Whole Wheat Sugar Cookie Recipes

WHOLE-WHEAT SUGAR COOKIE RECIPE

Steps:

• In a medium bowl, whisk flours, salt, and baking soda.
• In a separate bowl, beat butter and sugar until it's light and fluffy. Scrape the sides of the bowl and add the egg white, vanilla, and almond extract, beat until combined.
• To the butter mixture, add flour mixture, and mix until incorporated. Cover the bowl with plastic wrap, and chill for at least 4 hours.
• Once dough is ready, preheat oven to 325°F and line 2 baking sheets with parchment paper.
• Lightly dust a work surface with all-purpose flour and place chilled dough directly onto the work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. Re-roll dough scraps into new large pieces of dough.
• Bake cookies for 12 minutes or until the edges look golden but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. If you want a thicker glaze, add a little more sugar and any food coloring you like.
• Ice cookies by icing the edges first and then filling it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days. You can also refrigerate dough for up to 5 days and freeze dough up to 30 days.

WHOLE WHEAT SUGAR COOKIES

Steps:

• In large bowl, combine 1 cup sugar and margarine; beat until light and fluffy. Add milk, lemon peel, vanilla and egg; blend well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
• Heat oven to 375°F. In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

WHOLE WHEAT SUGAR COOKIES

Steps:

• Mix sugar and butter in large bowl until fluffy.
• Add milk, lemon rind, vanilla and egg; mix well.
• Add flour, baking powder, baking soda, salt and nutmeg; mix well.
• Cover and chill for 30 minutes.
• Heat oven to 375°.
• Mix the 2 Tbsp sugar with the cinnamon.
• Shape dough into 1-inch balls.
• Roll in the cinnamon mixture.
• Place 2-inches apart on ungreased cookie sheet.
• Bake for 7-10 minutes, or until light brown.
• Cool for 1 minute before removing from pan.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

WHOLE WHEAT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.

NO-ROLL SUGAR COOKIES (WHITE WHOLE WHEAT FLOUR)

Steps:

• In large bowl, beat 1 cup of the granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Shape dough into 1 1/2-inch balls. In small bowl, place remaining 1/2 cup granulated sugar. Coat balls with sugar. On ungreased cookie sheet, place balls about 3 inches apart. Press bottom of drinking glass on each ball until about 1/4 inch thick. If glass starts to stick, press bottom of glass on cookie dough as needed before pressing balls of dough (the fat in the dough helps to grease the bottom of the glass). Sprinkle each cookie with a little additional sugar.
• Bake 12 to 14 minutes or until set and edges just begin to turn brown. Immediately remove from cookie sheet to cooling rack.

EASY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.