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whole wheat lemon cookies

Posted on November 15th, 2011  |  5 Comments

Ever feel like you were a bit too indulgent the night before? Swore you couldn’t eat another bit of dinner yet still managed to finished your entire entrée. Had to unbutton your pants and pull down that so-glad-you-wore-it, extra long sweater, after a meal?

And then you still wanted dessert?

Yeah me too, portion control isn’t my strong point. But I have a semi-solution for this gluttonous behavior: whole wheat lemon sugar cookies!

Lemons cookies are thin and light so they don’t weight you down after a hefty meal, but they sure do hit the spot!

I’m not even a cookie eater and  I could eat about 5 of them in one sitting. Wait, not a cookie eater? Who I am fooling, put treats in front of me and I just.can’t.stop.

I used whole wheat pastry flour (easily found in the bulk bin at your local whole foods) to give these cookies an easy healthy twist and balance out the entire stick of butter I used. Hey, they are cookies, and a pretty darn good semi-healthy lemon sugar cookies at that. Oh yeah and about that what-did-I-just-bit-into whole wheat flavor/texture problem, non-existence in these bad boys, Seriously, can’t tell at all (read: entire stick of butter.)

For cookies it’s best, or mandatory, to cream together the butter and sugar. This makes for nice cookies. Room temperature ingredients is a must. In this case the butter was melted and cooled, then mixed with raw sugar, giving the cookies a darker, more earthy appearance.

Lemon zested..

And juiced using this super de duper cool contraption (that silver thing in the back) we got from a Swedish friend at our wedding. Oh you smart cutting edge Sweds.

The dry ingredients are sifted together then added in parts to the lemon butter sugar combo. I actually thought the dough was super moist, as in I could have used, dare I say it, less butter? Perhaps the crumbly yet chewy texture wouldn’t be achieved with less, but I think you’d be fine. I’m also trying coconut oil next time, I know I’m obsessed with this stuff, but I find it a stellar alternative to butter in my baking. Just think, coconut lime sugar cookies. I’d have to add coconut flakes because for me using coconut oil doesn’t lend a coconut flavor once baked.

Or you could just make this recipe as is, because these here cookies are something to email facebook tweet pin write home about.

They are the perfect night-cap after a satisfying meal or for sharing with everyone at the office (the recipe makes a ton.) So get baking!

~l

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whole wheat lemon sugar cookies slightly adapted from How Sweet Eats

makes 30 cookies

wet

3/4-1 c. unsalted butter, melted and cooled

1 c. raw sugar

1/3 c. brown sugar, packed

1 egg

Juice and zest from 1 lemon

1 tsp lemon extract

1 tsp vanilla extract

dry

2 c. whole wheat pastry flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1. Preheat oven to 325 degrees.  Melt butter and set aside to cool. Sift dry ingredients in a separate bowl.

2. Once butter has cooled, cream together with sugars in a large bowl using a whisk. Add the rest of the wet ingredients and combine well.

3. Add the dry ingredients in parts, and combine well, do not over work the dough.

4. Roll the dough into small balls using your hands and place about 2 inches apart on lined baking sheet, or you could make a bunch of mini balls to make mini cookies.

5. Bake for 12 minutes, remove from oven, let sit for 3-5 minutes on baking sheet and then remove to cooling rack to cool completely.

Enjoy!

 

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5 Responses

  1. Heidi says:

    These look awesome! I’ve had a hard time adapting some cookie recipes to use whole wheat so I’m super excited for this recipe :D I gotta try it!! And there are so many other flavors you could do with just this one recipe :D

  2. Katie says:

    The long sweater over the unbuttoned pants is brilliant – can’t believe I hadn’t thought of that before :-). These look great – so thin and chewy!

  3. Marielle says:

    Love these, and so did my kids and friends! Such a great light cookie!

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