspoon in the chocolate dough keeps the cocoa forward.
• All-Purpose Flour: Spoon and level into your measuring cup to avoid dense dough. The recipe calls for 2 1/4 cups for the vanilla dough and 3/4 cup plus 2 tablespoons for the chocolate dough.
• Salt: A pinch balances sweetness—use 1/4 teaspoon in the vanilla dough and 1/8 teaspoon for the chocolate dough.
• Tony Chocolonely Chocolates: The recipe specifies two varieties: Gingerbread Milk Chocolate for the cranberry-walnut log and Candy Cane Dark Chocolate for the peppermint logs. Finely chop bars for even distribution.
• Walnuts & Dried Cranberries: Toast walnuts briefly in a dry skillet to enhance aroma, then chop finely. Chop cranberries to keep bites even and distribute through the dough.
• Sprinkles & Crushed Peppermint: Use festive sprinkles for one log and crushed peppermint for another to add texture and visual appeal. Place sprinkles or crushed candy in a shallow dish for rolling the logs.

Instructions

To 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 2 to 3 minutes with a hand mixer or 1 to 2 minutes with a stand mixer on medium speed. Beat in 2 teaspoons vanilla extract and 1/4 teaspoon salt. Gradually fold in 2 1/4 cups all-purpose flour until the dough just comes together; avoid overmixing to keep tender crumbs. The dough should be soft but not sticky—if too dry, add 1 teaspoon milk; if too soft refrigerate 10 minutes to firm. To Add the Vanilla Cookie Toppings: Divide the vanilla dough into three portions and gently knead in one portion each of finely chopped walnuts (1/3 cup), chopped dried cranberries (1/3 cup), and finely chopped Tony Chocolonely gingerbread milk chocolate (1/3 cup) to create three distinct logs, or combine all mix-ins into one log as preferred. Press each portion into a log about 2 1/2 inches thick and 8 to 9 inches long; use plastic wrap to shape and compress evenly. For the candy-cane chocolate chunk log, roll the log in 1/3 cup sprinkles—lightly mist with water if sprinkles need help sticking. Wrap each log tightly in plastic and chill for at least 2 hours or overnight for best slicing. To Make the Chocolate Dough: Cream 1/2 cup softened unsalted butter with 1/4 cup granulated cane sugar until pale, then add 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Blend in 3/4 cup plus 2 tablespoons all-purpose flour until combined. Stir in 2 tablespoons melted Tony Chocolonely chocolate of your choice and mix until the dough becomes uniformly colored and slightly glossy. If the dough seems loose after adding melted chocolate, chill briefly until firm enough to shape. To Add the Chocolate Cookie Toppings: Fold in 1/2 cup finely chopped Tony Chocolonely candy cane dark chocolate to one portion of the chocolate dough. Press into a 2 1/2-inch-thick log, then roll one log in 1/3 cup crushed peppermint to coat. Wrap and chill alongside the vanilla logs for at least 2 hours or overnight to let flavors mature and to firm the logs for clean slicing. To Bake: Preheat the oven to 350°F. Line baking sheets with parchment paper. Unwrap chilled logs and, using a sharp knife, slice the logs into 1/4- to 1/3-inch-thick rounds. Place rounds 2 inches apart on prepared sheets. Bake 12 to 16 minutes, until the edges are set and just starting to color; centers will feel slightly soft. If any cookies spread into imperfect circles, use a small cookie cutter immediately after removing from oven to re-form edges. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in a single layer or separated with parchment to avoid sticking. At room temperature, keep them in an airtight tin for up to 5 days; refrigeration will extend freshness but can soften the crunch—bring back to room temperature before serving. For longer storage, slice logs and flash-freeze the slices on a tray for 30 minutes, then stack in freezer-safe bags with parchment between layers for up to 3 months. To bake from frozen, add 1 to 2 minutes to the recommended time and check centers for doneness.

Ingredient Substitutions

If you need dairy-free options, substitute a plant-based stick butter that behaves like dairy butter in baking; expect slightly different browning. Replace walnuts with pecans or chopped toasted almonds for a different profile. Swap dried cranberries for chopped dried cherries or raisins at a 1:1 ratio. For chocolate, use your preferred dark or milk bar—chopping larger chunks gives gooier centers, while smaller chips distribute more evenly. If you must avoid gluten, the dough can be adapted using a cup-for-cup gluten-free flour blend plus 1/4 teaspoon xanthan gum, but texture may be slightly crumblier.

Serving Suggestions

Arrange cookies in a decorative tin with tissue paper separators for gifting. Serve alongside hot cocoa or mulled cider for an afternoon treat, or pair chocolate-peppermint rounds with espresso for an adult palate. For party platters, alternate colors and textures—sprinkle-coated cookies next to dark chocolate rounds create a festive contrast. Garnish with whole walnuts or a shard of Tony Chocolonely chocolate for a gourmet touch.

Cultural Background

Slice-and-bake techniques have been popular in Northern European winter baking traditions because they allow efficient production of uniform cookies that store well. The combination of gingerbread flavors, nuts and dried fruit echoes classic holiday spice cookies, while peppermint and chocolate reflect contemporary seasonal confections. Using global chocolate brands like Tony Chocolonely introduces modern, ethically-minded sourcing into a traditional holiday practice.

Seasonal Adaptations

For autumn, swap candy cane pieces for chopped roasted hazelnuts and use pumpkin spice chocolate. In summer, replace peppermint with freeze-dried strawberries rolled into white chocolate dough. For a New Years party, press edible gold sprinkles into one log for a celebratory appearance. Small shifts in mix-ins let you reuse the same technique year-round.

Meal Prep Tips

Make doughs and form logs on a day you have 30 to 45 minutes free. Wrap logs tightly in plastic and refrigerate or freeze until needed. On baking day, slice directly from chilled logs and bake in batches; cooling racks let you stack cookies once fully cooled. This workflow lets you produce dozens of fresh-baked cookies in under an hour of active time when logs are prepped in advance.

These cookies are joyful to make and share, and once you master the chilling and slicing technique, you can customize the fillings to suit friends and family. Package a selection in a tin and watch them disappear.