CHRISTMAS COOKIES! YAY!
Sorry. I’m so excited! Little Guy and I had tons of fun making and decorating cookies today. It may just be my favorite part of the holiday season. I loved it when I was a kid and now I get to do it with my own kids. Just thinking about it makes me smile.
Of course I couldn’t just follow one of the billion sugar cookie recipes in the world. Nope. I had to research them, study the ingredient lists, and then make up my own. I know. I know. I’m a dork, but a happy dork! My experiments resulted in an amazing time with my son and yummy cookies.
I’m not sure how they compare to traditional sugar cookies because, honestly, I haven’t had one in a looong time. The ones I made were crunchy with slightly crumbly texture that makes you want a nice cold glass of milk. The first time I used vanilla but I like the almond extract better. I even added a little of the extract to frosting.
My version made just over 2 dozen. I purposely wanted a smaller amount. Why does every Christmas cookie recipe make a billion cookies? If I make that many, I’ll eat that many. I wanted a more manageable amount. I also wanted to use whole grain flour, less sugar, and reduce the fat. All of which I accomplished AND the 6 year old loved themâ¦
He actually crowned me “The Cookie Queen” after taking his first bite. lol I’m not sure I accept that crown but I’ll continue to bake healthy for us. It’s FUN!
Be warned, I went a little picture happyâ¦.
- 1 1/2 cups White Whole Wheat Flour (180g)
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- 2 tbsp butter (28g)
- 2 tbsp low fat Cream cheese (28g)
- 1/3 cup sugar (66g)
- 1 egg
- 1 tsp vanilla or almond extract
- 1 tbsp skim milk
- food coloring (optional)
- Decorating Glaze (recipe below)
Preheat oven to 350ÂºF.
Weigh out the flour.
Combine the flour, baking powder, and nutmeg. Set aside.
Mixing with a whisker is an easy way to combine dry ingredients.
Add the butter, cream cheese, sugar and extract to another bowl.
Using an electric hand mixer, cream the butter, cream cheese, sugar and extract.
Beat the egg to the sugar mixture for 1 minute extract
Add about 1/3 of the flour mixture to the bowl.
Mix on low speed until just combined the add another 1/3.
Finally add the last 1/3 and 1 tbsp of milk to help incorporate everything. It will be thick.
My poor $10 beater got a workout!
At this point you can add some food color if you like. We went with green since we were making mostly trees.
Gather all the dough and form a flat ball.
Cover in saran wrap and refrigerate while you make the glazes.
- 2 tbsp powder sugar
- 1 tsp water (or 1/4 tsp extract + 3/4 tsp water)
- squirt of food coloring
Place everything in a small bowl.
Now let the fun begin!
I created a little cookie decorating station.
Sprinkle a little flour on the counter to help the dough not stick. Let the kids roll!
Shoot for about 1/8 of an inch thick.
Have fun with your favorite cookie cutters.
Lay on a cookie sheet. They shouldn’t stick but a little non-stick spray never hurt anyone. ;)
Bake for around 10 minutes until the bottom just starts to brown. Remove them from the cookie sheet and let them cool on some wax paper.
This will make clean up from the decorating a cinch!
Don’t forget sprinkles they stick wonderfully to the glaze.
Then enjoy all your hard work!
Both times I’ve made this receipe I ended up with 31 cooking but it will depend on the size of you cookie cutters. One of ours was small so I’m estimating the recipe to make 2 dozen. That makes 12 servings of 2 cookies each at normal size.
|Servings||Amt per Serving|
|12||2-3 cookies (not including glaze)|
|100||2g||2g||old: 2||new: 2|