Every year in elementary school, my teachers organized a Valentine’s Day party with the help of a few parent volunteers from our class. Unless the holiday fell on a Friday, my mom rarely signed up to do anything. She worked part-time as a scientist and took every Friday off of work to spend time in the classroom grading our spelling tests and math worksheets, which she much preferred over party planning!
When February 14th arrived, we came to school dressed in our favorite pink, red, or heart-themed outfits with matching hair ties and bracelets. (Well, at least the girls… Some of the boys boycotted and wore black and blue instead!) As we grew older, some girls started painting their nails to coordinate with their clothes, too.
Life was much more fun back then… No romantic dates or restaurant reservations or red roses to worry about—just lots of sweetheart candies and chocolate kisses!
While the students ran around outside during the lunch recess, the parents set up festive tables inside and hung red crêpe paper streamers around the walls. When we came back to the classroom, we pulled out our homemade shoebox “mailboxes” covered in heart-shaped stickers and walked around the desks, dropping a little paper Valentine in each person’s box.
Finally, after all of that waiting, we were allowed to eat the food! Although the volunteers tried to set out some not-so-sugary options like Goldfish or pretzel sticks, we always gravitated towards the desserts. Miniature vanilla cupcakes topped with tall swirls of red and white frosting, thick Lofthouse-style sugar cookies covered with pink icing, fudgy brownie bites, stiff heart-shaped sugar cookies coated in pink- and red-colored coarse sugar crystals… Plus red fruit punch and pink lemonade to wash it all down!
I’m pretty sure I tried to take at least one of each treat…
Because I started feeling nostalgic when I spotted those heart-shaped cookies during my last visit to the grocery store, I decided to create my own healthier recipe when I returned home. These Ultimate Healthy Cut-Out Sugar Cookies are the result! They’re soft, buttery, and taste like those traditional ones from the bakery or your grandma’s kitchen… But they contain NO refined flour or sugar—or guilt!
I think that sounds like the perfect Valentine’s Day treat, don’t you?
These healthier sugar cookies start with white whole wheat flour. White whole wheat flour comes from a special type of finely ground white wheat, whereas regular whole wheat flour is made from red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, but it still has the same benefits as regular whole wheat flour!
Note: Whole wheat pastry flour would be a great substitute!
The other dry ingredients include baking powder, cornstarch, and salt. You’ll only use a tiny bit of baking powder—just enough to give the cookies a more tender texture! Although it may sound like a strange ingredient for cookies, the cornstarch helps keep them soft by soaking up the extra moisture in the dough.
Unlike many traditional recipes that call for an entire stick or two of butter (I don’t even want to think about all of those calories!), this recipe only uses 2 tablespoons of butter. Yes, that’s it! And to make this recipe even easier, you’ll melt the butter to make the cookies more tender, instead of creaming it with sugar.
In other words… You only need a bowl and a fork. No mixer required—and fewer dishes to wash! Always a good thing in my kitchen.
I use a secret ingredient to give these sugar cookies that iconic buttery taste… Butter extract! It’s a clear liquid and sold on the baking aisle near the vanilla extract. Walmart also sells a larger 4-ounce bottle on their wedding aisle for a really inexpensive price! You can find it online, too.
Note: The butter extract is required to make the cookies taste like traditional recipes. You may substitute vanilla extract if you prefer, but they won’t have the same iconic flavor.
To sweeten these skinny cookies, you’ll skip the refined sugar and use a combination of two different wholesome ingredients instead: honey and vanilla stevia. Vanilla stevia is my new favorite find! Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. It’s very concentrated, so a little goes a long way! This is the type that I buy, and it’s sold in a small bottle with an eyedropper. You can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine, too!)
Note: Because cookie dough requires a precise balance of liquid and dry ingredients, you cannot use pure honey. I included appropriate substitutions in the Notes section underneath the Instructions.
Once you’ve mixed up the dough, it’s time to chill. Chilling is mandatory. The cookie dough will be sticky after stirring together all of the ingredients, and chilling helps it stiffen so you can roll it out and slice it into fun shapes with cookie cutters!
To chill, shape the dough into a 1”-thick rectangle on top of a very large piece of plastic wrap, and lay another very large piece over the top. See that photo above? You want lots of excess plastic wrap on all four sides because you’ll roll out the cookie dough between the sheets of plastic wrap. That’s right—no need to flour your work surface or rolling pin! I love an easy clean-up like that.
