Guess What! It's National Cookie Cutter Week!


Now, if you're like Adam's family, you actually probably started making your Christmas cookies just after Halloween. But if you're a normal everyday, non-cookie-holic type person, the first week of December is a perfect time to make your first batch of beautiful roll out cookies.

Roll out sugar cookies are my favorite to make (aside from Welsh tea cakes, but that's a whole different story.) My family had a fantastic recipe that was handed down generations that made the most tasty, puffy and slightly spiced sugar cookies. Every year we would break out our medium to large sized collection of cookie cutters and have a rollin' party.

Now a days, I'm more likely to make Halloween sugar cookies than christmas ones. There's just something great about eating the heads off of little ghosts. But National Cookie Cutter Week isn't in October, it's NOW!!! All hail the Cookie Cutter.

Unfortunately for you all, my mother dearest threw away our family recipe for sugar cookies. Apparently they were so tasty and addictive to her that she had to keep herself from ever binging on them again.

So, instead of my heirloom sugar cookie recipe, I'm going to give you something a little different.

This is a whole wheat cookie recipe! The resulting cookies are chewy and sweet with a hint of a lemon. When I made these cookies, I used a cream cheese icing, which, for me, was perfect because it wasn't too sweet but still amazingly creamy. However for those of you with a super sweet's a link to Betty Crocker's Vanilla Buttercream  Frosting, which is totally bomb. (Betty is my hero, yo.)

Before you start rollin' though, you should probably take stock of your cookie cutter collection. I mean, that is the whole point of Cookie Cutter Week, isn't it? The cookie cutters? Personally, I like the weird shape ones. Here at Kards, we have this awesome thing called a Crustache, which is technically supposed to cut your sandwich up into three mustaches, but it also makes one hell of a cookie cutter. AND it's like three cookie cutters at once, which can just really streamline the whole process. Also, what is better than disguise cookies??? Oh no! Susie's headed my way, I'll just pick up this cookie, and suddenly I'm DISGUISED!

crustache3     crustache2     20141029_215831

We also have a great selection of holiday appropriate cookie cutters, so in a pinch, stop by to start your cookie cutter collection! Happy Rolling!

Whole Wheat Sugar Cookies


  • 10 tablespoons of butter
  • 1 cup + 4 tablespoons of unrefined or white sugar
  • 2 eggs, room temperature
  • 1 teaspoon lemon extract
  • 1 1/2 cup of whole wheat flour
  • 1 1/2 cup of whole wheat pastry flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda


  1. Preheat the oven to 350 degrees and prep your rolling station! (do yourself a favor and get some waxed paper to roll on....)
  2. With an electric mixer, beat together the butter and sugar for about 2 minutes.
  3. Add the eggs and lemon extract and beat until well combined.
  4. Add the remaining ingredients and mix it all up! You may need to use your hands for the last bit, since the dough will get pretty stiff.
  5. Knead that dough!
  6. Ready to roll?? Roll out some of the dough to about 1/4 inch height.
  7. Cut those cookies with some really CUTE COOKIE CUTTERS!
  8. Bake for 5 1/2 to 7 minutes or until them appear cooked. Don't let them brown at all!
  9. Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes and them move them onto a wire rack to cool completely.

Cream Cheese Frosting:


  • 8 ounces of cream cheese, room temperature
  • 4 tablespoons of butter, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla


  1. Beat together the cream cheese and butter
  2. Slowly add in powdered sugar and vanilla
  3. Get a whole bunch of gel food dyes and color that shit!!! colors are fun.
  4. Also, that's totally it. Super easy, huh?

So, what do you think?