Holiday Sugar Cookies
From EatingWell: 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.
- 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
- 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)
- Preheat oven to 350°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.)
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 days. Freeze for longer storage.
Per iced cookie: 84 calories; 2 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 41 mg sodium; 19 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate
More From EatingWell
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- December 1997