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?
Whole-Wheat Sugar Cookie Recipe
- Yield: 24 cookies
Ingredients
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
Icing:
- 2 cups confectioner’s sugar, sifted
- 2 large egg whites
- 2 teaspoons freshly squeezed lemon juice
Instructions
- 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.
Leave a Reply 107 comments
M favorite type of Bob’s Red Mill flour to use in baking is Organic Whole Wheat Flour. I like to bake breads and cookies most.
All purpose flower for my yummy cardamom bread recipe for the holidays !!!!
I like the Unbleached white pastry flour. I use it most to make pie crust for apple pie!
I’ve never used Bob’s Red Mill flour but I’ve had their oatmeal which was excellent. I’d like to try their flour sometime.
Also, I love baking pumpkin pie & mint brownies!
I don’t live in the states, but I would like to try this flour to bake cookies for my kids. Thanks for all the information, it’s very helpful!!
My favorite Bib Mill’s flour is the gluten free all purpose flour! I like to bake homemade pancakes for my family
I love Bob Mills whole wheat flour for baking muffins- all types.
All purpose flour for my bake my needs
My favorite is the unbleached white all purpose flour. I love to make chocolate cake.
Bob’s Red Mill Whole Wheat for pancakes, muffins and breads.
I love using the Bob’s Red Mill gluten-free pizza crust mix, but I use it to make cinnamon rolls.
Organic whole wheat flour for bread for delicious coconut milk bread pudding!
Homemade biscuits or shortbread for strawberry shortcake! My daughter loves my breakfast version using yogurt instead of cool whip.
I usually use all purpose flour for my cookies and sweet breads for the holidays, but I would love to
try the Whole Wheat Pastry Flour!
I’m an all-purpose flour type of girl. I would love to learn how to use some of the other great Bob’s Red Mill flours though. I do have the coconut flour to use for my Christmas cookies this year. My favorite cookie recipe? My white chocolate cherry chunkies.
The whole wheat flour is staple in my pantry. I use it to make banana bread and blueberry muffins.
My favorite Bob’s Red Mill flour to use is the gluten free 1-to-1. I like to use it for cookies, but also recently made a pumpkin cake with it and it was delicious!
I love to use all of their products!! What I use most though is almond meal for paleo treats 🙂
I love Bob’s Red Mill Almond Flour for my special occasion French Macaroons!
I love baking with all things from Bob’s Red Mill! Recently, I’ve made some gluten-free recipes for friends and co-workers with gluten sensitivities using the Almond Flour and Coconut Flour from Bob’s Red Mill. Thank you for all your wonderful products!
Whole wheat pastry flour for my lavender sugar cookie!
my favorite is the glkuten free pancake mix.. my aunt is gf so it makes it so much easier..
We love Bobs whole wheat pastry flour in our muffins!!
I use the Arrow Root Flour the most for making some of my favorite Paleo desserts!
My favorite flour to use Bob’s red mill coconut flour. I like to bake small cakes with it
Would love to try Bob’s Red Mill whole wheat pastry flour for making cookies and breads.
Whole wheat pastry flour! I use it for everything: pancakes, biscuits, quick breads, muffins and cookies.
I love using the organic whole wheat flour to bake artisan bread
I love to bake chewy chocolate chip cookies- yummy!
Bob’s Red Mill flour is what I always buy! Just today I got their stone ground Whole wheat Pastry flour and Almond meal. I like to bake muffins of all kinds.. followed by cookies.
I use Bob’s Red Mill Almond Flour in most of my baking. My favorite is my grain free chocolate chip cookies :).
Ive never used anything but all purpose flour. I’m looking forward to trying whole wheat, though.
All purpose flour for chocolate chip cookies
All purpose flour for savoury & sweet scones
We like the all purpose organic flour for chango bars. My daughter’s teacher read a book to the class a few years ago that talked about them and she has taken the bars to school for her birthday treat ever since. Of course, blueberry or chocolate chip pancakes are always a favorite in our house, too! 🙂
Gluten Free All Purpose Baking Flour as my daughter was diagnosed celiac 6 months ago so I have had to learn to cook and bake gluten free and make sure we don’t cross contaminate.
