The BEST Low Sugar Cut-Out Cookies – This lower sugar, whole grain cookie recipe is perfect for your Christmas-themed cookie cutters!
We’re officially homeschooling!
The girls were having a tough time learning online, so my husband and I just decided to take the plunge.
I’m actually excited! I love having my kids home, and I’ve had some experience with teaching, so I feel mildly qualified.
We’re planning on splitting subjects up a bit, according to our strengths. My hubby will be teaching history and science, while I’ll be focusing on math and grammar.
Another area I’m planning on working in is cooking-slash-baking, AKA home ec!
I went ahead and started teaching early, making today’s cookie recipe with the kids twice this week.
The kids helped add, stir, roll, cut, and frost these babies, and let me tell you, these are the BEST cookies!
Low Sugar Christmas Cookies
These cookies are so easy to make and there’s NO chill time needed.
My husband has officially declared these one of my best recipes, which flattered me to no end.
The best part about these is that they have very little added sweetener.
Because we frost Christmas cookies with a powdered sugar icing and sprinkles, I try to keep the sugar that’s in the cookie to a minimum.
These cookies are soft and hold together well, which makes them a great vehicle for frosting.
We like to ice these with a simple mixture of powdered sugar and milk (this cookie icing is a good base; just add tiny amounts of milk if you like it thinner).
If you’re feeling adventurous, you can try this bean-based frosting already on the blog!
I hope you love them as much as we do (if you try them)!
The BEST Low Sugar Cut-Out Cookies
- 1 1/2 cups whole grain flour (I use spelt or whole wheat)
- 3/4 tsp baking powder
- 1/4 + 1/8 tsp sea salt
- 1 1/2 Tbsp soft butter
- 3 Tbsp soft coconut oil
- 1 1/2 Tbsp maple syrup
- 1 1/2 Tbsp applesauce
- 6-8 Tbsp hot water
- Preheat the oven to 350 degrees.
- In a large bowl, stir together the flour, baking powder, and salt.
- Add in the butter, coconut oil, maple syrup, and applesauce and stir until 'pebbly' in texture.
- Stir in four tablespoons of hot water and continue adding it one tablespoon at a time until the dough is moist, but not sticky to the touch. This is usually around 6 1/2-7 tablespoons for me.
- Once you have your dough, roll it out using a little flour until it is about 1/8-1/4 inch in thickness.
- Begin cutting out your cookies using your desired cookie cutters.
- Place the cookies on a parchment paper-lined cookie sheet and bake for 10-12 minutes or until lightly golden.
- Cool them, then frost or ice them as desired.
I like to use spelt or whole wheat flour in these cookies. In particular, I recently bought a whole wheat flour from a company in Minnesota called Sunrise Flour Mill. It is awesome! It’s touted for being more tolerable by people with gluten allergies, so some of you might be interested in it!
For measuring the flour, I use the dip and scrape method of dipping the measuring cup, and then scraping off the excess with the flat edge of a butter knife.
Some of the items I use to make this recipe include:
Mixing the dry ingredients…
Mix in the butter, oil, syrup, and applesauce…
Add enough water to form your dough…
The dough shouldn’t be too sticky!
Roll out the dough…
Use your cookie cutters…