- 1 cup plus 2 TBSP whole wheat white flour
- 3/4 cup unbleached all-purpose flour, plus more for rolling
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 TBSP unsalted butter, softened to room temperature
- 2/3 cup granulated white sugar
- 1 large egg
- 1/2 TBSP vanilla extract
- 1/4 tsp almond extract (nice flavor addition but can omit)
- 2 cups confectioners sugar
- 2–3 TBSP Vanilla Almond Breeze Almondmilk
- food coloring
- sprinkles for decorating
- Make the dough: In a medium bowl combine flours, baking powder and salt; set aside. In large bowl using an electric mixer, cream butter until light and fluffy. Add in granulated sugar and continue creaming on high speed for 2-3 minutes, scraping down the sides of the bowl as necessary. Add in egg, vanilla and almond extracts, mixing on medium speed until combined. Slowly start to incorporate flour mixture, mixing on low-medium speed. Mix on high at the end to fully combine if needed. Dough should be soft, but not sticky. Add 1-2 more tablespoons of flour if it seems too soft.
- Prepare the dough: Divide evenly into two balls of dough. On a flat lightly floured surface roll out each piece of dough until 1/4 inch thick all around – any thinner and you’ll have crispy cookies. Place one piece of rolled out dough on parchment lined baking sheet then top with the other (with parchment paper underneath). Cover dough and place in fridge to chill for at least 1 hour – or overnight. When you’re ready to bake the dough, preheat oven to 350ºF.
- Cut out cookie dough: Use desired cookie cutter shapes to press into dough. Place close together so you don’t have to handle the dough as much when you put the dough scraps back together. Use thin spatula to lift cut out cookie dough and place on lined baking sheet. Continue piecing together dough scraps and rolling out to cut out more cookies. Use a light dusting of flour as needed each time rolling out.
- Bake cookies for 9-11 minutes – do not over-bake or cookies will be very crunchy. Allow cookies to set on baking sheet for 2 minutes before transferring to wire rack to cool completely.
- After the cookies have cooled completely, make the frosting: in a large bowl mix together confectioners sugar with Vanilla Almond Breeze Almondmilk. Be patient while mixing together – you don’t want the glaze too thin so keep stirring until frosting comes together. If the frosting is too thin for you, add 1/4 cup more powdered sugar. Evenly divide the frosting into smaller bowls and add desired food coloring until the frosting is the color you’d like.
- Decorate cooled cookies with frosting and top with desired sprinkles. See notes in blog post for tips on decorating holiday sugar cookies. Allow frosting to set completely – at least 12 hours if you plan on stacking and storing.
Store decorated cookies in covered container. You can layer them with wax or parchment paper in between layers, just be sure the frosting has completely set.
Natural Food Coloring – I used these in this recipe.
Prep time includes chilling. Total time includes allowing the frosting to set.
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 13
- Sodium: 46
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0
- Protein: 2
- Cholesterol: 25