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–+ servings
A grid of round sugar cookies, some frosted, some unfrosted and some with sprinkles.

Whole Wheat Cut Out Sugar Cookies

These whole wheat cut out sugar cookies keep their shape while baking so they make excellent decorating cookies. The sour cream in the dough and soft white wheat helps keep them soft and tender. The dough is easy to make in just one bowl.
Prep Time20 minutes
Cook Time10 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 20 3” cookies
Calories: 122kcal
Author: Jessica and Merissa

Equipment

Ingredients

  • ½ cup (113 g) unsalted butter softened
  • ¾ cup (157 g) granulated cane sugar
  • 1 large egg
  • ¼ cup (60 g) sour cream full fat
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (270 g) soft white wheat flour* whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 batch cream cheese frosting or frosting of choice

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat ½ cup unsalted butter and ¾ cup granulated cane sugar until well combined.
  • Add 1 large egg and beat on medium speed until lightened in color and fluffy, about 1-2 minutes.
  • Add ¼ cup sour cream and 2 teaspoons vanilla extract, mix just until incorporated.
  • Add 2 ¼ cups soft white wheat flour*, 1 teaspoon baking powder and ½ teaspoon sea salt, mix just until combined.
  • Turn the dough out onto a large piece of plastic wrap, flatten slightly and wrap tightly. Refrigerate for 1-2 hours (you can skip this step, but the dough is easier to work with if it is cold).
  • Preheat the oven to 350℉. Roll the cookie dough out on a generously floured surface to about ¼ inch thick. Cut out into your desired shapes.
  • Place the cut out cookies about 1 inch apart on a baking sheet lined with parchment paper. Use a thin spatula dipped in flour to lift the cookies off your surface. Gather the scraps into a pile, knead a couple time to bring them together. Repeat the roll and cut steps.
  • Bake at 350°F for 8-10 minutes or until the cookies are set and no longer shiny on top. If you want crunchy cookies, bake them for a couple extra minutes.
  • Cool completely before frosting.

Notes

*If you are at 3000’ or higher elevation, you may need to add up to ½ cup extra flour.
The dough should be sticky, but you should be able to handle it with relative ease.
Nutritional facts are calculated for the cookies without frosting. 

Nutrition

Serving: 1cookie | Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 61mg | Fiber: 1g | Sugar: 8g | Vitamin A: 174IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg