Whole Wheat Sugar Cookies

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These glazed cut out sugar cookies are melt-in-your-mouth soft and made with whole wheat! This is a perfect recipe for freshly milled flour.

These whole wheat sugar cookies are thick and soft and generously flavored with vanilla and almond extract. They are easy to decorate compared to sugar cookies with piped designs!

Some of you may have found my blog through one of my white flour recipes and be thinking, “Why does this chick bake sugar cookies with whole wheat flour?”

Well, unlike its refined white flour counterpart, wheat in its whole form with the bran, germ, and oils left intact is actually a superfood!

Whole wheat is high in fiber, protein, vitamins and minerals, antioxidants, and phytochemicals. You can read more about how whole grains are an important source of essential nutrients here.

The more we can replace white flour in our diets, even in cookies and treats, the better!

Making Cookies with Freshly Milled Flour

We mill our grain at home with a countertop mill. The nutrients degrade and oxidize quickly as wholegrain flour sits on the shelf, so we love grinding it fresh.

For these cookies, I used an heirloom soft white wheat that I purchased from Azure Standard. This wheat has a lovely golden hue.

If you’re purchasing flour, choose a whole wheat pastry flour. It’s lower in protein than regular whole wheat for more tender and moist cookies.

You might also enjoy baking my whole wheat molasses crinkles, my spelt and buckwheat pizzelle cookies, or my whole wheat pie crust!

Tips for Making Whole Wheat Sugar Cookies

• This recipe is listed in grams so you can get consistent results. A digital kitchen scale can be used to weigh the ingredients.
• The 2-hour chill time allows the bran in the whole wheat cookies to fully hydrate and prevents the cookies from spreading in the oven. You can just leave the dough in the fridge and finish the next day if that’s easier for you.
• Use rolling pin guides to roll perfectly uniform cookies. You can stack the guides for the right thickness.
• We prefer to use food coloring and sprinkles with no artificial dyes. I’ve linked to the exact ones pictured!
• I love to use my Bosch Universal Plus mixer for cookie dough with the dough paddles. It can be used for a big batch of dough. Use my code aberlehome for an additional $20 off– even while the mixer is on sale.

How to Make Whole Wheat Sugar Cookies (Step-by-Step Instructions)

Step 1 – Mix the Cookie Dough

In your mixer bowl, start by creaming the softened butter and sugar together until the mixture looks fluffy and has lightened in color.

Then add your eggs and extracts and mix until combined. Scrape the sides and bottom of the bowl down with a rubber spatula as necessary to make sure everything comes together.

Step 2 – Add Whole Wheat Flour and Other Dry Ingredients

In a separate bowl, whisk together the whole wheat flour, salt, and baking soda. Add these dry ingredients into the mixer with the wet ingredients and mix on low speed to combine.

Step 3 – Chill and Cut Out Whole Wheat Sugar Cookies

Divide the cookie dough in half and form into discs. Wrap the discs in plastic wrap and chill for 2 hours or overnight.

When you’re ready to roll out the cookies, lightly dust your counter with flour and place dough guides (if using) on each side of your dough. You’ll want to stack the proper dough guides to achieve 3/8-inch thick cookies.

Roll the dough from the center outward, allowing your rolling pin to stay on the dough guides. If your dough is too stiff, cover it with plastic, and allow it to sit for a few minutes before you try to roll again.

Use your favorite cutters to cut your cookies. If the dough is sticking to the cutters, simply dip the cutters in flour before eat cut.

The cookies will need to be chilled one final time (for about 10 minutes) before they finally go into the oven. You can crowd them on a baking tray covered in plastic wrap to chill them together.

Preheat your oven to 350°F.

Step 4 – Bake

Place chilled cookies on a parchment-lined half sheet pan spaced about 2-inches apart. Bake on the center rack for 8-12 minutes, or until they turn just slightly golden brown on the edges.

It may be a little hard to tell because of the color of the cookies. You can lift a cookie with a spatula to check the underside.

Allow the cookies to cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely. Repeat to bake remaining cookies.

Step 5 – Glaze and Decorate

After all the cookies have been baked and cooled, you can prepare the glaze. Whisk together the confectioner’s sugar, milk, and almond extract until very smooth.

*Please note that the icing is the proper consistency for dipping, and is not suitable for piping designs. You may use whatever icing recipe that you wish!

Dip the cookies face-down in the icing until the icing is just shy of the edges of the cookies (this prevents the icing from oozing down the cookies as they dry). Place the glazed cookies on a rack or sheet of parchment paper where you can decorate them with sprinkles.

Allow the cookies to dry there for several hours until they have set completely.

Make Ahead and Storing Options

Store cookies stacked in an airtight container at room temperature for up to 3 days.

You can bake the cookies ahead of time and freeze them before decorating. Allow them to thaw in the refrigerator overnight before glazing and decorating as normal.

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