In my quest to make healthier goodies for Christmas this year I decided to search for a new recipe for Christmas cookies. In the past I’ve use a Betty Crocker recipe that uses a bunch of powdered sugar. I have not experimented yet with making powdered sugar, so I had to scrap that recipe. Plus I was never crazy about it since it has almond in it…which I don’t like. So I found a recipe on All Recipes that had lots of great reviews. And just modified it to use healthier ingredients. The cookies turned out great! The dough was very easy to work with. The original recipe says it makes 60 cookies. I made a half recipe and got over 60 cookies! Glad I didn’t make a whole recipe. We don’t need over 100 Christmas cookies here 😛 I’ll just post the half recipe. Feel free to double if you need a lot of cookies.
I did compromise on the decorations unfortunately. I just didn’t have time to experiment with homemade icing/frosting. And I have about 6 jars of boughten frosting sitting in my pantry from doing cakes. So I just used boughten vanilla frosting. Hopefully next year I’ll be able to come up with a healthier version of frosting. At least we only eat these once a year…and we give a good portion of them away 🙂
Rebecca helped with most of the decorating, so some of them are fairly interesting. She was very into the sprinkles.
Whole Wheat Sugar Cookies
3/4 cups butter, softened (1 1/2 sticks)
1 cup pure cane sugar
1/2 tsp. vanilla extract
2 1/2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
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