30+ Flavorful Holiday Low Sodium Baking Recipes for Cozy Morning

The holiday season is a time for joy, sharing, and indulging in sweet treats.

However, for those who need to limit their sodium intake, navigating holiday baking can feel daunting.

Thankfully, there’s no need to compromise on taste or festivity. With the right recipes, you can enjoy the flavors and traditions of holiday baking while keeping sodium levels in check.

This collection of over 30 low sodium holiday baking recipes offers something for everyone, from cookies and brownies to more unique baked goods like biscotti and gingerbread.

Each recipe is crafted to deliver the same delicious results without the extra sodium, ensuring that you and your loved ones can celebrate the season with healthy, flavorful, and satisfying treats.

Whether you’re looking to bake up a storm for holiday parties, gift homemade goodies, or simply treat yourself, these recipes make it easy to keep your holiday baking both tasty and heart-healthy.

From classic flavors like chocolate peppermint and cinnamon to tropical coconut and maple, there’s a recipe here to inspire your holiday baking adventures.

30+ Flavorful Holiday Low Sodium Baking Recipes for Cozy Morning

Baking during the holiday season is about more than just the end product; it’s about the experience, the joy of creating, and the memories shared with friends and family.

With these 30+ low sodium holiday baking recipes, you can keep those cherished traditions alive without worrying about your health.

These recipes prove that you can have it all—festive, flavorful treats with a healthier twist.

This collection will not only inspire you to whip up a batch of cookies or a loaf of bread but will also encourage you to experiment with new flavors and techniques.

So, roll up your sleeves, preheat that oven, and get ready to spread holiday cheer, one low sodium baked treat at a time.

Cinnamon Apple Muffins

These low sodium cinnamon apple muffins are perfect for the holiday season, offering a warm blend of sweet, tangy, and spicy flavors. Made with fresh apples, whole wheat flour, and a touch of cinnamon, they’re a healthy and festive way to start your day or serve at a holiday gathering. Light, fluffy, and full of holiday cheer, these muffins are a wonderful alternative to high-sodium baked goods.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1/3 cup unsweetened applesauce
• 1/3 cup pure maple syrup
• 1 large egg
• ½ cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon pure vanilla extract
• 1 large apple, peeled and diced into small pieces

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, combine applesauce, maple syrup, egg, almond milk, and vanilla extract. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the diced apple.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These cinnamon apple muffins are perfect for cozy mornings during the holidays, providing the right amount of sweetness without the added sodium. Their rich, spiced aroma fills the house with holiday spirit, making them a favorite for guests and family members alike. The combination of whole grains and fresh fruit provides texture and a delightful taste that will be enjoyed by everyone, even those watching their sodium intake.

Gingerbread Cookies

Bring the taste of classic gingerbread to your holiday table with these low sodium cookies. They’re soft, full of warm spices, and perfect for decorating with a light dusting of powdered sugar or a touch of homemade icing. These cookies provide the same festive flavor as traditional gingerbread without compromising on health.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 1 large egg
• ¼ cup unsulfured molasses
• 1 teaspoon pure vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
2. In a large bowl, beat the softened butter and brown sugar until smooth and fluffy.
3. Add the egg, molasses, and vanilla extract to the butter mixture and mix until well incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
6. On a floured surface, roll out the dough to about ¼ inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
7. Bake for 8-10 minutes or until the edges are just golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These low sodium gingerbread cookies are not only ideal for holiday baking but also offer a healthier twist to a beloved treat. With their perfectly balanced combination of spices, they’ll evoke warm holiday memories without the high sodium of traditional recipes. Enjoy them with a cup of herbal tea or hot cocoa for an extra touch of festive comfort.

Cranberry Orange Biscotti

This holiday season, bring a touch of elegance to your baking table with these low sodium cranberry orange biscotti. The perfect blend of tangy cranberries and fresh orange zest gives each biscotti a unique holiday flavor, making them ideal for pairing with a warm beverage.

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup granulated sugar
• 1 teaspoon pure orange zest
• ½ cup dried cranberries
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the flour, baking powder, and baking soda. Set aside.
3. In a mixing bowl, beat the sugar, orange zest, and eggs until smooth and pale. Add the vanilla and almond extracts and mix well.
4. Gradually add the dry ingredients to the wet mixture until a dough forms.
5. Fold in the dried cranberries.
6. Turn the dough onto a floured surface and divide it into two equal portions. Shape each portion into a log, about 12 inches long and 2 inches wide. Place the logs on the baking sheet, spaced apart.
7. Bake for 25-30 minutes or until lightly golden. Remove from the oven and let cool for 10 minutes.
8. Using a sharp knife, slice the logs diagonally into ½-inch pieces. Lay the biscotti cut side down and bake for another 10 minutes on each side, or until crisp.
9. Let the biscotti cool completely before serving.

