Add a healthy spin to your frosted Christmas cookies with this recipe for whole grain cut out cookies made with oats, whole wheat, and brown sugar. Want more great cookie recipes? Find them on the Simple Cookie Recipes page!
My list of holiday cookie requirements includes things like: rich, chocolate, not complicated, and “wow” factor. Based on that list, these more humble whole grain cut out cookies wouldn’t make the cut.
But these cookies have something else entirely going for them – the delicious flavor that comes from whole grains and brown sugar that perfectly compliments any frosting you use on them (although I think they’re just as good with a sprinkling of cinnamon sugar or nothing at all with a hot cup of coffee or tea).
Plus, they are an important part of family holiday traditions, which make them pretty special.
As my kids were growing up, they just liked to decorate and I liked the fact that this recipe contains whole-grains and used less sugar than standard sugar roll-out cookies, which made them become my go-to cookie for decorating.
Whole Grain Cut Out Cookies
The only thing to keep in mind when using this dough for cut out cookies is to use fairly simple sided cookie cutters like stars, trees, candy canes, bells, and ornaments (vs. cutters with legs or antlers). It is a rougher dough because of the oats so some of the smaller pieces can come off when cutting.
Everything from a simple white vanilla glaze to full-on colorful holiday frostings are wonderful with this recipe for whole grain cut out cookies.
In fact the heartier dough holds up better, I think, and seems to stay crisper longer than sugar cookies.
Are you ready for a new holiday recipe for your roll out cookies? I think you’ll love these!
Whole Grain Cut Out Cookies
- 1 cup butter
- 3/4 cup packed brown sugar*
- 1 egg
- 1 teaspoon vanilla
- 1 cup oats chopped fine until just a few large pieces remain
- 2¼ cups whole wheat pastry flour OR whole wheat white flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- In a large mixing bowl, beat the sugar and butter together and then add the egg and vanilla. Beat until smooth.
- Add the oats, flour, cinnamon, salt, and baking powder and beat until the dough comes together.
- Divide the dough into two pieces, wrap in wax paper and refrigerate for about 20 minutes.
- Preheat the oven to 350 degrees and grease (or line with parchment paper) 2 baking sheets.
- Remove one dough ball at a time, roll out about 1/4" thick (I like this cookie thicker and a bit more chewy than a regular sugar cookie), cut into shapes and place on cookie sheets close together, because they don't spread. Re-roll as needed to use up the dough.
- Bake the first sheet while rolling the dough for the second sheet. Bake the cookies about 8-9 minutes for thicker cookies (if you've rolled them thinner, they only need to bake 8 minutes).
- Remove the cookies to a rack to cool before decorating.
Adapted from a King Arthur Flour recipe.
Other cookie recipes you may like:
This article is part of the 8 Weeks of Christmas Ideas series where you’ll find resources for cooking, gift ideas, time savers, recipes, traditions & more all November and December through the 24th.
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