This whole wheat cookie recipe appeared in an early Kansas Wheathearts Bake and Take Day brochure and has been a long-time favorite cookie. It is an easy recipe to make and deliver to an elderly person or special friends.
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter or margarine, room temperature
1 cup granulated sugar
1 large egg
1 tablespoon grated orange zest
1 teaspoon vanilla extract
2 tablespoons low-fat milk
½ -¾ teaspoons ground cinnamon
2 tablespoons granulated sugar
- Preheat oven to 375°F and lightly grease or line three cookie sheets with parchment paper.
- For the topping: Mix together in a shallow bowl the cinnamon and sugar.
- In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside.
- In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing. Slowly add the egg, orange zest, vanilla and milk; mix until combined.
- Gradually stir in the flour mixture and mix until just combined.
- Shape into 1-inch balls and roll in topping; place on the prepared cookie sheets 2 inches apart. Flatten slightly with bottom of a glass.
- Bake cookies 8 – 10 minutes, until golden brown. Remove cookies from oven and let set 1 – 2 minutes then transfer cookies to a wire rack to cool.
- Store the cookies in an airtight container at room temperature or freeze.
Yield: 36 small cookies.
Test Kitchen Notes: We recommend White Whole Wheat Flour in these “100% whole grain” cookies. This whole wheat flour is lighter-colored than traditional red whole wheat flours yielding a milder flavor.
NUTRITION INFORMATION PER SERVING (1 COOKIE, 19 g): 80 calories, 25 calories from fat, 3g total fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 70mg sodium, 12g carbohydrate, 1g dietary fiber, 6g sugars, 1g protein, 1mcg folate, 0mg vitamin C, 0mg iron.