These cookies are SOOOO pretty! Not only pretty, they taste good too. Use this recipe for your virtual cookie recipe swap, especially because this recipe swaps half of the all-purpose flour for whole wheat flour. The icing is made with Greek yogurt, which provides a delicious tanginess and acts as a canvas for your decorations.
This sugar cookie recipe is a really great way to unleash your inner artist. Have your kids roll, cut and decorate these scrumptious holiday iced cookies!
For the cookies:
1 cup whole wheat flour
1 cup white flour
1/2 teaspoon salt
1/4 teaspoon baking powder
10 tablespoon butter, softened
1/2 cup sugar
1 ounce low fat cream cheese, softened
1 large egg
1 teaspoon vanilla extract
For the icing:
1/2 cup powdered sugar
3 tablespoons plain 2% reduced-fat Greek yogurt
1 tsp lemon juice
1/4 teaspoon grated lemon rind
Naturally colored sparkling sugar and/or sprinkles(optional)
Whisk together flour, salt, and baking powder in a medium bowl.
Beat butter, granulated sugar, and cream cheese in a bowl with an electric mixer on high speed until light and fluffy. Add the egg and vanilla and beat until well blended.
Reduce mixer speed to low. Gradually add in the flour mixture to butter mixture and beat until combined.
Flatten dough into a 6-inch disk; wrap with plastic wrap and chill for one hour.
Preheat oven to 350 Fahrenheit.
Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out cookies using cutters.
Bake for 12 minutes or until lightly browned around the edges. Cool before decorating.
Prepare the icing. Whisk together powdered sugar, yogurt, lemon juice, Greek yogurt, and lemon rind. Decorate cookies with icing and sparkling sugar. Let stand on a wire rack until icing is set.