To encourage parents and children to spend time together this holiday season, Jessica surprised her Honest families with a Foodstirs organic cookie mix and a snowflake cookie cutter.
"Passing on the family tradition of baking holiday cookies with my daughters is not just about making food—we make memories!" she said.
Jessica is also spreading holiday cheer by baking it forward for FoodCorps volunteers.
"I'm baking my second batch for the volunteers at FoodCorps, a nationwide team of Americorps leaders, to shape healthier school food environments and give children an enduring relationship with real food to lead longer, more productive lives," she said.
"[The investment will] bring nutrition education and healthier foods to schools nationwide, staffing 15 new schools with a FoodCorps service member, organizing 50 cafeteria taste tests for kids, putting 185 community volunteers to work, teaching 1,475 food lessons to kids, revitalizing and building 25 school gardens, and harvesting 1,609 pounds of fresh produce!" she said. "With 32 million kids receiving 80 percent of their calories at school, this gift is one I'm most excited about this holiday."
Inspired? Gather up some cookie ingredients like Jessica did and bake a second batch of treats for a local charity or someone who means something to you. Deliver the treats and show them how much you appreciate them. Snap a photo and tag it #BakeItForward for a chance to win $500. Learn more here.
Check back tomorrow to see who else is joining us to #BakeItForward.
Jessica Alba's Vegan Sugar Cookies
Kids can cut and decorate these sugar cookies just like the holiday classic. Here’s an Honest tip: Avoid toxic artificial dyes and add healthier holiday colors to your treats using spinach (green) or beets (red). Just cook the vegetables in a very small amount of water, grind, and drain the juices to paint your cookies!
1 1/2 cups powdered sugar 1/8 teaspoon salt 1 cup softened (not melted) coconut oil 1/4 cup unsweetened coconut milk, soymilk, or almond milk 1 teaspoon vanilla 2 1/2 cups unbleached all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking soda 1 teaspoon cream of tartar
- Wash hands
- In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, coconut oil, 1/4 cup coconut milk, and 1 teaspoon vanilla with an electric mixer on medium speed to combine.
- Stir in flour, cornstarch, baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until it comes together.
- Cover and refrigerate at least 2 hours.
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper or lightly grease with cooking spray. Divide dough in half.
- Roll each dough half to 1/4 inch thickness on a floured surface and cut out with cookie cutters. (Dough may need to sit and soften until it is easier to roll out.)
- Place shapes on the cookie sheet 2 inches apart and bake 7-8 minutes until edges just begin to turn golden brown. Cool on a wire rack.