This healthy sugar cookie recipe makes delicate, thin cookies that are a great accompaniment to coffee or tea. You press the dough into cute wafers using the bottom of a glass and can sprinkle the cookie thins with dried cranberries and pistachios, as in this recipe, or use your favorite dried fruit and nut combination as decoration.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in middle of oven; preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.

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  • Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a large bowl. Beat oil, butter, 1/2 cup plus 1 tablespoon sugar, egg and lemon zest in a large mixing bowl with an electric mixer on low speed until smooth and well blended. Beat in honey, vanilla and almond (or lemon) extract until evenly incorporated.

  • With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated.

  • Divide the dough into quarters. Roll each quarter into a 9-inch-long "log." Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.

  • Place the remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed. Sprinkle the cookies with pistachios and cranberries and gently pat to help them adhere.

  • Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.

Tips

Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.

Tip: White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition Facts

78.7 calories; protein 1g 2% DV; carbohydrates 12.3g 4% DV; exchange other carbs 1; dietary fiber 0.4g 2% DV; sugars 6.8g; fat 3g 5% DV; saturated fat 0.8g 4% DV; cholesterol 6.4mg 2% DV; vitamin a iu 37IU 1% DV; vitamin c 0.3mg 1% DV; folate 16.1mcg 4% DV; calcium 11.3mg 1% DV; iron 0.5mg 3% DV; magnesium 2.2mg 1% DV; potassium 18.1mg 1% DV; sodium 29.3mg 1% DV; thiamin 0.1mg 5% DV; added sugar 7g.