Inside: Get a simple recipe for complete wheat Halloween sugar cookies. Bonus: You don’t want to sit back the dough earlier than rolling it out.
No tips right here: These complete wheat Halloween sugar cookies are delicate, tasty, and sure, kid-approved.
The key ingredient is complete wheat pastry flour, which creates a young texture and delicate taste. (Don’t have it or can’t discover it? I provide you with a number of choices beneath.)
Components for Halloween Cookies
- Butter: I take advantage of salted butter. Should you use unsalted butter, add 1/4 teaspoon salt to the dry elements.
- 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 need to use:
- Entire wheat pastry flour OR
- Half common complete wheat flour, half all function flour OR
- All all-purpose flour
Methods to Make Entire Wheat Halloween Sugar Cookies
Line your baking sheets with parchment paper or silicone baking mats (akin to 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 nicely together with your mixer on medium velocity. Then add the egg and vanilla extract and blend nicely.
Add the dry elements to the moist elements, including one cup of the flour combination at a time and mixing after every addition. Make certain 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 essential! This dough doesn’t work when chilled.
Divide the dough in half and type two dough balls. Roll the primary one onto a frivolously floured floor about 1/8″ thick. This can be a delicate, moist dough so make sure 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, reduce 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 if you would like them to be delicate, you don’t wish to over-bake them! Should you favor 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 take advantage of common complete 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 complete wheat flour and half all-purpose flour.
What’s complete wheat pastry flour?
Entire wheat pastry flour is created from a milder white wheat and has decrease protein content material than common complete 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 delicate for days when saved in an hermetic container. They’re greatest if eaten inside 5-7 days.
Can I freeze these complete 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 complete 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 nicely.
- In a separate bowl, stir collectively baking powder and flour.
- Add flour combination to butter combination, one cup at a time, mixing nicely 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. Reduce 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 as well use 3 cups all-purpose flour OR 1.5 cups every all-purpose and common complete wheat flour
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