Whole Wheat Sugar Cookies


These delicious, whole grain sugar cookies come from the Bob’s Red Mill Baking Book and are perfect for making into holiday shapes.

Whole Wheat Sugar Cookies


  • 2 cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1/4 pound Unsalted Butter, softened (1 stick)
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 2 Tbsp Milk (cow, soy, rice)
  • 1 Sugar for sprinkling


Preheat the oven to 375°F. Lightly oil 2 baking sheets or line them with parchment paper.In a medium bowl, sift or whisk together the flour with the baking powder and salt.In another bowl, cream the sugar with the butter until light lemon-yellow, about 4 minutes. Beat in the egg until incorporated. Stir in the vanilla and milk, then add the flour mixture 1Ž2 cup at a time and mix until blended.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm.

On a lightly floured surface, roll the dough out until thin, about 1/8 inch. Cut into desired shapes, sprinkle with sugar, and place on the prepared baking sheets. Bake for 8 to 10 minutes, until browned. Transfer to wire rack to cool. Yields approximately 4 dozen cookies.


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