Easy Slice & Bake Cookies

Easy Slice & Bake Cookies requires roughly 3 hours from start to finish. This lacto ovo vegetarian recipe serves 72 and costs 5 cents per serving. One serving contains 92 calories, 1g of protein, and 2g of fat. This recipe from Eating Well has 844 fans. It works well as a very reasonably priced dessert. Head to the store and pick up sugar, flour, vanillan extract, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is improvable. If you like this recipe, take a look at these similar recipes: Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies with Whipped Buttercream, Slice and Bake Sugar Cookies, and Versatile Slice 'n' Bake Cookies.

Servings: 72

Preparation duration: 35 minutes

Cooking duration: 145 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (its OK if its not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone mat.Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies arent as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little coarse sugar and gently press it into the cookie to help it adhere.Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.

 

Step by step:

1. Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides.

2. Add eggs and vanilla and beat until smooth, scraping down the sides.

3. Add the flour mixture and mix on low speed until just combined.

4. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (its OK if its not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone mat.

5. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round.

6. Place 1/2 inch apart on the prepared baking sheet. If your cookies arent as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little coarse sugar and gently press it into the cookie to help it adhere.

7. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies.

8. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.

Nutrition Information:

covered percent of daily need