Easy Wheat Flour Cookies Recipe – Butter & Egg Delight

Last Updated on 2 months by Neha Deshmukh

Easy Wheat Flour Cookies Recipe – Butter & Egg Delight

Hey everyone! If you’re anything like me, you always crave a little something sweet with your evening chai. And honestly, sometimes you just want a cookie that feels a little…wholesome, you know? That’s where these easy wheat flour cookies come in. They’re buttery, perfectly sweet, and surprisingly satisfying. I first made these when I was trying to find a way to use up some whole wheat flour, and they’ve been a family favorite ever since! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. They strike that perfect balance between indulgence and a little bit of goodness. They’re super easy to make – seriously, even if you’re a beginner baker, you’ll nail these. Plus, using wheat flour gives them a lovely, slightly nutty flavor and a more satisfying texture. They’re perfect for a quick treat, gifting, or just enjoying with a cozy cup of tea.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1 ½ cups (approx. 192g) wheat flour
• ½ cup (113g) butter, softened
• ½ cup (approx. 100g) powdered sugar
• 1 egg
• ⅓ teaspoon (approx. 1.5g) salt
• ⅓ teaspoon (approx. 1.5g) baking powder

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make all the difference.

• Wheat Flour: I love using whole wheat flour for these cookies because it adds a lovely texture and a subtle nutty flavor. You can use all-purpose flour if you prefer, but the wheat flour really elevates them!
• Butter Temperature: Make sure your butter is softened, but not melted. You want it to be easily creamed with the sugar, but still hold its shape. Think room temperature – leave it out for about 30-60 minutes before you start.
• Egg Substitutes: Not vegan or have an egg allergy? No problem! You can substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken) or a commercial egg replacer.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these cookies:

1. In a mixing bowl, whisk together the powdered sugar and softened butter until it’s light and creamy. This is where a little elbow grease (or a stand mixer!) comes in handy.
2. Add the vanilla essence and egg. Continue whisking – don’t worry if it looks a little curdled at first, it will all come together with a bit more whisking! You want a smooth, uniform mixture.
3. Now, sift in the wheat flour, baking powder, and salt. Sifting helps to avoid lumps and ensures everything is evenly distributed.
4. Gently mix everything together until a soft dough forms. Don’t overmix!

5. Wrap the dough tightly in cling film and refrigerate for at least an hour. This is crucial – it helps the dough firm up and prevents the cookies from spreading too much during baking.

6. Once chilled, use the dough to shape your cookies. You can roll it out and use cookie cutters, or simply roll it into small balls and flatten them with your fingers.

7. Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the edges are golden brown.
8. Let the cookies cool on a wire rack before enjoying!

Expert Tips

Want to take your cookies to the next level? Here are a few of my go-to tips:

• Chilling is Key: Seriously, don’t skip the chilling step! It makes a huge difference in the texture and shape of the cookies.
• Preventing Spreading: If your cookies tend to spread, make sure your butter isn’t too soft and that your oven temperature is accurate. You can also try adding an extra tablespoon of flour to the dough.
• Perfect Texture: For a chewier cookie, slightly underbake them. For a crispier cookie, bake them for a few minutes longer.

Variations

These cookies are a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as mentioned in the ingredient notes. Ensure your powdered sugar is vegan-friendly.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.
• Spice Level: My grandmother always added a pinch of cardamom or cinnamon to her cookies. It adds a lovely warmth and fragrance! About ¼ – ½ teaspoon is perfect.
• Festival Adaptations: During Diwali, I love using festive cookie cutters – little diyas, flowers, or even peacocks! For Christmas, stars and Christmas trees are a must.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of chai, coffee, or a glass of cold milk. They also make a lovely addition to a dessert platter or a gift box.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just make sure they’re completely cooled before freezing.

FAQs

Got questions? I’ve got answers!

• What type of wheat flour is best for these cookies? I prefer using whole wheat flour for the added flavor and texture, but you can use all-purpose flour if you prefer.
• Can I make this dough ahead of time and freeze it? Absolutely! You can freeze the dough for up to 2 months. Just thaw it in the refrigerator overnight before using.
• Why did my cookies spread too much during baking? This is usually caused by butter that’s too soft or not chilling the dough long enough.
• Can I use brown butter for a nuttier flavor? Yes! Brown butter would add a wonderful depth of flavor. Just let it cool slightly before using it in the recipe.
• What is the best way to decorate these cookies? A simple dusting of powdered sugar is lovely, or you can get creative with icing, sprinkles, or melted chocolate.

Enjoy baking (and eating!) these cookies. I hope they bring a little sweetness to your day! Let me know how they turn out in the comments below.