Within: Find an easy recipe for whole grain sugar cookies. Bonus: You don’t have to chill the dough before rolling it out.
No tricks here: These Halloween All-Wheat Sugar Cookies are soft, delicious, and yes, kid-approved.
The secret ingredient is whole wheat pastry flour, which creates a tender texture and smooth taste. (Don’t have it or can’t find it? I’ve given you some options below.)
Ingredients for Halloween cookies
- Butter: I use salted butter. If using unsalted butter, add 1/4 teaspoon salt to the dry ingredients.
- Sugar: This recipe calls for white sugar
- Egg: Ideally at room temperature
- Vanilla extract
- Baking powder
- Flour: You have a few options here – you can use:
- Whole grain pastry flour OR
- Half regular wholemeal flour, half all-purpose flour OR
- All purpose flour
How to make whole grain sugar cookies
Line baking sheets with parchment paper or silicone baking mats (such as Silpat mats).
In a medium bowl, mix the flour and baking powder and set aside.
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In a large bowl (or mixer bowl) cream butter and sugar well with mixer on medium speed. Then add the egg and vanilla extract and mix well.
Add the dry ingredients to the wet ingredients, adding one cup of the flour mixture at a time and mixing after each addition. Make sure all the flour in the bottom of the bowl is mixed into the dough, but don’t over mix.
Don’t get cold. This is important! This dough does not work when it is cold.
Divide the dough in half and form two dough balls. Roll out the first on a lightly floured surface about 1/8″ thick. This is a soft, wet dough, so make sure both your surface and your rolling pin are floured. (Cover the bowl with the other ball of dough using either a kitchen towel or plastic wrap.)
Using cookie cutters, cut out shapes in the rolled out dough. Continue rolling out the remaining dough scraps until it is gone. Repeat with the second dough ball.
Place shapes on the prepared trays and bake the cookies for 6-7 minutes. They may be ever so slightly golden brown—and they may even look raw—but if you want them to be soft, you don’t want to overcook them! If you prefer a crispier cookie, increase the baking time by a few minutes or until golden brown.
Cool completely on a wire rack before freezing.
Halloween Cookie FAQ
Can I use regular whole wheat flour?
I have tried this cookie recipe a few ways. Works best with either ALL wheat pastry flour or All purpose flour or half regular whole wheat flour and half all-purpose flour.
What is whole wheat pastry flour?
Whole grain pastry flour it is made from milder white wheat and has a lower protein content than regular whole wheat flour. It is excellent for cookies, muffins and cakes (but not for yeast bread). You will find it next to the flour in the baking section of the store or upstairs Amazon.
What can I frost these cookies with?
i used royal icing for the cookies shown here.
How do I store these cookies?
Place cookies in an airtight container at room temperature and eat within 5-7 days for best quality.
How long do leftover cookies last?
These cookies will stay soft for days when stored in an airtight container. They are best if consumed within 5-7 days.
Can I frost these cookies with whole grain sugar?
Yes. Freeze the baked, thawed cookies in a freezer bag, pressing the excess air out before sealing. Thaw the cookies and then ice with the frosting.
Ingredients
1 cup (2 sticks) butter, softened at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 teaspoons of baking powder
3 cups wholemeal pastry flour*
Instructions
- Preheat the oven to 400 degrees F. Move the top rack one third of the way up the oven. Line two baking sheets with parchment paper or a silicone pan.
- In the mixing bowl of a stand mixer, cream together the butter and sugar. Add the egg and vanilla and mix well.
- In a separate bowl, mix the baking powder and flour.
- Add the flour mixture to the butter mixture, one cup at a time, mixing well after each addition. Mix until everything is homogenized. Don’t get cold.
- Divide the dough into two balls. On a floured surface, roll each ball into a 1/8-inch-thick circle. Cut the cookies, place them on prepared baking sheets. Bake the cookies for 6-7 minutes.
- Let the cookies sit for a minute, then remove to a wire rack to cool completely before frosting.
Notes
*You can also use 3 cups all purpose flour OR 1.5 cups all purpose and regular whole wheat flour
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Nutritional Information:
Production efficiency: 24
Serving Size: 2 cookies
Amount per serving:
Calories: 146Total Fat: 1 grSaturated Fat: 1 grTrans fats: 0 gUnsaturated fats: 1 grCholesterol: 10 mgSodium: 56 mgCarbohydrates: 30 grFiber: 3 grSugar: 9 grProtein: 5 gr
