Soft + Easy Halloween Sugar Cookies With Whole Wheat Flour

October 12, 2024

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Inside: Get an easy recipe for whole grain sugar cookies for Halloween. Bonus: you don’t need to chill the dough before rolling it out.

There are no tricks here: these whole grain Halloween sugar cookies are soft, tasty, and yes, kid-approved.

The secret ingredient is whole wheat pastry flour, which creates a tender texture and mild flavor. (Don’t you have it or can’t find it? I give you some options below.)

The ingredients for Halloween graham crackers lie on a wooden table: sugar, baking powder, vanilla, two sticks of butter, an egg and a bowl of flour.

Ingredients for Halloween cookies

Butter: I use salted butter. If using unsalted butter, add 1/4 teaspoon salt to the dry ingredients.
Sugar: This recipe calls for white sugar.
Egg: Ideally at room temperature
vanilla extract
baking powder
Flour: You have a few options here; you can use:
- Whole wheat pastry flour EITHER
- Half regular whole wheat flour, half all-purpose flour EITHER
- All-purpose flour

A plate of frozen Halloween cookies sits on a gray counter.

How to make whole grain sugar cookies for Halloween

Line your baking sheets with parchment paper or silicone baking mats (like Silpat mats).

In a medium bowl, whisk together the flour and baking powder and set aside.

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In a large bowl (or bowl of a stand mixer), beat butter and sugar well with mixer on medium speed. Then add the egg and vanilla extract and mix well.

Add the dry ingredients to the wet ingredients, adding one cup of the flour mixture at a time and mixing after each addition. Make sure all the flour from the bottom of the bowl is mixed into the dough, but don’t overmix.

Don’t get cold. That’s important! This dough does not work when chilled.

Halloween graham cracker dough in a white bowl.

Divide the dough in half and form two dough balls. Roll the first one on a lightly floured surface to about 1/8″ thick. This is a soft, moist dough, so make sure both the surface and rolling pin are floured. (Cover the bowl with the other dough ball using a kitchen towel or plastic wrap.)

A ball of sugar cookie dough sits on a marble counter with a bowl of flour next to it.

Using cookie cutters, cut shapes into the rolled out dough. Continue rolling out the remaining dough scraps until they are gone. Repeat with the second ball of dough.

Cut out sugar cookie shapes on a baking sheet.

Place the shapes on the prepared baking sheets and bake the cookies for 6-7 minutes. They may be lightly browned and even appear undercooked, but if you want them soft, you don’t want to overbake them! If you prefer a crispier cookie, increase the baking time a couple of minutes or until more golden brown.

Let cool completely on a wire rack before frosting.

Iced Halloween sugar cookies on a gray counter.

Halloween Cookies FAQ

Can I use regular whole wheat flour?

I have tried this cookie recipe in several ways. Works best with ALL wheat baking flour. either ALL All Purpose Flour either half regular whole wheat flour and half all-purpose flour.

What is whole wheat pastry flour?

Whole wheat pastry flour It’s made from a softer white wheat and has a lower protein content than regular whole wheat flour. It’s great for cookies, muffins, and cakes (but not for yeasted bread). You will find it next to the flour in the baking section of the store or in Amazon.

What can I glaze these cookies with?

I used royal icing for the cookies shown here.

How do I store these cookies?

Place cookies in an airtight container at room temperature and eat within 5 to 7 days for best quality.

How long do leftover cookies last?

These cookies will stay soft for days if stored in an airtight container. It is best if eaten within 5 to 7 days.

Can I freeze these whole grain sugar cookies?

Yes. Freeze baked, unfrosted cookies in a freezer bag, squeezing out extra air before sealing. Defrost the cookies and then cover them with frosting.

Ingredients

1 cup (2 sticks) butter, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 teaspoons baking powder
3 cups whole wheat pastry flour*

Instructions

Preheat oven to 400 degrees F. Move top rack to top one-third of oven. Line two baking sheets with parchment paper or silicone baking mat.
In the bowl of a stand mixer, cream together the butter and sugar. Add the egg and vanilla and mix well.
In a separate bowl, mix the baking powder and flour.
Add the flour mixture to the butter mixture, one cup at a time, mixing well after each addition. Combine until everything is mixed. Don’t get cold.
Divide the dough into two balls. On a floured surface, roll each ball into a 1/8-inch-thick circle. Cut cookies and place on prepared baking sheets. Bake the cookies for 6-7 minutes.
Let the cookies sit for a minute, then remove and place on a wire rack to cool completely before frosting.