Healthier Halloween Sugar Cookies
Servings 17 cookies
These healthier Halloween sugar cookies with cream cheese frosting are 100% whole grain, soft, chewy and taste just as good as the more traditional kind!
Ingredients
Sugar cookies:
- 5 tablespoons (70 grams) unsalted butter
- 1/2 cup + 2 tablespoons (125 grams) raw sugar or granulated sugar
- 1 large egg 50 grams, out of shell, room temperature
- 1/2 teaspoon lemon extract
- 3/4 cup (93 grams) white whole wheat flour
- 3/4 cup (93 grams) whole wheat pastry flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Cream cheese frosting:
- 4 ounces (113 grams) full-fat cream cheese room temperature
- 2 tablespoons (28 grams) unsalted butter room temperature
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F (176 degrees C).
- With an electric mixer or in the bowl of a stand mixer, beat together the butter and unrefined sugar for about 2 minutes.5 tablespoons (70 grams) unsalted butter, 1/2 cup + 2 tablespoons (125 grams) raw sugar
- Add the egg and lemon extract and beat until well combined.1 large egg, 1/2 teaspoon lemon extract
- Add the remaining ingredients and beat until well combined.3/4 cup (93 grams) white whole wheat flour, 3/4 cup (93 grams) whole wheat pastry flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda
- Roll the dough out onto a lightly floured Silpat or piece of parchment paper. I rolled mine out to a little less than 1/4" but it's up to you (you'll have to adjust the baking time accordingly).
- Using cookie cutters, cut out your desired shapes.
- With a spatula, remove the cut out cookies to another piece of parchment paper or Silpat lined baking sheet.
- Bake the cookies for 5 1/2 – 7 minutes or just until they appeared cooked. They should not be brown at all! If they're brown, they'll come out crunchy.
- Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes and then remove to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting.
- With an electric mixer, beat together the cream cheese and room temperature butter.4 ounces (113 grams) full-fat cream cheese, 2 tablespoons (28 grams) unsalted butter
- Gradually add in the powdered sugar and then the vanilla.1/4 cup (30 grams) powdered sugar, 1/2 teaspoon vanilla
- When the cookies are cool, spread the cream cheese frosting over the cookies, using a knife or a very clean finger (which I find to be way easier).
Notes
- If you live outside of the US/Canada, you need to drain some of the liquid from the cream cheese for the frosting not to be a liquid mess. Drain 150 grams of cream cheese in a thin kitchen towel or cheesecloth until it's thick like the American stuff. It should be 110 grams after draining. If it's a little more or less, it's okay.I used the ghost cookie cutter from this Wilton Halloween cookie cutter set. To decorate the cookies, I used about 75 grams of semi-sweet chocolate, melted in the microwave at half power in 30-second increments. That was enough for 7 spiderweb and 8 ghost cookies. I used a Wilton tip 3.
- You can see how to make the spiderwebs in my Spiderweb Brownies. Be sure to pipe on the chocolate and make the spiderwebs before the cream cheese frosting dries! I was very slow, but I didn't have any problems with this. The only problem would be if you take a long break or forget about it.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 14-17 cookies. The nutritional info was calculated based on 17 cookies.
Nutrition
Calories: 146kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 112mgPotassium: 42mgFiber: 1gSugar: 11gVitamin A: 248IUCalcium: 16mgIron: 0.4mgNet Carbs: 17
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