Valentine’s Day sugar cookies

Posted on February 9, 2012


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It’s almost Valentine’s Day, and even though it’s not my favorite holiday, I love making Valentine’s Day treats! I’m a sucker for heart shapes and pink & red sprinkles.

If you go to the grocery store in the beginning of February, you are bombarded with pink, red, chocolate, flowers, etc. I’m always tempted to buy those decorated sugar cookies because they are so cute, but God only knows what’s in them… so I make my own.

No cookie is going to be healthy, but I found a recipe for a slightly improved sugar cookie. Note that there isn’t much sugar in the cookie, so you may not consider it a sugar cookie. But it still tastes great (that is, unless you like really sweet sugar cookies). I like to decorate the cookies with colored sugar to make them a little bit sweeter.

The cookie is also made from whole wheat pastry flour, which is similar in texture/flavor to all-purpose flour with the health benefits of whole wheat. Regular whole wheat flour can make baked goods dense, so I wouldn’t recommend using regular whole wheat flour for this recipe. You can find whole wheat pastry flour in health food stores and well-stocked supermarkets or online. I’ve also used white whole wheat flour (it’s whole wheat but made with a different wheat berry, so it’s a whiter color), and it works too. Feel free to use unbleached all-purpose flour, but I don’t recommend it since it’s a refined grain {meaning all of the health benefits have been removed}.

I have tried this recipe using a gluten-free baking flour, and while I don’t recommend eating the raw cookie dough (it was disgusting, in my opinion), the baked cookies were actually pretty good.

The cookies can be rolled out & cut into shapes or just rolled into balls and baked. Decorating them is optional.

Whole Wheat Sugar Cookies

Makes 18 cookies

  • ¾ cup whole wheat pastry flour or white whole wheat flour
  • ¼ tsp baking powder
  • ¼ tsp + ⅛ tsp baking soda
  • ¼ tsp salt (a little less)
  • ¼ cup sugar
  • 1 TBSP light brown sugar
  • ½ tsp vanilla extract
  • 2 TBSP milk (dairy or nondairy)
  • 3 TBSP butter, melted

Preheat oven to 325°F.

Whisk together flour, baking powder, baking soda, salt, and sugars. Make sure to mix well.

In another bowl, combine vanilla extract, milk, and butter. Add in dry ingredients and mix. Refrigerate dough for at least 30 minutes.

Shape dough into tablespoon sized balls, or roll-out cookies and cut out with cookie cutters. Refrigerate another 15 minutes.

Bake in preheated oven for 8-9 minutes. They will be slightly browned, but make sure not to overcook. Allow to cool on baking sheet 5 minutes. Then transfer to a cooling rack. These cookies are actually better {sweeter} when they are cool, so I like to wait before eating them.

Note: If you’re interested in icing these cookies, this quick & easy icing works great with these sugar cookies!

This recipe is linked to Eat at Home’s Ingredient Spotlight: Whole Wheat Flour

Enjoy, and feel a little less guilty giving them to your loved ones 🙂

Nutrition Facts per cookie: 47 Calories, 2g Fat (1g sat fat), 64mg Sodium, 7g Carbohydrates (1g fiber, 3g sugars), 1g Protein
*Disclaimer: Nutrition facts from, so they may not be accurate.

Based on this recipe from Chocolate Covered Katie


Posted in: Holiday, Recipes