Butter cookies are one of the most popular cookies you know. Here I give you the healthy version of it – Whole Wheat Butter cookies. It is soft and melts in mouth cookies that you can’t stop baking it or having it. These cookies are perfect to have along with tea or as an edible gift for your loved ones.
Whole Wheat Butter cookies
As you know I bake most of my cookies or cakes using the whole wheat flour. I tried these butter cookies too with wheat flour which gives a nice nutty flavor. You can make this same recipe using the all-purpose flour. This cookie is so soft and melts in the mouth texture. If you love crispier cookies bake it for 12 minutes.
How to make Butter cookies
Ingredients used for whole wheat butter cookies
Whole Wheat flour – I have used whole wheat flour to make this cookie a little healthier. You can use all-purpose flour too.
Unsalted butter – I have used unsalted butter here. Make sure it is at room temperature. If you are using salted butter, skip the salt.
Egg – Make sure the egg is at room temperature. If you do not want to use egg, then you can substitute with flax seed powder or any egg replacer. But I would not recommend yogurt or applesauce as an egg replacer in this recipe as it may affect the texture of the cookies.
Vanilla extract – I have used vanilla extract for the flavor. You can also use almond extract.
A short video
Method
In a bowl sift whole wheat flour, salt and baking powder. In another bowl, beat butter until creamy. Then add sugar and beat until fluffy. Then add egg and vanilla essence. Mix it till combined. Add flour slowly little by little. Mix thoroughly. Divide the dough equally and roll out to a log. Cover in a cling sheet or foil and refrigerate for at least 4 hours. Preheat the oven to 350 deg F. Take a log out and cut to 1/4 inch thick pieces. Arrange these in a baking tray with space between each. Bake for 10–12 minutes till turn golden. Cool these completely before storing in airtight containers.
Can I freeze the dough?
Yes, absolutely. Once the cookie dough is done and rolled into a log, cover it in a cling sheet and freeze. It will stay good for three months. When you are ready to bake cookies, thaw the dough in the refrigerator. Then slice and bake.
How to store cookies?
Once the cookies are cooled down, store it in an airtight container. It stays good for a week at room temperature and for a month in the refrigerator.
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Easy whole wheat butter cookies recipe
INGREDIENTS
Whole wheat flour – 2 cups
Salt – 1/2 tsp
Sugar – 1 cup
Egg – 1
Unsalted butter ( softened) – 1 cup
Vanilla essence – 1 tsp
Baking powder – 1/4 tsp
I adapted this from Here.
METHOD
- In a bowl sift whole wheat flour, salt and baking powder.
- In another bowl, beat butter until creamy.
- Then add sugar and beat until fluffy.
- Then add egg and vanilla essence. Mix it till combined.
- Add flour slowly little by little. Mix thoroughly.
- Divide the dough equally and roll out to a log. Cover in a cling sheet or foil and refrigerate for at least 4 hours.
- Preheat the oven to 350 deg F.
- Take a log out and cut to 1/4 inch thick pieces.
- Arrange these in a baking tray with space between each.
- Bake for 10 – 12 minutes till turn golden.
- Cool these completely before storing in airtight containers.
NOTES
- The cookies will be soft even done. But once cooled it will be crispy.
- For softer cookies bake for 10 minutes and crispier cookies bake for 12 minutes.
Whole wheat Butter cookies
Equipment
- Mixing Bowl
- Whisk
- Cling sheet
Ingredients
- 2 Cups Whole wheat flour
- 1/2 Tsp Salt
- 1 Cup Sugar
- 1 Egg
- 1 Cup Unsalted butter softened
- 1 Tsp Vanilla essence
- 1/4 Tsp Baking powder
Instructions
- In a bowl sift whole wheat flour, salt, and baking powder.
- In another bowl, beat butter until creamy.
- Then add sugar and beat until fluffy.
- Then add egg and vanilla essence. Mix it till combined.
- Add flour slowly little by little. Mix thoroughly.
- Divide the dough equally and roll out to a log. Cover in a cling sheet or foil and refrigerate for at least 4 hours.
- Preheat the oven to 350 deg F.
- Take a log out and cut to 1/4 inch thick pieces.
- Arrange these in a baking tray with space between each.
- Bake for 10 – 12 minutes till turn golden.
- Cool these completely before storing in airtight containers.
Video
Notes
- The cookies will be soft even done. But once cooled it will be crispy.
- For softer cookies bake for 10 minutes and crispier cookies bake for 12 minutes.
Nutrition
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The post originally posted on April 14, 2017. Now updated with content, photos and video.
Healthy whole wheat butter cookies so yum. Great for cookie trays love it.
Thank you
Thank you for sharing this recipe. It was really helpful.
Thank you
These cookies are incredibly easy to make and so delicious! My family has asked for another batch! 🙂
Thank you
Thank you for sharing this recipe. It was really helpful.
Thank you
So easy and delicious!!! I’m going to make another batch of dough to keep in the freezer for those cookie cravings.
That’s so great. Hope you all enjoy these cookies this Christmas.
This is a great cookie! I cut the recipe in half…except for the egg of course…and cooked the cookies in a skillet on top of the stove. I heated up my skillet first on medium; once it was nice and hot I reduced the heat to very low. I “cooked” my cookies for 5 minutes on each side. They came out warm and soft, but cooled to the wonderful crispiness of a fresh baked butter cookie!
Wow, that’s awesome Elle. It’s really interesting that you cooked on the stovetop. Glad you liked the recipe. Thank you for your feedback.
Yes, being off grid forces one to be creative. We built a cobb oven, which I absolutely love, however…I haven’t perfected the art of baking cookies in there yet. Amazing chicken wings, homemade pizza, pork shoulder roast…but no dice on the cookies. This leaves me with utilizing my stove. A baker’s gotta do what a baker’s gotta do! LOL
Absolutely. The cobb oven interests me.
I love these! I made them today and they’re gone. They’re like a nutty shortbread, or at least mine were. I’m not the best baker. They’re so substantial, yet delicate, so rich and buttery…and that nuttiness was such a surprise!
I used a box of flan mix, which contains sugar, for the custard so it so it made them very sweet. I love sugar so that’s good, but I’m going to make them tomorrow with Bird’s custard which doesn’t have sugar, and I think I’ll like them even more.
I think this could be an amazing base recipe for so many flavors, like cinnamon sugar or raspberry. I’m going to do a couple tomorrow with banana extract and chocolate chips. We shall see! I’ll report back.
Thank you for your feedback
Eggless option
You can use chia seeds or flax seeds. 1 Tbsp ground seeds in 3 Tbsp of water for 1 egg. Let me know if you have any questions.
Hello,
I made the wheat butter cookies. They were very good. I have more chilled dough I made yesterday that is in the fridge . I want to make more cookies today. What could add to the chilled cookie dough before or after I slice it before baking , maybe chocolate chips?
Elena
Thank you so much for your feedback. Am glad you liked the cookies. You can press the chocolate chips on the cut out dough before baking. Let me know how it turned.
I bet these taste even better than they look, and these are some gorgeous cookies!
Thank you
My Favorite recipe. Super.
Thank you
Oh my!
I can see myself eating a dozen of these with my morning coffee. I’ll surely bake these over the weekend.
Thank you. Please do let me know your feedback.
Delicious kid friendly snack.
Thank you
These look perfectly delicious and I will try soon to make and have with my morning tea.
Thank you so much. Hope you enjoy making this.