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
Scale
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.
