Co-op Blog

Last Minute Holiday Desserts

Running out of time to satisfy that holiday sweet tooth? Find baking essentials,  from kitchen utensils to sweeteners and sprinkles, all here at the Co-op. Or let us do the work for you and visit our Deli and pick up some fresh baked goods to celebrate. Look for a limited amount of seasonal favorites such as Candy Cane Cookies, Spiced Pumpkin Brittle and Pumpkin Pies, both mini and full sized.

Go direct to the source: the Co-op’s bakery headquarters, CRUST & CRUMBS, is located through the parking lot from our main store. There you’ll discover a variety  of baked goods, confections and treats. In the mood for a la mode? Pick up our CONES Organic Ice Cream in pints to-go, available in classic flavors like Vanilla and Chocolate, as well as other seasonal favors Fig ‘n’ Fennel and Candy Cane. Have questions? Get in touch with our Deli at 360.336.9777 to place a special Co-op Catering order here for Mini Cookies, Brownies, cakes and pies – we kindly request at least 48 hours notice for any catering order.

You’re Gonna Make It After All

So, you’re determined to create memorable holiday desserts from your own kitchen? Offer friends and family a classic cake or pie, or an assortment of holiday cookies and treats. Stop by our baking aisle to pick up all your ingredients. Get inspiration from family traditions or read on for a few of our favorite holiday dessert recipes:


Swedish Apple Pie

Recipe adapted from

Include everyone at the table with this naturally gluten free, dairy free and vegan apple pie. If desired, use any type of fruit instead of apples, such as berries, pears or cherries.


  • 4 cups firm baking apples, peeled, cored and chopped to 1/4″ chunks, roughly 4-5 apples
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 1 tablespoon raw or granulated sugar

For the topping:

  • 9 tablespoons coconut oil, melted
  • 1/2 cup raw sugar or granulated sugar
  • 1/4 cup maple syrup
  • 1 1/2 tablespoons vanilla extract
  • 1 1/4 cups rolled oats
  • 3/4 cup plus 1 1/2 tablespoons oat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


Preheat the oven to 350 °F (175 °C) and grease a 9″ pie pan. In a large mixing bowl, stir together the apple chunks, cinnamon, cardamom and sugar.

In another large mixing bowl, stir together the melted coconut oil, sugar, maple syrup and vanilla extract. Add the oats, oat flour, baking powder and salt and stir just until combined.

Spread the apples evenly over the bottom of the prepared pie pan. Spread the topping over the apples. Bake for 40-45 minutes or until the apples are bubbly and the topping is firm. Serve warm, room temperature or cold. Cover and store at room temperature for up to 2 days, then refrigerate.

Classic Gingerbread Cookies

Recipe & photo from

Eat ’em any time of year, but gingerbread cookies just taste better during the holidays. These are lightly sweet, laced with the flavors of molasses and spice. Use your favorite cutters to make little figures, or stars or whatever strikes your fancy. If you opt for icing, the following recipe for “Royal Icing” traditionally calls for raw egg whites, which dries to a glossy, smooth finish.


  • 1 1/2 cups unbleached flour
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 stick unsalted butter, softened
  • 1/4 cup light brown sugar
  • 1/2 cup molasses
  • 1 large egg

Royal Icing (Optional)

  • 2 cups powdered sugar, approximately
  • 1 large pasteurized egg white, or 2 1/2 tablespoons meringue powder
  • 1/4 teaspoon lemon juice
  • 2 tablespoons water, approximately


In a large bowl, combine the unbleached and whole wheat pastry flours, baking soda, baking powder, salt, ginger, cinnamon, nutmeg and cloves. Whisk to mix well, reserve. In a stand mixer or a large bowl with an electric beater, cream the butter until soft. Add the brown sugar and beat, scraping and mixing until well-mixed. Add the molasses and beat, scrape down and add the egg, beat again until thoroughly combined. On low speed, stir in the flour mixture. Divide the dough into four pieces. Form a rectangle of each and place between sheets of parchment and roll out to 1/4-inch thickness. Stack the dough rectangles, separated by parchment paper, on a baking pan and wrap tightly, chill for three hours, or up to 24 hours.

Preheat the oven to 350⁰F. Carefully remove the parchment from the top of each dough sheet, lay the dough on the counter and use cookie cutters to cut shapes. Use a thin metal spatula to transfer cut cookies to a parchment-lined baking sheet. Leave an inch of space between the cookies. Press the scraps of dough together and roll out again; cut cookies.

Bake for 6 minutes, then switch the position of the pans between upper and lower oven racks and bake for 6 minutes more. These cookies are a tad thick, so you might need another two minutes to get them crisp. When cookies are slightly puffed and look dry, cool on racks on the pan for five minutes, then transfer to the rack to cool completely.

To Make Royal Icing:

When the cookies are cool, mix the powdered sugar with egg whites or meringue powder in a stand mixer or a large bowl with an electric beater. Gradually mix in lemon juice and water, a tablespoon at a time, to make your desired consistency. To pipe on the icing, transfer to a piping bag with a small round tip, or use a zip-top bag with a small corner cut off, and use to draw outlines on the cookies. Allow icing to dry, then store, tightly covered, for four days, or freeze for a month. If raw eggs are used, eat or freeze within 24 hours.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.