'tis the season for enriched bleached flour, refined white sugars, and other desserts!
Why not try making sugar cookies with whole wheat?
(Check this recipe out on my blog: Michael's Test Kitchen !)
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Admittedly, you'll literally be replacing all-purpose flour with whole wheat four on a 1:1 ratio, but it is something worth trying and seeing if you like. Once baked, there's only a slight difference, and chances are lower that you'll have a sugar high from simply in-taking gluten, since your body actually treats white flour just like sugar - it goes straight to the bloodstream.
Whole wheat flour doesn't act like that, which is the advantage to using whole wheat in any recipe. I don't recommend this substitution in every recipe, but it certainly works for cookies.
Step 1: Ingredients
1 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
2 1/2 cups whole wheat flour
1 teaspoon baking soda
Step 2: Cream It
Preheat oven to 350 degrees F
Cream the softened butter and powdered sugar in a stand mixer.
Step 3: Egg It
Add the egg and vanilla to the sugar mixture, and whip it until combined
Step 4: Dry Ingredients
Combine whole wheat flour and baking soda in a separate bowl, then add to the sugar mixture, stirring until just combined.
Step 5: Roll & Cut It
If the dough is wet still, and sticks to your fingers, add more flour.
Sprinkle a clean surface with flour, and roll the dough out.
Cut out and place on an ungreased baking sheet.
Step 6: Bake It
Bake in preheated oven for 8 minutes, until golden around the edges.
Step 7: Frost and Enjoy!
Frost the cookies using your favorite cookie frosting recipe, and enjoy!
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