Knockout Nutrition: Healthy Holiday Cookies

1) Whole Wheat Sugar Cookies


1 1/4 cups flour
1/4 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light brown sugar 1 egg white
1 1/4 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract Icing
2 cups confectioner's sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice


1. For cookies, whisk together first 4 ingredients (through baking soda) in a medium bowl.

2. Beat butter and sugars together in a separate medium bowl until light and fluffy. Scrape down sides and bottom of bowl, and add the egg white and vanilla and almond extracts; beat until just combined.

3. Add flour mixture, and stir until incorporated. Cover bowl with plastic wrap, and chill for at least 4 hours.

4. Preheat oven to 325Â. Line 2 baking sheets with parchment paper.

5. Dust a work surface with flour. Turn out chilled dough directly onto work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. (You can re-roll the scraps, just be sure to chill in between.)

6. Bake cookies for 12 minutes or until set but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.

7. For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. (If it's too thin, add a bit more sugar. If it's too thick, add a few more drops of lemon juice.)

8. Transfer icing to a pastry bag (or a zip-top plastic bag with a small hole in one of the bottom corners). First, outline the cookie or desired design, then fill it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days.

2) Low Calorie Sugar Cookies


1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla extract
1/2 cup sugar
3 tbsp. butter, softened
1/4 cup almond milk
1 egg


1. Preheat oven to 350 degrees F.

2. Combine all ingredients in a large bowl. Mix well until batter is blended evenly.

3. Roll batter into 1-inch balls and place on a greased baking sheet.

4. Bake cookies for approximately 15-18 minutes.

5. Remove cookies from baking sheet and allow to cool on wire rack.

3) Fruit Cookies


3/4 cup Hazelnuts
Basic Cookie Dough
1/4 cup flour
1/2 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
1/4 cup seedless raspberry jam


Toast the hazelnuts in a 350 oven for 6-7 minutes, until fragrant.

Prepare Basic Cookie Dough, Combine 1/4 cup flour and 1/2 cup toasted hazelnuts in food processor, pulse 20 times or until the nuts are finely chopped. Transfer mixture to a bowl; add remaining flour, baking soda, ground cinnamon, and salt. Stir to combine. At step 3 of basic-cookie recipe (with egg white and vanilla), add fresh lemon juice. Scrape dough into a medium bowl. Place 1/4 cup finely chopped hazelnuts in a small bowl. Roll 1 tablespoon of the dough into a ball. Gently roll the dough in chopped nuts. Place 2 inches apart on 2 baking sheets lightly coated with cooking spray. Make an indentation in center of each cookie, going almost to the bottom. Using raspberry jam, fill each indentation with about 1/4 teaspoon.

Follow baking instructions for basic cookie. Store for 2 weeks at room temperature, or several months in the freezer.

4) Ginger Molasses Cookies


Basic Cookie Dough
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/16 teaspoon ground cloves
2 ounces (1/3 cup) chopped (1/8-inch pieces) crystallized ginger
2 teaspoons molasses
Granulated sugar


Prepare Basic Cookie Dough, stirring ground ginger, ground cinnamon, ground nutmeg, ground cloves, and crystallized ginger in with the dry ingredients in step 2, and adding molasses at the same time as the egg white and vanilla extract in step 3. Roll dough by tablespoons into balls, then roll them in granulated sugar. Place on baking sheets, flatten slightly, and follow baking instructions for basic cookie. Store the cookies for 2 weeks in an airtight container at room temperature, or several months in the freezer.

Recipes provided by Jenifer Alcorn.