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  Dress up these simple cookies with a dusting of powdered sugar or a drizzle of icing. If you don’t have cookie cutters, you can form dough into two 8- to 10-inch ropes before chilling, then cut into 1/2-inch thick slices before baking.
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Whole Wheat Sugar Cookies
Whole Wheat Sugar Cookies
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Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 2 hours
Servings
dozen
Ingredients
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 2 hours
Servings
dozen
Ingredients
Instructions
  1. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, beat butter, sugar and vanilla with an electric mixer at medium speed until light and fluffy. Beat in egg until well blended. Add flour mixture and beat on low speed until combined. Divide dough in half and shape into two discs. Wrap in waxed paper and chill until firm, at least 1 hour or overnight.
  2. Preheat oven to 350°F. Working with one disc of dough at a time, roll out dough on a floured surface until (1/4-inch) thick and cut out cookies with floured cookie cutters. Transfer cookies to parchment paper-lined baking sheets, spacing them 1 inch apart.
  3. Bake until just golden around the edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool and then decorate as desired. Store in an airtight container at room temperature.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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