Protein-packed buttery sugar cookies for holiday baking
Valentine’s Day is one of our favorite holidays around the INFINIT HQ.
Something about this holiday, and the bright red and pink decorations that contrast with the grey of the February landscape, just makes it feel like the first glimpse of winter’s passing, and it reminds me of warm temperatures coming down the pipe.
Might also be the fact that it’s Dark Chocolate MUD season, and let’s face it, who doesn’t love DC MUD?
Holidays often bring back memories of traditions, family recipes, and that warm cozy-all-over feeling that comes with spending time with loved ones.
For me, this warm feeling was always accompanied by my Mom’s cut-out sugar cookies. This particular family recipe would make an appearance at most major holidays, and would take the form of whatever cookie cutter shapes Mom had found in the post-holiday clearance bin the year before.
So for Valentine’s day this year, I dusted off Mom’s cut-out cookie recipe and gave it an INFINIT update by boosting the protein content by over 400% (from less than 1g to 4g of protein per cookie) by adding RAW pure protein recovery to the mix.
These nutrition-packed cut-outs still give you all the buttery goodness of a traditional sugar cookie, plus the blank canvas to give these babies your own personal touch.
So get to baking! Roll out a batch for your bae, or mix some up with the kiddos, and don’t forget save a few for yourself for a protein-packed treat after your next workout.
RAW Cut-out Cookies
∞ 2½ cups flour
∞ ½ cup RAW pure protein recovery (~2-3 scoops)
∞ 2 tsp baking powder
∞ 1 cup sugar
∞ 2 sticks butter (I use salted)
∞ 1 egg, room temperature
∞ 1 tsp vanilla extract
∞ ½ cup maple syrup
- Preheat oven to 350°C
- In a bowl, mix flour, protein and baking powder and set aside.
- Cut butter into large chunks and add to a large mixing bowl, let sit for 15-30 minutes to soften.
- Beat butter and sugar until light and fluffy. Add egg and vanilla extract and mix until combined.
- Gradually add the flour-protein mixture and beat until just combined. Mixture should look like a pile of crumbs.
- Mix in ½ cup maple syrup and form dough by hand.
- Take half the mixture and roll it out on a floured surface to your desired thickness.
Don’t have a rolling pin? Not to worry! Try one of these rolling pin alternatives you can find around the house.
- Use a cookie cutter to cut shapes out of the rolled dough and transfer them to a parchment lined baking tray.
- Bake 7-12 mins, depending on the size of the cut-outs. Pull them as soon as the edges start to turn golden brown.
- Let cookies cool on the tray for a couple of minutes before transferring to a cooling rack or counter to cool the rest of the way.
- After they have cooled, cookies can be decorated with icing, jam, fresh fruit, candies, sprinkles or whatever your heart desires!