Inside: Get a simple recipe for entire wheat Halloween sugar cookies. Bonus: You don’t want to relax the dough earlier than rolling it out.
No methods right here: These entire wheat Halloween sugar cookies are tender, tasty, and sure, kid-approved.
The key ingredient is entire wheat pastry flour, which creates a young texture and delicate taste. (Don’t have it or can’t discover it? I offer you a number of choices beneath.)
Components for Halloween Cookies
- Butter: I exploit salted butter. In case you use unsalted butter, add 1/4 teaspoon salt to the dry components.
- Sugar: This recipe requires white sugar
- Egg: Ideally at room temperature
- Vanilla extract
- Baking powder
- Flour: You may have a number of choices right here–you should use:
- Entire wheat pastry flour OR
- Half common entire wheat flour, half all goal flour OR
- All all-purpose flour
Find out how to Make Entire Wheat Halloween Sugar Cookies
Line your baking sheets with parchment paper or silicone baking mats (resembling Silpat mats).
In a medium bowl, stir collectively the flour and baking powder and put aside.
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In a big bowl (or bowl of a stand mixer) cream butter and sugar effectively along with your mixer on medium velocity. Then add the egg and vanilla extract and blend effectively.
Add the dry components to the moist components, including one cup of the flour combination at a time and mixing after every addition. Make sure all of the flour on the backside of the bowl is blended into the dough, however don’t over-mix.
Don’t chill. That’s vital! This dough doesn’t work when chilled.
Divide the dough in half and type two dough balls. Roll the primary one onto a flippantly floured floor about 1/8″ thick. It is a tender, moist dough so ensure that each your floor and your rolling pin are floured. (Cowl the bowl with the opposite dough ball utilizing both a kitchen towel or plastic wrap.)
Utilizing cookie cutters, minimize out shapes within the rolled-out dough. Preserve rolling out remaining dough scraps till it’s gone. Repeat with the second dough ball.
Place shapes on the ready baking sheets and bake cookies for 6-7 minutes. They could be ever-so-slightly golden brown–and should even look underdone–however in order for you them to be tender, you don’t wish to over-bake them! In case you choose a crisper cookie, enhance the bake time by a few minutes, or till they’re extra golden brown.
Cool utterly on a wire rack earlier than frosting.
Halloween Cookies FAQ
Can I exploit common entire wheat flour?
I’ve examined this cookie recipe a number of methods. It really works greatest with both ALL wheat pastry flour or ALL all-purpose flour or half common entire wheat flour and half all-purpose flour.
What’s entire wheat pastry flour?
Whole wheat pastry flour is made out of a milder white wheat and has decrease protein content material than common entire wheat flour. It’s nice for cookies, muffins, and desserts (however not yeast bread). You’ll discover it subsequent to the flour within the baking part of the shop or on Amazon.
What can I frost these cookies with?
I used royal icing for the cookies proven right here.
How do I retailer these cookies?
Place cookies in an hermetic container at room temperature and eat inside 5-7 days for very best quality.
How lengthy do leftover cookies final?
These cookies will keep tender for days when stored in an hermetic container. They’re greatest if eaten inside 5-7 days.
Can I freeze these entire wheat sugar cookies?
Sure. Freeze the baked, unfrosted cookies in a freezer bag, urgent the additional air out earlier than sealing. Defrost cookies, then ice with frosting.
Components
- 1 cup (2 sticks) butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 giant egg
- 2 teaspoons baking powder
- 3 cups entire wheat pastry flour*
Directions
- Preheat oven to 400 levels F. Transfer prime rack to prime one-third of oven. Line two baking sheets with parchment paper or silicone baking mat.
- In a mixing bowl of bowl of a standing mixer, cream collectively butter and sugar. Add egg and vanilla and mix effectively.
- In a separate bowl, stir collectively baking powder and flour.
- Add flour combination to butter combination, one cup at a time, mixing effectively after every addition. Mix simply till all blended. Don’t chill.
- Divide dough into two balls. On a floured floor, roll every ball right into a circle 1/8 inch thick. Lower out cookies, place on ready baking sheets. Bake cookies for 6-7 minutes.
- Let cookies sit one minute, then take away to a wire rack to chill utterly earlier than frosting.
Notes
*You may also use 3 cups all-purpose flour OR 1.5 cups every all-purpose and common entire wheat flour
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