Christmas Cookie Slices

Christmas cookie slices are the icebox-cookie classic that has been saving holiday bakers since refrigerators got cold. The dough is mixed, shaped into logs, and chilled until firm, then sliced and baked in batches whenever a fresh cookie sheet is needed.

The four-hour chill is non-negotiable. Cold dough slices clean and bakes into neat, even rounds. Warm dough smushes under the knife and bakes into misshapen blobs.

Thin slices, just ⅛ inch, are the secret to that signature snap. Thicker slices stay softer in the middle, which is fine if that’s your preference, but the traditional Christmas cookie slice is crisp through and through.

Pro Tips

• Use a sharp serrated knife for the cleanest slices. Press straight down with a slight sawing motion.
• Rotate the log a quarter turn between each slice so it stays round instead of flattening on one side.
• These dough logs freeze for up to 3 months. Slice frozen and add an extra minute to baking.
• Remove cookies from the sheet immediately after baking. They harden on a hot pan and stick.

Variations

• Roll the chilled log in colored sanding sugar, sprinkles, or chopped pecans before slicing for a decorative edge.
• Add 1 teaspoon almond extract and ½ cup finely chopped maraschino cherries for festive red-and-white slices.
• Press a thumbprint into each round before baking and fill with jam after cooling for thumbprint cookies.