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.
For me, the perfect sugar cookie has simple ingredients like flour, butter, sugar, eggs, vanilla, and either baking powder or baking soda. They are a buttery classic that in today’s recipe I added a little almond extract, but you can omit it if you don’t have it.
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?Print