Whole Grain Cut-Out Cookies

Whole Grain Cut-Out Cookies

Remember my list of holiday cookie requirements from yesterday? Based on my favorite criteria: rich, chocolate, not complicated, and “wow” factor, these Whole Grain Cut-Out Cookies shouldn’t make the cut. And to be honest, I find regular sugar-cookie cut-outs to be so ho-hum that I only include them when my kids want something to decorate.

However, the fact that these are whole-grain and less sugar than a regular roll-out cookie makes them my go-to cookie for decorating. They have a much more interesting flavor and hold up well to the sugary decorating toppings.

And as far as my criteria go, they aren’t really complicated- I just find it tedious to cut out all the shapes and then decorate them. Plus, they definitely aren’t normal, everyday cookies – so two out of the five ain’t bad. Well, now that I think about it, decorating cookies is often a cherished holiday tradition so they’re probably in a category all their own, anyway!

The only thing I keep in mind when using this dough for cut-out cookies is to use fairly simple-sided cookie cutters (like stars, trees, candy canes, bells, and ornaments vs. cutters with legs or antlers). It is a rougher dough because of the oats so some of the smaller pieces can come off when cutting.

Whole Grain Cut-Out Cookies


Whole Grain Cut-Out Cookies

(adapted from a King Arthur Flour recipe)

  • 1 c. butter
  • 3/4 c. packed brown sugar or sucanat
  • 1 egg
  • 2 tsp. vanilla
  • 1 c. oats, chopped fine (but not powdered)
  • 2-1/2 c. whole wheat pastry flour
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  1. In a large mixing bowl, beat the sugar and butter together and then add the egg and vanilla. Beat until smooth.
  2. Add the oats, flour, cinnamon, salt, and baking powder and beat until the dough comes together.
  3. Divide the dough into two pieces, wrap in wax paper and refrigerate for about 20 minutes.
  4. Preheat the oven to 350 degrees and grease (or line with parchment paper) 2 baking sheets.
  5. Remove one dough ball at a time, roll out about 1/4″ thick (I like this cookie thicker and a bit more chewy than a regular sugar cookie), cut into shapes and place on cookie sheets close together, because they don’t spread. Re-roll as needed to use up the dough.
  6. Bake the first sheet while rolling the dough for the second sheet. Bake the cookies about 10 minutes for thicker cookies (if you’ve rolled them thinner, they only need to bake 8 minutes).
  7. Remove the cookies to a rack to cool before decorating.

Makes 5 dozen


I’m partnering with these wonderful blogs who are also participating in this “Five Days Of Christmas” series of holiday ideas and inspiration:

A Slob Comes CleanGetting Your Home Company Ready
Feels Like HomeChristmas Traditions
Somewhat CrunchyChristmas with Dairy Allergies
Spell OutloudChildren’s Books
Mama’s Learning CornerChildren’s Crafts
Many Little BlessingsEdible Gifts
Sunflower SchoolhouseDecorations
Catholic IcingWishing Jesus Happy Birthday
The Traveling PratersTraveling
The Homeschool ClassroomGifts Kids Can Make
Mama’s Laundry TalkLaundry Gifts


This is also linked to Tasty Tuesday, Tempt My Tummy Tuesday and Real Food Wednesday.



  1. says

    I simply have to bake some cookies this year. I am sure my kids would love to help with the decorating. I just wish my kitchen wasn’t so small and my kids didn’t have allergies. I am drooling over your posts and dreaming of Christmases past when I baked with the kids. Time to do that again.

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