Whole Wheat Cutout Cookies
Whole wheat cutout cookies offer a wholesome, slightly nutty flavor with a crisp texture, perfect for festive occasions or as a healthy treat for all ages.
Ingredients
Instructions
- Mix the Crisco shortening, sugar, beaten eggs, and vanilla until creamed.
- Stir in the flour, salt, and baking powder until well combined.
- Cover the dough and chill overnight.
- Roll out on a lightly floured surface and cut into desired shapes.
- Bake at 375°F for 6 to 7 minutes on cookie sheets lined with baking paper.
Tips & Substitutions
For a softer cookie, reduce the baking time slightly. If you don't have Crisco, you can use unsalted butter or coconut oil as a substitute. To enhance flavor, consider adding a teaspoon of almond extract. If rolling out the dough is too sticky, dust your surface and rolling pin with a bit of flour. These cookies also make a great base for Delicious Bread Pudding.
Serving Suggestions
These whole wheat cutout cookies are perfect for decorating with icing or sprinkles, making them ideal for holidays or special occasions. Serve them alongside a glass of milk or hot cocoa for a comforting treat. They also pair beautifully with Cheesy Onion-Dill Muffins for a delightful snack spread.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. To enjoy later, thaw at room temperature or warm them up in a 350°F oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Cutout Cookies contains roughly 1319 calories, with 18g protein, 230g carbohydrates, and 18g fat. It is an excellent source of calcium (65% of the Daily Value), protein (37% of the Daily Value), and potassium (34% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2619mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour instead of whole wheat flour for a lighter texture. However, using whole wheat flour adds nutritional benefits and a nuttier flavor. If you prefer a sweeter cookie, consider increasing the sugar slightly.
How can I prevent the cookies from spreading too much while baking?
To prevent spreading, chill the dough for at least an hour after mixing, and ensure your baking sheets are cool before placing the cutouts on them. You can also try adding a little more flour if the dough seems too soft.
What can I do with leftover cookie dough?
Leftover cookie dough can be rolled into balls, wrapped in plastic wrap, and frozen for up to three months. You can bake them fresh from the freezer; just add a minute or two to the baking time. This way, you can enjoy freshly baked cookies anytime!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).