Whole Wheat flour in sugar cookies?
I am making sugar cookies for the Halloween party in my son's second grade class. I have a pretty good recipe but was wondering if anyone had luck using ww flour in this kind of recipe. I'll be decorating the cookies with a powdered sugar frosting. Thanks!
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8 Comments:
It seems kind of unnecessary to make a frosted sugar cookie "healthier," but if you are determined, I would:
a) use white whole wheat flour (King Arthur makes the flour that I use), and
b) use the ww flour to replace no more than 1/3 of the total flour.
Mostly, though, I would sooner make the cookies smaller rather than tinker with the recipe. I don't think these are going to become nutritious.
renzata at 11:18PM on 10/27/08
I probably wouldn't. I think it would change the texure of a sugar cookie too much. A peanut butter cookie could have some whole what lour without getting too weird.
Or, if you want to make a cookie with more fiber, go with an oatmeal cookie.
But really, the difference in health benefits between a regular sugar cookie and one with whole wheat isn't going to amount to very much considering the season. If these were cookies you were experimenting with at home for regular snacking, it might make a difference in the long run. But if each kid is going to have a cookie or two, overall it doesn't mean anything.
dbcurrie at 12:39AM on 10/28/08
Whole wheat is going to change the texture.
Ask Roni talked of this about some pumpkin muffins.
http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/
half and half might be healthier
JerzeeTomato at 4:23AM on 10/28/08
Actually, I have used it in sugar cookies for ages and for me, as long as the ratio is about 50/50 white to whole wheat I have not experienced any real difference in the texture or flavor at all. They do tend to darken more quickly, for some reason, so I reduce the temperature in the oven by about ten degrees or so, and then keep an eye on them, but I haven't had any real issues with whole flour in any baking recipe.
Traveller at 10:51AM on 10/28/08
What about whole wheat pastry flour? It yields a finer product that doesn't have as much of that "earth mother" taste in the mouth.
I used to use WW Pastry in scones when I baked for a bakery in Colorado. It did not adversely affect any of the goods.
therealchiffonade at 1:38PM on 10/28/08
I would use whole wheat pastry flour and it would work fine.
bwyrick at 7:31PM on 10/28/08
WW pastry flour would be my vote, if you want to use WW flour. But I think the frosting would negate any additional nutritional value - why not use paints? Either just food colouring, or for a better glaze mix it into bits of egg wash. We used to do this all the time when I was a kid. Or you can colour the dough orange, make pumpkin shapes, and just paint on green stems and black faces for jack-o-lanterns.
morgancain at 9:26AM on 10/29/08
Well, I made the cookies with half ww flour and half white flour and they tasted better than usual! The texture was fine, too. Just thought I'd let you know! Thanks for the suggestions.
Stephanie at 11:47AM on 10/31/08