Whole-Wheat Sugar Cookies
- 2 1/4 cups whole-wheat pastry flour
- 1/2 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 tablespoons canola oil
- 1 3/4 teaspoons vanilla extract, divided
- 1 large egg
- 1 cup powdered sugar
- 1 1/2 to 2 tablespoons water
- 2 teaspoons meringue powder
- Natural food coloring (optional)
- In a medium bowl, whisk together flour and salt; set aside.
- In a large bowl using an electric mixer, beat together sugar, butter, oil, and 1 1/2 teaspoons vanilla until light and fluffy, about 2-3 minutes. Beat in egg. Add flour mixture; beat on low speed just until combined.
- Divide dough in half. Roll each half between 2 sheets of plastic wrap to 1/4-inch thickness. Place dough halves on a baking sheet, and freeze until firm, about 25 to 30 minutes.
- Preheat oven to 350°F. Remove plastic wrap from 1 dough half. Cut dough with a 2 1/2-inch cutter of desired shape such as a Christmas tree to form 16 cookies, reroll scraps as necessary. (Refreeze dough if it gets too soft.) Repeat procedure with remaining dough.
- Place cookies on 2 baking sheets lined with parchment paper. Bake at 350°F until lightly browned around edges, about 10 minutes. Cool on a wire rack for about 20-30 minutes.
- Meanwhile, place powdered sugar, 1 1/2 tablespoons water, meringue powder, and remaining 1/4 teaspoon vanilla in a medium bowl. Beat with an electric mixer on low speed just until moistened, about 20 seconds; beat on high speed until thick, bright white, and smooth, about 5 minutes. Beat in additional water, 1/2 teaspoon at a time, if needed, to reach desired consistency. Stir in food coloring, if desired. Spread or pipe icing evenly over cookies. Let sit at room temperature until icing is set, 1 to 2 hours. Store in an airtight container up to 4 days.
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