These whole wheat sugar cookies are the perfect balance of wholesome and sweet! Made with less sugar and a touch of cinnamon, they’re soft on the inside, lightly crisp on the outside, and absolutely delicious.
Plus, they come together in just one bowl and bake in 20 minutes—ideal for a quick treat!
Whole Wheat Cookies
I love baking healthier cookies from scratch that don’t compromise on texture or flavor.
These cookies are proof that whole wheat flour can create a soft, tender bite, especially when paired with kefir for extra moisture.
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Ingredients
- Whole wheat flour – I love using whole wheat flour here because it adds a slightly nutty flavor and makes the cookies feel just a little healthier. If you want a milder taste, try white whole wheat flour!
- Baking powder – This helps the cookies rise and stay soft. No one wants a dense sugar cookie!
- Salt – Just a pinch enhances all the other flavors.
- Unsalted butter – Softened butter is key to that perfect, melt-in-your-mouth texture. If you only have salted butter, just reduce the added salt a bit.
- Sugar – Classic granulated sugar keeps these cookies sweet but not overly so. We use just ¼ cup for the cookies and rolling in sugar is optional!
- Egg – One large egg binds everything together and gives the cookies a little structure.
- Vanilla extract – I always add a little extra vanilla because it makes everything taste better. Feel free to go heavy-handed here! Use pure vanilla extract without alcohol.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Soft Whole Wheat Cookies
- Preheat the oven: Set it to 340°F and line a large baking sheet with parchment paper.
- Mix the wet ingredients: In a bowl, whisk the egg, salt, sugar, and vanilla extract. Stir in the cooled melted butter, then add kefir.
- Combine the dry ingredients: In a separate bowl, mix the whole wheat flour, baking powder, and cinnamon.
- Incorporate the dry into the wet: Gradually add the dry ingredients to the wet mixture. Use a spatula at first, then knead lightly on a floured surface until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the cookies: Take 1 tablespoon of dough, roll into a ball, and coat in sugar if desired.
- Arrange and flatten: Place on the baking sheet, pressing down gently.
- Bake: For 20 minutes for soft cookies, or 25 minutes for a slightly crisp top.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
What can I use instead of kefir?
Buttermilk or Greek yogurt (thinned with a little milk) work well.
Tips
- Don’t overmix the dough. This keeps the cookies light and soft.
- For a different shape. Roll into logs instead of rounds for a biscotti-style cookie.
- Reduce sugar further. Skip the sugar coating for an even lower-sugar option.
- Try different coatings. Use coconut sugar or a sprinkle of cinnamon sugar for extra flavor.
Freezing And Storing Instructions
- To Store. Keep in an airtight container at room temperature for up to 5 days.
- To Freeze. Store in a freezer-safe bag for up to 3 months.
- To Make Ahead. Prepare the dough, shape into balls, and refrigerate for up to 2 days before baking.
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Recipe Card
Soft Whole Wheat Sugar Cookies
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 2 cups whole wheat flour + more for dusting
- 1 egg, at room temperature
- ¼ cup white sugar
- ½ teaspoon salt
- ⅔ cup kefir, at room temperature
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, high quality
- 3 tablespoons white sugar for rolling, or use sanding sugar
INSTRUCTIONS
- Preheat the oven: Set it to 340°F and line a large baking sheet with parchment paper.
- Mix the wet ingredients: In a bowl, whisk the egg, salt, sugar, and vanilla extract. Stir in the cooled melted butter, then add kefir.1 egg, ¼ cup white sugar, ½ teaspoon salt, ⅔ cup kefir, 1 teaspoon vanilla extract, ¼ cup unsalted butter
- Combine the dry ingredients: In a separate bowl, mix the whole wheat flour, baking powder, and cinnamon.2 cups whole wheat flour + more for dusting, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
- Incorporate the dry into the wet: Gradually add the dry ingredients to the wet mixture. Use a spatula at first, then knead lightly on a floured surface until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the cookies: Take 1 tablespoon of dough, roll into a ball, and coat in sugar if desired.3 tablespoons white sugar for rolling
- Arrange and flatten: Place on the baking sheet, pressing down gently.
- Bake: For 20 minutes for soft cookies, or 25 minutes for a slightly crisp top.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
NOTES
- To Store. Keep in an airtight container at room temperature for up to 5 days.
- To Freeze. Store in a freezer-safe bag for up to 3 months.
- To Make Ahead. Prepare the dough, shape into balls, and refrigerate for up to 2 days before baking.
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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