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.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 1997


Recipe Summary

50 mins




Instructions Checklist
  • Preheat oven to 350 degrees 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.)


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

Nutrition Facts

85 calories; protein 0.9g; carbohydrates 16.2g; dietary fiber 0.4g; sugars 11.1g; fat 2g; saturated fat 0.6g; cholesterol 8.2mg; vitamin a iu 32.9IU; folate 11.8mcg; calcium 6.3mg; iron 0.4mg; magnesium 4.9mg; potassium 17.7mg; sodium 41.2mg; thiamin 0.1mg; added sugar 10g.

Reviews (2)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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 Read More
Rating: 4 stars
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:-( Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
Easy and tasty. My 12 year old made it by herself with delicious results! Read More