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.
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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https://www.colormyfood.com/wp-content/uploads/2017/10/IMG_8912-scaled.jpeg19202560Diana Galindohttps://www.colormyfood.com/wp-content/uploads/2017/02/color-my-food-logo-325.pngDiana Galindo2017-10-27 12:39:352021-04-29 12:55:03Whole-Wheat Sugar Cookies
By request, this is the third year these cookies are part of my Easter menu; they’re becoming a family tradition.
The instructions seem long-winded and intimidating but don’t let the step-by-step instructions alarm you. They’re so worth it. Or recruit the kids and make it a family project; it will be fun!
I use India Tree food coloring (available on Amazon) made from highly concentrated vegetable colorants; they contain no corn syrup or synthetic dyes.
In a medium-sized bowl whisk together flours, baking powder, and salt. Set aside.
In a large bowl cream, with electric beater (or by hand), butter and sugar together for several minutes. Add egg, milk, and vanilla until thoroughly combined.
Add a few drops of yellow food coloring and one drop of red.
Slowly add flour mixture until well mixed. Adjust food coloring one drop at a time until it has the desired orange shade.
Turn off beater and shape dough into a ball.
Divide in half; roll each half into a log on a silpat or floured surface. If the dough is too soft and sticky, refrigerate for 10 - 15 minutes. Don't let it get too cold or it will be difficult to shape.
Cut into ½” slices
Roll (either on the counter or between your palms) each slice into a cone shape
Place on cookie sheet lined with parchment paper
After cookie sheet is full, slightly flatten the “carrots”
Refrigerate a couple of hours or overnight; they hold their shape better if they're really cold before baking
Bake at 350 for 5 – 8 minutes (depending on the size of your “carrots) peeking to make sure the tips don’t get too dark. Cool
Stick a toothpick in the top of each cookie, carefully pushing it almost all the way in. Make an assembly line.
Tie a green ribbon on the tip of toothpick. I use fabric-with-wire ribbon because I can shape them.
Grind Oreo cookies in a food processor or blender. Place the Oreo “dirt” in a serving dish.
Dip bottom half of "carrot" cookie into Dulce de Leche and stick in the Oreo dirt.
Recipe Notes
NOTE: Make ahead so it’s not overwhelming. For example
1 or 2 weeks earlier a) make and freeze the cookies to bake later or b) make AND bake the cookies. If making ahead; I freeze them (baked or unbaked it’s the same process) in a large ziploc bag lined with parchment paper. Place parchment paper between the layers or cookies also so they don’t stick together.
Make the Oreo crumbs by pulsing 6–8 cookies at a time in a blender or food processor. Store in a covered container.
One or two days before, tie green ribbon on toothpicks and insert into baked cookies. I like using fabric ribbons wire to hold the shape)
Day of: recruit your kids to dip the “carrots” in Dulce de Leche and place in Oreo “dirt"
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https://www.colormyfood.com/wp-content/uploads/2017/04/IMG_3527.jpg24483264Diana Galindohttps://www.colormyfood.com/wp-content/uploads/2017/02/color-my-food-logo-325.pngDiana Galindo2017-04-07 10:51:222017-04-15 14:43:43Carrot-Shape Sugar Cookies in Oreo “Dirt”