Fuzz came home from school today and embarked on a relentless campaign to make cut-out cookies. I wasn’t really in the mood, but figured I could get in the mood if it involved a new recipe. We ended up making Whole Wheat Cut Out Cookies from King Arthur. The title of their actual recipe is Thin & Crisp Wheat Cookies, but I think Whole Wheat Cut Out Cookies sounds better.
Fuzz is obsessed with worms right now, so I wasn’t surprised when our dough cutting session evolved into a bunch of worm making and worm story telling and worm eating. Eating raw dough is not smiled upon around here, but I am happy to say that this particular dough contains no raw eggs. It’s also easy to halve, which comes in handy when you are making it for someone with a short attention span.
Best of all, the cookies are really good thanks to the wheat, orange and vanilla flavor. I wouldn’t bother with decorating because mucking these up with icing just kills the wholesomeness groove that’s going on here. Really, they are good plain.
UPDATE: I have made these cookies multiple times over the years and the dough can be a little tricky. Sometimes it’s too dry, sometimes it’s too sticky. For best results, mix all the ingredients except for the flour, then add the flour 1/2 cup at a time, holding back a few tablespoons if the dough seems too dry. If the dough seems too sticky, use more flour. In the original KA recipe they give a weight of 8 oz of flour for 2 cups of whole wheat flour. In my experience, 2 cups of whole wheat flour weighs 9 or 10 oz. I normally recommend using weights, but for this recipe it’s best to go by how the dough feels.
Whole Wheat Cut Out Cookies
- 3/4 cup unsalted butter 6 oz, softened (170 grams)
- 3/4 cup plus 2 tablespoons sugar 175 grams
- 3/4 teaspoon salt
- 3/4 teaspoon salt
- 1/4 cup orange juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder.
- 1 3/4 to 2 cups traditional whole wheat flour 230 grams
- Beat the butter, sugar and salt in a mixing bowl, then add the orange juice, vanilla and baking powder.
- Add flour one half cup at a time, stirring until it is a thick dough. If your dough seems to be getting too dry as you add the flour, hold back a couple of tablespoons. If you weighed out 8 oz/230 grams), you should end up using it all.
- Divide the dough into 2 pieces, wrap each piece in plastic wrap and refrigerate for about 30 minutes.
- Roll each section into a 14 inch circle, cut out into shapes and bake at 350 for 14 minutes.
- Yield will vary depending on the size of your cutters, but if you use small cutters you'll get at least 5 dozen.