Soft Whole Wheat Sugar Cookies
Soft Whole Wheat Sugar Cookies with less sugar! These easy, healthier cookies are soft, chewy, and made with kefir for the perfect texture. Ready in 20 minutes!
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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.
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.
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