Whole-Wheat Shortbread Cookies

shortbread cookies

These whole wheat shortbread cookies are buttery, golden and sweet. As the granddaughter of a Dutch grandma, I can’t help but love baked goods made with butter. There’s something incredibly satisfying about rich, buttery baked goods, and in terms of health, butter is far superior to margarine and to highly processed vegetable oils. The wonderful flavor and texture imparted by it allow us to use a relatively small amount of sugar, while still producing delicious cookies.

Whole-Wheat Shortbread Cookies
Prep and Cool time
Cook time
Total time
Recipe type: Dessert
Yield: 24 cookies
  • ¾ cup (12 tablespoons, 170 grams) unsalted butter, soft
  • ½ cup sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1½ cups plus two tablespoons white whole-wheat flour, plus 2 tablespoons more for work surface
  1. Place butter, sugar, vanilla and salt in food processor bowl. Process to combine.
  2. Gradually and flour, processing until soft dough forms.
  3. Divide dough to two parts and flatten each into a disc. Wrap with plastic wrap and chill in fridge for 30 minutes.
  4. Heat oven to 350 degrees F. Line two cookie sheets with parchment paper. Roll each disc to ¼-inch thickness and cut out 24 circles using a 2-inch cookie or biscuit cutter. Dough will be difficult to work with - it tends to fall apart - but don't let that scare you. Roll it gently, pat it down with your hands if it falls apart, keep gathering scraps and crumbs and briefly knead them, then pat again and cut more circles. Think of it as playing with play dough - this is a very forgiving dough and although you're not supposed to overwork it, the cookies will turn out delicious even if you end up kneading and working the dough a little more than planned.
  5. Place the cookies on the prepared baking sheets. Decorate with fork tines if you wish. Chill 15 minutes in fridge, then bake 12-15 minutes, until golden and edges are just light brown, rotating the baking sheets halfway through the baking.
  6. Cool 2 minutes on baking sheets placed on cooling racks, then transfer to cooling racks to cool completely.
Nutrition Per Serving
Serving size: 1 cookie; Calories: 102; Fat: 6g; Carbohydrates: 11g; Sugar: 4g; Sodium: 25mg; Fiber: 1g; Protein: 1g

Whole Wheat Shortbread Cookies

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