The holiday season has arrived, and we all know what that means! There are baked goods in classrooms, as well as friends and family gatherings, that are all filled with sugar. This season, we want to introduce you to a healthier sugar cookie, so children (and parents alike) can enjoy treats without a sugar overload followed by a sugar crash.
These sugar cookies are healthier than the traditional cut-outs, but they taste just as yummy!
Recipe Source: Yummy Toddler Food
To make these cookies, you’ll need:
- 1 cup all-purpose white whole wheat flour –
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 cup butter, softened at room temperature
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Easy Icing, optional
- Place all ingredients into a bowl and use your hand to mix together to form a dough. Make a flattened disc of dough and wrap in plastic. Refrigerate while the oven preheats.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Roll the dough ¼-inch thick between two pieces of lightly floured parchment paper. (The flour will ensure that the cut outs are easy to move.)
- Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 7-9 minutes, until lightly browned around the edges. (If for some reason the cut outs are hard to transfer, place the rolled out dough with the stamped shapes into the fridge for a few minutes to firm up.)
- Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
- Use a small butter knife or paintbrush to spread on the icing or pipe on as desired. If adding sprinkles or other decorations, add them to the iced cookies right away before it dries.
Easy Icing: Stir together 1/4 cup powdered sugar and 2-3 teaspoons milk to make a smooth icing. You want it to be able to spread easily on the cookies and not be too thick. If you place some on the cookies and it runs right off, add a little more powdered sugar. If it’s too thick to spread, add a drop or two of milk. You can color the icing with a drop of food coloring if desired.
If the dough sticks after you initially chill the dough and roll it out, cut out the shapes and put it back into the fridge without trying to get the shapes out so it firms up more. Let the sheet pan chill for 10 minutes, then use a flat knife to pop up the shapes.
To make this dough ahead: Store it in the fridge wrapped in plastic wrap for up to 24 hours. It will need to sit at room temperature for about an hour to soften up, or you can remove it from the plastic, put it onto a plate, and microwave for 5-10 seconds.
Baking cookies is a great family activity to get everyone involved and in the holiday spirit and with the above recipe you don’t have to compromise on healthy ingredients! Children can help with numerous steps in this processing including assembling ingredients, mixing, using cutout shapes and decorating! For more recipes, view our other featured recipes blogs!