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Fantastically Good Whole Wheat Sugar Cookies

Updated on December 5, 2015
ecogranny profile image

A long-time whole grain baker, Kathryn discovered the thrill and ease of cooking with whole, fresh foods decades ago. Still chopping!

Let the kids join in the frosting--fun is the goal, not perfection!
Let the kids join in the frosting--fun is the goal, not perfection! | Source

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

The grandkids especially love pressing the dough into the cookie molds
The grandkids especially love pressing the dough into the cookie molds | Source

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.

Wilton Christmas Cookie Shapes Pan
Wilton Christmas Cookie Shapes Pan

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.

Green Tip

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

This pan almost ready for the oven!
This pan almost ready for the oven! | Source

Nut allergies?

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.


Cook Time

Prep Time: 20 minutes

Total Time: 60-90 minutes

Yield: About 4 dozen cookies

Ingredients

  • 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?

Cast your vote for Fantastically good whole wheat sugar cookies

Instructions

  1. Preheat oven to 350F.
  2. Whisk together flour and salt and set aside.
  3. In large mixing bowl, cream butter and sugar on medium speed till fluffy.
  4. Beat in egg, vanilla and almond extracts until thoroughly mixed.
  5. Add flour mixture, about ½ cup at a time, beating to blend well after each addition.
  6. Lightly spray or rub cookie mold pan with cooking oil. You want a very light coating. Blot up any excess with a clean dishcloth.
  7. 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!
  8. Bake for 8-10 minutes, less for softer cookies, more for crispier, more caramelized cookies.
  9. Remove from oven and let cool 5 minutes in pan.
  10. Place a large rack over the pan and invert with a firm whack so the cookies drop from the pan onto the rack.
  11. 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.
Follow the link to learn how to get soft butter in less than 20 minutes
Follow the link to learn how to get soft butter in less than 20 minutes | Source

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.

Whisking the icing--The grandkids love to help me make and color the frosting, and yes, I let them have tastes on a little spoon
Whisking the icing--The grandkids love to help me make and color the frosting, and yes, I let them have tastes on a little spoon | Source

Decorating the cookies

Everyone, young and old, gets into the act, mixing colored icing and decorating our goodies, and no one would hold still for a photo!
Everyone, young and old, gets into the act, mixing colored icing and decorating our goodies, and no one would hold still for a photo! | Source

Have you tried making whole wheat cookies?

See results

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?

Wilton Christmas Cookie Shapes Pan
Wilton Christmas Cookie Shapes Pan

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

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

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    • ecogranny profile image
      Author

      Kathryn Grace 17 months ago from San Francisco

      Hope you enjoy them as much as we do. The molds do save a lot of time.

    • ladyguitarpicker profile image

      stella vadakin 20 months ago from 3460NW 50 St Bell, Fl32619

      Sounds good to me my family loves sugar cookies. I will try the wheat as I never have had these cookies. I really like the idea of the cookie mold, it would really save time and a lot of mess.

    • ecogranny profile image
      Author

      Kathryn Grace 2 years ago from San Francisco

      Thank you, SandyMertens. If you give them a try, I hope you will let me know how you and your family like them.

    • SandyMertens profile image

      Sandy Mertens 2 years ago from Frozen Tundra

      I have never made whole wheat cookies. This looks really good.

    • ecogranny profile image
      Author

      Kathryn Grace 2 years ago from San Francisco

      Oh, Cheryl, you're in for a treat. They make baking sugar cookies so easy!

    • CherylsArt profile image

      Cheryl Paton 2 years ago from West Virginia

      These whole wheat cookies look good. I didn't even realize that there were cookie mold pans. Cool idea.

    • ecogranny profile image
      Author

      Kathryn Grace 2 years ago from San Francisco

      @Elsie Hagley, you're welcome! There's something about cookie baking that brings everyone running to my kitchen. I guess they like tasting as they go. Thanks for giving it a try. Hope you'll let me know whether you like them as much as white flour cookies.

    • Elsie Hagley profile image

      Elsie Hagley 2 years ago from New Zealand

      Beautiful looking hub, I like those little fingers helping mum, Something I miss now with my family and grandchildren all grown-up, maybe I should get my husband to help but he says that's my job in the kitchen, he will wash the dishes, he's my dishwasher. Thanks for some great ideas and attractive photos, I will try that recipe.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @smine27: Thank you Smine27! You're such a fabulous photographer, and I struggle so with my pics that I especially appreciate your compliment.

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      These look so good and fun to make. I love the photo you took. Love!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Margaret Schindel: Margaret, I bet they'd be fabulous. In fact, we love the coconut snickerdoodles I make so much that I've been thinking I should try substituting coconut oil for the butter in these too. Apparently, it's much easier for our bodies to digest and does not raise our bad cholesterol.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Sylvestermouse: Thank you. So easy too!

    • Craftymarie profile image

      Marie 3 years ago

      I make lots of cookies but I have never tried whole wheat ones. I don't know why that never occurred to me but yours look great. I really like those fun ghost cookies. They are just BOO-tiful for Halloween :)

    • Margaret Schindel profile image

      Margaret Schindel 3 years ago from Massachusetts

      I've been looking for some healthier cookie recipes for a while and this looks like a great base recipe for me to play with. I'd love to see how they come out subbing coconut oil for the butter. (A little coconut flavor never hurt anything!) ;) Thanks so much for sharing another of your wonderful whole grain recipes! :)

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 3 years ago from United States

      How totally awesome! I love that Halloween cookie mold and the finished cookies are beautiful.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Craftymarie: Thank you! If you do try making them with whole wheat, let me know what you think, won't you?

    • ecogranny profile image
      Author

      Kathryn Grace 4 years ago from San Francisco

      @maryseena: Yes I do, and thank you for asking. Here is the link to my tender, flaky whole wheat pie crust: http://www.squidoo.com/wholewheatpiecrust.

    • maryseena profile image

      maryseena 4 years ago

      I love cookies of all sorts. I prefer baking to cooking any day. Apple pie is the all time favorite. Do you have a whole wheat apple pie crust too?

    • profile image

      anonymous 4 years ago

      How cool that you are baking your ghoulishly good whole wheat and as cute as cute can be Halloween cookies with your granddaughter for even sweeter memories. I love how you don't miss an opportunity to save the world with your energy savings tip. Those pieces of butter all laid out look so familiar, a memory from the past I guess, it made me feel good for some reason.

    • ecogranny profile image
      Author

      Kathryn Grace 4 years ago from San Francisco

      @Diana Wenzel: I stumbled upon my first Wilton mold pan, and it sat unused for months before I gave it a try, and what a surprise! Better cookies for less work.

      Who knows, maybe a local child would love to spend an afternoon with a kindly neighbor who would teach her to make cookies that taste good and are a little bit better for her too. I'm sure her mom could use a little child-free time!

    • Diana Wenzel profile image

      Renaissance Woman 4 years ago from Colorado

      Fantastic tips, recipes, and time-saving molds. Love the Wilton mold pan. Why didn't I think of that? I'll definitely give these whole wheat cookies a try. Wish I had a granddaughter to help me bake a batch of cookies. :-)

    • HealthfulMD profile image

      Kirsti A. Dyer 4 years ago from Northern California

      Great recipe. Now I just have to look for a gluten free version.

    • LiteraryMind profile image

      Ellen Gregory 4 years ago from Connecticut, USA

      These are so cute!

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