Holiday Sugar Cookies

Holiday Sugar Cookies

3 Reviews
From: EatingWell Magazine December 1997

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.

Ingredients 30 servings

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  • Cookies
  • 1/2 cup granulated sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup whole-wheat flour
  • 3/4 cup unsifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Icing
  • 1 3/4 cups confectioners’ sugar
  • 1 1/2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • Food coloring, (optional)
  • 1 1/2 tablespoons hot water
  • Colored sprinkles, (optional)


  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat 2 baking sheets with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 information

  • Per serving: 85 calories; 2 g fat(1 g sat); 0 g fiber; 16 g carbohydrates; 1 g protein; 12 mcg folate; 8 mg cholesterol; 11 g sugars; 10 g added sugars; 33 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 41 mg sodium; 18 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 3

April 14, 2012
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By: EatingWell User
My new favourite sugar cookie recipe I have tried several sugar cookie recipes- healthy and not- looking for the right texture. I usually end up with a mix from the store. I hate that. I love to bake from scratch. My son always asks for blue sugar cookies. So I tried these thinking that if I'm going to make crappy sugar cookies, they might as well be healthier. Surprise, surprise! They were the best I've ever made. Not dry, but soft and chewy. I didn't have cake flour, so subbed all purpose, and added some blue food coloring. Maybe I slightly over shot the vanilla, but the dough was so moist, I didn't bother rolling it out. I just dropped the dough on the cookie sheet and flattened it out. They came out perfect, and I can't wait to make them again. Pros: soft, delicious, easy
December 18, 2011
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By: EatingWell User
Loved 'em I'd for sure make these again. First try I used cracked whole wheat, but next time will use all white whole wheat flour (like, King Arthur All Purpose White Whole Wheat). Pros: tasted like regular sugar cookies, rolled easily Cons: wouldn't use cracked whole wheat again
December 12, 2009
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By: EatingWell User
Came out really dry. More like the texture of a shortbread without the buttery taste. Maybe would be better with icing but that would defeat the purpose :-(