Best No Roll Sugar Cookies White Whole Wheat Flour Recipes

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WHOLE-WHEAT SUGAR COOKIE RECIPE



Whole-Wheat Sugar Cookie Recipe image

These whole-wheat sugar cookies are easy to make, have real and wholesome ingredients and can be rolled out and cut into shapes for any occasion.

Provided by Laura Fuentes

Number Of Ingredients 12

1 cup Bob's Red Mill Whole-Wheat Pastry Flour
1/2 cup Bob's Red Mill Unbleached All-purpose Flour
1/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces unsalted butter, at room temperature
2/3 cup granulated sugar
1 egg white
1 1/4 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
2 cups confectioner's sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice

Steps:

  • In a medium bowl, whisk flours, salt, and baking soda.
  • In a separate bowl, beat butter and sugar until it's light and fluffy. Scrape the sides of the bowl and add the egg white, vanilla, and almond extract, beat until combined.
  • To the butter mixture, add flour mixture, and mix until incorporated. Cover the bowl with plastic wrap, and chill for at least 4 hours.
  • Once dough is ready, preheat oven to 325°F and line 2 baking sheets with parchment paper.
  • Lightly dust a work surface with all-purpose flour and place chilled dough directly onto the work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. Re-roll dough scraps into new large pieces of dough.
  • Bake cookies for 12 minutes or until the edges look golden but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  • For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. If you want a thicker glaze, add a little more sugar and any food coloring you like.
  • Ice cookies by icing the edges first and then filling it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days. You can also refrigerate dough for up to 5 days and freeze dough up to 30 days.

SIMPLY SPLENDID SUGAR COOKIES



Simply Splendid Sugar Cookies image

_**Editor's note:** This recipe appears as part of our editors' [_Christmas Cookie Swap_](http://www.epicurious.com/articlesguides/holidays/christmas/cookie-swap/), 10 beloved holiday recipes from the editors of Epicurious and_ Gourmet Live. King Arthur's white whole-wheat flour is preferable for these yummies. Use festive sprinkles on them if baking them for the holidays.

Provided by Tanya Wenman Steel

Time 34m

Yield Makes about 40 cookies

Number Of Ingredients 9

2 sticks (1/2 pound) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg
1 1/3 cups white whole-wheat flour, such as King Arthur
1 1/3 cup unbleached all-purpose flour
White sugar sprinkles, for rolling

Steps:

  • 1. Arrange the racks in upper and lower thirds of the oven and preheat the oven to 375°F. Get out 2 large cookie sheets and line with parchment paper. Place some white sugar sprinkles in a small bowl.
  • 2. Prepare dough: Cream the butter and sugar in the bowl of an electric mixer until fluffy, about 5 minutes. Add the vanilla, baking soda and salt and beat at medium speed until incorporated. Add the egg and beat until incorporated. Add the flours and mix at low speed until blended, scraping down the bowl once or twice.
  • 3. Scoop up enough dough to form into a 1-inch ball, rolling between the palms until smooth. Roll the dough ball in sugar sprinkles and then place on the prepared baking sheet. Repeat, arranging a dozen coated dough balls evenly spaced on each sheet and then, using a drinking glass, press on dough balls to flatten to about 1/4 inch thick.
  • 4. Bake cookies about 12 minutes, switching and rotating the pans half way through, until cookies are golden and somewhat firm to the touch. Transfer cookies with a metal spatula to racks and let cool completely. Repeat with remaining dough.

BEST NO-ROLL SUGAR COOKIES



Best No-Roll Sugar Cookies image

Who said the best sugar cookies only come from a bakery? Definitely not us! Instead, easily make the same delicious, soft and chewy bakery-quality sugar cookies from the comfort of your own kitchen with this sweet and simple sugar cookie recipe. No rolling, no complex ingredients, just a little measuring and mixing and you'll be on your way to enjoying a large batch of these classic and sweet treats. Add colored sugar right before baking for a fun twist or keep them simple with classic sugar. Either way, this sugar cookie recipe will quickly become a simple-to-make favorite in your home for when you need to satisfy a sweet tooth!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 48

Number Of Ingredients 8

1 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla
1/8 teaspoon ground nutmeg
1 egg
2 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
Colored sugar or granulated sugar

Steps:

  • Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.
  • In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place 2 inches apart on lined cookie sheets. Flatten slightly with bottom of glass dipped in sugar.
  • Bake 9 to 11 minutes or until set. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg

WHOLE WHEAT SUGAR COOKIES



Whole Wheat Sugar Cookies image

Make and share this Whole Wheat Sugar Cookies recipe from Food.com.

Provided by MizzNezz

Categories     Drop Cookies

Time 52m

Yield 12 cookies

Number Of Ingredients 13

1 cup sugar
1/2 cup butter, softened
2 tablespoons milk
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
1 large egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon cinnamon

Steps:

  • Mix sugar and butter in large bowl until fluffy.
  • Add milk, lemon rind, vanilla and egg; mix well.
  • Add flour, baking powder, baking soda, salt and nutmeg; mix well.
  • Cover and chill for 30 minutes.
  • Heat oven to 375°.
  • Mix the 2 Tbsp sugar with the cinnamon.
  • Shape dough into 1-inch balls.
  • Roll in the cinnamon mixture.
  • Place 2-inches apart on ungreased cookie sheet.
  • Bake for 7-10 minutes, or until light brown.
  • Cool for 1 minute before removing from pan.

Nutrition Facts : Calories 209.6, Fat 8.6, SaturatedFat 5.2, Cholesterol 36.2, Sodium 254.9, Carbohydrate 31.8, Fiber 2, Sugar 18.9, Protein 3

NO-ROLL SUGAR COOKIES (WHITE WHOLE WHEAT FLOUR)



No-Roll Sugar Cookies (White Whole Wheat Flour) image

Crisp, tender, melt-in-your mouth sugar cookies without a rolling pin!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 42

Number Of Ingredients 11

1 1/2 cups granulated sugar
1 cup powdered sugar
1 cup butter or margarine, softened
3/4 cup vegetable oil
2 tablespoons milk
1 tablespoon vanilla
2 eggs
4 1/4 cups Gold Medal™ white whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt

Steps:

  • In large bowl, beat 1 cup of the granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Cover and refrigerate about 2 hours or until firm.
  • Heat oven to 350°F. Shape dough into 1 1/2-inch balls. In small bowl, place remaining 1/2 cup granulated sugar. Coat balls with sugar. On ungreased cookie sheet, place balls about 3 inches apart. Press bottom of drinking glass on each ball until about 1/4 inch thick. If glass starts to stick, press bottom of glass on cookie dough as needed before pressing balls of dough (the fat in the dough helps to grease the bottom of the glass). Sprinkle each cookie with a little additional sugar.
  • Bake 12 to 14 minutes or until set and edges just begin to turn brown. Immediately remove from cookie sheet to cooling rack.

Nutrition Facts : ServingSize 1 Cookie

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