A week or so ago I taught a "Healthy Holiday Cooking" class for my club fundraiser. I did lots of research and found lots of excellent recipes and tips to help cut calories during the holiday season. One of the recipes I found was for these whole wheat sugar cookies. I thought this might be a good one to share since people usually decorate sugar cookies over the holidays. I will tell you, you can taste the whole-wheat in these cookies, but I actually like it and plus with frosting on it, you can't tell anyways.
P.S. Austin gobbled these up in a day!
Healthy Frosting Tips:
Pillsbury has just come out with sugar-free frosting. This might be a good option to decorate your cookies with.
Also, another good tip is to take all of the frosting out of the tub, and put it in a bowl. Then, using electric beaters, beat the frosting to incorporate more air into the frosting. I add just about 2-3 teaspoons of water as well. Not only does this make your frosting last longer, but you are using & eating a little bit less frosting. They use this trick with ice cream. They incorporate more air into your ice cream to make it softer and fluffier.
Whole Wheat Sugar Cookies
2 C Whole Wheat Flour
2 t Baking Powder
1/2 t Salt
1 C Sugar
1/2 C Unsalted Butter (I used 1/4 C Butter and 1/4 C White Bean Puree)
1 Egg (or 1/4 C Egg Substitute
1 t Vanilla Extract
2 T Milk
- In a medium bowl, sift or whisk together the flour with the baking powder and salt.
- In another bowl, cream the sugar with the butter until a light lemon-yellow, about 4 minutes. Beat in the egg until incorporated. Stir in the vanilla and milk, then add the flour mixture 1/2 cup at a time and mix until blended.
- Form dough into disk, wrap in plastic and refrigerate for at least an hour, or until firm.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll dough out until thin, about 1/8 inch. Cut into desired shapes, sprinkle with sugar and place on the prepared sheets. Bake for 8-10 minutes or until lightly browned. Transfer to wire racks to cool.
Makes about 4 dozen 2-inch cookies.