Cookie Sheet Slice
A sweet, buttery dessert sheet cake topped with fruit filling, finished with a lemon-icing drizzle—perfect for parties or a quick family treat.
Ingredients
Instructions
- Cream the margarine, sugar, eggs, and vanilla together until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry mixture to the creamed ingredients and stir until combined.
- Spread two-thirds of the batter onto a greased 10 x 15-inch cookie sheet.
- Top the batter with one can of fruit pie filling of your choice.
- Drop the remaining batter over the fruit filling, adding a splash of milk if needed to help spread.
- Bake in a preheated oven until the top is golden and a toothpick inserted comes out clean.
- Let cool, then dust with icing sugar, drizzle with lemon juice, and serve.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine, as it adds depth to the cookie sheet slice. If you don’t have fruit pie filling, you can substitute with fresh fruit mixed with a bit of sugar or use jam. For a fun twist, add chocolate chips or nuts to the batter. To ensure even baking, rotate the cookie sheet halfway through the baking time.
Serving Suggestions
This cookie sheet slice is perfect for dessert or a sweet snack. Serve it with a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Pineapple And Cucumber Salad for a refreshing contrast. For gatherings, cut into squares and arrange on a platter for easy serving. Dust with extra icing sugar before serving for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you wish to keep them longer, refrigerate for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds, or until warm. This will help retain the softness of the cookie slice.
Nutrition & Diet Analysis (per serving)
Each serving of Cookie Sheet Slice contains roughly 84 calories, with 1g protein, 18g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 635mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs in this recipe. Just make sure to adjust the number of eggs used if you want to maintain the texture. Typically, for every egg white, you can substitute with one whole egg. This will add richness to the cookie slice.
What can I do if the batter is too thick?
If your batter is too thick to spread easily, add a splash of milk or warm water gradually until you reach a spreadable consistency. Be careful not to add too much at once, as you still want the batter to maintain its structure for layering.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum to help with the texture. This way, you can enjoy this delicious cookie sheet slice while adhering to gluten-free dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).