100% whole wheat halloween sugar cookies

I love making cookies and today when I was able to make these 100% whole wheat halloween sugar cookies I was so pleased with the results. My kids were nothing but super happy to be able to eat these.

Oh wow it has been quite a few days since my last post. Sorry, I am just really busy working on my e-book project developing new recipes and that is taking quite a bit of time!

These 100% whole wheat halloween sugar cookies sugar cookie recipe comes from my old sugar cookie recipe I made a while back. I used this recipe for other cookie variation as well, ghost sugar cookies in case you also want to take a look.

You can use this recipe for making any sugar cookies you have in mind. This version is a little bit healthier for you, and trust me, the flavor and texture it is still there. These sugar cookies would be perfect for Christmas.

This time around, for the dough, I actually decreased the sugar content by 1/4 cup and the cookies came out fine. Maybe next time I will reduce the sugar even further!!

For decorating the cookies you can really do what ever you like. I actually used some decorated eye pieces I bought at the baking store to make them more halloween like.

My kids eat one cookie a day, which I think is plenty, and because their diet is pretty healthy indulging on Halloween season… well, that is just part of childhood. I hope my next post is in the next few days but if you notice a delay, now you know why. Until then,


This is how the dough looks like before flatting it out with a rolling pin in between plastic wrap and placing it in the fridge for a couple of hours to chill.

I used different colors to decorate the cookies but you can stick with just one color if you like. My daughter was the happiest kid on earth when she was able to dig in!

To decorate the cookies I used a mixture of powder sugar and water with a little drop of food coloring. Then I bough I few edible sugar eyes at the baking store. You can decorate them however you like though! I thought this method was rather easy.

You can shape and decorate these sugar cookies how ever you want. The sky is the limit!


100% whole wheat halloween sugar cookies

Miryam's original recipe

Yield: 25 cookies





With a hand mixer, beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil and vanilla. Add flours, and baking powder and combine until you have a homogeneous dough formed.

Divide dough into two and flatten out with a rolling pin like in the pictures. Chill dough for at least 2 hours.

Preheat oven to 350F and line two baking cookie sheets with unbleached parchment paper.

Roll out the dough to about 1/4 inch thick and stamp out rounds using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do. You can use any other cookie cutter shape you like as well).

Bake cookies for 10-12 minutes. Cool on cookie sheets for 2-3 minutes and transfer them to a wire rack and cool.

For decorating the cookies, melt the chocolate in a microwave save dish at 30 second intervals stirring in between. Add a few drops of the natural food coloring and mixed through. Used a decorator bottle set to drizzle the chocolate over the cookies or just drizzle with a spoon or fork. Place sugar eyes over each cookie immediately after drizzling with the chocolate so they stick.

NOTE: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before baking.


Nutrition facts calculated based on the recipe giving 25 cookies. The nutrition facts are calculated with no added frosting

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  1. These look great! I was about to go try them out, actually, but saw that there isn’t the measurement for sugar yet!

  2. What a pretty photo! I’ve never seen cookies like this before. Congratulations on getting the recipe down. It always feels good, doesn’t it. :)

  3. Thehooteasts,

    Thanks so much for the typo :-)

  4. These were perfect! I made a half batch, and swapped out the semi-sweet chips for some mint chips. The texture was just right! So lovely!

  5. Thehooteats,

    I am glad you like them and that they turned out good for you. Thanks for visiting my blog :-)

  6. These look super delicious. I’m drooling all over my keyboard. I have to save your recipe to try these cookies soon!

  7. I’ve never seen brownie cookies before, but they sound (and look!) like a fantastic idea! These look truly delicious…

  8. Yummy!! I’ve just tried a similar recipe like yours. Brownie cookies are the best thing on earth! Have a nice day! Cheers! -Jasline

  9. You are absolutely genius… I ate almost all of them by myself! They’re so quick and easy to make.
    If you don’t mind I’ll be using the recipe for my school project that I’m currently working on. You can view it at http://elizabethbezverkhapersonalproject.blogspot.com/. Final product is not up yet!

    I love your blog and it brought me a lot of inspiration. Perhaps if you don’t mind I could email you a few question (as an online interview) and use you as my source.

  10. Elizabeth,

    thanks for the compliments. Sure, you are more than welcome to email me and use my content for your project.

    Thanks for visiting my blog!!

  11. I’m thinking of making these tomorrow. I want to pour the batter / dough into a pan, so it’ll be a thin layer like the cookies you made, and then use a cookie cutter to make shapes. Do you think that’ll work or are the edges too crackly? They should look pretty and not destroyed. :)

  12. Erin,

    I think it will work but in some pieces maybe the cracked top may not look as pretty? I think for the most part they will because they are not too crunchy at all :-)

    Let me know how they turn out if you make them!!

  13. I made them as written and they were great! They didn’t fit the icing I made (I was looking for a recipe that’d go well with some icing I love), but only because they were SO flavorful. :D

    Thanks the recipe! I’ll be making them again. :)

  14. Is there anything I can use instead of the whole wheat pastry flour?? I don’t have any on hand and it’s hard to find in the regular market. Thank you!

  15. is there a was not to use in refund sugar. as I am on a tight budget but would live to make these. could regular sugar be used or brown sugar instead

  16. Hi Miryam,

    These cookies were delicious!! And so easy to whip up. However, mine didn’t crack at all nor look anything like your pictures. I don’t have an electric mixer so I whisked everything by hand. Could this be why? Thank you so much.

    • With a hand mixer is ideal to mix the ingredients to make sure that the batter obtains the desired consistency, like in the picture. I think that could have been the culprit why you didn’t get the crack effect :-(

  17. The recipe calls for semi sweet, but not listed in ingredients. Which one is semi sweet? 1 cup or 1/2 cup

  18. Is there a way to use a gluten free flour instead of whole wheat? They look delicious.

  19. Wondering if I can sup maple syrup for sugar. Also, I have an espresso maker, but not instant power. How much liquid espresso should I use?

    • The cookies have a liquid like batter so adding maple syrup may not work. I am not 100% sure. Also, you can use any other powder coffee you like but liquid form would too compromise the recipe and make your cookies not turn out good. You can experiment w/ your substitutions but I can’t guarantee good results. Sorry. Thanks for stopping by :-)

  20. Can’t wait.to make these this weekend! I don’t have any butter at the moment..can I substitute it with coconut oil?

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