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Sprouting grains increases many of the grains' key nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids often lacking in grains, such as lysine. However, there is few reports on biscuit application of the sprouted whole wheat flour especially the functionality application for biscuits. In this study, the flour functionality for soft red winter wheat whole wheat flour (SRWW flour) and soft red winter sprouted whole wheat flour (SRPW flour) was tested by measuring solvent retention capacity (SRC) and AACC wire-cut cookie baking. SRPW flour has significantly higher SRC water, SRC sucrose, SRC Sodium, SRC lactic than SRWW flour. This indicates SRPW flour is not good flour for biscuit application. The cookie made with SRPW has smaller cookie diameter (less spread, higher stack height) than cookie made with SRWW flour. The cookie made with SRPW also has higher moisture and dark color. The wire-cut cookie baking results suggested SRPW flour will have some potential baking challenges for biscuit application. The Cookie made with SRPW also higher break force which is measured by TA-XT plus texture analyzer. There is need to optimize the sprouted wheat flour production process to produce biscuit application sprouted flour.