Whole Wheat Cutout Sugar Cookies
These whole wheat cutout sugar cookies use 100% whole wheat flour for a healthier alternative to traditional sugar cookies. This recipe is a favorite from the California Wheat Commission!
Servings 24
Baking Temp 400°F
Equipment
- Stand or hand mixer
- Mixing Bowl
- Parchment-lined baking sheet
Ingredients
- 1 cup (215 g) granulated sugar
- 6 tablespoons (171 g) unsalted butter, softened
- 2 1/2 cups (317.5 g) whole wheat flour
- ½ teaspoon (2.5 g) salt
- ¾ teaspoon (3.3 g) baking powder
- 2 large (110 g) eggs
- ½ teaspoon (2 g) pure vanilla extract
Instructions
For the sugar cookies:
- Combine the sugar and softened butter in a mixer and beat until light and fluffy (two minutes on low speed and 3-5 minutes on medium speed).
- In a separate bowl, combine flour, salt and baking powder; mix together.
- Add the eggs to the sugar mixture one at a time, allowing them to be fully incorporated after each addition. Add in the vanilla and mix.
- Mix in the dry ingredients. Beat just until flour has been incorporated.
- Scoop the dough into plastic wrap and flatten; then wrap tightly. Place the dough in the refrigerator for at least 2 hours to firm up.
- Preheat the oven to 400°F.
- After the 2 hours, dust flour on the countertop and roll out dough to desired thickness (¼-inch thick) and cut out shapes using cookie cutters. Place onto the parchment-lined baking sheet; bake 9 minutes, or until edges are lightly brown.
- Allow to cool before decorating.
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