The holiday party invites are about to flood your inbox: cookie swap on Friday, Sunday brunch, and so many potlucks you can't even stand it. And now you have to think about what to make? It's too much!
Before you start hyperventilating, set your email to auto-reply, so the following message is sent to every shindig invitation:
"Hi! Thanks for the invite. I would love to come to your party! I will not, however, be bringing the specific item you requested. Sorry not sorry. I will be bringing slice-and-bake cookies. And not those weird, plain ones from the grocery store (because I can never seem to find the really good ones with shapes on the inside anymore—what happened there? Do you know? Those were the best.) No, my slice-and-bake cookies are not only tasty, they’re also kinda healthy! And did I mention it's totally safe to eat the batter? You're starting to forgive me a little, right? I thought so. See you at your party! XO —Me”
Here's how to make good on your promise, including three recipe variations to please every cookie craving.
White whole-wheat flour
Coconut powdered sugar
In a medium bowl, use a fork to mix 1 1/4 cups flour, 1/2 teaspoon baking powder, 1/4 cup coconut powdered sugar, and a pinch of salt.
Use your hands to mix in 1/3 cup coconut oil until the mixture forms coarse crumbs. Add 2 teaspoons vanilla extract and 2-3 tablespoons yogurt and mix (hands work best, but a fork will do). The dough should be crumbly at first, then form into a ball, leaving the sides of the bowl mostly clean. If the mixture seems too wet, add more flour by the teaspoon; if dry, add more yogurt by the teaspoon.
Make it spicy:
Make it crunchy:
Make it chocolaty:
At Step 1, add 2 tablespoons cocoa powder and 1/4 cup chopped chocolate chips.
Slice-and-Bake Holiday Cookies X 3
Recipe By: Rebecca Firkser
Makes: 10-12 cookies per log
Ready in: 15 minutes, plus chilling time
Sugar Cookie Base:
1 1/4 cups white whole-wheat flour
1/2 teaspoon baking powder
Pinch Kosher salt
1/4 cup unbleached coconut powdered sugar (Pro tip: If you can’t find it at the store, blend a few cups plain coconut sugar in a blender or food processor until fine and powdery. Use what you need and store the rest for later!)
1/3 cup coconut oil, at room temperature (not melted)
2 teaspoons vanilla extract
2-3 tablespoons Greek yogurt
1. In a medium bowl, use a fork to mix flour, baking powder, sugar, and salt.
2. Use your hands to mix in oil until the mixture forms coarse crumbs. Add vanilla extract and yogurt and mix (hands work best, but a fork will do). The dough should be crumbly at first, then form into a ball, leaving the sides of the bowl mostly clean. If the mixture seems too wet, add more flour by the teaspoon; if dry, add more yogurt by the teaspoon.
3. Dump the mixture onto a sheet of waxed paper and form into a log about 2 inches wide and 7 inches long. As the log starts to take shape, wrap in the waxed paper and roll into a uniform log.
4. If you plan to make the cookies right away, freeze the log for 2 hours; otherwise, refrigerate the log for 12 hours or up to 3 days (after 3 days, dough should be stored in freezer).
5. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
6. Unwrap logs and slice into 1/4-inch rounds.
7. Bake 12-15 minutes, rotating the pan halfway through cooking time, until cookies are just starting to brown.
8. Cool completely, then serve as is, dust with powdered sugar, or sandwich two around your favorite nut butter or chocolaty spread.
9. Then give it some flavor with whatever you're feeling:
Make it spicy: At Step 2, stir in 1/4 cup chopped candied ginger and 2 teaspoons dried ginger.
Make it crunchy: At Step 2, stir in 1/4 cup chopped almonds, hazelnuts, and/or macadamia nuts; (optional: At Step 3, pulverize an additional 1/4 cup nuts in the food processor and roll logs in crushed nuts.)
Make it chocolaty: At Step 1, add 2 tablespoons cocoa powder and 1/4 cup chopped chocolate chips.