Easy Slice & Bake Cookies

Easy Slice & Bake Cookies

6 Reviews
From: EatingWell Magazine March/April 2012

It's quick and easy to mix together these slice-and-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.

Ingredients 72 servings

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Original recipe yields 72 servings
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  • 1 1/2 cups white whole-wheat flour (see Tip)
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 5 tablespoons canola oil
  • 4 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Coarse sugar for decoration


  • Active

  • Ready In

  1. Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
  2. 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.
  3. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it's OK if it's 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.
  4. Preheat oven to 350 °F. 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. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren't 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.
  6. 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.
  • Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.
  • Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 45 calories; 2 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 1 g protein; 8 mcg folate; 7 mg cholesterol; 3 g sugars; 3 g added sugars; 27 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 24 mg sodium; 8 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate, 1/2 fat

Reviews 6

December 08, 2013
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By: EatingWell User
Too dry Very crumbly cookies. I'm an avid baker and wanted to try a healthier cookie recipe. From the start I could tell the ratio of wet to dry ingredients was off. I followed the recipe, but I added a few additional tablespoons of canola oil to combat the dry texture. Despite the addition of extra canola oil, the cookies ended up baking into a crumbly mess. Cons: Dry, crumbly texture
October 20, 2012
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By: EatingWell User
O My G. We came up with so many flavors... Orange juice and orange zest. Applesauce instead of oil. Dried Lavender Flowers. (my personal fav.) Lemon, we added chopped up cranraisins to a batch. The possibilities are endless really. Thanks for the Terrific Recipe.
April 19, 2012
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By: EatingWell User
Perhaps I did something wrong? I may very well have done something wrong after reading other folks reviews. Mine were horrible. They were crumbly before going in the freezer and weren't forgiving after coming out of the freezer. I still baked them. They were clearly wrong in texture, and the flavor was just bland. btw, I made no substitutions. Pros: none Cons: barely edible
March 22, 2012
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By: EatingWell User
Lemon and other flavors My son wanted lemon cookies so we added the zest of one organic lemon to the dough. Success! Any other flavor ideas? Please share!
March 15, 2012
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By: FitnessLovingMom
I wasn't sure I would like them, but I LOVE them! I made the almond and coconut & the chocolate chip ones. The kids and my husband LOVED them. I feel good about making these for my family and not worrying about harmful ingredients, preservatives, and sugar filled cookies. These are great! They are sweet, but not too sweet. Give these a chance you will NOT regret it!!!! They are also very easy to put together. Pros: Very healthy for cookies, can be frozen, and sliced and baked quickly. Cons: none.
March 11, 2012
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By: EatingWell User
Super Easy, Super Yummy I made the cinnamon version of these cookies and they were a huge hit. They're super easy, and really yummy. They're not overly sweet which I like. Pros: Quick and easy