Prep 15 mins
Cook 30 mins
This recipe is from the premier issue of Taste of Home. When I first tried these I had only used whole wheat flour in breads. This is now my most requested cookie recipe. They are without a doubt my kids' favorite.
- 1 1⁄2 cups sugar
- 1 cup butter or 1 cup margarine, softened
- 1 large egg, plus
- 1 large egg white
- 1 1⁄2 cups whole wheat flour
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Cream sugar and butter until fluffy.
- Add egg and egg white and beat until well mixed.
- Combine dry ingredients and add to creamed mixture.
- Beat well (dough will be stiff).
- Combine topping ingredients.
- Shape dough into balls slightly larger than 1" and roll in cinnamon-sugar.
- Place 2" apart on ungreased baking sheets.
- Bake at 400° for 8-10 minutes.
- Cookies will puff up and flatten as they bake.
Mine cracked on the top and puffed but did not flatten. My 2 and 4yr olds both asked for more. I can taste the whole wheat in them but it's not overwhelming. Very tasty and the boys had a great time helping making them! Thanks for sharing the recipe!
I have been using this recipe for a few years now and can't believe I never took the time to rate it. Delicious! A great cookie that is a bit better for you yet doesn't taste like it! It holds up well, has a nice thickness and the whole wheat is not overpowering. My whole family really likes this cookie. Thanks Goofus!
Soooo good! It can be tough to do whole wheat cookies right, but these were amazing. Required a little more of the topping mixture than called for, but that's easy to increase. I replaced 1/4 cup of the sugar with granular Splenda with great results (I'll try 1/2 cup of it next time). Thanks for a wonderful recipe!