Whole Wheat Sugar Cookies

Five whole wheat sugar cookies stacked on top of each other with a bite taken out of the top cookie.

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5 from 3 votes

The perfect soft and chewy sugar cookie made with less sugar and whole wheat pastry flour.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

1/2 cup salted butter
2/3 cup white sugar
1 egg
1 tsp vanilla extract
1/8 tsp almond extract measure very carefully
1 1/2 cup whole wheat pastry flour or white whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
sanding sugar or turbinado sugar for topping

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium microwave safe bowl, microwave sliced butter for 40 seconds. Butter should be mostly melted with some softened butter pieces but not overly melted or hot. Note: Be careful not over-melt or your dough will be very thin and a little harder to scoop!
Next, add sugar and whisk together with butter.
Add egg, vanilla extract, and almond extract and whisk until combined.
In a large bowl, whisk together flour, baking powder and salt.
Add flour to wet ingredients and mix until just combined.
Use a cookie scoop to scoop 12 cookies onto the parchment paper.
Gently press sugar into the tops of cookie dough before baking.
Bake for 9-11 minutes until edges are slightly golden. Tops will look very soft but be careful not to over bake.
Cool for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

How to melt your butter: Melt butter from the refrigerator for 40 seconds. You want it mostly melted with a few soft pieces.

Don't over bake: You want to take out the cookies when they are ever-so-slightly golden brown but the tops will still look soft. Be careful not to over-bake.

Nutrition