This healthier sugar cut-out cookie recipe uses white whole-wheat flour, honey and lemon zest to make a delicious cookie perfect for decorating. Pull out all your cookie cutters and decorate these adorable cookies with natural decorating sugar and icing.
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Freeze the rolled-out dough airtight for up to 3 months. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Equipment: 2 1/2- to 3-inch cookie cutters
Tips: White whole-wheat flour, made from a special variety of white wheat, is light 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.
Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.
Find red, green and other natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com.
2 1/2- to 3-inch cookie
115 calories; protein 1.5g; carbohydrates 19.5g; dietary fiber 0.4g; sugars 12.3g; fat 3.6g; saturated fat 1g; cholesterol 8.6mg; vitamin a iu 47.2IU; vitamin c 0.3mg; folate 21.1mcg; calcium 14.4mg; iron 0.7mg; magnesium 2.3mg; potassium 19.6mg; sodium 44mg; thiamin 0.1mg; added sugar 12g.