Who can resist the convenience and fresh-from-the-oven taste of slice and bake cookies? It’s difficult, especially when the tempting aroma fills the kitchen before the timer even goes off. Not to mention when they’re done and you can’t help but taking another (and another and another) still-warm cookie.
Too much of that and your waistline will tell on you in a hurry. But EatingWell magazine’s March/April issue gives the skinny on how to make homemade low-fat, low-calorie cookies that you can store in the freezer and slice and bake whenever you want a sweet snack.
With one simple vanilla sugar cookie recipe, you can create up to four variations—more if you’re adventurous in the kitchen. EatingWell’s basic dough can be modified to make chocolate-chocolate chip, cinnamon-sugar, peanut butter or almond-coconut cookies, and none is as rich or heavy as the store-bought version.
The key to the convenience—and the shape—is rolling the dough into a log and freezing it until it’s firm enough to slice into near-perfect rounds. If you’re really a stickler for perfection, EatingWell shares some tips on how to get those store-bought looking circles.
For one, you can rotate the roll of dough a quarter turn after each slice to keep the round shape. Or just slice the dough and reshape it with your fingertips.
Before placing the cookies in the oven, top with any decorations called for in the variation you’re using, such as sugar, cinnamon, coconut or chopped peanuts. Or you can add pretty much any other topping that suits your fancy.
The result is a sweet treat with less fat and fewer calories than what you’ll find at the grocery store, meaning you can indulge without feeling guilty. Just don’t mistake it as a pass to double up on the number of cookies you do eat!