To me, cookies aren’t just for special occasions; I can find a reason for a cookie (or two) anytime. Before I had children, my cookie jar was always stocked with a fresh, homemade batch. Fast-forward 10 years: my time is limited and my cookie jar often bare. Some might resort to packaged cookies or store-bought dough, but being a baker and health-conscious mom, I try to steer clear of processed treats in favor of homemade.
That’s why I love this speedy, vanilla-infused cookie dough that can be rolled into a log, stashed in the freezer and pulled out whenever I want to bake cookies. Plus, with this recipe, you’re not limited to just sugar cookies: Stir in chocolate and mini chocolate chips. Or add peanut butter and chopped peanuts for a slimmed-down version of traditional peanut butter cookies—ours have just 58 calories compared to 288 in a classic peanut butter cookie. My cookie jar will never be empty again.
By Stacy Fraser, March/April 2012
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It’s quick and easy to mix together these Easy Slice & Bake Cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime. Get our recipe for Easy Slice & Bake Cookies here.
Pat the dough into a log, then freeze it for about 45 minutes. Remove from the freezer and reroll it—the cold dough is easier to form into a neat cylinder.
Remove the dough from the freezer only about 5 minutes before you slice. Rotate the log a quarter turn after each slice to keep it round.
If cookies aren't round after slicing, you can reshape them on the baking sheet using your fingertips.
Slice-and-bake cookie dough isn’t very sticky. Gently press any decorations into the dough before baking to help them adhere.