Whole Wheat Sugar Cookies

Its holiday cookie time which means baking those classic rolled and cut out sugar cookies! This 100% whole sugar cookie dough recipe using our organic whole wheat Sonora will have everyone in disbelief that they are all whole wheat! Squeeze in a little more nutrition into your holiday bakes this season! 

Download a printable version of the recipe here.

Whole Wheat Rolled Sugar Cookies

Yield: about 40 cookies

Ingredients:

360g BSM Sonora whole wheat flour

225g unsalted butter (cold)

250g cane sugar

4 large egg yolks (room temp)

4g baking powder

6g fine sea salt

8g vanilla extract

Icing:

230g confectioner’s sugar

60g whole milk

8g vanilla extract or almond extract

Pinch of fine sea salt

food coloring (optional, natural Watkin’s food dyes used here)

sprinkles to garnish

Method:

In a stand-up mixing bowl, combine the sugar and cold butter. Using the paddle attachment, cream the mixture until smooth and scrape the bowl periodically.

*Cold butter allows the dough to hold its shape and will roll out more effectively.

In a separate mixing bowl, combine the dry ingredients and set aside. Add the egg yolks and vanilla to the butter mixture, and continue to cream until smooth. Add the dry ingredients to the butter mixture in two increments. Mix on low speed until the dough comes together. Place the dough onto one half of a large sheet of plastic wrap and fold the other half of the wrap over the dough. Using a rolling pin, press down and roll into a flat disk about ½ inch thick. Tightly wrap the edges of the dough disc with the plastic wrap and place the dough in the fridge to chill for 1 ½ hrs. or overnight. *This dough can be made in advance. Keep refrigerated if planning to use within 3 days or freeze for up to 2 months.

 Preheat an oven to 350°F. Roll the chilled dough out onto a moderately floured work surface. Dust the top of the dough with flour and roll until the dough is ¼ inch thick. Cut out desired cookie cutter shapes and place onto a parchment-lined baking sheet. Bake for 12-14 min or until the edges are slightly golden. Allow to cool completely before icing and decorating! ‘Tis’ the season for holiday cookies to enjoy!