I love Bob’s Red Mill gluten free 1 to 1 baking flour. I love to make gluten free vegan pumpkin chocolate chip cookies. With this flour they taste just like the wheat flout cookies that I used to make.
My favorite is the whole wheat flour. I love using it in my waffle mix!
100% stone ground whole wheat flour to make amazing blueberry muffins! Great for snacking on anytime.
I love making pies and cookies with my kids over the holidays. I normally use all purpose but would love to try Bob’s Red Mill!
I use Bob’s Whole Wheat Pastry Flour for ALL my baking, from pancakes to muffins, coffeecake to waffles, even birthday cupcakes!
MY daughter has celiac so we came to know Bob through his gluten free products. They are lifesavers and so easy to use! I love the one to one gf blend
I love using their white whole wheat flour. I use it to make whole wheat bread in my bread maker every week, to make pie crusts for pies and quiche, for banana and pumpkin muffins…for everything! I love it!
I love Bob’s Red Mill organic whole wheat flour. It’s a beautiful flour great for everything!
Hi, my favorite Bob’s Red Mill flour is, the whole wheat pastry flour that you use in your cookie recipe. I use it for my biscuits, pancakes and also for coating my chicken when I bake it.
Thank you.
Hopefully this counts since it’s actually a no-bake item, but I love to use the almond meal in my no-bake peanut butter cup bars. Yum!
All purpose flour to make snickerdoodle and chocolate chip cookies!
All purpose flour for pumpkin chocolate chip muffins we make every Fall!
I like to use the unbleached all purpose flour…delicious desserts especially over the holidays!!!
I love to bake cookie and cakes with all purpose flour… Yummy
I use Bob’s Unbleached All Purpose Flour. I make our sandwich bread out of it. Now my family won’t eat any other bread. What have I done?! Haha
Organic whole wheat flour for cookies and pizza crusts.
Actually, my favorite Bob’s baking “flour” is actually the organic old fashioned oats and a little of their bleached traditional flour for awesome chewy oatmeal cherry cookies ( dried cherries instead of boring old raisins)! Going to see what kind of results I get with the steel cuts oats next!
Unbleached!!!!! Stupid autocorrect!!
Gluten free baking flour!” Sugar “cookies using honey and coconut oil.
My favorite is their bread flour for making a fresh loaf of bread!
I love Bob’s Red Mill Pastry flour. It makes great biscuits, pie crusts, and cookies. Making rolled-out cookies is a holiday tradition for us, and this flour makes great cookies.
My favor is the whole wheat pastry flour to bake cookies and brownies.. The almond flour is helpful with gluten problems in our household.
My favorite thing to bake are desserts. m making monster cookies today, they’re my absolute favorite cookie.
My favorite type is actually Chickpea flour! I make a nice savory bread with it. Lots of proteins and not a lot of carbs. 😛
I love using their almond flour for healthy(ish) almond chocolate chip scones!
Our favorite flour is all purpose flour or whole wheat flour. My favorite recipe right now is blueberry shortbread bars with blueberries we picked over the summer :-).
All purpose flour for my great, great grandma’s poor man’s cake!
I’ve only ever used all purpose flour for baking, but definitely up for trying a different type.
Bob’s red mill artisan bread flour. We make 2 loaves of bread per week (no more store bought bread for us). Any bread flour will do in a pinch but Bob’s … .
I love to bake gluten free Pumpkin bread. with Bob’s Gf flour
The whole wheat pastry flour is the best for cookies!!!
I love using Bob’s Red Mill Whole Wheat Pastry Flour when I make chocolate chip zucchini bread. But I’ll be honest, I’m an All-Purpose White flour lover too. Can’t go wrong with any of these.
Thanks for all the great baking tips. I am excited to try your sugar cookie recipe.
Love their almond flour and we love making breads and bars!
