Here in the Shh Kitchen, a masterpiece was created. THE BEST HEALTHY SUGAR COOKIES! These taste like the real deal! I’ve had numerous friends and family members try these cookies and honestly say they taste amazing!
These trusted taste testers also pointed out that they wouldn’t have known they were healthy! So, if you want the deets to these healthy sugar cookies, grab yourself some tea and keep on reading.
What Type of Flour Do We Use In These Healthy Sugar Cookies?
The ingredients to any cookie hinges on three main items: butter, sugar, and flour. Sure, it’s easy to use granulated sugar, white flour, and regular butter. I’m here to tell you that it’s JUST AS EASY to grab whole wheat flour, honey, and grass-fed butter. Just three simple swaps that make a health of a difference! (see what I did there?)
White Whole Wheat Flour: If you’ve tried my Chocolate Chip Pumpkin Muffins recipe, you’ll already know that grinding your own whole wheat berries/groats is the way to go! The fresh flour will make your baked goods SO FLUFFY and delicious without having a cardboard whole wheat taste. The other key is to use WHITE whole wheat.
White Whole Wheat Flour Explained
I was always so confused at all the flour options. If you’re anything like me, you can get super overwhelmed trying to choose the healthiest option. Let me relieve some of your stress.
There are different types of whole wheat berries/groats: hard white, hard red, soft white, and so on.
WHITE WHOLE WHEAT simply means it’s hard white berries/groats that are ground up into flour. It doesn’t mean white whole wheat flour is the same as your typical processed white flour. They are completely different. Now you can exhale.
Your next question might be, Why do we use hard white berries? That’s a tip I learned from a fellow Homemaker, Jami Balmet. You can check out her Facebook page here. Similarly, the book, Cooking With Ancient Grains, is also another great resource if you’re wanting to learn more about how to use fresh grains in your recipes.
Honey: Grainy, processed granulated sugar has NO NUTRITIONAL VALUE and SPIKES YOUR BLOOD SUGAR MAJORLY. When you put it like that, it makes me want to run for the hills. That’s why INSTEAD of using processed white sugar, we use HONEY in these healthy sugar cookies. Honey has antibodies and antioxidants, which can help LOWER CHOLESTEROL and BLOOD PRESSURE. It’s my sweetener of choice when baking!
Lemon Juice: The reason we use a tiny bit of lemon juice in these healthy sugar cookies is not for the lemon flavor. It’s simply to add an acidic ingredient that will make these cookies extra fluffy!
Sugar Cookie Icings
Just like in my Gluten-free Sugar Cookie Recipe, you will see that there are two icing options for these healthy cookies. Buttercream and Cream cheese. Both icings are simple and can be whipped up in 2 minutes!
Chill the Healthy Sugar Cookie Dough!
The reason it’s so important to chill the dough is because we are working with butter, which melts quickly. Chilling, allows the dough to set, harden a bit, and become less sticky. Therefore, making the cookie cutting experience an enjoyable one.
Take an hour for yourself and watch your favorite Christmas movie while waiting for the dough to chill! It’s a great excuse to get into the Christmas spirit! That hour allows you to get your creative juices flowing for the cookie masterpieces you are about to make.
In addition to chilling the dough before rolling it out, we also chill the dough right before baking the cookies. This step ensures the cookies will puff up instead of spread out in the hot oven. You are sure to look like a professional cookie Picasso with your perfectly cut out Christmas cookies! *Take a bow*
Rolling Out the Healthy Sugar Cookie Dough
This step is pretty simple because this dough is magical to work with. It’s the perfect texture for rolling out! Not too crumbly or sticky. Just use more whole wheat flour on your counter and on the rolling pin to ensure it’ll roll with ease.
Here in the Shh Kitchen, I actually unwrapped the dough and left the plastic wrap on the bottom and started rolling. However, this turned out to be wonderful because the dough wasn’t able to stick to the counter. So there ya go! Sometimes accidents lead to breakthroughs.
Sugar cookies that actually have nutritional value! These cookies are made with white whole wheat flour, honey, and grass-fed butter! A perfect healthy spin on your traditional sugar cookie. And THEY DON’T EVEN TASTE HEALTHY!
In a large bowl, add softened butter and honey. With a hand mixer or standing mixer (See Note 1 if you don’t have either), cream the butter and honey together. Beat on high for around 5 minutes until the honey is mostly dissolved in butter.
Add the egg, egg yolk, almond and vanilla extracts, and lemon juice to the butter mixture. Stir until combined.
To the bowl, gently fold in the white whole wheat flour, baking powder and baking soda. Stir until just combined (Try not to over mix).
Wrap the dough in plastic wrap and chill in the fridge for a minimum of 1 hour (See Note 2).
After an hour or more, get the dough out of fridge and place it on a floured surface.
Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
Firmly press down the dough with rolling pin to flatten it a bit. Begin rolling the dough until it's ¼ inch thick (you can use a bottle cap for reference).
Cut out the dough with cookie cutters and place shapes on the parchment lined cookie sheet. Pop in fridge to chill for 10 minutes.
While the cut out shapes chill, gather the excess dough, form into a ball and repeat steps 7 and 8. (If the dough is too sticky, place it in the fridge for 10 minutes).
After 10 minutes of chilling, pull the cut out cookies from fridge and bake at 350 F. for 8-10 minutes. (They should look slightly doughy but lightly golden on the edges).
Let cool completely (around 20 minutes) before frosting and decorating.
Make the Icing, frost the cookies, decorate, and devour!
These cookies will dry out in the fridge so store them in an airtight container on the counter for up to 3 days or freeze them for up to 3 months! (Eating them frozen is highly recommended!)
Choose One Icing or Make Both!
Butter Cream Icing:
In a medium bowl, using a hand mixer or standing mixer (See Note 1 if you don’t have either) mix powdered sugar and butter on high for 5 minutes until smooth. Add in the milk to get desired thickness.
Cream Cheese Icing:
In a medium bowl, using a hand mixer or standing mixer (See Note 1 if you don’t have either) mix softened cream cheese and powdered sugar on high for 5 minutes until smooth.
I recommend using a fork to cream the ingredients together. I mistakenly tried a hand whisk and the butter/cream cheese just got stuck in it. So learn from me and use a fork. Once the ingredients are incorporated, then you can switch to a hand whisk to further cream them together.
Chill the dough: You can make this dough ahead of time and store it in the fridge for up to 3 days. Just set it out on the counter to thaw out for 5-10 minutes before you start working with it.
19 Amount Per Serving:Calories: 177Total Fat: 8.2gCarbohydrates: 23.8gProtein: 2.6g
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