100% whole wheat halloween sugar cookies
Oh wow it has been quite a few days since my last post. Sorry, I am just really busy working on my e-book project developing new recipes and that is taking quite a bit of time!
These 100% whole wheat halloween sugar cookies sugar cookie recipe comes from my old sugar cookie recipe I made a while back. I used this recipe for other cookie variation as well, ghost sugar cookies in case you also want to take a look.
You can use this recipe for making any sugar cookies you have in mind. This version is a little bit healthier for you, and trust me, the flavor and texture it is still there. These sugar cookies would be perfect for Christmas.
This time around, for the dough, I actually decreased the sugar content by 1/4 cup and the cookies came out fine. Maybe next time I will reduce the sugar even further!!
For decorating the cookies you can really do what ever you like. I actually used some decorated eye pieces I bought at the baking store to make them more halloween like.
My kids eat one cookie a day, which I think is plenty, and because their diet is pretty healthy indulging on Halloween season… well, that is just part of childhood. I hope my next post is in the next few days but if you notice a delay, now you know why. Until then,
This is how the dough looks like before flatting it out with a rolling pin in between plastic wrap and placing it in the fridge for a couple of hours to chill.
I used different colors to decorate the cookies but you can stick with just one color if you like. My daughter was the happiest kid on earth when she was able to dig in!
To decorate the cookies I used a mixture of powder sugar and water with a little drop of food coloring. Then I bough I few edible sugar eyes at the baking store. You can decorate them however you like though! I thought this method was rather easy.
You can shape and decorate these sugar cookies how ever you want. The sky is the limit!
Print100% whole wheat halloween sugar cookies
Miryam's original recipe
Yield: 25 cookies
Ingredients:
- 2 cups whole wheat pastry flour, next time I will try to add some shredded coconut to the mix
- 1 stick of butter, at room temperature
- 1/4 cup coconut oil, you can also use olive oil
- 3/4 cup unrefined sugar
- 1 organic egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon aluminum free baking powder
Frosting
- 4 oz white chocolate bar
- 1 drop of natural food coloring
- Sugar eyes
Directions:
With a hand mixer, beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil and vanilla. Add flours, and baking powder and combine until you have a homogeneous dough formed.
Divide dough into two and flatten out with a rolling pin like in the pictures. Chill dough for at least 2 hours.
Preheat oven to 350F and line two baking cookie sheets with unbleached parchment paper.
Roll out the dough to about 1/4 inch thick and stamp out rounds using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do. You can use any other cookie cutter shape you like as well).
Bake cookies for 10-12 minutes. Cool on cookie sheets for 2-3 minutes and transfer them to a wire rack and cool.
For decorating the cookies, melt the chocolate in a microwave save dish at 30 second intervals stirring in between. Add a few drops of the natural food coloring and mixed through. Used a decorator bottle set to drizzle the chocolate over the cookies or just drizzle with a spoon or fork. Place sugar eyes over each cookie immediately after drizzling with the chocolate so they stick.
NOTE: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before baking.
