Whole Wheat Shortbread Cookies – Easy Recipe

These crumbly, buttery  Whole Wheat Shortbread Cookies simply melt in your mouth! Enjoy the classic taste of shortbread with real butter and the added goodness of whole-wheat flour! 

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I love these cookies because they’re so easy to mix together, use just three simple ingredients and because they’re made with whole grain flour, they have a lower glycemic index compared with traditional shortbread made with all purpose flour. I also use brown sugar because I prefer the malty flavor it adds.

You can make them in two ways: rolling them out and using a cookie cutter or glass to make individual cookies. Or make a sausage-shaped roll, which is chilled before using a sharp knife to cut rounds. You can see how to use this method in this recipe for Gingerbread Shortbread. It’s a really quick and simple way to make shortbread and gives a rustic look to the cookies.

This shortbread recipe can be used to make tarts and pies. Instead of rolling the dough out, you can simply press the dough evenly into a pie form, prick with a fork, and pre bake for 8-10 minutes. 

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When i first made tasted these cookies I literally did a happy dance right there in the kitchen! I left them to cool and put the baby down for a nap only to discover when i retuurned that our always hungry Irish Red Setter had eaten the lot! Luckily theyre not difficult to make.. but the disappointement was reeeeeal!

Easy Whole Wheat Shortbread Cookies 

1 stick/ 8 tbsp Butter – at room temperature. Use unsalted butter if on a low-sodium diet. 

1/4 Cup Brown sugar – light muscovado sugar adds a delicious molasses flavor to these cookies. You can also use cane sugar, or granulated sugar works just fine.

3/4 Cup Whole wheat flour – Stone ground flour contains more nutrients and is, therefore, a great option. Of course, regular whole wheat flour works just fine.  Coarsely ground flour produces a more rustic cookie with a satisfying bite, while finely ground flour yields a smoother, more delicate texture that resembles classic shortbread.

Optional:
1/4 tsp salt – a tiny bit of salt makes these cookies so so good!
1/4 tsp vanilla extract. Powdered sugar for decoration.

Method

I used a wooden spoon to bring this cookie dough together, but you can also easily use a food processor! 

To make this recipe using a stand mixer, use a paddle attachment and low speed. You may need to use a spatula to scrape down the sides of the bowl. 

1. Cream the butter and sugar together in a large mixing bowl by stirring vigorously with a wooden spoon. The aim is to dissolve the sugar in the butter to create a smooth paste. 

2. Add the flour and mix gently until combined. Form a ball and cover with plastic wrap. Whole wheat flour takes a little time to absorb liquid and will need to rest for 10 minutes. 

If you find the cookie dough to be a little dry, add a teaspoon of water or wet your hands with cold water and continue to mix the dough until it becomes a smooth dough. Shortbread dough should not be sticky.

3. Using a rolling pin, roll out the dough to 1/4 inch thickness, you can use a floured surface or roll it between two sheets of parchment paper.
Use a small glass jar or cookie cutter to Cut out shapes from the dough.

Dipping your jar in a little flour can help the cookie to release from the rim. It's helpful to use a bench scraper to move and handle your cookies.

4. Bring together any dough scraps, roll them out again to the same thickness, and cut out as many cookies as possible. 

5. Place the cookies on a baking sheet lined with parchment paper and chill for 20 minutes. 

Using chilled dough  helps prevent the shortbread from spreading during baking. This is because the cold butter in the dough slows down its melting process, allowing the cookies to maintain their shape. This is especially important for individual biscuits, which can easily spread and lose their shape if not chilled beforehand. So don't be tempted to skip this step!

6. preheat the oven to 190°C / 370°F and bake the cookies for 15- 20 minutes or until golden brown. Transfer to cool on a wire rack.

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Storage 

Store in the refridgerator in airtight container for up to 2 weeks. They also freeze really well.

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Variations

I often use spelt flour for a slightly nutty flavor.

For an oaty flavor, swap out 50g of whole wheat flour for 50 g of finely ground oat flour.

For a twist on classic shortbread cookies, add 1/4 teaspoon of rosemary and lemon zest from one lemon to the dough.