These beautiful cookies are slice-and-bake (icebox) cookies made from one basic butter dough, divided and flavored in different ways (vanilla, chocolate chip, cocoa, and matcha). Perfect for holidays, gifting, or bakery-style trays.Ingredients (Base Dough)1 cup (225 g) unsalted butter, softened¾ cup (150 g) powdered sugar1 large egg1 teaspoon vanilla extract2½ cups (315 g) all-purpose flour¼ teaspoon saltFlavor Add-Ins (Choose Any or All)Chocolate Chip: ½ cup mini chocolate chipsCocoa: 2 tablespoons cocoa powderMatcha (Green): 1½ tablespoons matcha powderPlain Vanilla: no add-insInstructions (Step by Step)Step 1: Make the Base DoughIn a large bowl, beat the butter and powdered sugar until creamy and smooth.Add the egg and vanilla extract. Mix well.Add flour and salt gradually.Mix just until a soft dough forms (do not overmix).Step 2: Divide and Flavor the DoughDivide the dough into 4 equal portions.Flavor each portion:Leave one plain vanillaMix chocolate chips into one portionMix cocoa powder into one portionMix matcha powder into one portionKnead each lightly until evenly colored.Step 3: Shape and ChillShape each dough into a log or square block (as seen in the photo).Wrap tightly in plastic wrap.Refrigerate for at least 2 hours (or overnight).Step 4: Slice the CookiesPreheat oven to 350°F (175°C).Line baking trays with parchment paper.Slice dough logs into ¼-inch (6 mm) thick pieces.Arrange on the tray, leaving a little space between cookies.Step 5: BakeBake for 12–15 minutes, until edges are lightly golden.Do not overbake—cookies should stay pale and tender.Step 6: CoolLet cookies rest on the tray for 5 minutes.Transfer to a wire rack to cool completely.Tips for Perfect CookiesChill dough well for clean slicesUse a sharp knife and wipe between cutsStore in an airtight container up to 7 daysDough logs can be frozen for up to 2 monthsIf you want:🇫🇷 French version🇩🇪 German version🇪🇸 Spanish version🇯🇵 Japanese versionOr a single-flavor detailed recipeJust tell me 😊
