Holiday Sugar Cookies

Preparation

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.)

Tips & Notes

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

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