If you’re on the hunt for a sweet treat that feels both wholesome and utterly delicious, this Whole Wheat Sugar Cookies Recipe is going to become your new go-to. With the nutty depth of whole wheat flour paired with just the right amount of sweetness, these cookies strike a perfect balance between classic comfort and a slightly more nutritious twist. They’re soft, tender, and topped with sparkling sugar that adds a delightful crunch, making every bite crave-worthy and satisfying. Whether baking for family, friends, or just yourself, this recipe will quickly win hearts.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each one plays an important role in making your cookies flavorful, soft, and beautifully textured.
- Salted butter: Adds a rich creaminess and ensures perfect flavor balance.
- White sugar: Sweetens the cookies while helping create a tender crumb.
- Egg: Binds everything together and contributes to the cookies’ soft texture.
- Vanilla extract: Infuses warm, aromatic notes that elevate the overall taste.
- Almond extract: Just a touch for a subtle, nutty complexity—measure carefully!
- Whole wheat pastry flour (or white whole wheat flour): Provides a wholesome, slightly nutty base without sacrificing softness.
- Baking powder: Helps cookies rise just enough for a tender bite.
- Salt: Balances sweetness and enhances flavor depth.
- Sanding sugar or turbinado sugar: Sprinkled on top for a sparkling, crunchy finish.
How to Make Whole Wheat Sugar Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350 degrees Fahrenheit and lining a baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Melt the Butter Just Right
In a microwave-safe bowl, heat sliced butter for about 40 seconds until it’s mostly melted but still has some softened chunks. This texture helps the batter hold together without becoming too thin—so be careful not to overheat!
Step 3: Whisk Butter and Sugar
Add white sugar to the warm butter and whisk until combined smoothly. This step begins building the creamy base of your cookie dough.
Step 4: Incorporate the Egg and Extracts
Whisk in the egg followed by vanilla and almond extracts, mixing until everything is well blended. The almond extract is delicate, so a little goes a long way to add a lovely, nuanced flavor.
Step 5: Combine Dry Ingredients
In a large bowl, whisk together your whole wheat pastry flour, baking powder, and salt. This ensures your leavening and seasoning are evenly distributed for consistent flavor.
Step 6: Mix Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing here to keep your cookies tender and soft.
Step 7: Scoop onto Baking Sheet
Use a cookie scoop to portion out 12 equal-sized dough balls onto the parchment-lined sheet. This helps your cookies bake evenly and look uniform.
Step 8: Add a Sparkling Sugar Topping
Press sanding sugar or turbinado sugar lightly onto the tops of each cookie dough ball. This little touch provides a delightful crunch and shimmer once baked.
Step 9: Bake Until Edges Turn Golden
Pop your tray in the oven and bake for 9 to 11 minutes. The edges should just start to golden while the centers remain soft. Be careful not to over-bake; the cookies will firm up as they cool.
Step 10: Cool Before Enjoying
Let the cookies sit on the sheet for 5-10 minutes, then transfer them to a wire rack to cool completely. This resting step lets them finish setting to optimum texture and flavor.
How to Serve Whole Wheat Sugar Cookies Recipe
Garnishes
While the sparkling sugar topping already adds charm, consider dusting a little powdered cinnamon or cocoa powder for a twist. A tiny dollop of homemade jam on each cookie before baking can also introduce a playful burst of flavor.
Side Dishes
Whole Wheat Sugar Cookies go wonderfully with a warm cup of tea or freshly brewed coffee, balancing the bite with comforting warmth. For a festive touch, serve alongside bowls of fresh berries or a scoop of vanilla yogurt.
Creative Ways to Present
Stack the cookies in a pretty jar tied with a ribbon to give as a heartfelt gift. Or, sandwich a layer of cream cheese frosting or nut butter between two cookies for a delicious twist on classic sandwiches. Display them on a wooden board with seasonal fruits for a charming dessert spread.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container helps keep them soft and chewy.
