Apple Pie Spice Whole Wheat Sugar Cookies

Whole wheat sugar cookies made with freshly ground flour. Perfection.

Oh my goodness.

Seriously, I’ve eaten a dozen of these things in the last four hours. No joke.

They’re the perfect chewy cookie. Not too hard, not too soft. Just right with a glass of milk.

I used freshly ground hard red wheat, though I think hard white or soft white would be just as good. The trick is using the flour freshly ground in order to get that perfect combination of chewy crunchiness.

Apple Pie Spice Whole Wheat Sugar Cookies

Makes approx. 35 cookies


  • 1 cup white sugar
  • 1 tsp baking powder; OR 1/2 tsp baking soda plus 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 c. shortening
  • 1/4 c. butter, softened to room temp
  • 2 Tbsp milk
  • 1 tsp apple pie spice**
  • 1 tsp vanilla extract
  • 1 egg
  • 2 cups whole wheat flour


  • 2 tsp white sugar
  • 1/2 tsp cinnamon

**Apple Pie Spice

  • 1/4 c cinnamon
  • 2 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp ground ginger

Mix together and store in an airtight container.


In a large bowl, combine all ingredients except the flour (not including the topping). Mix together very well.

Stir in the flour until thoroughly combined.

Shape the dough into walnut sized balls, and place them about 2 in. apart on an ungreased cookie sheet. Use a fork to slightly flatten each cookie.

Combine the sugar and cinnamon for the topping, and sprinkle over each cookie.

Bake at 375* for 8-10 minutes. They might look slightly undercooked, but they’ll be perfect once they cool. Transfer to wire rack to finish cooling.

I beg you. Make these. After his first cookie tonight, my husband said to me, “Please don’t tell me you’re making these to take to somebody else!” Nope, not this time. But I can’t guarantee they’ll make it through the night!


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23 thoughts on “Apple Pie Spice Whole Wheat Sugar Cookies”

  1. Twas the night Christmas and…. I made these cookies with my kids. I flattened the dough into four disks (3 for the kids, one for my hubby and I) and chilled them for 2 hours. We then rolled them,use cookie cutters and baked them. They were fabulous and we even frosted with homemade colored frosting. We never dipped them in sugar. Great recipe! Will never make plain old sugar cookies again!!!!!

  2. Tried your cookies this afternoon when my boys had some friends over. I used soft white wheat (freshly ground), Sucanat instead of white sugar, and palm shortening. They were wonderful! The friends here were not whole wheat eaters and they couldn’t get enough! I needed two batches! Thanks for the great recipe. Oh, and with the changes I made, I didn’t have to press them down. The dough was soft, so I scooped it out with a pampered chef small scoop. They kept a pretty, round shape and were nice and chewy.

  3. Kendra,
    I just wanted you to know that I tried these cookies! Mine turned out a little thicker (more cake like) but everyone loved them! Thank you for another great recipe!

  4. OK, just made your cookies and they are WONDERFUL! I went digging in the freezer for left over dribbles and drabs so I would not have to grind any wheat tonight. Found one cup of hard red and one cup of hard white so that is what I used. Yummy! Not too dry at all…in fact it was “just right!” This is a new favorite for sure! Thanks so much for sharing your recipe with us!

  5. I tried this recipe with King Arthur whole wheat flour. Originally, I decided to hold back 1/4 of a cup after reading the comments. When I mixed the dough it was too wet, so I added flour until it looked like it was a good consistency. I ended up using almost the whole amount of flour. I think I just lacked a tablespoon or two from the full 2 cups.
    Everyone loved the cookies. It was really hard not to eat all of them right away!

  6. I don’t use shortening ever…I mostly substitute butter. You can also substitute palm oil or coconut oil depending on the flavor you want. Coconut oil makes a great pie crust. Tropical Traditions offers these oils in bulk at a comparable cost.

  7. Is there anything else to use instead of shortening? I see where one person used apple sauce in its place. Would anything else work to substitute for shortening?

  8. YUM, I’m a baked goods kind of crazy eatin’ mama. 😛

    Perhaps I will try half ww flour and half unbleached flour first to see how they turn out, since my ww is not freshly ground…and sifting takes too much time for this gal.

    Anyway THANKS, copied this one into the folder.

  9. Ok I changed it up a little, because I thought whats an apple pie cookie without apples:). So instead of shortening (we do not use shortening here), I used 1/4 cup apple sauce (might try fine cut apples next time) they were really good. First batch I did not tape down and they rose with a cakey like consistency (you know those yummy chemical laden cookies you find in the grocery store) those were so good. I did find that I had to add a bit more flour (maybe 1/4 c or so) to get a consistency to work with, some of the cookies came out to soft so certainly have to work with the recipe, but its not complicated. But it was very good and different. Thank you for sharing it.

  10. These look great! When using freshly ground flour, it’s super sifted. So if your using store bought ww flour, you probably want to use less. Maybe 7/8 c for every 1 cup called for. And I would sift it before measuring.

  11. Tried them this afternoon. I used Gold Medal whole wheat flour and they mixed up pretty dry. They also didn’t flatten while cooking and aren’t exactly chewy. I really liked the flavor, but the texture not so much. Maybe the flour makes a difference!

  12. Thanks for sharing! They look really good. I even got a free sample of apple pie spice from Penzey’s Spices with my last order so I don’t even have to mix my own. 🙂


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