This tempting batch of sugar cookies, is made with white whole wheat flour. They also have tiny, and colorful, nonpareils baked in each cookie! Decorated with an easy glaze, and topped with colored sugar!
No chilling required!
Whole wheat funfetti sugar cookies:
I made these cookies, for our son’s birthday party. His party theme was Paw Patrol. Which is an adorable cartoon show, on Nick Jr. If you have young kids around, you’ll know Paw Patrol. The show is about six heroic pups, who help rescue people and animals, in their community. It teaches kids to be kind and help others. Each pup has a different skill and they work together to get jobs done. It’s a great show for kids.
Anyway, since the party theme was about puppies. I made dog bone cookies, as party favors. They came out so cute! Each child received a dog bone cookie favor, along with a baggie of “Scooby” snacks. Scooby snacks are bone shaped, graham crackers. (I do have a picture of the favors, posted on my Instagram account. In case, you wanted to take a peek.) These cupcake cookies, are made with the same recipe.
Easy to work with.
The dough is very easy to make and work with. I didn’t need to chill the dough, before baking. Which is nice, when you want to get a head start, on cut-out cookies. A good tip for this dough: Is to use powdered sugar, to roll out the dough. The powdered sugar will keep the dough soft, since these are made with white whole wheat flour.
To glaze the cookies: I just mixed powdered sugar and water together, to form the right consistency. Glaze the cookies, and add sprinkles, or colored sugar. Allow the cookies to dry. That’s it… Very simple and delicious!
Whole Wheat Funfetti Sugar Cookies – Makes about 1 1/2 – 2 dozen cookies. (This will depend on size of cookie cutter)
- 1 cup of butter flavor Crisco or butter (at room temp)
- 1 1/4 cup sugar
- 2 eggs
- 1 Tablespoon vanilla
- 1 teaspoon corn starch
- 1 teaspoon baking powder
- pinch of salt
- 2 cups white whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 Tablespoons nonpareil sprinkles
- 3 cups powdered sugar
- 4-8 Tablespoons water
- 1/2 teaspoon vanilla *optional
Step One: Preheat the oven to 375 F degrees. Line a large cookie sheet, with a non-stick cooking mat. Set pan aside. In a large mixing bowl, cream together the Crisco and sugar. Add in the two eggs, and vanilla. Mix very well, until eggs are fully combined. Stir in the corn starch, baking powder, and white whole wheat flour. Stir well to combine. Stir in the all-purpose flour. Mix until the flour is fully combined and has formed a dough. Mix in the nonpareils. ( Use your hands.)
Step Two: Flour the counter with powdered sugar. Place dough on powdered sugar surface, and dust the top with powdered sugar. Roll out the dough to 1/4 inch thickness. (Don’t roll them too thin.) Continue to dust the top with powdered sugar, if it starts to get sticky. Cut out shapes, use a thin spatula to scoop up cookies, and place on lined cookie sheet. Bake in preheated oven, for 10 minutes. Cool on baking sheet, and transfer to wire rack. Enjoy!
Step One: Cookies need to be completely cooled. In a medium – large mixing bowl, whisk the powdered sugar, vanilla and 4 Tablespoons of water. Add in 1 Tablespoon of water, to reach desired consistency. For thinner glaze, add more water. For a thicker glaze, don’t use all the water. Note: I used a thicker consistency, to outline the cookies. In order to outline the cookies, the glaze needs to hold its shape. After I outlined the cookies, I thinned the icing with water. It became a runnier consistency to “flood” the outlined cookies. I used a small plastic, decorating squeeze bottle.
Get in the kitchen, and bake up some memories!
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