Whole Wheat Shortbread Cookies are soft buttery cookies made by baking a mix of butter, flour, eggs and sugar. The cookie dough is shaped with cookie cutter and glazed with chocolate. These make a festive treat and a hot with kids.
You can make these during Christmas and special occasions for your family. They are soft on the inside and little crispy on the edges. The chocolate glaze adds richness and makes them special.
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About Whole Wheat Shortbread Cookies
Whole Wheat Shortbread Cookies are a treat for the family during Christmas and special occasions. The dough is soft and easy to work with and has subtle nutty flavour that makes them taste homemade.
The texture comes out soft and tender inside with slightly crispy edges. When you bite into them they melt in your mouth. The chocolate glaze on top adds sweetness and shine. This combination makes it irresistible for everyone. This is the perfect time to bring out all your cookie cutters and have fun.
You can just use some maida instead of wheat flour if you prefer. Some people skip the glaze and just bake them plain. You can also use different cookie cutters to make different shapes. The dough is very versatile and works well with any design.
I usually make these cookies during holiday season for my family and friends. It gives me happiness knowing that I make something they truly enjoy.
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Whole Wheat Shortbread Cookies Ingredients
- Wheat flour - I used flour for the base for the cookies. It gives subtle nutty flavour and keeps cookies soft.
- Butter - I used butter at room temperature. It is added abundant in this recipe and make cookies rich and melt in mouth.
- Powdered sugar - I added powdered sugar for sweetness. It dissolves into butter smoothly and distributes evenly.
- Egg - I added egg to bind dough together. It helps bring all ingredients together without making them dry.
- Salt - I added salt to balance sweetness. Even a little bit brings out all flavours nicely.
- Baking powder - I used little baking powder for the slight lift. It helps cookies stay soft instead of becoming dense.
- Chocolate glaze - I used chocolate glaze for coating. You can melt dark chocolate or use store bought glaze.
How to make Whole Wheat Short Bread Cookies Step by Step
1.To a mixing bowl - add powdered sugar and butter. Whisk well until creamy.
2.Add vanilla essence and egg. Whisk well. It will look like curdling, do not panic but keep whisking.
3.After few minutes, it will become creamy, gather together. Place a sieve over the mixing bowl - add wheat flour.
4.Add baking powder and salt. Sieve well to the mixing bowl.
5.Gather together to form a soft dough. Cling wrap it and refrigerate it. The dough will be soft so refrigerate at least for a hour then use it. It keeps well at least for a week.
6.Refrigerate it for at least an hour. Roll between butter paper to avoid sticking. Roll it to ¼ inch thickness, take your favourite cookie cutter.
7.Cut shapes using the cutter.
8.Arrange it in baking tray lined with butter paper.Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to turn golden brown. Let the cookies cool down completely. Prepare the chocolate glaze and keep it ready.
9.Take a cookie and dip it in. You can make icing cone and draw too. I made it simple by just dipping in chocolate glaze.
Let it cool down then store.
Expert Tips
- Room temperature - I always use butter that's soft and at room temperature. This helps it blend smoothly with sugar.
- Whisking - I whisk butter and sugar until creamy. When you add egg it looks like curdling but keep whisking and it will come together.
- Dough resting - I refrigerate dough for at least one hour before rolling. This helps the dough firm up and prevents sticking.
- Rolling - I roll dough between butter paper to avoid mess. This keeps the surface clean and the dough doesn't stick anywhere.
- Thickness - I keep the dough thickness about 1 quarter inch. This gives perfect texture when baked.
- Baking - I watch cookies carefully during baking. I remove them when the edges turn light golden brown.
- Cooling before glazing - I always let cookies cool completely before dipping in chocolate. Hot cookies make the glaze runny.
Serving and Storage
Serve this with tea or coffee for a simple snack. It goes well for festive time or even regular evenings at home. Store in airtight container and it stay good at room temperature for few days. They stay good for one week if stored properly.
FAQS
1. Can I use white flour?
Yes you can use maida or white flour. It gives different texture to the cookies.
2. Why are my cookies hard?
It may be over baked or rolled very thin. Next time bake less time and keep little thick.
3. How long do these stay fresh?
They stay fresh for one week in airtight container. After that they start to lose softness.
4. Can I make the dough ahead?
Yes you can make dough and keep in fridge for one week. Just take it out when ready to roll and bake.
5. Why is my dough sticky?
If dough is sticky add little more flour while rolling. Roll between butter paper to help prevent sticking.
If you have any more questions about this Whole Wheat Shortbread Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Whole Wheat Shortbread Cookies Recipe
Ingredients
- 1 ½ cups wheat flour
- 1 no egg
- ½ cup powdered sugar
- ½ cup butter at room temperature
- ⅓ teaspoon salt
- ⅓ teaspoon baking powder
- ¼ cup chocolate glaze
Instructions
- To a mixing bowl - add powdered sugar and butter. Whisk well until creamy.
- Add vanilla essence and egg. Whisk well. It will look like curdling, do not panic but keep whisking.
- After few mins, it will become creamy, gather together. Place a sieve over the mixing bowl - add wheat flour.
- Add baking powder and salt. Sieve well to the mixing bowl.
- Gather together to form a soft dough. Cling wrap it and refrigerate it. The dough will be soft so refrigerate at least for a hour then use it. It keeps well at least for a week.
- Roll between butter paper to avoid sticking. Roll it to ¼ inch thickness, take your favorite cookie cutter.
- Cut shapes using the cutter. Arrange it in baking tray lined with butter paper.
- Bake in preheated oven at 180 deg C for 10-12 mins or until the edges start to turn golden brown. Let the cookies cool down completely. Prepare the chocolate glaze and keep it ready.
- Take a cookie and dip it in. You can make icing cone and draw too. I made it simple by just dipping in chocolate glaze.
- Let it cool down then store Whole Wheat Shortbread Cookies.
Notes
- Room temperature - I always use butter that's soft and at room temperature. This helps it blend smoothly with sugar.
- Whisking - I whisk butter and sugar until creamy. When you add egg it looks like curdling but keep whisking and it will come together.
- Dough resting - I refrigerate dough for at least one hour before rolling. This helps the dough firm up and prevents sticking.
- Rolling - I roll dough between butter paper to avoid mess. This keeps the surface clean and the dough doesn't stick anywhere.
- Thickness - I keep the dough thickness about one quarter inch. This gives perfect texture when baked.
- Baking - I watch cookies carefully during baking. I remove them when the edges turn light golden brown.
- Cooling before glazing - I always let cookies cool completely before dipping in chocolate. Hot cookies make the glaze runny.
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