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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Recipe Information
Ingredients
- 240 grams Whole wheat flour
- 200 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper or silicone baking mats.
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.
Add the vanilla extract and salt to the butter mixture and mix well.
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.
Turn the dough out onto a clean surface and gently knead it until it comes together into a smooth ball.
Roll the dough out between two sheets of parchment paper to a uniform thickness of about 1 cm (1/3 inch).
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.
Gather any scraps of dough, re-roll, and cut out additional cookies until all the dough is used.
Place the baking sheets in the preheated oven and bake for 20-25 minutes, or until the edges of the cookies are lightly golden.
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.
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
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 99.7 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
