Recipe by Karen Bevers, Nutrition Counselor at Camp Shane CA
The holiday season is in full swing – and with it all of the temptations of our favorite holiday desserts. These treats are typically packed with lots of sugar, high in fat, and are easy to accidentally overindulge in.
Today we’re sharing a healthier alternative to a holiday favorite – Sugar Cookies! These cookies use a minimum amount of butter – making them a lower in fat choice. They’re also packed with whole wheat flour – and boost more nutrients than most sugar cookies.
Whole Wheat Sugar Cookies
This recipe yields 24 (3”) cookies
1 cups flour
1/2 cup whole wheat flour
¼ teaspoon salt
½ teaspoon baking soda
4 oz unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg white
1 ¼ teaspoons pure vanilla extract
¼ teaspoon pure almond extract
- Whisk together flours, salt & baking soda in a medium bowl.
- Beat butter and sugars together in a separate medium bowl until light and fluffy. Scrape down sides of bowl before adding egg white, vanilla & almond extracts – beat until combined.
- Gradually add flour mixture to sugars. Cover bowl with plastic wrap, and chill for at least 4 hours.
- Preheat oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Dust a work surface with flour. Place chilled dough onto work surface. Roll dough out to a ¼ inch thickness and use cookie cutters to cut shapes into dough. Transfer these to baking sheets.
- Bake cookies for 12 minutes or until fully cooked. Remove cookies from oven and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
100 calories per cookie
Fat: 4 g
Carbs: 20 g
Protein: 1 g
The Camp Shane Team
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