These festive sugar cookies are proof that you can add whole-wheat flour to a baked good without anyone ever knowing it. We've replaced some of the butter with healthier canola oil, cutting the saturated fat by about 75%. They freeze well so you may want to consider making extras to have on hand for a sweet treat. Source: EatingWell Magazine, December 1997

EatingWell Test Kitchen





  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

  • To make cookies: Combine granulated sugar, butter and oil in a medium bowl and beat with an electric mixer until light and fluffy. Mix in egg and 1 1/2 teaspoons vanilla; beat until smooth. Sift whole-wheat flour, cake flour, baking powder and salt together over the sugar mixture; mix on low speed until just combined. Divide the dough in half and press each piece into a disk. Roll out dough on a well-floured surface to an even 1/8-inch thickness.

  • Cut out cookies with a 3-inch shaped cutter, rerolling and cutting any scraps. Place cookies 1/2 inch apart on the prepared baking sheets.

  • Bake in upper third of oven, 1 sheet at a time, until slightly golden on the edges, 5 to 7 minutes. Do not overbake. Transfer the cookies to wire racks to cool.

  • Meanwhile, make icing: Sift confectioners' sugar into a bowl. Stir in corn syrup, 1/2 teaspoon vanilla, a few drops food coloring (if using) and hot water; mix until smooth. If the icing is too thick, add a few more drops of water.

  • To decorate cookies, use a pastry brush to paint with the icing, then top with sprinkles, if using. Let stand until the icing hardens. (If storing iced cookies, layer between sheets of wax paper.)


Make Ahead Tip: Store in an airtight container for up to 3 days. Freeze for longer storage.

Nutrition Facts

85 calories; 2 g total fat; 0.6 g saturated fat; 8 mg cholesterol; 41 mg sodium. 18 mg potassium; 16.2 g carbohydrates; 0.4 g fiber; 11 g sugar; 0.9 g protein; 33 IU vitamin a iu; 12 mcg folate; 6 mg calcium; 5 mg magnesium; 10 g added sugar;

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