As the holidays get closer, it seems like my oven is on 24/7. My daughters and I spend a lot of time baking all kinds of good things for ourselves or to share with our family and friends. Walk in the front door and you’re bound to smell something amazing coming from the kitchen. One of our favorite things to make is cookies. We love them in all different shapes and sizes, soft or crispy, chewy or crunchy. Cookies are a good thing. Sometimes though, it feels like we’re on butter and sugar overload, so I like to make these cinnamon sugar cookies using Hodgson Mill White Whole Wheat Flour to bring a little bit of whole grain nutrition into the mix. Good for you cookies are a great thing.
We make a lot of cookies, so the bar is set pretty high on certain kinds, especially sugar cookies. This version, modified from an original Hodgson Mill recipe, has turned out to be extremely popular with my family and is frequently requested. My kids don’t even blink an eye at the fact that there is over a cup of white whole wheat involved. These cookies have earned definite kid approval and have also received praise from the adults whose fingers found their way into our cookie jar.
The orange zest and cinnamon mixed into the dough gives the cookies a warm, fall flavor, which makes them just right for a holiday cookie tray. They are also great as an after-school snack with a cold glass of milk. The cinnamon sugar sprinkled on top is the perfect finishing touch giving these cookies a sparkle that tastes as good as it looks.
Turn on your oven and get the mixing bowl out. If you’re cookie fans like we are, you’ll love these cookies both for their yummy taste and for their whole grain goodness. Not to mention that your house will smell amazing while you bake. Enjoy!
White Whole Wheat Cinnamon Sugar Cookies
- 1 cup sugar, plus more for sprinkling
- ½ cup butter, softened
- 2 Tablespoons milk (I used whole milk)
- 1 Tablespoon grated orange zest
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 1/3 cup Hodgson Mill White Whole Wheat Flour
- 2/3 cup Hodgson Mill Naturally White Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 Tablespoons sugar
- ½ teaspoon ground cinnamon
Preheat oven to 375ºF. Line two baking sheets with parchment paper. Cream butter and sugar together until light and fluffy. Beat in egg. Then beat in milk, orange zest and vanilla until smooth. Combine flours, baking powder, baking soda and cinnamon in a bowl. Gradually add flour mixture to butter and sugar mixture and beat just until combined. Scoop dough into small balls, about 1 inch, and place on prepared cookie sheets. Slightly flatten each ball with two fingers. If the dough starts to stick, moisten fingers with a bit of water.
Blend sugar and cinnamon together in a small bowl.
Sprinkle a small amount over each cookie. Bake 8-10 minutes or until lightly browned. Cool on wire racks.
Makes about 24 cookies.
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.