Healthier sugar cookies that are 100% whole wheat and only have 5 tablespoons sugar in the entire recipe. These candy cane shapes are perfect for Christmas!
Whisk together flour, baking powder, baking soda, salt, and sugars. Make sure to mix well.
In another bowl, combine vanilla extract, milk, and butter. Add in dry ingredients and mix. Refrigerate dough for at least 30 minutes.
Preheat oven to 325°F.
Separate the dough into three sections. Color one green, one red, and leave one white.
Shape dough into teaspoon sized balls and roll into a 4 inch long strip of dough. Repeat with all the dough. {It's best to do each color separately and wash your hands in between each}. Then twirl two strips together and shape into a candy cane shape on a cookie sheet. Refrigerate another 15 minutes {don't skip this or your cookies might spread too much and look like crazy fat candy canes}.
Bake in preheated oven for 8-9 minutes. They will be slightly browned, but make sure not to overcook. Allow to cool on baking sheet 3 minutes. Then carefully transfer to a cooling rack. These cookies are actually better {sweeter} when they are cool, so I like to wait before eating them.
Notes
You can also use whole wheat pastry flour in place of the white whole wheat, but white whole wheat flour is usually easier to find & less expensive