Whole-Wheat Sugar Cookie Recipe

Name: Whole-Wheat Sugar Cookie Recipe
Prep time: 10 min
Cook time: 12 min
Yield: 24 cookies
Ingredients: 1 cup whole-wheat pastry flour; ½ cup unbleached all-purpose flour; ¼ teaspoon salt; ½ teaspoon baking soda; 4 ounces unsalted butter; ⅔ cup granulated sugar; 1 egg white; 1 ¼ teaspoons pure vanilla extract; ¼ teaspoon pure almond extract; 2 cups confectioner's sugar; 2 large egg whites; 2 teaspoons lemon juice

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Prep Time
10 mins
Cook Time
10 mins
Servings
24 cookies
Calories
83 kcal
Course
Baked Goods
Cuisine
American

Whole-Wheat Sugar Cookie Recipe

Iris Warren

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These whole-wheat sugar cookies are easy to make, have real and wholesome ingredients and can be rolled out and cut into shapes for any occasion.

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Ingredients

Servings

Cookies:

1 cup whole-wheat pastry flour
½ cup unbleached all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
4 ounces unsalted butter at room temperature
⅔ cup granulated sugar
1 egg white
1 ¼ teaspoons pure vanilla extract
¼ teaspoon pure almond extract

Icing:

2 cups confectioner's sugar sifted
2 large egg whites
2 teaspoons lemon juice freshly squeezed

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Instructions

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 ¼-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.

Notes

Nutrition information is calculated without the icing.

Nutrition Information

Show Details

Serving 1 cookie Calories 83kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 10mg (3%) Sodium 50mg (2%) Potassium 25mg (1%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 119IU (2%) Calcium 3mg (0%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 83 kcal

% Daily Value*

Serving	1 cookie
Calories	83kcal	4%
Carbohydrates	11g	4%
Protein	1g	2%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1g	5%
Trans Fat	0.2g	10%
Cholesterol	10mg	3%
Sodium	50mg	2%
Potassium	25mg	1%
Fiber	1g	4%
Sugar	6g	12%
Vitamin A	119IU	2%
Calcium	3mg	0%
Iron	0.3mg	2%