Sugar cookies are delicious but of course full of sugar..and I mean a LOT of sugar. I’ve been trying to find a recipe that was a little bit healthier so that if Willow had some, it didn’t feel like she was eating pure sugar and butter! This recipe uses a reduced amount of sugar and also includes white whole wheat flour (also know as golden whole wheat flour in the UK). It tastes quite like white flour but is actually whole grain flour.

I’ve found that this recipe is a lot of fun to make with kids and they love getting involved in rolling out the dough and making cookie shapes. It does make them feel like they are playing with ‘real play dough’ and of course they enjoy having a cookie after all their hard work.

Some other reasons why these cookies are super amazing:

  1. Last for up to 2 months: These cookies also keep very well in an air tight container for up to two months (but to be honest, I don’t think they last more than a month in our household or even a week for that matter).
  2. Freeze and bake later: You can freeze the cookies once you have cut out the shapes (lay them flat on a tray and once frozen you can put them into a zip lock bag) and then bake them from frozen, they will just need a few extra minutes in the oven.
  3. Make in advance: The dough itself also freezes well so you can make this in advance and thaw in the fridge ready to roll out, then all you need to do is cut out the shapes and bake 🙂 The dough also lasts for up to 5 days in the fridge – great if you want to make it in advance on a weekday and then bake during the weekend.

For those that are super advanced, you can also put fondant on top of these cookies and make really fancy looking cookies, but that I will leave for another blog post for another time.

I hope you enjoy this recipe – it’s taken me awhile to experiment with the proportions correctly to give the effect of sugar cookies but with some healthier elements of whole wheat flour and reduced sugar.

Happy baking!

AuthorKarenDifficultyBeginner

A sugar cookie recipe with white whole wheat/golden whole wheat flour and reduced sugar - great for kids and for grown ups too.

Yields1 Serving

 200 g Unsalted butter
 140 g Caster sugar (golden suitable too)
 200 g Plain flour
 200 g Golden/white whole wheat flour
 1 tsp Vanilla extract/paste
 1 Large egg

1

Preheat oven to 170 degrees.

2

Cream butter and sugar in a mixer.

3

Add egg and vanilla and mix until combined.

4

Add in the two types of flour and mix on a slow speed until the dough is mixed completely.

5

Take the dough onto a mat and knead with your hand to get the dough to a nice mixed consistency to finish it off.

6

Flatten the dough and shape it into a square and cover with cling film and keep in the fridge for at least an hour.

7

Roll the dough onto a flat floured surface and cut out your cookie shapes of choice. Chill the cookies in the oven tray in the fridge for another 30 minutes ideally. This will help keep the cookies in a nice flat shape. However with a noisy and hungry toddler, I tend to just put them in the oven.

8

Cook in the oven until a very light brown. This depends on the oven but I find it works in my oven for 10 minutes on 170 degrees.

9

Tip: you can freeze the raw cookie dough for up to a month. Cooked cookies can last in an airtight container for 2 months. Raw cookie dough can last in the fridge for up to 5 days.

Ingredients

 200 g Unsalted butter
 140 g Caster sugar (golden suitable too)
 200 g Plain flour
 200 g Golden/white whole wheat flour
 1 tsp Vanilla extract/paste
 1 Large egg

Directions

1

Preheat oven to 170 degrees.

2

Cream butter and sugar in a mixer.

3

Add egg and vanilla and mix until combined.

4

Add in the two types of flour and mix on a slow speed until the dough is mixed completely.

5

Take the dough onto a mat and knead with your hand to get the dough to a nice mixed consistency to finish it off.

6

Flatten the dough and shape it into a square and cover with cling film and keep in the fridge for at least an hour.

7

Roll the dough onto a flat floured surface and cut out your cookie shapes of choice. Chill the cookies in the oven tray in the fridge for another 30 minutes ideally. This will help keep the cookies in a nice flat shape. However with a noisy and hungry toddler, I tend to just put them in the oven.

8

Cook in the oven until a very light brown. This depends on the oven but I find it works in my oven for 10 minutes on 170 degrees.

9

Tip: you can freeze the raw cookie dough for up to a month. Cooked cookies can last in an airtight container for 2 months. Raw cookie dough can last in the fridge for up to 5 days.

Healthier Sugar Cookies For Kids
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