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Whole Wheat Cookie Dough Recipe
Whole Wheat Cookie Dough is a handy ingredient for making varieties of cookies for holidays. This dough is quite healthier as it uses whole wheat flour instead of white flour. This dough is made by mixing butter, flour, eggs and sugar and comes together in just few minutes, no fancy equipments needed.
These cookies are made with regular wheat flour but more wholesome. The dough is soft and easy to work with. Having ready made dough means you can bake cookies whenever your family asks for them. You can shape it into any cookie you want with different cutters and just bake them in few minutes.
[feast_advanced_jump_to]About Whole Wheat Cookie Dough
Whole Wheat Cookie Dough is made by blending butter, flour, eggs and sugar to a dough consistency. Whole Wheat Cookie Dough is healthier and mimics closest in taste to the cookies made with white flour. Wheat flour gives it a mild nutty flavour and keeps it healthy.
The texture comes out soft and smooth when ready. It looks creamy and works well for rolling and cutting shapes. The dough is not too sticky and not too stiff. This balance makes it easy to handle and shape into cookies. Butter makes it rich and gives that buttery rich taste to the cookies.
It is mildly sweet and perfect for this holiday season, you can decorate them with icing or just have it as such. You can also add little spices like cinnamon if you like. This is one versatile cookie dough that you can use to make many cookies.
I usually make this dough in bulk during the holiday season. My family loves when I have ready made dough to make cookies as cookies gets ready in no time when they have sudden cookie cravings.
Whole Wheat Cookie Dough Ingredients
- Wheat flour - I used wheat flour for the base. It gives mild nutty flavour and make dough healthier than white flour.
- Butter - I used butter at room temperature. It makes the dough rich, smooth and easy to work with.
- Powdered sugar - I added powdered sugar for sweetness. It dissolves into the dough evenly and does not make it grainy.
- Egg - I used one egg to bind everything together. It helps dough come together smoothly and have right consistency.
- Salt - I added salt to balance sweetness. Even small amount bring out flavours and make dough taste nice.
- Baking powder - I used little baking powder for slight lift. It helps cookies stay soft and not become dense when baked.
How to make Whole Wheat Short Bread Cookies Step by Step
1.To a mixing bowl - add powdered sugar and butter. Whisk well until creamy.
2.Add vanilla essence and egg. Whisk well. It will look like curdling, do not panic but keep whisking.
3.After few minutes, it will become creamy, gather together. Place a sieve over the mixing bowl - add wheat flour.
4.Add baking powder and salt. Sieve well to the mixing bowl.
5.Gather together to form a soft dough. Cling wrap it and refrigerate it. The dough will be soft so refrigerate at least for a hour then use it. It keeps well at least for a week.
Cling wrap and refrigerate it.
Expert Tips
- Room temperature - I always use butter that is soft and at room temperature. Cold butter does not blend smoothly with sugar and egg.
- Whisking - I whisk butter and sugar until creamy and light. This takes few minutes but it very important for texture.
- Curdled - When you add egg it looks curdled and separated. Just keep whisking and it will come together.
- Sieve the flour - I sieve flour before adding to mix. This helps flour blend evenly and gives smooth dough.
- Refrigerate for at least one hour - I always refrigerate before using. This helps dough firm up and becomes easy to roll and shape.
- Keep it wrapped well - I wrap dough in cling wrap tightly. This prevents it from drying out and keep it fresh longer.
- Use within one week - The dough keep well for one week in fridge. After that it starts to lose freshness and texture.
Serving and Storage
Store this dough in airtight container or wrapped in cling wrap in fridge. You can keep it for one week without any problem. You can also freeze this dough for one month if you want. Just wrap it well and put in freezer bag.
FAQS
1. How long can I keep this dough?
You can keep in fridge for one week. In freezer it keeps for one month if wrapped and stored properly.
2. Can I skip baking powder?
Yes you can skip it if you prefer. Cookies will be little denser but still taste good.
3. Do I have to refrigerate before using?
Yes refrigerating help dough firm up. At least one hour make it easy to roll and cut shapes.
4. Can I add flavourings to the dough?
Yes you can add vanilla essence or little spices. This give dough extra flavour for different cookies.
5. What if my dough is too sticky?
Add little more flour while rolling. Roll between butter paper to prevent sticking to surface.
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📖 Recipe Card
Whole Wheat Cookie Dough Recipe
Ingredients
- 1 and ½ cups wheat flour
- 1 no egg
- ½ cup powdered sugar
- ½ cup butter at room temperature
- ⅓ teaspoon salt
- ⅓ teaspoon baking powder
Instructions
- To a mixing bowl - add powdered sugar and butter. Whisk well until creamy.
- Add vanilla essence and egg. Whisk well. It will look like curdling, do not panic but keep whisking.
- After few mins, it will become creamy, gather together. Place a sieve over the mixing bowl - add wheat flour.
- Add baking powder and salt. Sieve well to the mixing bowl.
- Gather together to form a soft dough. Cling wrap it and refrigerate it. The dough will be soft so refrigerate at least for a hour then use it. It keeps well at least for a week.
- Cling wrap and refrigerate Whole Wheat Cookie Dough!
Notes
- Room temperature - I always use butter that is soft and at room temperature. Cold butter does not blend smoothly with sugar and egg.
- Whisking - I whisk butter and sugar until creamy and light. This takes few minutes but it very important for texture.
- Curdled - When you add egg it looks curdled and separated. Just keep whisking and it will come together.
- Sieve the flour - I sieve flour before adding to mix. This helps flour blend evenly and gives smooth dough.
- Refrigerate for at least one hour - I always refrigerate before using. This helps dough firm up and becomes easy to roll and shape.
- Keep it wrapped well - I wrap dough in cling wrap tightly. This prevents it from drying out and keep it fresh longer.
- Use within one week - The dough keep well for one week in fridge. After that it starts to lose freshness and texture.
Nutrition
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