These cranberry orange biscotti are perfect for holiday get-togethers, offering a combination of sweet and tangy flavors with a satisfying crunch. Low sodium but full of festive taste, they pair beautifully with a hot drink and make a delightful addition to holiday cookie platters. Their bright flavors will uplift any holiday spread and are sure to be a hit with family and friends who appreciate a healthier, yet equally festive, baked good.

Peppermint Mocha Brownies

These low sodium peppermint mocha brownies capture the essence of the holiday season with rich, chocolatey goodness combined with a hint of peppermint and coffee. Perfect for holiday parties or as a special treat for loved ones, these brownies are dense, moist, and full of festive flavor without the added sodium.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (optional)
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup brewed coffee, cooled
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup dark chocolate chips
• 1/4 cup crushed peppermint candies for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, sift together the whole wheat flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the brewed coffee, vanilla extract, and peppermint extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Fold in the dark chocolate chips.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool for 15 minutes before slicing.
8. Sprinkle the crushed peppermint candies over the top before serving, if desired.

These peppermint mocha brownies are the perfect balance of chocolate, coffee, and peppermint flavors, creating a festive, indulgent treat that will have everyone coming back for more. Their dense, fudgy texture and subtle hints of peppermint make them a standout holiday dessert. Enjoy them as an after-dinner treat or with a cup of warm holiday spiced cider.

Honey Walnut Shortbread Cookies

These honey walnut shortbread cookies bring a light and nutty touch to your holiday baking lineup. Made with minimal ingredients, they are both simple and elegant. The honey adds a natural sweetness while the walnuts bring a satisfying crunch. These cookies are perfect for a low sodium holiday treat that’s both classic and sophisticated.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup honey
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• ½ cup finely chopped walnuts

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a bowl, cream the softened butter with powdered sugar until fluffy. Stir in the honey and vanilla extract until well combined.
3. Gradually add the flour to the mixture, stirring until a dough forms.
4. Gently fold in the chopped walnuts.
5. Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 1 inch apart. Flatten each ball slightly with the back of a fork or your fingers.
6. Bake for 15-18 minutes or until the edges are lightly golden.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These honey walnut shortbread cookies are rich, buttery, and just sweet enough, making them a lovely addition to holiday trays. They are simple yet elegant and provide the perfect balance of crunch from the walnuts and sweetness from the honey. These cookies are perfect for those looking for a low sodium dessert that still celebrates the holiday spirit.

Lemon Poppy Seed Pound Cake

This lemon poppy seed pound cake offers a bright and tangy flavor that pairs perfectly with the cozy feel of the holiday season. With a light, moist crumb and a delicate balance of lemon zest and poppy seeds, it’s an elegant and simple treat that feels festive without being overly sweet.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the Greek yogurt, buttermilk, vanilla extract, lemon zest, and poppy seeds until well combined.
5. Gradually mix the dry ingredients into the wet mixture until just incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

This lemon poppy seed pound cake is an understated yet delightful holiday dessert that brings a zesty freshness to the table. The poppy seeds add a subtle crunch, while the lemon zest infuses the cake with a bright, tangy flavor. Perfect with a cup of tea or served as a light dessert after a holiday meal, this cake will make your celebration feel extra special while staying on the healthier side.

Cinnamon Apple Muffins

These low sodium cinnamon apple muffins are a warm, comforting treat for any holiday breakfast or snack. Bursting with the sweet and tangy flavors of fresh apples and topped with a delicate sprinkle of cinnamon sugar, these muffins are sure to fill your kitchen with delightful holiday scents. Perfect for making ahead and serving alongside hot drinks, these muffins offer a healthier option that doesn’t sacrifice flavor.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt (optional)
• 1 teaspoon ground cinnamon
• 1/3 cup honey or maple syrup
• ½ cup unsweetened applesauce
• 1 large egg
• 1/3 cup plain Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 medium apple, peeled and chopped
• 2 tablespoons brown sugar (optional for topping)
• 1 teaspoon cinnamon (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon.
3. In a separate large bowl, mix the honey (or maple syrup), applesauce, egg, Greek yogurt, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the chopped apple.
6. Divide the batter evenly among the muffin cups.
7. In a small bowl, mix the brown sugar and cinnamon for the topping, then sprinkle a little over each muffin.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

These cinnamon apple muffins bring the best of autumn flavors to your holiday table. With their tender crumb and balanced sweetness, they’re perfect for sharing with family or enjoying as an easy breakfast on the go. The warm notes of cinnamon combined with juicy apple chunks make them a satisfying and festive low sodium option.

