A healthy, crispy, savory cookie that is made of whole wheat. The whole procedure is so easy for it is a kind of yeast cookie, but it needs more time to make. The whole wheat sweet soda cookie contains low fat and does not like cookies with butter which may let people feel greasy.

By the way, if you like salty cookie, just reduce the volume of powdered sugar.


Whole wheat sweet soda cookie


Whole wheat sweet soda cookie <for 80 pieces>


Whole wheat flour 100g

Butter 20g

Water 30g

Powdered sugar 15g

Salt 2g

Baking soda 1/8 teaspoon

Dried yeast 1/2 teaspoon


1.Melt butter over hot water, stir in powdered sugar and salt

2.Add water and mix well

3.Mix flour, dried yeast and baking soda into the liquid mixture

4.Knead dough with your hands. Knead hard of the dough for 10 minutes on the kitchen counter. At first the dough would be too dry and difficult to cluster, knead hard until dough becomes a smooth hard dough, if dough is still dry, you can add some water

5.Put the dough into a bowl, cover it with a plastic wrap, ferment for half an hour under room temperature

6.Roll the dough to a 0.2cm thick slice with rolling pin

7.Cut cookie shape dough with a cookie mold on the slice, and prick the dough with little holes by a fork< you can cut dough into square cubes if you do not like using a mold>

8.Place all the cookie shape dough on the ovenware, cover them with a wet towel or plastic wrap, ferment under room temperature for 20 minutes. Then take away the wet towel or plastic wrap, put the cookie dough into the preheated 320F and bake for 15 minutes until golden and brown on the surface


1.After dough is kneaded, make sure to knead for another 10 minutes until smooth and flexible

2.Fermenting time would vary according to different temperature. Ferment half an hour is okay if under 77F, if the temperature is a little high or a bit low, time of fermenting would be adjusted

3.If you do not want to make sweet cookies, you can reduce the volume of powdered sugar to 2g-5g. However, the volume of water shall be much more than previous used for clustering. Add water accordingly until hard dough is well shaped

4.Make sure to roll the dough as thin as possible, for the thickness would increase after the cookies are fermented and baked. If you roll the dough too thick, there would be no crisp flavor and would have a bad mouthfeel

5.Change whole wheat flour to medium protein flour, you can make original sweet soda cookie. And remember to adjust the volume of water in line with the difference of flour