Easter is here and I’m once again tempted to make decorated cookies. I’ve said this many times before, that I don’t particularly like cookies. I do however, enjoy making decorated cookies and there are plenty of examples on this blog. Check these out. This year I’m adding these Whole Wheat and Oat Cutout Easter Cookies to my collection here.
This time though, I’m more excited about the actual cookie itself than the decorating the cookies. I think it shows in the way the cookies look. The decorating efforts are less than perfect. My cookies usually have a better finish. This time my creative mojo seems to have taken a vacation.
I tend to avoid posting less than perfect food on the blog. You could blame that on the way social media is these days or my personal hang up with good food photography. This time though, I liked these Whole Wheat and Oat Cutout Easter Cookies so much that I had to blog them. In fact, I ate quite a few of them before I even got around to decorating them.
As I mentioned before, cookies are really not my thing. I would probably eat a couple if they’re not very sweet or chocolate or lemon/ lime flavoured. I decided to make these Whole Wheat and Oat Cutout Easter Cookies because they’re mostly whole grain.
They’re quite different from decorated cookies I’ve made before. These are made with whole wheat flour, a bit of all-purpose flour and coarsely ground rolled oats. This gives the cookies a very nice texture and nuttiness. I also added allspice to the cookie dough because I like spiced cookies. I think here it does cut into the sweetness of the icing.
The whole grain in it does not make it healthier or anything. It couldn’t with the butter and sugar in the dough. It does however make for very interesting sugar cookies that are different from the usual. I have, personally discovered my favourite sugar cookie recipe.
These cookies are not very soft but they’re not crisp either. The dough does not need refrigerating before you can roll it out. To my mind, that’s a plus because you can make these cookies in shorter stages. I like slightly thicker cookies so I roll them out to 1/4” thickness but you can roll them out a little thinner. Just remember you’ll need to bake them for a little less time. The cookies do not spread in the oven though, while baking. They need only about 8 to 10 minutes to bake. So I made the dough on one day, baked them the following day and decorated them after 2 days.
I chose to use Royal Icing with egg because it dries harder. I also didn’t need to go egg free with this recipe. If you are looking for an egg free sugar cookie and icing try this or this recipe of mine.