’tis the season for enriched bleached flour, refined white sugars, and other desserts!
Why not try making sugar cookies with whole wheat?
Admittedly, you’ll literally be replacing all-purpose flour with whole wheat four on a 1:1 ratio, but it is something worth trying and seeing if you like. Once baked, there’s only a slight difference, and chances are lower that you’ll have a sugar high from simply in-taking gluten, since your body actually treats white flour just like sugar – it goes straight to the bloodstream.
Whole wheat flour doesn’t act like that, which is the advantage to using whole wheat in any recipe. I don’t recommend this substitution in every recipe, but it certainly works for cookies.