I promised you a sugar cookie recipe in this post.

You would not believe how soft and delicious these were.  They did not taste whole wheat at all!

Now, why would I bother to make whole wheat cookies?  I explain it all here!

Whole Wheat Sugar Cookies

  • 1/2 c + 6 Tbsp butter, melted
  • 1 c coconut sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 c + 3 Tbs Whole Wheat Pastry Flour
  • 2 tsp vital wheat gluten
  • 2 tsp baking powder
  • 1-3 Tbs Milk
Preheat the oven to 350 degrees.

In a medium bowl, whisk together flour, wheat gluten, and baking powder.

In the bowl of a stand mixer, cream together the butter and sugar.

Beat in the egg and vanilla.

Scrape the bowl and add the dry ingredients. Mix well.

At this point, my dough was looking pretty dry.  Add milk, 1 Tbs at a time, until your dough is moist, but not too wet.  I used a little less than 2.5 Tbs.

Divide into three pieces. Roll out each of the 3 portions between two sheets of parchment paper.  Roll it to the thickness you like your cookies.  The thinner you roll it, the crispier your cookie. You are “rolling out” the dough now, because it’s hard to work with after its been chilled.  Experience speaking!

Refrigerate dough for 30 minutes. Then, take out your dough, and place on a floured surface and use a cookie cutter to cut out the cookies.

Bake the cookies for 8 to 10 minutes, or until a light golden brown.

Decorate!  Check out ideas here for junk free cookie decorating!

**recipe adapted from Joseph’s Grainery**

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