Seattle Seahawks Whole Wheat Sugar Cookies Recipe

No Super Bowl party food plan is complete without some kind of football cookie and you know that this year they have to be…Seahawks cookies! These are simple slice and bake cookies that you could easily throw together tonight for the big game tomorrow. But of course, they’re not ordinary sugar cookies, they have a healthy twist with the addition of whole wheat flour and dehydrated cane juice or sucanat.

I couldn’t get the right consistency with replacing all of the flour, so I used half whole wheat soft white flour, and half all purpose flour. I hadn’t bought all purpose flour in several years because we do everything with whole wheat now, but I like the King Arthur unbleached all purpose flour (usually available for about $5 in a grocery store). I save a ton of money by grinding my own whole wheat flour with wheat I get in bulk from Azure Standard, but you can get some really lovely whole wheat pastry flour from Bob’s Red Mill if you aren’t able to grind your own. You can also get sucanat very affordably from Azure Standard, cheaper than anywhere else I’ve found it!

What I really like about these cookies is that they don’t just taste like sugar. Eric and I don’t normally like sugar cookies, because they don’t really have a flavor to them. This dislike is even stronger after giving up sugar for 30 days. But these Seahawks cookies have a slightly nutty flavor from the whole wheat, with a hint of molasses from the sucanat. We can eat them all day. But we don’t. Because they’re not THAT healthy.

Corban and I are all geared up and ready for Game Day. We’ll be watching the game at a friend’s house. What are your Super Bowl party plans? Go Hawks!

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Yield: 48

Seattle Seahawks Whole Wheat Sugar Cookies Recipe

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These slice and bake Seahawks sugar cookies are made with half whole wheat flour, the perfect recipe for your Super Bowl Party.

Prep Time 2 hours 30 minutes

Cook Time 10 minutes

Total Time 2 hours 40 minutes

Ingredients

• 1 1/2 cup whole wheat soft white flour, 186 g
• 1 1/2 cup all purpose flour, 222 g
• 1/4 teaspoon baking soda, 2 g
• 1 1/4 tsp baking powder, 5 g
• 8 TBS of salted butter, softened - see how to soften butter quickly (113 g)
• 1 cup finely ground sucanat - you can grind it in the blender if it's too coarse, 180 g
• 2 tsp vanilla extract, 8 g
• 2 g large eggs, 116
• Blue, green and yellow food dye

Instructions

1. In a medium bowl, whisk together the flours, baking soda, and baking powder.
2. In the bowl of a stand mixer, cream together the butter and sucanat.
3. Add the vanilla and eggs to the butter and sugar and mix well.
4. Add the dry ingredients slowly, while the mixer is running on low. I like to add them just 1/4 cup at a time to avoid having them make a mess everywhere.
5. Once the dough just mixed, divide it in half.
6. Mix half of the dough with blue food dye, and the other half with green and yellow to get a nice bright green.
7. Knead both colors of dough together and roll into a long log, about 20 inches long. Wrap the log in plastic wrap and put it in the freezer for one hour.
8. Remove, roll it again to form a better cylinder and return to the freezer for another hour.
9. Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
10. Remove the dough and slice into 1/4 inch circles. Place them one inch apart on the prepared baking sheet.
11. Bake for 8-10 minutes. 8 minutes will give you softer cookies, 10 minutes will be crispier.

Notes

Approximate cost/serving: By getting my butter, wheat, and sucanat in bulk, I save quite a bit of money. This ends up costing me just about $2.50 to make 4 dozen cookies. Can't get that deal in the grocery store!
Vegetarian: While these don't contain meat, they do have eggs and dairy. You can replace the butter with coconut oil and use a flax gel to replace the eggs if you'd like to make them vegan.

Nutrition Information:

Yield:

48

Serving Size:

48 Servings
Amount Per Serving: Calories: 61Saturated Fat: 1.23gCholesterol: 12.71mgSodium: 16.58mgCarbohydrates: 9gFiber: .5gSugar: 4.13gProtein: 1.44g