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Rolled Sugar Cookies

March 17, 2010

We were a little bit bored over the weekend. Stormy weather, cooped up kids. (That has all ended now that the weather has finally turned and is good. Now I can’t get them to come INSIDE). However, I had to think quick on my feet because the kids were bored. And when kids get bored, NOBODY is happy!

So we tried out this recipe from EatingWell magazine for a healthy rolled sugar cookie. It was good! And it gets even better once you’ve stored them overnight. A lot of the flavor of the salt and butter came out the next morning after letting them sit for awhile.


3/4 cup whole wheat flour

3/4 cup cake flour (Don’t have cake flour? See our homemade cake flour recipe below!)

1 tsp baking powder

1/4 tsp salt

2 tbsp butter

1/2 cup sugar or 1/4 cup Splenda sugar blend for baking

2 tbsp canola oil

1 large egg

1 1/2 tsp vanilla extract

1-2 tbsp milk

Preheat oven to 350 degrees.

Coat two cookie sheets with a light layer of cooking spray. In a mixing bowl whisk whole wheat flour, cake flour, baking powder and salt in a medium bowl.

Over low heat, melt butter. Swirl pan until butter becomes a nutty brown color (approximately 1 minute). Pour butter into the mixing bowl, add oil and sugar or Splenda and beat with an electric mixer until it becomes smooth. Add in the egg and vanilla and continue beating until smooth.

Add the flour mixture slowly and mix on low speed until just combined. Add 1-2 tbsp of milk if needed until dough forms a ball. Roll dough onto a lightly floured surface until dough is 1/8 inch thick (1/4 inch if you will be making bouquets). Cut dough with desired cookie cutters. Place the cookie cutters about 1/2 inch apart on prepared baking sheets.

Bake the cookies in the upper third of the oven–I learned this the hard way. My first batch burnt on the bottom.  Bake for 5-7 minutes. (Do not overbake). Transfer cookies to cooling rack to cool.

If making cookie pops, immediately place lollipop or wood sticks through bottom of cookie while cookies are still on the cookie sheet and warm. Than transfer cookies to cooling rack to continue to cool cookie.

Decorate with desired frostings.

1 cup unbleached all purpose flour minus 1 tbsp
1 tbsp cornstarch
1 tsp baking powder
Sift together. This recipe can be used in place of cake flour in recipes.


2 Comments leave one →
  1. March 23, 2010 4:05 am

    Gorgeous!! I love love love decorating sugar cookies.


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