whole wheat cinnamon-sugar cookies

When the weather starts to cool, I automatically go into cinnamon mode. Which is a little strange, because cinnamon grows in warmer climates... but anyhow! It helps to give a feeling of warmth when it's chilly outside, so cinnamon is a staple ingredient this time of year. This time we've made the classic cinnamon-sugar cookies, and the whole wheat rounds out the flavor a bit with its trademark nuttiness.

You can spoon out the cinnamon-sugar, or roll the cookies in it... however you'd like. And the folks at the Kitchn have a recipe for cinnamon-sugar, if you need it. ;)

Note: Set out the egg and butter ahead of time so that they can reach room temperature.

This recipe makes approximately 25 small cookies.


  • butter 165 g6 oz
  • sugar 85 g3 oz
  • brown sugar 90 g3.25 oz
  • eggs 1
  • vanilla 1 teaspoon
  • whole wheat flour 245 g2 cups
  • baking soda 1/2 tsp
  • salt 1/8 tsp
  • cinnamon 1 teaspoon
  • nutmeg 1/4 teaspoon
  • cardamom 1/4 teaspoon
  • ginger 1/4 teaspoon
  • cinnamon-sugar, to taste
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recipe tips

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  • This recipe is available in metric and imperial.
Butter, eggs, whole wheat flour, sugar, vanilla, baking soda, salt, cinnamon, cardamom, nutmeg

Set out ingredients. (This picture depicts a double batch.)

eggs being added to creamed mixture

Cream butter, sugar and vanilla (extract). Add eggs, one at a time, then the vanilla.

adding whole wheat flour

Sift together the dry ingredients and add to the creamed mixture.

cinnamon cookies with cinnamon sugar topping before baking

Refrigerate dough for at least half an hour before scooping. Spoon cinnamon sugar on top of each cookie for an attractive, crackled appearance.

cinnamon sugar cookies

Bake at 180° C350° F for 12-15 minutes, or until golden brown.