Don’t kid yourself. There’s nothing healthy about sugar cookies, even when they’re whole wheat. But Chanukah without sugar cookies isn’t complete. Live a little.
Since whole wheat flour is all I ever have in the house, I’m always in search of a recipe that tastes good and has the right texture. This one from Genius Kitchen was perfect. The kids used real butter, so I’m not sure how well the recipe works when parve. If you try it with coconut oil instead, let me know how it goes.
The best part of this recipe is that I didn’t make one bit of it, and I still get to reap the rewards. Granola Kids are big enough that they’ve taken over the baking in this house.
WHOLE WHEAT SUGAR COOKIES
- 1 cup sugar
- 1⁄2 cup butter, softened
- 2 tablespoons milk
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla
- 1 egg
- 1 3⁄4 cups whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
Mix sugar and butter in large bowl until fluffy. Add milk, lemon rind, vanilla and egg; mix well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover and chill for 30 minutes. Heat oven to 375°. Mix the 2 Tbsp sugar with the cinnamon. Shape dough into 1-inch balls. Roll in the cinnamon mixture. Place 2-inches apart on ungreased cookie sheet. Bake for 7-10 minutes, or until light brown.
VANILLA BUTTERCREAM FROSTING
- 1/2 cup unsalted butter, softened
- 1.5 cups confectioners’ sugar
- 1/2 teaspoon milk
- 1/2 teaspoon vanilla extract
- Dash of salt
In a bowl add sugar then add butter. Beat until blended. Next add salt. Then add the milk and vanilla and beat a few minutes until smooth and creamy.
- In a bowl add sugar then add butter. Beat till blended. Next add salt.
- Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.