Healthier Sugar Cookies

If you are looking for healthier options for sugar cookies, these are perfect! I used an embossed rolling pin to put the designs on these, but regular cookie cutters can be used as well. When I get the yolk out of the egg, I will save the egg white for an omelet. This recipe could make a little over 20 small cookies, or if you are using bigger cookie cutters, this will make less. The recipe may need to be doubled or tripled, depending on the amount of cookies you are looking to make.

Items needed:

Stand or hand mixer
Baking sheet
Parchment paper (or use olive oil/pan spray)
Rolling pin
Cookie cutters

Ingredients:

1/4 cup unsalted butter (softened or melted)
1/4 cup maple syrup
1 egg yolk
1 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp pink Himalayan salt

Directions:

Add the softened butter and maple syrup to a bowl. Beat on a medium speed until the mix is light and fluffy.
Add the egg yolk and vanilla, mixing until combined.
With my stand mixer, I used the paddle attachment for this step. Add the flour, baking powder and pink Himalayan salt. Use a lower speed until this is all combined.
Use a spatula to get the dough out of the mixing bowl, then roll in a ball. Wrap in plastic wrap and put in the refrigerator for at least an hour, or until the dough is firm.
Once an hour has passed, preheat the oven to 350 F.
Take the dough out of the refrigerator.
Sprinkle flour on the counter and start rolling the dough out. These cookies will rise just a little bit, so use your best judgement with how thick you make them. If you are using an embossed rolling pin, I left the dough a bit thick, since I pressed down firmly on the rolling pin to get the design on the dough.
Use cookie cutters and place the cookies on a baking sheet, lined with parchment paper or sprayed with olive oil/pan spray.
Bake for 8-10 minutes. This may take slightly longer/less time if you notice the edges getting golden brown.
Once the cookies are done, I transferred them to a cooling rack.