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Rolled Sugar Cookies
Rolled Sugar Cookies
9 Reviews
From: EatingWell Magazine, Holiday Issue 1996
These make great holiday cookies when cut into shapes and decorated, but they're also a fine addition to your everyday cookie jar. We've cut the butter from an entire stick to just 2 tablespoons, cooking it until it turns a nutty brown to maximize the rich flavor.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 30 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 30 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup whole-wheat flour
- ¾ cup unsifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons butter
- ½ cup sugar, or ¼ cup Splenda Sugar Blend for Baking
- 2 tablespoons canola oil
- 1 large egg
- 1½ teaspoons vanilla extract
Preparation
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Active
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Ready In
- Set a rack in the upper third of the oven; preheat to 350°F. Coat 2 baking sheets with cooking spray.
- Whisk whole-wheat flour, cake flour, baking powder and salt in a medium bowl.
- Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute, and pour into a mixing bowl. Add sugar (or Splenda) and oil; beat with an electric mixer until smooth. Mix in egg and vanilla; beat until smooth. Add the flour mixture and mix on low speed until just combined. Divide the dough in half and press each piece into a disk.
- Working with one disk at a time, roll dough on a lightly floured surface to a thickness of ⅛ inch. Cut out cookies with small (about 2- to 2½-inch) cookie cutters. Place the cookies about ½ inch apart on the prepared baking sheets.
- Bake the cookies in the upper third of the oven, 1 sheet at a time, until slightly golden on the edges, 5 to 7 minutes. Do not overbake. Transfer to wire racks to cool.
- Make Ahead Tip: Prepare the dough through Step 3; wrap well and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, return to room temperature before rolling out.) Store the cookies in an airtight container for up to 3 days or freeze for longer storage.
- Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Per serving: 54 calories; 2 g fat(1 g sat); 0 g fiber; 8 g carbohydrates; 1 g protein; 12 mcg folate; 8 mg cholesterol; 3 g sugars; 33 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 0 mg iron; 35 mg sodium; 17 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate
Reviews 9
November 30, 2011
By: EatingWell User
Delicious cookies!!!!
November 08, 2011
By: EatingWell User
Good healthy cookies
Very good, soft cookies. Has a speckled look due to the whole wheat flour for me but covered it with frosting so you couldn't tell. Got lots of good reviews from my friends.
Pros: soft, healthy
October 29, 2010
By: Leida
Luddekens/Anonymous, if you didn't find an answer yet, the dough will look like crumbs after it gets combined by the mixer. However, it comes together as you shape it into a ball/disk, and becomes super pliables as you roll it. If it's not the case, try adding an extra tsp to tbsp of oil when mixing. It could be that your flour is super-dry in some areas, and there is not enough moisture for the dough to come together. Hope that helps!
October 10, 2010
By: luddeckens
My cookies turned out like bread crumbs! I followed the receipe exactly..not sure what I did wrong..can anyone help?
October 10, 2010
By: EatingWell User
OK, I just made these sugar cookies & they didn't turn out at all! I followed the receipe exactly & the cookie dough was like bread crumbs. What's the secret? Can't figure out what I did wrong.
September 20, 2010
By: EatingWell User
I always use this recipe for my rolled cookies! It rolls great, bakes awesomely, and tastes like heaven. I always double the recipe and freeze half of it (in 2 parts) for a quick dozen of cookies to make later. My daughter adores decorating them with colored sugar sprinkles.
They are also safe to take to the day-care, since they are totally nuts-free. A real winner!!!
July 23, 2010
By: EatingWell User
These are so tasty! I made a batch of larger sized cookies (15 instead of 30) and they ended up almost cake-like. I substituted 1/4 of a tsp of vanilla extract with almond and it give a nice buttery hint. Also, topped with cinnimon and sugar. Yum!
December 24, 2009
By: EatingWell User
These are really good, and they are just sweet enough to be really good without being sickeningly sweet. I added some sprinkles for one batch, a few dark chocolate chips for one, and made one just as directed. They were all a hit! Thanks!
Ruth Anne
November 24, 2009
By: EatingWell User
We taste tested this recipe against the fully buttered version and they were amazingly comparable considering the differing butter contents. Thanks for a healthier sugar cookie recipe that still tastes crispy and sweet like a sugar cookie should.
