Healthy Sugar Cookies

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4.5 from 105 votes

Healthy Sugar Cookies rely on whole wheat pastry flour and maple syrup as alternatives to traditional white flour and refined sugar. The dough is chilled before rolling and baking, producing soft cookies that balance a gentle sweetness with a tender crumb. An optional icing made from powdered sugar and almond milk adds a smooth, slightly aromatic finish when desired. This recipe suits those seeking a comforting cookie with a subtle, wholesome flavor using simple pantry ingredients.

Prep Time

10 mins

Cook Time

8 mins

Chill Time

1 hr

Total Time

1 hr 18 mins

Servings: 16

Calories: 145 kcal

Course: Dessert, Baked Goods

Cuisine: American

Ingredients

1 ¾ cups whole wheat pastry flour plus more for rolling
½ teaspoon baking powder
¼ teaspoon salt sea salt
½ cup butter softened to room temperature, unsalted
½ cup maple syrup at room temperature
1 large egg at room temperature
1 teaspoon vanilla extract

Icing

½ cup powdered sugar
¼ teaspoon vanilla extract or almond extract
2-3 teaspoons almond milk plus more to thin

Instructions

Cup of Yum

In a medium bowl, mix together whole wheat pastry flour, baking powder and salt. Set aside.
In a stand mixer or a large bowl with a hand mixer, cream together butter and maple syrup on medium high speed until light and fluffy. Add egg and vanilla extract, mixing on medium speed until combined.
Slowly add flour mixture to wet ingredients and mix on low speed, until just combined. Dough should be soft, but not sticky. Add a little more flour if it seems too sticky, 1 teaspoon at a time.
Wrap dough in plastic wrap or place the entire bowl in the fridge and let dough chill in the fridge for at least 1-2 hours, or overnight.
When dough is chilled and you’re ready to bake, preheat the oven to 350ºF, line baking sheet with parchment paper and set aside.
Remove dough from fridge and let it sit at room temperature for a few minutes to soften slightly. On a clean rolling surface (or a parchment lined surface) sprinkle 1-2 Tablespoons of flour on surface and rolling pin. Roll out dough, using a rolling pin, until it's about 1/4-1/3″ thick. The thicker your cookies are the softer they’ll be.
Use your favorite cookie cutter shapes to cut out the dough and place them about 1 inch apart on your cookie sheet. Gather and re-roll the dough scraps as many times as needed until all the dough is used. Add additional flour to the surface and rolling pin as needed to prevent the dough from sticking.
Bake for 8-10 minutes or until the edges and bottoms are lightly golden.
Allow cookies to cool a few minutes before transferring to a wire rack to cool completely.
Once cookies are cool you can frost and decorate them. To make homemade icing, combine powdered sugar, vanilla and almond milk in a small bowl. Whisk until all lumps of sugar have dissolved and icing is the thickness you desire. You don't want it to be super thick, but also don't want it to be too runny where it melts off the cookies. Frost cookies with icing and add sprinkles right away, before the icing has a chance to set.

Notes

Store cookies in an airtight container with parchment paper between layers if frosted to prevent sticking.
For extended storage, freeze unfrosted cookies and apply icing after thawing before serving.
Allow dough to chill well to make rolling easier and ensure proper texture in the baked cookies.

Nutrition Information

Serving 1cookie Calories 145kcal (7%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Monounsaturated Fat 2g (10%) Cholesterol 27mg (9%) Sodium 58mg (2%) Potassium 74mg (2%) Fiber 2g (8%) Sugar 10g (20%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 145

% Daily Value*

Serving	1cookie
Calories	145kcal	7%
Carbohydrates	20g	7%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	4g	20%
Monounsaturated Fat	2g	10%
Cholesterol	27mg	9%
Sodium	58mg	2%
Potassium	74mg	2%
Fiber	2g	8%
Sugar	10g	20%

* Percent Daily Values are based on a 2,000 calorie diet.