Soft Holiday Cut Out Sugar Cookies

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Christmas is coming soon and what better way to celebrate with your family then to make sugar cookies and decorate them together!

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You need this recipe in your hands and these cookies in your oven because they are just perfect. I dont like crispy sugar cookies, I enjoy the soft, melt in your mouth version and these are it. These are an updated version of my soft and chewy frosted sugar cookies ( which I still will make and eat when I want those lofthouse-style sugar cookie).

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These cookies use whole wheat flour and have different icing making them a bit healthier and more fit for Christmas time. This dough is easy to handle and has enahanced flavor from almond extract and lemon zest and I like how the cream cheese leaves a bit of zang to balance the sweetness, but if you are not a fan just leave it out.

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Whole Wheat Holiday Cut Out Sugar Cookies

Ingredients

1 cup of butter, softened

1/2 cup raw cane sugar

1/4 cup honey

2 tablespoons cream cheese softened

2 eggs, room temperature is best

1 1/2 teaspoons vanilla extract

1/2 teaspoons almond extract

1 teaspoon lemon zest

1 1/2 cups whole wheat pastry flour

1 1/2 cups unbleached all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

Icing

3 cups of organic powdered sugar

3-4 Tablespoons milk

2 Tablespoons corn syrup

3/4 teaspoon almond extract

food coloring, optional

sprinkles

Directions

  1.  Preheat oven to 400. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and honey until light and fluffy. Scrape down the bowl as needed and add the egg. Beat until fully incorporated. Add the cream cheese if using and beat for a minute. Add the vanilla extract, almond extract, and lemon zest until fully incorporated.
  2.  In a separate bowl, whisk the whole wheat flour, all purpose flour, baking powder, and salt. With the mixer running on low speed, slowly add the dry ingredients to the butter sugar mixture. Mix just until a soft dough is formed.
  3. Chill the dough for at least an hour.
  4. Roll the dough out at least 1/4 inch thick or slightly bigger and cut into to shapes with a cookie cutter.
  5. Bake in preheated oven for 7 to 10 minutes depending on how crispy you like them. I like to take them out when they still look a little undercooked.
  6. Let the  cookies cool before frosting and adding sprinkles.

 

 

 

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