Hey there, holiday enthusiasts!
Are you in the mood for some festive baking? I’ve got a treat for you!
Today, I’m sharing my go-to recipe for Christmas cookies made with whole wheat flour.
They’re not just delicious but also a bit healthier, which is a win-win in my book!
These cookies are soft, sweet, and perfect for sharing (or keeping all to yourself!).
Let’s dive into the holiday spirit and start baking!
| Preparation Time | 15-30 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 4 hours 27 minutes – 4 hours 45 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 ounces room temperature unsalted butter
- 2/3 cup white sugar
- 1 egg white
- 1 1/4 teaspoons vanilla essence
- 1/4 teaspoon almond essence
- 2 cups sifted powdered sugar
- 2 large egg whites
- 2 teaspoons fresh lemon juice
Step 1: Prepare the Dry and Wet Ingredients
In a medium bowl, whisk together the flours, salt, and baking soda until well combined.
Set aside.
In a separate bowl, beat the butter and sugar until the mixture is light and fluffy.
Scrape down the sides of the bowl and add the egg white, vanilla extract, and almond extract, then beat until the mixture is fully combined.
Step 2: Combine and Chill the Dough
Gradually add the prepared flour mixture to the butter mixture, mixing until all ingredients are incorporated.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 4 hours to firm up.
Step 3: Roll Out and Cut the Dough
Once the dough is ready, preheat your oven to 325°F.
Line two baking sheets with parchment paper.
Lightly dust your work surface with all-purpose flour and place the chilled dough onto the floured surface.
Roll the dough out to a 1/4-inch thickness.
Use cookie cutters to cut shapes from the dough and gently transfer them to the prepared baking sheets.
Gather and re-roll any dough scraps to cut out additional cookies.
Step 4: Bake the Cookies
Bake the cookies in the preheated oven for about 12 minutes, or until the edges look golden but not browned.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Prepare the Icing
For the icing, whisk together all the icing ingredients in a large bowl until completely smooth.
The mixture should have the consistency of a glaze.
If you prefer a thicker glaze, add a little more powdered sugar.
At this stage, you can also add any food coloring you like to customize your cookies.
Step 6: Ice and Store the Cookies
Ice the cookies by outlining the edges first and then filling in the center.
Allow the icing to harden before serving.
Once iced, the cookies can be stored in an airtight container for up to 3 days.
You can also refrigerate the dough for up to 5 days or freeze it for up to 30 days for future use.
