Butter Cookies Recipe (Whole Wheat Butter Biscuits)
User Reviews
4.7
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Prep Time
40 mins
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Cook Time
25 mins
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Total Time
1 hr 5 mins
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Servings
52 small butter cookies
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Calories
39 kcal
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Cuisine
American, International
Butter Cookies Recipe (Whole Wheat Butter Biscuits)
Description
The recipe starts by grinding raw sugar with seeds from green cardamom pods to form a fragrant powdered sugar blend. Whole wheat flour is mixed with baking powder or soda, and cold butter is cut into the flour until it reaches a breadcrumb texture, preserving small fat pieces for flakiness. Ground sugar and grated nutmeg add sweet warmth.
The mixture is brought together with yogurt and cold or room temperature milk to form a smooth dough. Careful mixing avoids melting the butter, which helps maintain a tender, crumbly cookie texture. The dough is rolled and cut into shapes before baking until golden.
The finished cookies offer a balanced sweetness with the warmth of cardamom and nutmeg, making them suitable with tea or as snacks. Using whole wheat flour adds a wholesome texture compared to all-purpose flour versions. The dough can be chilled if needed to ease handling.
Substituting vanilla extract for cardamom adjusts the aromatic profile. The recipe yields small cookies with approximate nutrition data noted per cookie.
Grinding cardamom seeds with sugar intensifies the spice aroma.Keep butter cold to maintain a flaky texture in the dough.Yogurt and milk hydrate the dough and contribute to softness.Use unsalted butter to control salt content; vanilla extract can replace cardamom.Refrigerate dough briefly if it softens too much while mixing.
Ingredients
- 2 cups whole wheat flour - 240 grams
- 4 to 5 green cardamom seeds kept and husks removed, swap with ½ teaspoon vanilla extract
- 100 grams butter unsalted and cold, about 7 to 8 tablespoons butter
- ½ teaspoon baking powder or ½ teaspoon baking soda
- ¼ teaspoon nutmeg or ground nutmeg powder, grated
- 2 to 3 tablespoon milk cold or at room temperature, add more milk if required
- 3 tablespoons yogurt (curd)
- ½ cup raw sugar or white sugar or ¾ cup powdered sugar or confectioner's sugar - 125 grams
Instructions
Making cookie dough
- In a blender or grinder, add the sugar and seeds of 4 to 5 green cardamoms. Swap green cardamoms with vanilla extract, but add the vanilla when you add milk to the flour mixture at step 8.
- Grind to a fine powder. Keep aside. You can also use ¾ cup of powdered sugar or confectioner's sugar instead of grinding the sugar.
- In a mixing bowl, take whole wheat flour and baking soda or baking powder.
- With a spoon or spatula mix everything well.
- Add the cold or chilled butter. With your fingertips break the butter and mix with the flour. You can cut the butter with two knives too. This can also be achieved with a food processor or a stand mixer or a pastry cutter. If the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again..
- Mix till you get a bread crumb like texture in the mixture.
- Add powdered sugar and grated nutmeg or ground nutmeg powder. Mix well with a spoon or spatula.
- Add yogurt. Lightly mix and then add 2 to 3 tablespoons milk. If using vanilla extract, add it at this step.
- Mix and gather the entire mixture together to a dough. Don't knead.
- Keep the cookie dough covered in a bowl, in the fridge for 30 minutes.
making butter cookies
- Before baking and cutting the cookies, preheat the oven at 180 degrees Celsius/356 degrees Fahrenheit.
- Remove the dough and spread some flour on the work surface as well as on the dough. Divide or cut the dough into two equal parts.
- With a rolling pin, roll the dough. Roll the dough to a thickness of 0.50 to 0.75 cms.
- With cookie cutters, cut the dough. Gather the remaining dough and again roll. Cut with the cookie cutters and repeat the process.
Baking butter cookies
- Then place the cookies in a baking tray with an inch space between them.
- Bake the cookies in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 15 to 25 minutes or more till the cookies are light golden or golden.
- Once baked, remove when still hot and place them on a wired tray or rack. So that the cookies cool down.
- Once they cool down at room temperature, place them immediately in an airtight jar or box.
- Serve butter cookies plain or with milk or tea.
Notes
- Grinding the cardamom seeds with sugar helps release their flavor more effectively.
- Ensure butter is cold to prevent melting and to maintain cookie texture.
- Yogurt and milk help achieve the right dough consistency and tenderness in the cookies.
- Substitute vanilla extract for cardamom if preferred for flavor variation.
- If dough softens during mixing, chill it before rolling to make shaping easier.
- Nutrition info approximates per small cookie portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 52small butter cookies
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 1mg | 0% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 51IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 7mg | 1% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 1mg | 6% |
| Magnesium | 7mg | 2% |
| Phosphorus | 21mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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