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.
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- This recipe is available in metric and imperial.
Set out ingredients. (This picture depicts a double batch.)
Cream butter, sugar and vanilla (extract). Add eggs, one at a time, then the vanilla.
Sift together the dry ingredients and add to the creamed mixture.
Refrigerate dough for at least half an hour before scooping. Spoon cinnamon sugar on top of each cookie for an attractive, crackled appearance.
Bake at 180° C350° F for 12-15 minutes, or until golden brown.