Whole Wheat Shortbread Cookies– With Brown Sugar
Servings: 12 cookies
Calories: 111kcal
Three simple ingredients, real butter, brown sugar, and whole wheat flour, combine to make buttery whole wheat shortbread cookies that melt in your mouth. And they’re lower on the glycemic index than cookies made with all-purpose flour, which makes me love them even more!
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Equipment
- Large bowl
- 1 Large cookie sheet
- Parchment paper
- Wooden spoon or electric hand mixer
Ingredients
- 1 Stick Butter At room temperature.
- ¼ Cup Brown sugar Light muscovado sugar adds a delicious molasses flavor to these cookies. You can also use cane sugar or granulated sugar.
- ¾ Cup Whole wheat flour
—Stone-ground flour contains more nutrients and is therefore, a great option. Regular whole wheat flour works just fine. Coarsely ground flour produces a more rustic cookie with a satisfying bite, while finely ground flour yields a smoother, more delicate texture that resembles classic shortbread.
Optional
- ¼ tsp Sea salt A tiny bit of salt makes these cookies taste so good!
- ¼ tsp Vanilla extract
Instructions
- Cream the butter and sugar together in a large mixing bowl by stirring vigorously with a wooden spoon or using an electric mixer. The aim is to dissolve the sugar in the butter to create a smooth paste.
- Add the flour, salt, and vanilla ( if using) to the butter mixture and mix gently until combined.
- Form a ball and cover with plastic wrap.
- Whole wheat flour takes a little time to absorb liquid and will need to rest for 10 minutes.
- If you find the cookie dough to be a little dry, add a teaspoon of water or wet your hands with cold water and continue to mix the dough until it becomes a smooth. Shortbread dough should not be sticky.
- Using a rolling pin, roll out the dough to 1/4-inch thickness ( 1/2 cm). You can use a floured surface or roll it between two sheets of parchment paper.
- Use a small glass jar or cookie cutter to cut out shapes from the dough.Dipping your jar in a little flour can help the cookie to release from the rim. It's helpful to use a bench scraper to move and handle your cookies.
- Bring together any dough scraps, roll them out again to the same thickness, and cut out as many cookies as possible.
- Place the cookies on a baking sheet lined with parchment paper and chill for 20 minutes.
- Preheat the oven to 370°F/ 190°C and bake the cookies for 15- 20 minutes or until golden brown. Transfer to a wire rack to cool.
Notes
Storage: Store in the refrigerator in an airtight container for up to 2 weeks. They also freeze really well.
Variations: For an oaty flavor, swap out 50g of whole wheat flour for 50 g of finely ground oat flour.
For chocolate chip cookies, carefully press chocolate chips into each cookie before baking.
For chocolate chip cookies, carefully press chocolate chips into each cookie before baking.
Nutrition
Serving: 25g | Calories: 111kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 236IU | Calcium: 9mg | Iron: 0.3mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
