Soft Whole Wheat Sugar Cookies Recipes

WHOLE-WHEAT SUGAR COOKIE RECIPE

Steps:

• In a medium bowl, whisk flours, salt, and baking soda.
• In a separate bowl, beat butter and sugar until it's light and fluffy. Scrape the sides of the bowl and add the egg white, vanilla, and almond extract, beat until combined.
• To the butter mixture, add flour mixture, and mix until incorporated. Cover the bowl with plastic wrap, and chill for at least 4 hours.
• Once dough is ready, preheat oven to 325°F and line 2 baking sheets with parchment paper.
• Lightly dust a work surface with all-purpose flour and place chilled dough directly onto the work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. Re-roll dough scraps into new large pieces of dough.
• Bake cookies for 12 minutes or until the edges look golden but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. If you want a thicker glaze, add a little more sugar and any food coloring you like.
• Ice cookies by icing the edges first and then filling it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days. You can also refrigerate dough for up to 5 days and freeze dough up to 30 days.

WHOLE WHEAT SUGAR COOKIES

Steps:

• 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.
• Cool for 1 minute before removing from pan.