Soft Whole Wheat Sugar Cookies Recipe

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Most Helpful Positive Review

Apr 06, 2008

Consistently soft and absolutely WONDERFUL. I have made them a few times and have successfully replaced 1/2 the butter with applesauce. So I use 1/4 butter, 1/4 c. applesauce. They are still soft and irresistible. I also made the apple pie spice mix with 1/4 c. cinnamon, 1 Tbsp. allspice, 2 tsp. each nutmeg & ginger, 1/2 tsp. cardamom (optional).

—ECCABER

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Most Helpful Critical Review

Feb 04, 2010

So I had to make many, many changes to this to make the cookies palatable! Firstly, had to lower the oven temp as the outsides were burning to 350 (though my oven isn't known for its consistancy). Also, added another tblsp of butter (which I used instead of shortening) and a quarter cup MORE milk as it was looking very dry. The dough wasn't at all sweet (I am not trying to make a cracker!) so I added another 1/4c of sugar as well. Not a fan of chocolates, etc, in cookies so I mixed cinnamon and sugar and rolled the cookie balls in it before putting them in oven. Now, almost as good as white flour cookies!

—LAURENMCALLISTER

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43 Ratings

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Jun 15, 2004

Very good. I didn't have apple pie spice so I just added a dash each of nutmeg, mace, and allspice and a big splash of cinnamon. These were a big hit with my 4 year old. Thank you for a great recipe! Oh, I used real butter instead of shortening (we don't use trans fats).

—GENBOLLER

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Nov 14, 2003

This is an average sugar cookie recipe spiced up a little bit. I refrigerated the dough and rolled it out for cut out cookies and it worked fine.

—AMBooth

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Nov 24, 2007

just made these wuth my kids and I have to say we will NEVER go back to white flour sugar cookies. I used to do 1/2 white 1/2 wheat flour but this was awsome! I did not uses m&m's and I used butter instead of shortning. they are awsome!

—corri

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Mar 01, 2005

My kids love these cookies. I really like how they stayed soft. I refrigerated the dough and used a car cookie cutter to make shaped cookies. It's great to find a healthier alternative!

—PENNY

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Mar 31, 2005

These are really good cookies! You wouldn't know that they were made with whole wheat flour. My first pan spread a bit too much, so, with the rest, I shook balls of dough in the cinnamon sugar in a zip lock bag & didn't flatten them at all. I will make them again.

—RueBarbe

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Aug 23, 2008

I used demerara sugar instead of white and used cinnamon and nutmeg, more cinnamon than nutmeg though, and the cookies turned out great! I think brown sugars should definitely be used over white; they give a different flavour.

—bakingaddict

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Nutrition

Calories
211 kcal
11%

Carbohydrates
30.6 g
10%

Cholesterol
14 mg
5%

Fat
9.2 g
14%

Fiber
2 g
8%

Protein
2.8 g
6%

Sodium
140 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Soft Whole Wheat Sugar Cookies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 211
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 3.3g 16 %
Cholesterol 14mg 5 %
Sodium 140mg 6 %
Potassium 95mg 3 %
Total Carbohydrates 30.6g 10 %
Dietary Fiber 2g 8 %
Protein 2.8g 6 %
Sugars 19.8g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 5 %
Iron 8 %
** Thiamin 7 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 9 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.