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!
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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.
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
Ingredients
Method
- 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.
Video
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.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Nana Debbie
Yum! I made these with my 3 year old granddaughter. She asked to bake cookies and her parents want them as healthy as possible. I used buttermilk in place of kefir and a little cinnamon sugar at the end. She had fun rolling the dough like playdough. 20 minutes with 5 minutes cooling on the baking sheet, then onto a cooling rack. Seemed long for cookies, but they turned out great.
Julia
glad you liked them. Yes whole wheat takes a little longer 🙂