Once you’ve cut out as many shapes as will fit, peel the scraps away from the shapes, instead of lifting the shapes out of the scraps. This trick ensures that those pretty hearts (or stars… or candy canes… or whatever seasonal cookie cutters that you’re using!) maintain their shape and don’t become stretched out or deformed while transferring them to the baking sheet.
Tip: You can gather and re-roll the scraps to cut out more cookies, but I recommend that you only do this once! When you roll the cookie dough too many times, it becomes tougher and not quite so soft and chewy after baking.
Then after a quick trip to the oven, time to cool, and a little icing (if you have the patience!)…
Pure sugar cookie bliss! ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your sugar cookies!
| The Ultimate Healthy Cut-Out Sugar Cookies | | Print |
- for the cookies
- 1 cup + 6 tbsp (165g) white whole wheat flour (measured like this)
- ¾ tsp cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp butter extract
- ¼ cup (60mL) honey
- ¾ tsp vanilla stevia
- for the icing (optional)
- 10 tsp confectioners’ style erythritol
- 2 tsp nonfat milk
- To prepare the cookies, whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, vanilla extract, and butter extract. Stir in the honey and vanilla stevia. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 1”-tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour.
- Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
- Leaving the cookie dough between the sheets of plastic wrap, roll it out until ⅛” thick. Lightly flour your cookie cutter, and press it into the dough, making sure each shape lies as close to its neighbors as possible to minimize unused dough. Peel the unused dough away from the shapes, and place them onto the prepared baking sheets. Reroll the unused dough, and repeat.
- Bake the cut out cookie dough at 350°F for 8-10 minutes. (The rerolled dough may require a little less time.) Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
- To prepare the icing, stir together the confectioner’s style stevia and milk in a small bowl. Spoon into a zip-topped bag, and snip off the corner. Pipe onto the cooled cookies.
Coconut oil may be substituted for the butter, but the cookies will have a prominent coconut flavor.
Vanilla extract may be substituted for the butter extract, but the cookies will not have the same iconic taste.
You cannot substitute additional honey for the vanilla stevia because cookies require a precise balance of wet and dry ingredients. However, you may substitute ½ cup + 2 tablespoons (120g) coconut sugar (or granulated sugar, if you aren’t concerned about keeping these cookies clean eating friendly) for both the honey and stevia, but the cookies will appear “speckled” if using coconut sugar because it doesn’t dissolve as well.
This is the exact cookie cutter that I used.
I recommend re-rolling the scraps of cookie dough only once. If you re-roll the scraps too many times, the cookie dough becomes tough and the baked cookies won’t have the same soft and chewy texture.
Any milk may be substituted for the nonfat milk.
As written, the icing recipe only yields enough for a “minimalist” decorated appearance. If you like more icing, feel free to make more!
{clean eating, low fat, low calorie, low sugar}
View Nutrition Information + Weight Watchers Points
Can I leave the dough overnight?
Yes, absolutely! You’ll need to “thaw” your cookie dough on the counter for 10-20 minutes to make it easier to roll out, but that’s the only modification that you should need to make. 🙂 I can’t wait to hear what you think of these sugar cookies, Katrina!
Mine comes out not soft, kind of bread/dough like. Any suggestions? I cut the recipe in half but that’s it. I followed the instructions/ingredients to the t.
I’m honored that you tried making my recipe Angie! That sounds disappointing and not like how these cookies are supposed to turn out, so I’d love to help figure out what happened. 🙂 Did you make any modifications to the recipe, including those listed in the Notes section? How did you measure the flour — with measuring cups or a kitchen scale? How thinly did you roll your cookie dough? Was it ⅛” thick, or was it thicker than that? What cookie cutter did you use, and how big were your cookies? How long did you bake your cookies?
I know I just asked a LOT of questions, but once I know your answers to all of them, I should have a much better idea of the culprit and how to fix it! 🙂
Hello Amy, What is the yield on the one cup of whole wheat cookie dough?
They are in the oven right now. I was wondering?
I’m so honored that you tried making my recipe, Kam! The number of cookies this recipe yields is actually included directly underneath the recipe title in the recipe box, and the full nutrition information (which also includes the yield!) is included directly underneath the recipe box. Is that what you’re referring to? If so, I know it can be really easy to miss! 🙂 I can’t wait to hear what you think of these sugar cookies!
