½ c whole wheat pastry flour (or all purpose flour)
pinch salt
1 tsp baking powder
½ tsp baking soda
¼ c butter, softened
heaping ½ c sugar (any dry dissolvable sugar can be subbed in)
1 tsp vanilla extract
2 tbsp. agave nectar or honey
2 tbsp. unsweetened applesauce
¾ c Greek yogurt (I used Chobani 0%)
1 egg
Extra flour for rolling out
Instructions
Whisk together the flours, salt, baking powder, and baking soda.
Cream together the butter and sugar in a stand mixer. Add the vanilla, agave/honey, applesauce, Greek yogurt, and the egg. Mix until well combined.
Add half of the flour and stir until almost mixed in. Add the remaining flour and mix until almost combined, switching to a wooden spoon if necessary to combine completely.
Wrap the dough in plastic wrap and refrigerate at least 4 hours but preferably overnight.
Preheat your oven to 350 degrees.
Cover a clean flat work surface with flour, unwrap the dough, and place on the floured surface. Dust the top with more flour (don't be stingy or it'll stick!) and roll out to ¼ - ½ inch thickness (Thicker for a puffier, cakier cookie. Thinner for a crunchier cookie)
Using cookie cutters, cut out your favorite shapes and arrange on an ungreased cookie sheet. Combine and re-roll the dough scraps as necessary to continue cutting out shapes until you've used as much of the dough as possible.
Bake cookies for approximately 9 minutes until the edges are slightly browned.
Remove from the oven and transfer cookies to cooling racks.
When the cookies are cool, frost with your favorite buttercream or icing. I highly recommend buttercream with a dollop of cookie butter!
Notes
The yield/nutritional estimate will depend on the size of your cookie cutters and how thin you roll your dough.