There is something about the simplicity of the sugar cookie. People love it. It’s my brother’s very favorite. I wasn’t going to make any this year, but I could see the disappointment in Hermano’s face when I told him, so I made a batch up special just for him. Clearly, I am an awesome sister. I was so happy with how these sugar cookies turned out! Sometimes I’m nervous to modify more simple things because I’m worried that you’ll be able to taste the difference more, but these were fantastic and I definitely ate 2 before forcing myself to package them up for Hermano. Sorry Hermano, I couldn’t help it 😉
yield approx 2 dozen
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tsp cinnamon
- 1/4 cup light whipped butter, softened
- 1/2 cup nonfat plain Greek yogurt
- 3/4 cup raw cane sugar
- 1/2 cup Splenda
- 1/4 cup egg substitute
- 2 tsp vanilla extract
- Preheat oven to 350. Line baking sheet with parchment paper.
- In a medium bowl, whisk together flours, baking powder, baking soda and cinnamon. Set aside.
- In a large bowl, beat butter, sugar, Splenda and Greek yogurt together until combined. Beat in egg substitute and vanilla.
- Slowly add in dry ingredients until combined, scraping sides of bowl when necessary.
- Cover and chill in refrigerator for 1 hour.
- Spray hands with nonstick spray, and roll dough into 1-1 1/2″ balls. Drop onto lined baking sheet.
- Spray a piece of wax or parchment paper and use it to flatten cookies slightly.
- Bake for 10-14 minutes until golden and set, but be careful not to over bake.
- Transfer to wire rack to cool completely.
- Top with Royal Icing and sprinkles (you can totally halve the icing recipe)!