Easy Healthy Sugar Cookies
These are the best homemade soft Healthy Sugar Cookies ever! This simple recipe has a life-changing hack to make the sugar cookie dough so easy to roll out.
Today you can mark it as the day you learn how to roll healthy sugar cookie dough that isn’t rock hard and makes you want to scream.
The word “hero” gets thrown around a lot. In this instance, however, it is earned.
We include sugar cookies in our neighbor and church friends goodie plates (along with My Nana’s Almond Roca, S’mores Bark, Peppermint Bark, and Old-Fashioned Fudge), and it is usually a fun afternoon of baking for us.
But each and every year I dread the process of rolling out that stupid cold cookie dough. So we hacked the problem!
This healthy sugar cookie recipe has you roll out the dough while it is still easy to work with, and then refrigerate it. I mean really.
Pro Tips/Recipe Notes
- Look for whole wheat pastry flour for the best results.
- You can reduce the sugar down to only 1/4 cup without impacting the texture.
- Since the dough is very sticky at first, please follow all the notes in the recipe about flouring the parchment and the dough.
- Take these healthy sugar cookies to the next level with homemade vanilla extract.
- Use round cookie cutters and make cookie sandwiches with Mocha Frosting or Peanut Butter Frosting between them.
- If you prefer using sprinkles or flavored sugar, add to the warm dough after they have been baked.
- Will keep in an air-tight container at room temperature for up to a week.
More Whole Wheat Recipes You’ll Love
- 100% Whole Wheat Pizza Dough
- Super Soft Pumpkin Cookies
- Whole Wheat Chocolate Chip Cookies
- Homemade Honey Wheat Bread
- Healthy Banana Chocolate Chip Muffins
- Homemade Whole Wheat Hamburger Buns
- Healthy Apple Pie Pancakes
Easy Healthy Sugar Cookies
Ingredients
- 3/4 cup butter {1 1/2 sticks, room temperature}
- 4 oz cream cheese {1/2 "brick", room temperature}
- 1 cup sugar
- 2 eggs {room temperature}
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 2 tbsp orange zest
- 1/2 tsp salt
- 3 1/3 cups whole wheat pastry flour plus more for dusting and rolling
- 3 tbsp vital wheat gluten
- 1 tsp baking powder
Instructions
- Cream the butter, cream cheese, and sugar on medium speed until light and fluffy; about 3-4 minutes.
- In a separate bowl, mix flour, vital wheat gluten, baking powder, and salt. Set aside.
- Add the eggs, vanilla, almond extract, and orange zest to the butter and sugar mixture. Mix until incorporated.
- Add the flour mixture and beat until well combined and the dough is smooth.
- Place a large sheet of parchment on your counter, and tear off three additional pieces the same size. Set aside. Flour your hands and divide dough into half.
- Flour the first piece of parchment well, and place half of the dough in the middle. Flour the top of the dough.
- Work the dough with your hands to lightly press it out in all directions.
- Place another piece of parchment over the dough. Using a rolling pin over the parchment, roll the dough to 1/4 inch thickness. Place on a large baking sheet.
- Repeat with the other half of the dough and the other sheets of parchment, stacking the rolled dough/parchment sheets on the same baking sheet.
- Refrigerate for 2-3 hours.
- Preheat oven to 350 degrees (F) and place racks in the top third of the oven.
- Line two baking sheets with parchment. Using cookie cutters lightly dipped in flour, cut out your desired shapes.
- Bake for 7-9 minutes or until the edges have turned the slightest brown.
- Allow cookies to sit on the baking sheet for a few minutes and then transfer to a cooling rack. Decorate as desired.
- Store in an air-tight container at room temperature.
Notes
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I love a soft cookie!
whole wheat makes so much sense especially when the taste isn’t any different (and many times it better, like these cookies)