Inside: Get the easy recipe for Whole Wheat Halloween Sugar Cookies. Bonus: You don’t need to chill the dough before rolling it out.
There are no tricks here. These whole wheat Halloween sugar cookies are soft, delicious, and sure to please the kids.
Using whole wheat flour as the secret ingredient, we have achieved a chewy texture and mellow taste. (If you don’t have it or can’t find it, here are some options.)
halloween cookie ingredients
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 Eggs: Ideally at room temperature Vanilla extract Baking powder Flour: There are several options here. You can use: whole wheat pastry flour, or half regular whole wheat flour, half all-purpose flour, or all-purpose flour.
How to make whole wheat Halloween sugar cookies
Line a baking sheet with parchment paper or a silicone baking mat (such as a Silpat mat).
Combine flour and baking powder in a medium bowl and set aside.
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Combine the butter and sugar in a large bowl (or the bowl of a stand mixer) and mix well with the mixer on medium speed. Next, add the eggs and vanilla extract and mix well.
Add the dry ingredients to the wet ingredients, then add the flour mixture, 1 cup at a time, mixing after each addition. Make sure all the flour at the bottom of the bowl is incorporated into the dough. However, do not overmix.
Do not let it cool. That’s important! This dough will not work once it cools.
Divide the dough in half to form two dough balls. Roll the first dough onto a lightly floured surface to about 1/8 inch thickness. The dough will be soft and moist, so flour both the surface and the rolling pin. (Cover the bowl with the other dough ball using a kitchen towel or plastic wrap.)
Use a cookie cutter to cut out shapes from the rolled out dough. Continue rolling out until there are no remaining pieces of dough. Repeat with second dough ball.
Place the shapes on the prepared baking sheet and bake the cookies for 6-7 minutes. It may be slightly golden brown and look undercooked, but if you want it tender, don’t overcook it. If you prefer crispier cookies, increase the baking time by a few minutes or until they are more golden brown.
Cool completely on a wire rack before frosting.
Frequently asked questions about Halloween cookies
Can I use regular whole wheat flour?
I tested this cookie recipe several ways. It’s best to use all-purpose flour, all-purpose flour, or half regular whole wheat flour and half all-purpose flour.
What is whole wheat flour?
Whole wheat pastry flour is made from mild white wheat and has a lower protein content than regular whole wheat flour. Great for cookies, muffins, and cakes (but not for yeast breads). You can find it next to flour in the baking section of stores or on Amazon.
What should I frost these cookies with?
This cookie uses royal icing.
How do I store these cookies?
For best quality, store cookies in an airtight container at room temperature and consume within 5-7 days.
How long will leftover cookies last?
These cookies will stay soft for several days when stored in an airtight container. It is best to consume it within 5 to 7 days.
Is it safe to freeze these whole grain sugar cookies?
yes. Freeze the baked, frost-free cookies in a freezer bag, squeezing out excess air before sealing. Thaw cookies and ice with frosting.
material
1 cup (2 sticks) room temperature butter 1 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 2 teaspoons baking powder 3 cups whole wheat flour*
Instructions
Preheat oven to 400 degrees Fahrenheit. Move the top rack to the upper third of the oven. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of a standing mixer, cream together the butter and sugar until smooth. Add eggs and vanilla and mix well. In a separate bowl, stir together baking powder and flour. Add flour mixture to butter mixture 1 cup at a time, mixing well after each addition. Mix until everything is combined. Do not let it cool. Divide the dough into two balls. On a floured surface, roll each ball into a 1/8-inch thick circle. Cut out cookies and place on prepared baking sheets. Bake the cookies for 6-7 minutes. Let the cookies stand for 1 minute, then transfer to a wire rack to cool completely before frosting.
Precautions
*You can also use 3 cups all-purpose flour, or 1.5 cups each of all-purpose flour and regular whole wheat flour.
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Nutrition information:
yield: twenty four
Serving Size: 2 cookies
Amount per serving:
calorie: 146Total fat: 1gSaturated fat: 1gTrans fat: 0gUnsaturated fats: 1gcholesterol: 10mgsodium: 56mgcarbohydrates: 30gfiber: 3gsugar: 9gprotein: 5g
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