Yumi’s (Healthier) Holiday Cookie Roundup

My recollections from childhood are studded with memories in the kitchen making cookies with my mom and grandma every holiday season. I loved every part of it- from eating unsafe amounts of cookie dough, to rolling out the dough and cutting out shapes, to frosting the baked cookies and dousing them in sprinkles. To this day, no aroma conjures nostalgia like the smell of a warm home after a holiday cookie baking marathon. 

These days, however, neither my metabolism nor my blood sugar can no longer handle gobs of cookie dough and sprinkles. And now that I’m spending more time with young kids in the kitchen and making our own holiday-cookie-memories, it feels good to teach them that delicious baking can also be pretty healthy. These recipes are great for making with your kids – they’ll love helping you mix, roll, and shape. You can get into the holiday spirit by adding festive sprinkles or a light touch of confectioner’s sugar glaze. Enjoy 😘

Mini Spiced Molasses Cookies

Mini Spiced Molasses Cookies

Chewy spiced molasses cookies that are perfectly spiced and not-too-sweet. Dust them with sugar or get creative with colored frosting. They’re the perfect bite-size indulgence for your next holiday party.

Ingredients

1 1/4 cup whole wheat flour

1 tablespoon natural sweetener, such as Stevia

1 teaspoon baking powder

1 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon Kosher salt

2 tablespoons butter

1 egg

1 teaspoon vanilla extract

1/4 cup molasses

Colored sugars, for dusting

Instructions

  1. In a large mixing bowl, combine all dry ingredients and mix well.
  2. Add in liquid ingredients and mix well, using your hand to mix if necessary.
  3. Form the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
  4. Preheat oven to 375F.
  5. Remove cookie dough from fridge and place between two sheets of parchment paper.
  6. Roll out the dough between the sheets of parchment paper to prevent sticking.
  7. Using a cookie cutter, cut the dough into your desired shapes.
  8. Place on a non-greased baking sheet, and add a light sprinkle of colored sugar on top of the shaped cookie dough.
  9. Bake for 7-8 minutes, until the bottom of the cookie has developed a crust.
  10. Allow to cool - and enjoy!

Notes

Makes 24-30 1” Cookies

Store in an airtight container for up to 5 days.

Vegan Holiday Snickerdoodles

Vegan Holiday Snickerdoodles

We’re giving you a healthy take on the classic snickerdoodle. Roll them out and shape them into holiday shapes, or simply roll them in cinnamon sugar and bake them in flattened out balls. No matter how you make them, they’re bound to be delicious.

Ingredients

3/4 cup whole wheat flour

1/4 cup natural sweetener, such as Stevia

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1/4 cup vegan butter, softened (substitute regular butter for a non-vegan version)

1 tablespoon unsweetened almond milk

1 teaspoon vanilla extract

Cinnamon sugar mixture, for dusting/rolling

Instructions

  1. Preheat oven to 375F.
  2. In a large mixing bowl, combine all dry ingredients and mix well.
  3. Add the liquid ingredients and mix well, using your hand to mix if necessary. 
  4. Place the dough between two sheets of parchment paper.
  5. Roll out the dough between the sheets of parchment paper to prevent sticking.
  6. Using a cookie cutter, cut the dough into your desired shapes.
  7. Place on a non-greased baking sheet, and add a light sprinkle of cinnamon sugar on top of the shaped cookie dough.
  8. Bake for 7-8 minutes, until the bottom of the cookie has developed a crust.
  9. Allow to cool - and enjoy!

Notes

Makes 12-15 2” Cookies

Store in an airtight container for up to 5 days.

Peppermint Swirl Cookies (Minus the Peppermint)

Peppermint Swirl Cookies (Minus the Peppermint)

Remember those classic di-colored candy cane shaped cookies that didn’t actually taste like peppermint but were still sooo delish? We’ve made a delicious whole wheat version of that classic - and rather than shaping them into candy canes, we’re shaping them into peppermints because who has time to make candy cane cookies when you have kids running around the house?! And we’ve colored them with all natural beet powder. Too cute to pass up in our opinion.

Ingredients

1/2 cup butter

1/2 cup coconut oil

1 egg

1 teaspoon almond extract

1/2 teaspoon vanilla extract

2 1/4 cups whole wheat flour

1 cup powdered sugar

1/2 teaspoon salt

Beet Slurry (for later): 3/4 teaspoon beet powder + 1 teaspoon water

Instructions

  1. Preheat oven to 375F.
  2. In a large mixing bowl, combine all wet ingredients and mix well.
  3. Add the dry ingredients and mix well, using your hand to mix if necessary. 
  4. Divide the dough evenly into two separate bowls.
  5. Keep one of the bowls aside, and in the other bowl, add in the beet powder slurry (beet powder + water). Mix the beet powder slurry into the dough until all of the dough is a bright red.
  6. Form balls by taking a pinch of white dough and a pinch of red dough. Flatten each ball out and place on a non-greased cookie sheet.
  7. Bake for 12-14 minutes until the bottom of the cookie is golden brown.
  8. Allow to cool - and enjoy!

Notes

Makes 20-24 3” Cookies

Store in an airtight container for up to 5 days.

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