Sleigh Belles

One box of angel food cake mix, three different cookies. Sleigh Belles are a holiday baking shortcut that gives you a full cookie tray from a single batch of batter.

You divide the airy angel food batter into thirds, then fold a different mix-in into each portion. The first gets chocolate chips and nuts. The second gets shredded coconut. The third gets chopped dates and more nuts. Drop them onto a baking sheet and they’re done in about 12 minutes.

Because angel food batter is egg-white based, these cookies bake up incredibly light with a slight chew. They’re nothing like a dense drop cookie. Think crisp edges with a soft, almost meringue-like center. The lack of butter or oil means they dry out fast, so store them in an airtight container as soon as they cool.

Pro Tips

• Don’t overmix the add-ins or you’ll deflate the batter and lose that signature lightness
• Space cookies at least 2 inches apart since angel food batter spreads more than standard cookie dough
• Cool completely on the baking sheet before moving them, they’re fragile when warm
• Grease AND flour the pan, or use parchment. These stick stubbornly without it

Variations

• Add dried cranberries and white chocolate chips for a red-and-white holiday version
• Fold in crushed peppermint candy to the coconut batch for a festive twist
• Drizzle cooled cookies with melted chocolate for a more polished presentation