I have gestational diabetes (which I control only with diet) when I am pregnant and my four year old kept begging me for "roll out cookies" (he loves using the cookie cutters to cut out cookies). I transformed my unhealthy sugar laiden sugar cookie recipe into a whole food healthy version. And my family actually prefers this new honey whole wheat sugar cookies; they actually have flavor instead of just being "sweet" like regular sugar cookies! Also, I can have a couple without my blood sugar going too high. Both are wins in my book so I thought I would share the recipe with you.
Note: If I am making these for other people I usually use 2 1/2 cups whole wheat flour and 1 cup white flour (this makes a less gritty/more flaky texture). If I am making them for just my family I usually use all whole wheat flour or 3 cups whole wheat flour and 1/2 cup white flour. Add just enough flour that the dough can be rolled out. If too much flour is added, it over powers the honey flavor and makes a tougher crumb.
- About 3 1/2 cups whole wheat flour (See note above)
- 1/2 cup honey
- 2 sticks cold butter, cut into chunks
- 1 egg
- 2 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. salt
Preheat oven to 350 degrees Farenheit. With mixer, cream butter and honey until smooth. Add egg and vanilla and mix till incorporated. Add 3 cups flour, baking powder, and salt and mix until just barely combined. Slowly add remaining flour until just thick enough that the dough is not sticky and can be rolled out. Roll onto a floured surface and cut into shapes. Bake for 10-12 minutes. Allow to cool 3-5 minutes and then remove from pan onto a cooling rack.
If frosting is desired - beat 1/2 cube cream cheese and 1 cup whipped cream till fluffy and frost cookies.