Thick & Chewy Sugar Cookies

If you are looking for a treat for Valentine’s Day – these sugar cookies are sure to please your honey. 

Thick, chewy & delicious.  Pretty sure these cookies are my new favorite. 

The best part about these sugar cookies, is that we had success making them with white whole wheat flour! 

We used Eagle Mills whole wheat flour blend with Ultragrain and no one knew they were eating a sugar cookie made with whole wheat flour. 

Thick & Chewy Sugar Cookies – Adapted from What Megan’s Making

Ingredients

• 2 1/4 C white whole wheat flour
• 2 1/4 tsp. baking powder
• 3/8 tsp. salt
• 1/2 – 3/4 C butter, room temperature
• 3/4 C sugar
• 1egg + 1 egg white
• 3 tsp. vanilla extract
• 1 C powdered sugar
• 1 T butter, softened
• 1 tsp. vanilla
• 1 tsp. milk + more as needed
• 5-12 drops red food coloring

Directions

Begin by creaming the 1/2 C butter (1 stick) together with 3/4 C sugar.  Note, you may wish to increase the butter to 3/4 C. 

Beat for about 3 minutes, until butter and sugar are nicely creamed together.  Then, beat in the egg and egg white, and the vanilla. 

Meanwhile, combine the 2 1/4 C white whole wheat flour (we used Eagle Mills with Ultragrain) with 2 1/4 tsp. baking powder & 3/8 tsp. salt.  Sift these together until well blended.  Add to your mixer and mix until combined. 

Chill the dough, covered, for 1 hour.  Then, remove the dough from the refrigerator and shape the dough into balls.  You’ll want the balls to be about 1/4 C of dough in size. 

Place the dough balls on a lightly greased cookie sheet or a cookie sheet covered with a baking mat.  Then, gently flatten the dough balls using a flat-bottomed glass, so they are about 1 inch in thickness. 

Bake the cookies at 350 for 10-12 minutes until the edges are just set – you do not want to over bake these guys!

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely. 

By the end, you should have 18-24 cookies. 

While cookies are cooling, combine 1 C powdered sugar with 1 T butter, softened and 1 tsp. vanilla.  Stir together, adding milk 1 tsp. at a time, until the desired consistency is reached. 

Add in drops of red food coloring, stirring after each addition to achieve your desired shade of pink.  Of course, you don’t need to add any food coloring – you could add red and pink sprinkles to the top of the icing and decorate them that way. 

When your cookies are cool, go ahead and frost them.

Allow the cookies to sit on the counter or wire rack for a while until the frosting is set enough to package the cookies. 

Store them in an airtight container for up to 3 weeks.  These may also be frozen. 

 

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