Best 3 No Roll Sugar Cookies White Whole Wheat Flour Recipes

Calling all cookie enthusiasts! Get ready to embark on a delightful baking journey with our irresistible No-Roll Sugar Cookies crafted with the goodness of white whole wheat flour. These cookies are not just any ordinary treats; they are a symphony of flavors and textures that will tantalize your taste buds. With a crispy exterior and a soft, chewy interior, these cookies are the perfect balance of sweet and savory.

This recipe collection presents two variations of our No-Roll Sugar Cookies: the classic granulated sugar version and a tantalizing brown sugar variation. Both versions are equally delectable, offering unique flavor profiles that will cater to diverse preferences. The granulated sugar cookies exude a traditional sweetness, while the brown sugar cookies boast a rich, molasses-like flavor with a hint of caramel.

These cookies are not only a delight to eat but also incredibly easy to make. Our no-roll method eliminates the hassle of rolling and cutting dough, making them a breeze to prepare. Simply mix the ingredients, shape them into balls, and bake until golden brown.

Whether you're a seasoned baker or just starting your culinary adventure, these No-Roll Sugar Cookies are the perfect recipe for any occasion. They are ideal for holiday gatherings, bake sales, or simply as a sweet treat to enjoy with your loved ones. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you with a batch of irresistible cookies that are sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE-WHEAT SUGAR COOKIE RECIPE

Whole-Wheat Sugar Cookie Recipe image

These whole-wheat sugar cookies are easy to make, have real and wholesome ingredients and can be rolled out and cut into shapes for any occasion.

Provided by Laura Fuentes

Number Of Ingredients 12

Ingredients

1 cup Bob's Red Mill Whole-Wheat Pastry Flour
1/2 cup Bob's Red Mill Unbleached All-purpose Flour
1/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces unsalted butter, at room temperature
2/3 cup granulated sugar
1 egg white
1 1/4 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
2 cups confectioner's sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice

Steps:

In a medium bowl, whisk flours, salt, and baking soda.
In a separate bowl, beat butter and sugar until it's light and fluffy. Scrape the sides of the bowl and add the egg white, vanilla, and almond extract, beat until combined.
To the butter mixture, add flour mixture, and mix until incorporated. Cover the bowl with plastic wrap, and chill for at least 4 hours.
Once dough is ready, preheat oven to 325°F and line 2 baking sheets with parchment paper.
Lightly dust a work surface with all-purpose flour and place chilled dough directly onto the work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. Re-roll dough scraps into new large pieces of dough.
Bake cookies for 12 minutes or until the edges look golden but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. If you want a thicker glaze, add a little more sugar and any food coloring you like.
Ice cookies by icing the edges first and then filling it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days. You can also refrigerate dough for up to 5 days and freeze dough up to 30 days.

WHOLE WHEAT SUGAR COOKIES

Whole Wheat Sugar Cookies image

Make and share this Whole Wheat Sugar Cookies recipe from Food.com.

Provided by MizzNezz

Categories Drop Cookies

Time 52m

Yield 12 cookies

Number Of Ingredients 13

Ingredients

1 cup sugar
1/2 cup butter, softened
2 tablespoons milk
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
1 large egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon cinnamon

Steps:

Mix sugar and butter in large bowl until fluffy.
Add milk, lemon rind, vanilla and egg; mix well.
Add flour, baking powder, baking soda, salt and nutmeg; mix well.
Cover and chill for 30 minutes.
Heat oven to 375°.
Mix the 2 Tbsp sugar with the cinnamon.
Shape dough into 1-inch balls.
Roll in the cinnamon mixture.
Place 2-inches apart on ungreased cookie sheet.
Bake for 7-10 minutes, or until light brown.
Cool for 1 minute before removing from pan.

Nutrition Facts : Calories 209.6, Fat 8.6, SaturatedFat 5.2, Cholesterol 36.2, Sodium 254.9, Carbohydrate 31.8, Fiber 2, Sugar 18.9, Protein 3

OATMEAL-RAISIN COOKIES (WHITE WHOLE WHEAT FLOUR)

Oatmeal-Raisin Cookies (White Whole Wheat Flour) image

Either quick-cooking or old-fashioned oats can be used for this recipe; the old-fashioned oats make a chewier cookie.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 36

Number Of Ingredients 12

Ingredients

Reynolds™ Parchment Paper
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 eggs
3 cups old-fashioned or quick-cooking oats
1 1/2 cups Gold Medal™ white whole wheat flour
1 cup raisins, dried cherries or dried blueberries

Steps:

Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed until well blended, or mix with spoon. Stir in oats, flour and raisins.
On lined cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 10 to 12 minutes or until light brown. Cool 2 minutes; remove from cookie sheets. Cool completely; store tightly covered.

Nutrition Facts : ServingSize 1 Cookie

Tips:

Chilling the dough: Chilling the dough before baking is essential for preventing the cookies from spreading too much and helps them hold their shape better.
Using White Whole Wheat Flour: White whole wheat flour adds a slightly nutty flavor and a bit more texture to the cookies, while still maintaining a light and delicate texture.
Rolling the dough: If you find the dough too sticky to handle, you can lightly flour your hands or work surface to prevent sticking.
Baking time: Keep a close eye on the cookies while they are baking, as the baking time can vary depending on your oven. The cookies are done when the edges are just starting to turn golden brown.
Storing: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Conclusion:

These No-Roll Sugar Cookies made with White Whole Wheat Flour are a delicious and easy-to-make treat that combine the classic flavors of sugar cookies with the added nutritional benefits of whole wheat flour. With their soft and chewy texture and a hint of nutty flavor, these cookies are perfect for any occasion. Whether you're looking for a quick and simple snack or a festive holiday treat, these cookies are sure to satisfy your sweet tooth. So, gather your ingredients and preheat your oven, because it's time to indulge in the goodness of these No-Roll Sugar Cookies!