HI Amy instead of rolling these out can I just flatten out a blob and then cook theses cookies and how many calories would they be if I used coconut sugar instead thanks
Yes, I’ve done that before when I didn’t feel like washing cookie cutters! However, I do recommend at least rolling out the dough to the correct thickness (rather than just flattening it with your hands — the thickness does affect the baking time and final texture of the cookies!). If you have enough time, then I also recommend slicing the dough into some sort of shapes (otherwise, the edges of the massive blob can turn cakey or dry!) and then separating them a bit, like I describe doing here with my homemade graham crackers, to ensure the cookie dough bakes evenly. I typically use a knife to quickly cut the rolled-out dough into rectangles, separate those, and then put them on the baking sheet. Does that make sense? 🙂
If you’d like to know the calorie difference with coconut sugar, then this is the free nutrition calculator that I use! While I wish I could go back and provide additional nutrition information for the various substitutes in all of my recipes, it’d take months to do… And I’d much rather focus on creating new recipes for you to try! 😉 I’d love to hear what you think if you try making these sugar cookies, Lily!
Hi I’m making these as I have just got some basic scales as the digital ones broke. And I’m freezing the spare cookies as wont eat 28. This will not ruin them will it?
Yes, as long as they’re unfrosted and undecorated, you can freeze the fully baked and cooled cookies! It won’t ruin them at all. 🙂 I’m so excited to hear what you think of them, Lily!
I have a whole bag of powdered stevia. Can i use that? The bag says 1 cup sugar = 1 cup stevia. Woukd that work for any recipe that measures sugar?
I’m honored that you’d like to try making my recipe! Unfortunately, that won’t work. Although the bag says 1 cup sugar = 1 cup stevia, that’s just the sweetness equivalent. That type of stevia behaves very differently than granulated sugar in baking recipes! It doesn’t dissolve the same way in liquids (it takes up far less space, which means there’s far less “liquid” volume!) or absorb liquids the same way either, which can wreak havoc on your batters and doughs by throwing off the ratio of wet to dry ingredients so drastically.
However, I’ve used that type of stevia to make these muffins, these cookies, and this quick bread, so you can definitely use your bag of stevia to make those three recipes!
If you’d like to use that stevia to make these sugar cookies, then you’ll need 6 tablespoons to replace the liquid vanilla stevia that I used. You may need to chill the dough longer, but your cookies should still turn out with a very similar taste and texture.
I’d love to hear what you think if you try making them! 🙂
Thank you so much for taking time to reply. That helps a lot. I will let you know when I make them 😊
It’s my pleasure — I’m happy to help! 🙂 I’m really looking forward to hearing what you think of them!
Hi Amy,
Can I substitute a flax egg for the egg in this recipe? Also, I can’t find stevia where I live. What are some options for substitutions? The cookies look delicious and I would love to make them with my daughter for her birthday.
I’m honored that you’d consider making my recipe to celebrate such a special occasion, Whitney! Happy birthday to your daughter! 🙂 I’ve actually answered your question about the stevia in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉 I buy my stevia online at the link that I’ve included in the Ingredients list. It isn’t always the easiest to find in grocery stores near me either!
I don’t have much experience with flax eggs, but I do know that Ener-G will work! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. It’s a flavorless, shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white, and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk.
However, since Ener-G works, I’m guessing flax eggs would work as well, if you’d rather not purchase another product. I just don’t want to lead you astray!
I can’t wait to hear what you and your daughter think of these sugar cookies!
Hi! I was wondering about adding some lemon juice and/or zest to these? Do you have any recommendations for the measurements? My mom’s health requires her to avoid lots of desserts but with the amount of sugar in these I thought they’d be great for her and she loves lemon.
You’re so sweet to want to make these for your mom, Melissa! She’s really lucky to have you. 🙂 You can easily add lemon zest to this cookie dough! That would be better than lemon juice since the lemon peel contains a much more concentrated citrus flavor than the juice. I’d recommend 1 tablespoon (for a semi-faint lemon flavor) or 2 tablespoons (for a more prominent lemon taste!). I’d love to hear what your mom thinks of these sugar cookies if you end up making them for her!
Hi, if I would like to bake sourdough cookies, may I know how I may incorporate the use of sourdough starter into this recipe?
I’m honored that you’d consider trying my recipe, Lavender! I haven’t tried using sourdough starter to make cookies before, so I’m honestly not sure and don’t want to lead you astray. If you decide to try making these sugar cookies, I’d love to hear what you think of them!
Hi Amy – would I be able to use almond flour in place of the white whole wheat flour? Thank you!
I really appreciate your interest in my recipe, Lugrad! I think that should be fine for this particular recipe. You may need to add an extra 1-3 tablespoons of almond flour since it isn’t quite as absorbent as wheat-based flours (if you watch my video above the recipe, you should be able to see what the texture of the cookie dough should be like at each stage!). However, the flavors should remain the same! 🙂 I’d love to hear what you think of these sugar cookies if you try making them!