Freezing
You can freeze these cookies either baked or unbaked. For baked cookies, freeze in a single layer on a baking sheet first, then transfer to a freezer-safe bag for up to 3 months. For dough, scoop onto a parchment-lined tray, freeze until firm, and then store frozen dough balls in a container.
Reheating
To enjoy cookies as if fresh, warm them in a preheated oven at 300 degrees Fahrenheit for 5 minutes or until just warmed through. This brings back the soft texture and aroma that make this Whole Wheat Sugar Cookies Recipe so irresistible.
FAQs
Can I substitute all-purpose flour for whole wheat pastry flour?
Yes, you can use all-purpose flour, but whole wheat pastry flour adds a nuttier flavor and slightly denser, tender crumb that makes this recipe special. If using all-purpose, your cookies may be a bit lighter in texture.
Why is my cookie dough too runny?
Most likely the butter was over-melted and too hot when mixed, causing the dough to thin out. For best results, melt butter gently until just softened with some chunks remaining.
Can I leave out the almond extract?
Absolutely! While almond extract adds a lovely subtle depth, you can omit it if you prefer or don’t have it on hand. The cookies will still taste wonderful with vanilla alone.
How do I make my cookies crispier?
For crisper cookies, bake a little longer until the centers are set and edges are more golden. Just watch carefully to avoid burning. You can also roll the dough balls slightly thinner.
Can I add mix-ins to this Whole Wheat Sugar Cookies Recipe?
Definitely! Try adding mini chocolate chips, chopped nuts, or dried fruit to the dough for extra texture and flavor that complements the whole wheat base.
Final Thoughts
Nothing beats the simple joy of warming up the kitchen with homemade cookies, especially when they bring the wholesome goodness of whole wheat flour together with classic sugar cookie sweetness. This Whole Wheat Sugar Cookies Recipe is easy to whip up, adaptable, and will brighten any snack time or celebration. I can’t wait for you to try it and share the love baked right into each soft, sparkling bite!
Print
Whole Wheat Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and wholesome, these Whole Wheat Sugar Cookies combine the nutty flavor of whole wheat pastry flour with a touch of almond extract for a perfect twist on a classic treat. Easy to prepare and topped with crunchy sanding sugar, these cookies bake up golden and tender—ideal for any occasion or a simple sweet snack.
Ingredients
Wet Ingredients
- 1/2 cup salted butter
- 2/3 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/8 tsp almond extract (measure very carefully)
Dry Ingredients
- 1 1/2 cup whole wheat pastry flour (or white whole wheat flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
Topping
- Sanding sugar or turbinado sugar (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Butter: Place sliced butter in a medium microwave-safe bowl and microwave for 40 seconds. The butter should be mostly melted with some softened pieces remaining; avoid overheating to ensure the dough maintains proper consistency.
- Combine Sugar with Butter: Add the white sugar to the melted butter and whisk together until well combined and slightly creamy.
- Add Eggs and Extracts: Mix in the egg, vanilla extract, and almond extract thoroughly until the mixture is smooth and uniform.
- Whisk Dry Ingredients: In a separate large bowl, whisk together the whole wheat pastry flour, baking powder, and salt to evenly distribute the leavening and seasonings.
- Combine Wet and Dry Ingredients: Add the dry mixture to the wet ingredients and gently mix until just combined, taking care not to overwork the dough to keep the cookies tender.
- Scoop Cookies: Use a cookie scoop to portion out 12 equal-sized scoops of dough onto the lined baking sheet, spacing them to allow for spreading.
- Add Topping: Gently press sanding sugar or turbinado sugar into the tops of each cookie dough ball to add sparkle and a crunchy texture after baking.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges turn slightly golden. The centers will remain soft and should not be overbaked.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely, ensuring they set up perfectly.
Notes
- Be cautious not to over-melt the butter to maintain the right dough consistency.
- Measure the almond extract precisely; a little goes a long way.
- Use whole wheat pastry flour for a lighter texture; regular whole wheat flour can be denser.
- Serving with sanding or turbinado sugar enhances texture and appearance.
- Cool cookies thoroughly before storing to keep them crisp on the outside and soft inside.
