Whole-Wheat Sugar Cookies
Sugar cookies are usually made with white flour and too much sugar. I use whole-wheat flour and reduce the amount of sugar almost half.
I was not a fan of sugar cookies until I had a child. Now I can seem to stop making them! In carrot-shape at Easter, or pumpkin shape in the fall…
I’ve lost count of the number of times we made them in all sorts of shapes for play dates. I blend powdered sugar with just enough water to make “spreadable” icing, and a drop or two of India Tree coloring (no synthetic dyes). Each child gets a portion of icing in a cup and decorates happily away, adding sprinkles on top.
Ingredients
- 3 cups whole-wheat flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold butter
- 2/3 cup granulated white sugar
- 2 eggs
- 1 1/2 teaspoon pure vanilla extract
Adjust servings: cookies
Units:
Instructions
- Preheat oven to 400 degrees F.
- In a medium-sized bowl whisk together the flour, baking powder, and salt.
- In a large bowl fitted with an electric whisk cream the butter. Gradually add sugar mixing until it is all blended in. Add the egg, milk, and vanilla until well mixed.
- By hand mix in flour about 1 cup at a time, mixing well after each addition.
- Roll the dough out onto a floured surface until it's about 1/4-inch thick.
- Cut with cookie cutters into desired shapes. Place cookies onto an ungreased baking sheet.
- Bake in oven for 6 – 8 minutes until edges turn golden brown.
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