Three Slice-and-Bake Cookies to Keep on Standby


Hi Friends,

My mom was ahead of her time when she engaged in a little DIY aversion therapy with my pre-teen self. One day, I asked if I could make a full batch of Butterscotch Refrigerator Cookies purely to eat the dough. After a moment of hesitation, she said, “Go right ahead.”

So I did… and I ate most of it right on the spot.

Not surprisingly, I never made that recipe again.

These days I stick to cookies I actually enjoy baked—one at a time, mostly 😉—like my Slice and Bake Coconut Shortbread Cookies or my Chocolate Icebox Cookies with Oatmeal.

I’ll confess, the dough still calls my name from the freezer, especially right before dinner when I’m digging around looking for frozen onions. But what I love most is having something sweet ready to bake or share at a moment’s notice.

And for those of you with air fryers or toaster ovens, these slice-and-bake beauties are perfect. Cut off exactly as many as you want and bake them in a countertop oven that preheats in a snap.

Here are three of my favorite slice-and-bake cookie recipes:

Slice-and-Bake Coconut Shortbread Cookies

Only five ingredients (butter, sugar, vanilla, flour, and coconut) and zero eggs.

— ✧ — ✧ —

Double Chocolate Icebox Cookies (Slice-and-Bake with Oatmeal)

I know it looks like coconut in the picture, but it's oatmeal. That makes these cookies healthy, right? 😉

— ✧ — ✧ —

Peanut Butter Pinwheel Cookies with Melted Chocolate Swirl

These vintage cookies wrap melted chocolate inside a peanut butter dough. Slicing can be a bit tricky (dough has to be the right temperature) but you absolutely can do it.

— ✧ — ✧ —

Shared and Loved

"Your Slice-and-Bake Coconut Shortbread Cookies were delicious and foolproof! My new favorite cookie." – BAILEY

From my freezer stash to yours,

Paula Rhodes | Home Economist

P.S. The PA in our family says it's not safe to eat raw cookie dough. Guess I've been lucky all these years. Consider yourself forewarned.

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