We are a GF family and love all of the Bob’s Red Mill products offered for our family!
I like to use Bob’s Red Mill whole wheat baking flour when baking breads.
Where’s the recipe itself – not just the link to the video? Thanks for this “healthier” option!
my favorite is Bob’s red mill whole wheat flour for my yummy nano`s.
I use Bob’s Red Mill gluten free flour. I love to bake good old fashioned chocolate chip cookies and your Breakfast Cookies from your first cookbook. Bob’s Red Mill gluten free flour makes it tastes just like regular flour.
All purpose flour I use to make Banana mini muffins and of course peanut butter brownies with caramel drizzle!!
I would like to bake a pound cake.
I use the all purpose flour for my pancakes!
I️ like to use Bob Red Mills Flour when I️ make banana bread. It is so good!
Lately I’ve been making Bob’s Red Mill delicious Almond Oat cookies. The recipe is on the bag of Bob’s Red Mill Oat Flour. My favorite is the Super Fine Almond flour, but I love all the flours they make!
I like using the Bob’s Red Mill Almond Flour to make a tasty gluten-free crust for a fruit tart.
My girls love to bake cookies and muffins with me and we usually use some all purpose and some whole wheat!
Organic whole wheat flour for my scrumptious banana bread! Yum!
My favorite is Bobs Red Mill gluten free all purpose four, i make banana muffins and the kids love them, can’t tell the difference between regular flour!
I like to use Bob’s Red Mill Pastry whole wheat Fluor for making muffins. ❤️❤️❤️
I use the whole wheat flour the most. To bake up all kinds of breads and muffins.
My favorite type of Bob’s Red Mill flour to use in baking is Organic Whole Wheat Flour. I love to bake treats for the kids but love that its organic!
I love the gluten-free all purpose flour because gluten causes a lot of problems in our family.
We love Bob’s!!!! We would love to win this!!! We bake so many things….and use all types of flours – whole wheat, white whole wheat, gluten free – but we have never tried ww pastry flour. Thank you!
I Haven’t used Red Mill flour, but am going to try these cookies. Cookies (cut-out, snickerdoodle, peanut butter) are my favorite things to bake.
Is there a way to see the printed recipe? I didn’t see it in this post.
Hi Lisa! Thanks for catching that. With our web update, the recipe did not carry over. Hit refresh and now it’s there. 🙂 Laura
I have only used the whole wheat flour but am going to ty the cookie recipe with the whole wheat pastry flour, it sounds really yummy, looking for a healthier Christmas cookie to try.
★★★★★
We like to use Gluten free flour for holiday muffins. They are a tradition.
My favorite is whole wheat pastry flour for muffins.
We love the oatmeal for breakfast and almond flour because we make muffins every week.
★★★★★
Have used Bob’s Gluten free flour mix to bake for family members with Celiac. My favorite thing to bake is oatmeal chocolate chip cookies.
I love using whole wheat pastry flour! Cookies and quick breads taste wonderful!
I love Bob’s gluten-free pancake mix! I make a double batch easily once a month for family brunch. Then we nibble pancakes as snacks w peanut butter the next day. they never last long.
I also love to bake cookies w the Almond flour which I use to make recipes gluten free!
I love to experiment and Bob’s products are so versatile! 🙂
Hi Phyllis! You are our gift card winner!
Yay!!!
Guess I can’t say “I never win anything” anymore. This is great News 😀
Congratulations!
Gluten Free flour for just about everything, We love their GF quick oats too!
I live near Bob’s Red Mill. It is a fabulous location and if you are every in the area go to their restaurant!!
I love Bob’s bread for cookies, muffins and scones!
I especially love baking granola bars and breakfast yummies!! Bob’s Red Mill has some great products to help with that oven fun!! 🙂
We use Bob Red Mill Gluten Free flour for most of our baking needs. It is a flour I trust and we are never disappointed. We use it for pic crusts, pizza, cookies, cakes and brownies.
I use arrowroot and 1-to-1 gluten free to make treats for my grandsons.
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