Whole Wheat Shortbread Cookies
Indulge in the wholesome charm of these Whole Wheat Shortbread Cookies, a perfect blend of buttery richness and nutty, whole-grain goodness. Made with just five simple ingredients—whole wheat flour, softened butter, powdered sugar, vanilla extract, and a pinch of salt—these cookies strike a delicate balance between crisp texture and melt-in-your-mouth softness. The use of whole wheat flour not only adds a hearty, earthy flavor but also a subtle nuttiness that sets them apart from traditional shortbread. With a quick prep time of just 15 minutes and a bake time of 25 minutes, this is an effortless recipe that delivers gourmet results. Ideal as a classic tea-time treat or a delightful homemade gift, these cookies can be cut into your favorite shapes and stored for up to a week—though they rarely last that long! Serve them alongside a cup of coffee or tea for a cozy, satisfying snack.
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Ingredients
- 240 grams Whole wheat flour
- 200 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand mixer or a whisk until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and salt to the butter mixture and mix well.
Step 4
Gradually incorporate the whole wheat flour into the butter mixture, mixing on low speed or using a spatula until a soft, crumbly dough forms. Do not overmix.
Step 5
Turn the dough out onto a clean surface and gently knead it until it comes together into a smooth ball.
Step 6
Roll the dough out between two sheets of parchment paper to a uniform thickness of about 1 cm (1/3 inch).
Step 7
Using cookie cutters of your choice, cut out shapes from the dough and transfer them onto the prepared baking sheets, leaving a small amount of space between each cookie.
Step 8
Gather any scraps of dough, re-roll, and cut out additional cookies until all the dough is used.
Step 9
Place the baking sheets in the preheated oven and bake for 20-25 minutes, or until the edges of the cookies are lightly golden.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Once cooled, the cookies can be stored in an airtight container at room temperature for up to a week. Enjoy your whole wheat shortbread cookies with a warm beverage!
Nutrition Facts
| Serving size | (547.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2651.6 |
| Total Fat 166.7g | 0% |
| Saturated Fat 103.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 436.6mg | 0% |
| Sodium 1222.6mg | 0% |
| Total Carbohydrate 274.5g | 0% |
| Dietary Fiber 29.2g | 0% |
| Total Sugars 99.7g | |
| Protein 33.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 125.9mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1025.3mg | 0% |
Source of Calories