These incredible Whole-Wheat Sugar Cookies are brought to you in partnership with Bob’s Red Mill. Thank you for supporting the companies that encourage my creativity and passion for my work.
If you’ve been looking for the perfect whole wheat sugar cookie recipe that is moist and easy to frost and doesn’t taste like cardboard; look no further than this post. These cookies are a breeze to make and can be cut into shapes for any occasion!
In the past, I’ve shared my no-chill, soft and chewy sugar cookie recipe. It’s one I often use because my kids (and I) are not always patient enough to wait for the dough to chill… I know, I know, it only needs to chill for about 30 minutes, but we aren’t always patient around these parts.
Although the soft and chewy sugar cookie recipe can be made whole-wheat or gluten-free, it doesn’t roll out to be cut into shapes with cookie cutters, and that’s no bueno because…
More often than not, we make cookies to celebrate a birthday or a holiday, in which case we need a recipe that can be cut with my kids’ favorite cookie cutters. Enter this incredible recipe.
I love using Bob’s Red Mill Whole-Wheat Pastry Flour for baked goods. It delivers the same texture as all-purpose white flour with the nutrition of stone-ground whole-wheat flour.
Of course, sometimes I’m out of whole-wheat pastry flour so I use half whole-wheat flour and half all-purpose flour, and the recipe turns out amazing. In the video below I added a little of Bob’s Red Mill Unbleached White All-Purpose Flour to the mix and they came out perfect.
Rolling the dough is easy as long as you flour your work surface; although not a lot because as you re-knead the dough the flour incorporates and you don’t want dense cookies.
Sometimes, when I don’t feel like cleaning up extra flour from the counters, I roll out my dough between two sheets of parchment paper and then use the parchment to line my baking pans. See? easy peasy.
No matter how you bake these, the taste of Bob’s Red Mill quality flour shines through in the Whole-Wheat Pastry Flour. By far, it’s my favorite type of flour to use for baked goods; from flaky biscuits to bread, pie crusts, and cookies it’s one flour that yields amazing results.
Oh but wait, it gets better! These cookies freeze incredibly well! You can freeze the ball of dough and thaw it out on another occasion or, if you are anything like me, go ahead and do a full bake-a-thon and then freeze them after baking. In the freezer, they go for up to 3 months, and they are ready to be enjoyed within minutes as they thaw out quickly.
As far as icing, feel free to use your favorite recipe. I made a simple royal icing here since that’s what I grew up making in Spain with my grandmother.
What’s your favorite type of flour to bake with? Are you an all-purpose flour, whole-wheat, or whole-wheat pastry flour kind of baker?
WIN A $250 GIFT CARD TO BOB’S RED MILL!
Win a $250 Gift Card to Bob’s Red Mill when you share your favorite type of Bob’s Red Mill flour to use in your baking by leaving a comment below and what you like to bake most!
Giveaway ends 11/17/2017, 12-Noon CST.
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Whole-Wheat Sugar Cookie Recipe
- Yield: 24 cookies
- 1 cup Bob’s Red Mill Whole-Wheat Pastry Flour
- 1/2 cup Bob’s Red Mill Unbleached All-purpose Flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 ounces unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 egg white
- 1 1/4 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 2 cups confectioner’s sugar, sifted
- 2 large egg whites
- 2 teaspoons freshly squeezed lemon juice
- In a medium bowl, whisk flours, salt, and baking soda.
- In a separate bowl, beat butter and sugar until it’s light and fluffy. Scrape the sides of the bowl and add the egg white, vanilla, and almond extract, beat until combined.
- To the butter mixture, add flour mixture, and mix until incorporated. Cover the bowl with plastic wrap, and chill for at least 4 hours.
- Once dough is ready, preheat oven to 325°F and line 2 baking sheets with parchment paper.
- Lightly dust a work surface with all-purpose flour and place chilled dough directly onto the work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. Re-roll dough scraps into new large pieces of dough.
- Bake cookies for 12 minutes or until the edges look golden but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
- For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. If you want a thicker glaze, add a little more sugar and any food coloring you like.
- Ice cookies by icing the edges first and then filling it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days. You can also refrigerate dough for up to 5 days and freeze dough up to 30 days.