• Kim Campbell

Sugar Cookie Cut Outs

Making and decorating Christmas cookies has always been part of our family tradition, so creating a healthier version is something I’ve worked on over the years. I have found that using walnuts and applesauce makes a nice fat replacer and creates a soft and fluffy cookie. You can decorate them with healthier options such as coconut, raisins, nuts/seeds, and cocoa nibs. Enjoy!


Yields: 25-30 cookies

Prep Time: 20-30 minutes

Cook Time: 8-10 minutes


Ingredients:

¼ cup nondairy milk of your choice

¼ cup unsweetened applesauce

¼ cup walnuts

¼ cup maple syrup

1 teaspoon almond extract

2 cups whole wheat pastry flour

¼ cup coconut sugar

1 ½ teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon sea salt


Icing:


1 ½ cup confectioners’ sugar

5-6 teaspoons nondairy milk

½ teaspoon pure vanilla extract (or almond extract)

Food coloring if desired



Directions:

  1. Preheat oven to 375°F. Line a cookie sheet with a silicone mat or parchment paper.

  2. Place the milk, applesauce, walnuts, maples syrup, and almond extract into a high-powered blender and blend until smooth and creamy. Set aside.

  3. Place the flour, coconut sugar, baking powder, cinnamon, and salt into a large mixing bowl and stir to combine the ingredients.

  4. Pour the wet ingredients into the dry ingredients and mix until a large dough bowl forms. Do not knead or over mix the dough as this will create tough cookies. Wrap the dough ball in plastic wrap and refrigerate for 1-2 hours.

  5. Prepare an area for rolling out your dough by sprinkling flour onto the surface. Place half of the cookie dough onto the surface and sprinkle some flour over the top of the dough. This will prevent sticking.

  6. With a rolling pin, roll out dough to ¼ inch thickness on lightly floured work surface, adding more flour as needed if the dough starts to stick. Cut into shapes with your favorite cookie cutters.

  7. Place the cookies onto a prepared cookie sheet. Bake for 6-9 minutes or lightly browned. Allow the cookies to completely cool before frosting.

  8. For the icing, whisk together the powdered sugar, milk, and vanilla. Stir in extra milk (a teaspoon at a time) if you prefer thinner frosting.

  9. Optional: If you are going to dye your frosting, place small amounts of it into small, shallow bowls, using a different bowl for each color you select. Stir drops of food coloring into the icing until desired shade is reached. Frost and decorate your cook

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© 2018 by Kim Campbell