This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Are you prepping for Christmas early this year?

I was chatting about my pull to decorate early this year over on Instagram last week even though I’m usually a wait-until-Thanksgiving person – and just about everyone agreed with me. It seems like we all need a little extra holiday cheer this year!

If you are prepping ahead, add these cookies to your list! This slice-and-bake dough is freezer friendly so you can mix it up now, before all the holiday craziness, and then pull it out to bake late.

Fresh baked cookies on Christmas Eve with minimal effort? That’s definitely something 2020 needs!

I just love the convivence of slice and bake cookies so this recipe is one of my favorites. I just love the make-ahead potential. It’s so easy to have these made up in the freezer for whenever the need for cookies strike!

Jump to:

• Ingredients
• Directions
• What you can win during #ChristmasCookiesWeek
• More Christmas Cookie Recipes
• Recipe

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup Dutch processed cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate hazelnut spread + additional for topping
• 1 stick unsalted butter, softened.
• 3/4 cup brown sugar
• 1 large egg
• 1/2 teaspoon chocolate hazelnut extract, optional
• Sprinkles, for topping

The chocolate hazelnut flavor of these cookies is enhanced by the extract, but if you can’t find it, omit it or use vanilla extract instead – the flavor will still be awesome! These are perfectly chocolatey with a nutty touch and have just the right amount of snap to them!

Making these for an occasion other than Christmas? substitute the sprinkles for chopped hazelnuts to make them appropriate for any season!

Directions

• In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
• Using a mixer, beat together the chocolate hazelnut spread and butter. Beat in the sugar, egg, and extract.
• Beat in the flour until well combined.
• Transfer the dough to a piece of plastic wrap and pat into a 2 1/2″ log. Wrap in the plastic wrap, place on a baking sheet, and refrigerate for at least 3 hours.
• Preheat the oven to 350 degrees.
• Unwrap the dough and slice into 1/4″ thick slices.
• Bake for about 10 minutes, until set on the outside but still soft in the middle. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
• Frost with additional chocolate hazelnut spread and decorate with sprinkles.

You can make this dough in advance and freeze it, too. If freezing, I like to refrigerate for a few hours on baking sheet, then transfer the wrapped cookie dough to a freezer bag and pop in the freezer. Thaw in the refrigerator the night before you want to bake.

Prepping the dough now is a fabulous way to get a jump on holiday prep! This is especially clutch if you have kids that want to “help”. It’s easy to make the dough ahead and let them slice and bake!

Win #ChristmasCookies Week Prizes

Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.

 

Don’t miss one delicious cookie recipe! Follow along on Pinterest.

 

Prize 1: Tower of Treats from Millican Pecan Company

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2: An Assortment of Flavored Extracts from Adams Extract and Spices

 In January 2013, Adams, one of the oldest continuously operated companies in Texas and one of oldest spice and extract companies in the United States, celebrated its 125th birthday and was awarded the Texas Treasure Business Award, an award sponsored by State Bill 920 that recognizes the accomplishments of Texas businesses that have provided employment opportunities and support to the state’s economy for at least 50 years and pays tribute to the state’s well-established businesses and their exceptional historical contributions toward the state’s economic growth and prosperity.

Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. In addition, Adams is proud to manufacture for some of the nations most respected Private Label Brands as well as other legacy Regional Seasoning Brands and is used to flavor many commercially produced food products around the nation.

 

Prize 3: A Set of Baking Pans from Anolon

Established in the 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware. By 1986 they released the world’s first hard-anodized nonstick cookware which revolutionized the world of home cooking. Their nonstick surface didn’t flake or scratch easily.

Today they sell bakeware with nonstick interior and exterior made with a special sapphire-reinforced blend that is triple coated. NOTE: Color may vary from the photo above.

Prize 4: An Assorted Baking Box from Sweets & Treats

Make Sweets & Treats your one-stop shop for all your holiday sprinkle needs. In addition to fun, festive and colorful sprinkles, Sweets & Treats offers cupcake liners, edible glitters, sugars, and more.

Founded in 2010 by Shannon Harvey out of an industry need for bold, bright cupcake liners and baking supplies that are the life of the party! Based in Louisiana, Sweets & Treats is a designer cupcake liner manufacturer and party supply company that creates exclusive greaseproof cupcake liners, sprinkles, sprinkle mixes, paper straws, and other baking supplies. 

 

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Giveaway open to US Residents only who are 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry.

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Monday Christmas Cookie Recipes

All this week, I’m joining up with some of my blogger buddies to bring you a glut of options for Christmas cookie baking! Here is today’s batch of inspiration!

• Amaretti Snowball Cookies by Our Sutton Place
• Bourbon Pecan Snowballs by Leftovers Then Breakfast
• Brown Sugar Pecan Cookies by Hezzi-D’s Books and Cooks
• Cappuccino Crinkles by West Via Midwest
• Cherry Garlands by Jolene’s Recipe Journal
• Chocolate Hazelnut Cookies by Kate’s Recipe Box
• Chocolate Peppermint Kiss Cookies by Books n’ Cooks
• Chocolate Sugar Kisses by An Affair from the Heart
• Christmas Confetti Amaretti Cookies by The Spiffy Cookie
• Christmas Mouse Shortbread Cookies by Palatable Pastime
• Christmas Pinwheel Cookies by Lemon Blossoms
• Cinnamon Chip Holiday Spice Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cinnamon Pecan Snickerdoodles by Daily Dish Recipes
• Classic Butter Spritz Cookies by Cheese Curd In Paradise
• Gluten Free Gingerbread Cookies by Frugal & Fit
• Hermit Cookies by A Kitchen Hoor’s Adventures
• Honey Spice Oatmeal Cookies by Family Around the Table
• Melting Snowman Cookies by Karen’s Kitchen Stories
• Pecan Brown Sugar Cookies by Cindy’s Recipes and Writings
• Pecan Pie Bars by Eat Move Make
• Pecan Pie Cookies by Art of Natural Living
• Peppermint Chocolate Cookies by Swirls of Flavor
• Peppermint Kiss Cookies by Devour Dinner
• Peppermint Patty Cookies by A Day in the Life on the Farm
• Peppermint Shortbread Cookies by Simply Inspired Meals
• Raspberry Jam Cookies by Making Miracles
• Reindeer Cookies by Sweet Beginnings
• Soft Sugar Cookies with Sprinkles by Jersey Girl Cooks
• Toffee Bars by That Recipe
• White Chocolate Cranberry Crinkle Cookies by Blogghetti

Recipe

Chocolate Hazelnut Slice & Bake Cookies

Yield: 3 Dozen Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Chilling Time: 3 hours

Total Time: 3 hours 30 minutes

Print

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup Dutch processed cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate hazelnut spread + additional for topping
• 1 stick unsalted butter
• 3/4 cup brown sugar
• 1 large egg
• 1/2 teaspoon chocolate hazelnut extract, optional
• Sprinkles, for topping

Instructions

1. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
2. Using a mixer, beat together the chocolate hazelnut spread and butter. Beat in the sugar, egg, and extract.
3. Beat in the flour until well combined.
4. Transfer the dough to a piece of plastic wrap and pat into a 2 1/2" log. Wrap in the plastic wrap and refrigerate for at least 3 hours.
5. Preheat the oven to 350 degrees.
6. Unwrap the dough and slice into 1/4" thick slices.
7. Bake for about 10 minutes, until set on the outside but still soft in the middle. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
8. Frost with additional chocolate hazelnut spread and decorate with sprinkles.

Notes

Adapted from Vegetarian Times