White Whole Wheat Cinnamon Sugar Cookies

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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.



Preheat oven to 375˚F.  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.

Blend sugar and cinnamon together in a small bowl. Bake 8-10 minutes or until lightly browned.  Cool on wire racks.

Makes about 24 cookies Print this Recipe

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