Fantastically Good Whole Wheat Sugar Cookies
Whole wheat sugar cookies so good they won't know they're healthy too
These organic whole wheat sugar cookies really are fantastic. Don't make them if you're trying to lose weight! Or if you want the batch to last until you get them frosted.
If providing organic, whole foods is a challenge for you during the holidays, Valentine's Day, Easter, or any special occasion, try these sugar cookies made with all organic ingredients and the wholesome goodness of stone ground whole wheat flour.
Just like white-flour cookies, they're packed with plenty of calorie-laden butter, sugar and eggs. But the whole wheat means your family and friends are getting a good nutrient punch with their sweet treat.
What's more, I'd put them up against any white flour sugar cookie and bet they'd win hands down in the rave department. Give them a try and tell me what you think.
Little ones get such a kick out of pressing the dough into the molds
She would not hold still long enough to get a motionless hand! But she was giggling all the while, and that's what matters most, right?
Using a cookie mold pan saves loads of time. Toddlers and first graders find the mold pans especially easy to fill and take such pride in their baked creations.
Besides, we'd rather spend our energy seeing who can come up with the cutest--or scariest--frosted ghouls and goblins.
This is one the Christmas cookie pans we have. The angels, bells and gingerbread people are favorites at our house.
Save time with a cookie mold pan
In a hurry? Save time with this ingenious Wilton non-stick cookie mold pan. You can make perfect cookie-cutter cookies in a fraction of the time.
No dough-chill time. No rolling. Just make the dough. Press into the molds. Bake in less time too! Cool. Decorate if you can wait. Eat.
These pans make baking holiday cookies extra fun with toddlers. They love helping to press the dough into the cookie molds. So much safer and easier than working with sharp-edged cookie cutters and trying to lift the cutouts to the baking sheet after the dough is soft.
To save energy (yours and the world's) and money on your gas/electric bill, get three or four cookie mold pans. Fill two and bake while you fill the others. When the first two come out of the oven, you're ready to pop the next two in.
Whole wheat sugar cookie recipe
If you have people with nut allergies in your life, omit the almond extract. When I bake for family members with nut allergies, I replace the almond extract with orange extract and a teaspoon of orange zest.
This recipe is adapted from the sugar cookie recipe that comes with the Wilton cookie mold pans. If you use my version, please credit me and link back to this page.
To assure my family is getting the best possible treats, I use only certified USDA organic or better ingredients.
Prep Time: 20 minutes
Total Time: 60-90 minutes
Yield: About 4 dozen cookies
- 2-1/4 C Organic stone ground whole wheat flour
- Scant t Sea salt
- 1 C Organic unsalted butter, (2 sticks) Softened to room temperature
- 1-1/2 C Organic evaporated cane sugar
- 1 Lg Egg, Lightly whisked
- 1-1/2 t Simply Organics vanilla extract
- 1-1/2 t Simply Organics almond extract (optional)
Would you like to taste these cookies?
- Preheat oven to 350F.
- Whisk together flour and salt and set aside.
- In large mixing bowl, cream butter and sugar on medium speed till fluffy.
- Beat in egg, vanilla and almond extracts until thoroughly mixed.
- Add flour mixture, about ½ cup at a time, beating to blend well after each addition.
- Lightly spray or rub cookie mold pan with cooking oil. You want a very light coating. Blot up any excess with a clean dishcloth.
- Spoon out about 1-1/2 t dough and press into a mold. We like thinner cookies, so I fill the molds about half full. If you like thicker cookies, fill the molds about 2/3 full. To help the mold design stand out after baking, press the dough firmly. Don't worry. There's plenty of butter in the dough to keep them from sticking!
- Bake for 8-10 minutes, less for softer cookies, more for crispier, more caramelized cookies.
- Remove from oven and let cool 5 minutes in pan.
- Place a large rack over the pan and invert with a firm whack so the cookies drop from the pan onto the rack.
- Eat immediately, standing over the cookies, because you won't want to sit down till you've gobbled a few. Or be strong, hold yourself and any nearby cookie lovers in check and let cool completely before decorating.
How to soften butter fast
- Quick way to soften cold, hard butter | YayYay's Kitchen
Turn a hard, cold cube of butter creamable soft in less than 20 minutes
Tip: Make sure your oven heats to the correct temperature
To assure your cookies turn out perfectly, invest in a good oven thermometer if you don't already have one.
If you are tired of squinting at a tiny dial on your existing oven thermometer, no worries! This one is visible through the oven door. Even better, it's made of food-grade stainless steel, so built to last, and you just can't beat the price.
Two sugar cookie frosting recipes we love
- Royal Icing for Sugar Cookies Recipe | Martha Stewart
Can't go wrong with Martha Stewart's royal icing! If you're decorating cookies for children, pregnant women, or anyone with compromised immune systems, use meringue powder, found in the baking aisle of most markets, instead of raw egg whites.
- Cookie Decorating with Glace Icing - Our Best Bites
While royal Icing is perfect for decorating sugar cookies, I like this easier, no-egg glaze from Sara on Our Best Bites. She also gives a tutorial with lots of photographs, for anyone new to cookie decorating.
Decorating the cookies
Have you tried making whole wheat cookies?
Are you a fan of whole wheat? Weigh in
Ever since I discovered the nutty goodness of whole wheat, white-flour pastries and cookies have seemed pasty and blah in comparison.
But I realize whole wheat is not for everyone.
What's your take? Love it? Never tried it? Somewhere in between?
Choose from a variety of holiday-themed mold pans
Not just for the holidays
We're making holiday cookies now, but as the new year begins, we'll use this recipe to stir up Valentine cookies, then Easter eggs and basket-shaped morsels, and plenty others throughout the year.
On a cold blustery day, when the children get antsy for some activity, bring them into the warm kitchen and get to baking.
The snowflake cookie mold pans get us through the holidays and many a gloomy winter's day, right up till the spring-time buds begin to show, when it's time to break out the flower and Easter bunny molds.
Whatever the season, this recipe makes just as good Valentine cookies and Easter bunnies as it does ghosts and goblins for Halloween or snow people and angels.
Thank you for taking a look at this whole wheat sugar cookie recipe. If you care to share, please tell me a bit about yourself. Are you a baker? Love sugar cookies? How do you sneak extra nutrition into the goodies you make for your family?
© 2012 Kathryn Grace