Sprouted Wheat Shortbread Cookies

A classic, buttery shortbread cookie with a sprouted twist!
1 hour
15 Cookies
Enjoy with hot tea and twinkling lights.

We gave classic, buttery shortbread cookies a sprouted twist! This recipe is made with 100% whole grain sprouted wheat flour, but these are so tender, crumbly and melt-in-your-mouth that I promise no one will be able to tell that they’re whole grain. Sprouting improves the taste and texture of wheat and aids in digestibility. It also reduces bitterness, resulting in a mild and sweet whole grain flour.

This recipe is also incredibly versatile! Cut into any shape and decorate in different ways for a variety of fun, festive cookies. We sprinkled with coarse sugar for some sparkle, but these would also be delicious dipped in chocolate or with icing. You could even try sandwiching two cookies with your favourite jam or spread. 

ingredient tips & substitutions

  • We don’t recommend using a substitute for the icing sugar as it can alter the texture of the cookie
  • We have not tried using vegan butter in this recipe. If you try it, you may need to chill the dough for longer as vegan butter tends to melt easier.
  • Flavour variations: Swap the vanilla for almond extract or add some lemon zest in step 1!

recipe notes

  • For room temperature butter, take your butter out of the fridge and leave it on the counter for several hours before you intend to bake. You can speed this up a bit by cutting the butter into smaller cubes. We don’t recommend heating butter in the microwave because it makes it very easy to overheat. 
  • Chilling makes the dough easier to roll, but it also keeps the cookies from spreading in the oven so we don’t recommend skipping/shorting the chilling steps. This will allow your cookies to keep their beautiful cut out shapes!
  • Rolling between to pieces of parchment helps to keep the dough from sticking to your rolling pin. You can use these pieces to bake the cookies if you like. You can also use plastic wrap or very lightly flour dough (but be very careful with this option as adding too much flour can make the cookies dry). 
  • We unanimously preferred the cookies that were rolled to 1/3″ thick, but rolling thicker or thinner also results in delicious cookies! Thinner cookies will be crisp, while thicker cookies will be doughier. It’s all about your preference! If you roll different thicknesses, make sure to bake different cookies on separate trays as baking times may vary by a few minutes.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust in small increments if necessary.

Can i make this recipe without a mixeR?

Yes, you can cream the ingredients by hand, but be prepared for an arm workout! Beat ingredients together in a large bowl with a wooden spoon. 

Sprouted Wheat Shortbread Cookies

A classic, buttery shortbread cookie with a sprouted twist!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chilling Time: 40 minutes
Servings: 15 Cookies

What You'll Need:

  • 1 ⅔ cup Sprouted Wheat Flour (spooned & leveled, see notes above)
  • ¾ cup butter, room temperature
  • ½ cup powdered (icing) sugar
  • ½ tsp salt
  • ½ tsp vanilla
  • coarse sugar for sprinkling (optional)

How To Make It:

  • With a hand or stand mixer with the paddle attachment, cream together the butter, icing sugar, salt and vanilla until smooth and creamy.
  • Add sprouted wheat flour and mix on low just until combined. The flour should be fully incorporated, but try to avoid overmixing.
  • Wrap the dough in plastic wrap and shape into a rough disc. Chill for 30 minutes in the fridge.
  • Preheat the oven to  177°C. Line a baking tray with parchment paper or a silicone mat.
  • Place the dough between two pieces of parchment and roll to ⅓" thick. Rolling to ¼" think will result in a crispier shortbread, while ½" will be a more crumbly, doughy shortbread. Rotate the parchment as you roll for a more even thickness.
  • Using cookie cutters or a sharp knife, cut shortbread into desired shapes. Re-roll as needed until all the dough is cut. Sprinkle with coarse sugar, if using. Transfer cookies to the baking tray and place in the fridge for an additional 10 minutes (this helps the cookies hold their shape as they bake).
  • Take baking tray out of the fridge and place it directly into the oven. Bake for 7-10 minutes, until the bottoms are just lightly golden. Transfer to a wire rack to cool.


Once completely cool, you can also decorate by dipping in melted chocolate, sandwiching cookies with jam etc. 

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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