Sprouted Wheat Icebox Cookies

These slice-and-bake cookies feature the delicious natural sweetness and nutty flavor of sprouted wheat. Using diced pecans yields a "pecan sandies" type cookie. Or feel free to use your favorite combination or nuts, fruits, and/or spices to personalize the cookies.

15 mins
12 to 16 mins
2 hrs 31 mins
3 to 4 dozen cookies
Sprouted Wheat Icebox Cookies


  1. Mix together the flour, baking powder, and salt; set aside.

  2. Beat together the butter and sugar until pale and fluffy.

  3. Mix in the egg and vanilla until well incorporated, scraping the bottom and sides of the bowl as needed.

  4. Add the dry ingredients and mix just until combined.

  5. Stir in the chopped nuts.

  6. Divide the dough in half, and roll each piece into an 8" log, using a light dusting of flour only if needed.

  7. Roll each log in sparkling sugar or Demerara sugar, if desired.

  8. Wrap each log in plastic and freeze them for at least 2 hours, or up to 2 weeks.

  9. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  10. Cut the logs into 1/4"-thick slices and place them on the prepared pans, spacing them 2" apart.

  11. Bake the cookies for 12 to 16 minutes, until light golden brown and firm.

  12. Remove the cookies from the oven, allow them to cool for 5 minutes on the pan, then transfer them to a rack to cool completely.

Tips from our Bakers

  • Why sprouted whole wheat flour? Sprouted wheat has a wonderfully soft texture, sweet flavor, and light color with very little visible bran in comparison to traditional whole wheat flours. These characteristics will give you beautiful ivory cookies that are more tender and sweeter than if they were made with traditional whole wheat flour.
  • If making substitutions, use an equal amount of any other chopped nut or dried fruit (we like using a combination of pecans and our favorite fruitcake blend for a festive holiday cookie). To add a touch of spice, mix in 1/4 to 1 teaspoon of your favorite spice with the dry ingredients.