Whole Wheat Sugar Cookies

Whole Wheat Sugar Cookies

Here’s an easy whole wheat cookie recipe.  It’s not super sweet and with the benefits of freshly ground whole grain flour I feel better about letting my kids (and myself) snack on these. 

Ingredients:

  • 1 cup butter (softened)
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1 egg
  • 1  1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp homemade vanilla
  • 4 cups whole wheat flour

Preheat oven to 350 degrees F.  Cream butter and sugar. Mix in the sour cream and egg.  Add vanilla, baking powder, salt and vanilla.  Slowly add flour and stir together.  Once mixed together (and you may need to get your hands in the bowl to mix that last bit of flour) roll about 1 tsp dough into ball-shape.  Place on cookie sheet and smash down to 1/4 inch thickness.  Bake for 10 minutes or until set.  They lose their shininess when they’re set.  Cool on cookie rack and enjoy!

If you really want to splurge you can make your own frosting and decorate them too!

This recipe was adapted from my favorite cut-out sugar cookie recipe but using the freshly ground flour I had a hard time rolling this dough out and using cookie cutters.  But here’s the original recipe if you want an easy cut-out recipe with regular white flour. 

 

One Response »

  1. Jan and I, Jan especially, have been fiddling around with our bread machine and all manner of flour combinations – rye, whole wheat, regular, and lots of different grains to add it. We’ve learned a couple of things along the way.
    One is that whole wheat by itself can make for a very heavy bread. It doesn’t rise quite as much as with regular flour or bread flour. But the taste is terrific.
    We’ve found a couple of things that help, provided people don’t have allergy issues. One is to make sure 1/3 to 1/2 of the flour is regular or bread flour… then have fun with all the rest of the grains. Another, which helps hold dough together and makes it a little more elastic, is to add in 1 or 2 teaspoons of Gluten.
    I mention all this because I was wondering if either or both of the techniques might work on cookies, too. Especially if the dough just doesn’t “hang together” when you try to roll it out.
    Here’s hoping everyone’s Easter Chores in the kitchen turn out to be marvelous successes.

Leave a Reply

Your email address will not be published. Required fields are marked *