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Christmas Sugar Cookie Thins with Coconut

November/December 2013

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This healthy sugar cookie recipe makes delicate, thin cookies by using the bottom of a glass to press the dough into cute wafers. To give the cookies a festive look, top them with naturally dyed red and green decorating sugar and flakes of unsweetened coconut before baking.


Christmas Sugar Cookie Thins with Coconut Recipe

Makes: 4 dozen 2-inch cookies

Serving Size: 2-inch cookie

Active Time:

Total Time:

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup white whole-wheat flour (see Tips)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup canola oil or corn oil
  • 4 tablespoons unsalted butter, slightly softened
  • 1 cup plus 1 tablespoon granulated sugar, plus 1/2 cup, divided
  • 1 large egg
  • Finely grated zest of 1 medium lemon
  • 1/4 cup plus 1 tablespoon honey
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract or lemon extract
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup natural green decorating sugar (see Tips)
  • 1/4 cup natural red decorating sugar (see Tips)

Preparation

  1. Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
  2. Thoroughly whisk all-purpose flour, whole-wheat flour, baking powder and salt in a large bowl. Beat oil, butter, 1 cup plus 1 tablespoon sugar, egg and 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.
  3. 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.
  4. 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.
  5. Place 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 red and green sugar and coconut and gently pat to help the decorations adhere.
  6. 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 & Notes

  • Make Ahead Tip: Refrigerate colored sugar airtight for up to 1 year. 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.
  • Tips:
  • 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.
  • Find green, red and a rainbow of naturally dyed decorating sugars at chocolatecraftkits.com.

Nutrition

Per cookie: 84 calories; 3 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 29 mg sodium; 14 mg potassium.

Exchanges: 1/2 starch, 1/2 other carbohydrate, 1/2 fat


More From EatingWell

Recipe Categories

Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dessert
Season
Fall
Winter
Style/Theme
Kid-friendly
Vegetarian
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more

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