Whole Grain Soft White Wheat Sugar Cookies
Tender, wholesome sugar cookies using home-ground soft white wheat flour — bran and all. All measurements in grams.
AI-Generated Recipe
Scale
Units
Prep
15 minutes
Cook
12 minutes
Total
27 minutes
Servings
30
Difficulty
Easy
Course
Dessert
Oven347°F
Ingredients
- 360 g soft white wheat flour (home ground, unsifted)
- 230 g unsalted butter, softened
- 150 g granulated sugar
- 50 g egg (about 1 large)
- 18 g egg yolk (extra, for moisture)
- 8 g vanilla extract
- 2 g almond extract (optional)
- 7 g baking powder
- 3 g salt
- 50 g sugar for rolling
Instructions
- Grind soft white wheat berries on your finest setting. Weigh out the flour. No sifting needed — we're keeping all that good bran.
- Beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the bowl halfway through.
- Beat in the egg, egg yolk, vanilla extract, and almond extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in two additions, mixing on low just until combined. Do not overmix.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour. The bran needs time to hydrate, so don't skip this step.
- Preheat oven to 175°C (347°F). Roll dough into small balls and roll each in the sugar for rolling. Place 5 cm apart on a parchment-lined baking sheet. Flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes, until edges are just barely set but centers still look slightly underdone. They will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Keeping the bran gives these cookies more fiber, a nuttier taste, and a slightly heartier chew. The extra egg yolk compensates for the bran absorbing moisture. If the dough still feels dry or crumbly after chilling, knead in a teaspoon or two of milk. Grind on the finest setting you can for the best texture.