Whole Wheat Shortbread Cookies

5 from 5 votes

These whole wheat shortbread cookies are buttery perfection. They are chewy, melt in your mouth and just slightly sweet, all that a shortbread cookie should be.

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: Scottish

Servings: cookies

Calories: 125kcal

Author: Jessica and Merissa

Ingredients

½ cup (113 g) unsalted butter cold
¼ cup (52 g) granulated cane sugar
1 teaspoon vanilla extract
1¼ cups (150 g) soft white wheat flour whole wheat pastry flour
⅛ teaspoon sea salt

Instructions

Preheat oven to 325℉ with the rack in the center or upper third position.
Cut ½ cup unsalted butter into cubes.
In a large mixing bowl with an electric mixer, beat the butter until smooth. Add ¼ cup granulated cane sugar and 1 teaspoon vanilla extract, beat on medium speed until combined and fluffy, 1-2 minutes.
Add 1¼ cups soft white wheat flour and ⅛ teaspoon sea salt, mix until it resembles coarse crumbs. Knead together with your hands until the dough comes together.
Turn the dough out onto a generously floured surface and roll into a 4x9 inch rectangle. Using a sharp knife dusted with flour, cut into twelve 1x3 inch pieces, (3 on the long side and 4 on the short side).
Place about 1½ inches apart on an ungreased baking sheet. Bake for 12-14 minutes or until very lightly browned on top. If the cookies spread a little while baking, use a butter knife to gently push them back into shape while they are still hot from the oven.
Transfer the cookies to a cooling rack.

Notes

Store the cookies in an airtight container.

These cookies are better the next day.

If you’re at an altitude of 3000’ or higher add 1-2 tablespoons extra flour.

Nutrition