Gingerbread Biscotti

These low sodium gingerbread biscotti are perfect for holiday gifting or as a special addition to your dessert table. Their crisp, crunchy texture makes them perfect for dipping in coffee or tea, while the ginger and spice blend adds a warm holiday flavor that everyone will love.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt (optional)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped crystallized ginger (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. In a separate bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the chopped crystallized ginger if using.
5. Form the dough into a long log shape and place it on the prepared baking sheet. Flatten it slightly to form a rectangle about 1 inch thick.
6. Bake for 25-30 minutes or until the dough is set and lightly golden. Remove from the oven and let cool for 10 minutes.
7. Slice the log into 1/2-inch wide pieces and place them cut side down on the baking sheet.
8. Return to the oven and bake for an additional 10-12 minutes, flipping halfway through, until the biscotti are dry and golden.
9. Let cool on a wire rack before serving or storing in an airtight container.

This gingerbread biscotti has a delightful mix of holiday spices that perfectly complement its crisp, satisfying texture. It pairs well with warm drinks and can be dipped into coffee, tea, or hot cocoa for a holiday treat that feels extra special.

Cranberry Orange Scones

These cranberry orange scones are the perfect low sodium addition to your holiday breakfast or brunch. The bright, zesty orange flavor combined with tart cranberries creates a refreshing twist on traditional holiday scones. They’re fluffy, slightly sweet, and ideal for pairing with a warm cup of tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt (optional)
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup fresh or frozen cranberries, chopped
• 1 teaspoon orange zest
• 1/2 cup half-and-half or whole milk
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange juice (for brushing)
• 1 tablespoon coarse sugar (optional for sprinkling)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to cut it into the flour until it resembles coarse crumbs.
4. Stir in the chopped cranberries and orange zest.
5. In a separate bowl, whisk together the half-and-half, egg, and vanilla extract. Add to the flour mixture and gently mix until a dough forms. Do not overmix.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut the circle into 8 wedges and place them on the prepared baking sheet.
7. Brush the tops of the scones with orange juice and sprinkle with coarse sugar if desired.
8. Bake for 15-18 minutes or until the scones are golden brown. Let cool for a few minutes before serving.

These cranberry orange scones are light, tender, and bursting with festive flavor. The balance of sweet and tangy makes them a perfect low sodium holiday treat that will brighten up any morning. Serve them warm for the best experience and watch your guests enjoy their delicious holiday touch.

Almond Cranberry Biscotti

Almond cranberry biscotti is a delightful holiday treat that pairs wonderfully with a warm cup of coffee or tea. The combination of crunchy almonds and tart cranberries creates a balanced, festive flavor that’s perfect for the holiday season. This low sodium version offers all the rich taste without the extra salt, making it a guilt-free indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• 1/4 teaspoon salt (optional)
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup chopped almonds
• ½ cup dried cranberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture until combined. Fold in the chopped almonds and cranberries.
5. Transfer the dough to a floured surface and shape it into a log about 2 inches wide. Place the log on the prepared baking sheet and flatten it slightly.
6. Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
7. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet. Bake for an additional 10-12 minutes, flipping halfway through, until crisp and lightly browned.
8. Let cool completely before serving or storing in an airtight container.

These almond cranberry biscotti are perfect for holiday gatherings or as a gift to loved ones. Their crisp, satisfying texture and subtly sweet flavors create a festive treat that’s great for dunking in a warm drink.

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Maple Pecan Cookies

Maple pecan cookies are a great low sodium holiday cookie option that brings a sweet, nutty flavor with a hint of maple. These cookies are soft, chewy, and have just the right amount of crunch from the pecans. They’re perfect for enjoying as an afternoon snack or as a homemade gift for friends and family.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ teaspoon baking soda
• 1/4 teaspoon salt (optional)
• ½ cup unsalted butter, softened
• 1/3 cup maple syrup
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the flour, baking soda, and salt.
3. In a separate bowl, cream the butter, maple syrup, and brown sugar until smooth. Add the egg and vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
5. Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These maple pecan cookies are an excellent way to add a unique twist to your holiday cookie selection. Their blend of sweet maple and crunchy pecans offers a satisfying bite that pairs perfectly with a warm beverage during chilly holiday afternoons.

Lemon Shortbread Cookies

These lemon shortbread cookies are perfect for those who love a subtle citrusy touch in their holiday baking. With their rich, buttery texture and a hint of lemon, these cookies are simple yet elegant. They’re a great low sodium snack or treat to share at holiday parties or to enjoy with a warm drink.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, cream the butter and powdered sugar until light and fluffy.
3. Add the lemon zest, vanilla extract, and lemon juice, mixing until well combined.
4. Gradually add the flour, mixing until the dough forms a soft, cohesive ball.
5. Roll the dough out on a floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
6. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Once cooled, dust with a little extra powdered sugar if desired.

These lemon shortbread cookies are perfect for adding a touch of brightness to your holiday spread. Their delicate, buttery texture and citrus notes make them a delightful addition to any dessert table or a simple treat to enjoy with friends and family.

Low Sodium Peppermint Brownies

These low sodium peppermint brownies are a decadent, holiday-inspired twist on a classic treat. With a rich, fudgy texture and a hint of peppermint, they’re perfect for holiday gatherings or as a special dessert to enjoy on a cozy winter night. They offer a great balance of chocolatey goodness and minty freshness, making them irresistible to any dessert lover.

Ingredients:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt (optional)
• 1/2 cup mini peppermint candies, crushed
• 1/4 cup dark chocolate chips (optional for added richness)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper.
2. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Add the cocoa powder, flour, baking powder, and salt to the wet ingredients, mixing until just combined. Do not overmix.
4. Fold in the crushed peppermint candies and dark chocolate chips, if using.
5. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Let cool in the pan for 15 minutes before slicing into squares. Serve at room temperature or chilled.

These peppermint brownies are perfect for holiday dessert trays or as a post-meal treat. Their rich, fudgy texture combined with a hint of mint makes them an irresistible low sodium option for festive gatherings.

Honey Glazed Gingerbread Cookies

Honey glazed gingerbread cookies are a warm, aromatic holiday treat that pairs beautifully with a hot cup of tea or cocoa. They’re spiced with traditional holiday flavors like ginger, cinnamon, and nutmeg, with a natural sweetness from the honey. These cookies are perfect for holiday decorating or as a special gift to share with loved ones.

Ingredients:

• 2 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1/4 teaspoon salt (optional)
• 1/2 cup unsalted butter, softened
• 1/3 cup honey
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Honey Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon honey
• 1-2 teaspoons water (adjust for consistency)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, cream the butter, honey, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
5. Roll the dough on a floured surface to about 1/4-inch thickness and use cookie cutters to cut out shapes. Place the cookies on the prepared baking sheet.
6. Bake for 8-10 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Mix the powdered sugar, honey, and water to make the glaze. Drizzle over the cooled cookies and let set for 30 minutes before serving.

These honey glazed gingerbread cookies are both festive and low in sodium, making them an excellent choice for holiday baking. Their rich flavor and chewy texture are perfect for sharing or enjoying with your favorite holiday drink.

Coconut Snowball Cookies

Coconut snowball cookies are a delightful, no-fuss treat that brings holiday cheer with each bite. These little cookies are tender and packed with coconut, with a light dusting of powdered sugar that makes them look like snowy bites of bliss. This version keeps the sodium low while retaining all the holiday spirit.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup unsweetened shredded coconut
• ½ cup unsalted butter, softened
• 1/3 cup powdered sugar (plus extra for dusting)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt (optional)
• 1 egg white (optional for a firmer texture)

Instructions:

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the flour and shredded coconut.
3. In a separate bowl, cream the butter and powdered sugar until light and fluffy. Stir in the vanilla extract and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. Bake for 12-15 minutes or until the cookies are lightly golden. Remove from the oven and let cool for 5 minutes on the baking sheet.
7. Roll the warm cookies in powdered sugar and place them on a wire rack to cool completely. Dust with additional powdered sugar before serving.

These coconut snowball cookies are the perfect holiday treat for those who enjoy light, sweet flavors with a tropical twist. Their soft, melt-in-your-mouth texture and snowy appearance make them an attractive and festive addition to any holiday spread.

Note: More recipes​ are coming soon!