By MizzNezz on May 27, 2003
Photo by lilsweetie
Photo by lilsweetie
"Prep time includes 30 minutes for chilling the dough."
Serving Size: 1 (647 g)
Servings Per Recipe: 1
"I used orange zest because I didn't have lemon. They were still wonderful. I also use ground flax as an egg substitute (due to food allergies) and they turned out great!"
"These were really good cookies! I am so happy to find a 100% whole wheat cookie recipe that my family will eat without question. I used white whole wheat flour, because of its milder flavor, and my hubby was so disappointed when the cookies were gone. A few comments I have is that I'm not sure I'd call them "sugar cookies", because of the spices involved, and the fact that cinnamon is included in the sugar coating (kinda like a snickerdoodle w/lemon flavor). Whatever you decide to call them, they are good. I know that these will be requested very soon, because whenever I can find one recipe that all 8 (yes, eight!) of us agree on, I know I've found a winner! Thanks so much!"
"Best sugar cookies ever. Very simple recipe. Followed ingredient list except the cinnamon. The nutmeg gives it a really nice flavor so it should not be left out. I did sub turbinado sugar for the regular sugar and I didnt use the full cup; I think it was more like close to 3/4 but not quite as I didnt want my daughter having too much sugar. She used cutters and rolled them out and cut them pretty much by herself. The texture is great; not cakey but not rock hard either; more like an inbetween chewey/soft texture. I liked that they were not too sweet but it didnt taste like I cut back on the sugar at all. We left some plain and covered some with sprinkles. Cannot imagine making a different recipe with this being much healthier. Thanks for sharing!"
"Great cookie! I've made these a couple of times. The hint of lemon gives them a nice taste. I especially like whole grain recipes since they are so much healthier than refined flour."
"Nasty. The only change I made was subbing in Truvia Splenda blend for sugar. Texture was really weird."
"One great cookie! I followed the recipe...except I used a little less sugar and added the cinnamon to the dough. ;) I'm going to play with this one and try to get the calorie count down so I can make them more often. The spices and lemon zest make this a stand above the crowd, cookie.
Made for MizzNezz's cook-a-thon. Stay strong girl."
"These are really great. Perfect crumbly crunchy sugar cookies. I put the cinnamon right into the dough and as I was making them with kids, we rolled them in different coloured sugar. My only thing is-how big is everyone else making these cookies?? The recipe says 12, but I got double that and they were still too big for dunking! They probably cooked 10-12 minutes. I use PC brand organic whole wheat flour and you don't taste that "whole wheatiness". I actually sub that flour one for one in most recipes and it works out great. (don't know if you can get it outside of Canada though)"
"I made these and they were so tasty! My friends loved them. I didn't use any lemon and I put the cinnamon in the dough. They tasted very whole wheat floury, but you could still taste the sugar which was good. I'll definately make them again."
"I am so pleased with these cookies!!! They were simply AWESOME!! They got two thumbs up with the 6 yr old!! Only thing I did different is I put the cinnamon in the dough and omitted the nutmeg (wanted as close to sugar cookie as I can) After the dough was chilled we rolled them out and cut into stars for our 4th of July party!! THANK YOU SO MUCH!!!"
"I would give this recipe 10 stars!!!!Lovely lemony flavor, the nutmeg and cinnamon are delightful. Wonderfully pleasing whole wheat cookie."
"Good cookies! I used cardamom instead of nutmeg, and added a half tsp. of almond extract. I agree about not leaving out the lemon rind. It really does contribute a nice layer of flavor with the spices. I will be making these often. Thanks!"
"Yummy! I didn't know what to expect from whole wheat, but these are so tasty and have wonderful texture- not too soft not too hard. They're quite similar to snickerdoodles. I don't really taste the lemon zest, so I might try them without it just to see. I'm steering away from white flour, so these are a delicious alternative. Thank you for sharing!"
"These are the best cookies I've ever made. I didn't use the lemon zest, but otherwise followed the recipe. I'm doing away with white flour, rice, bread, etc. so I was very excited to see this recipe and the great reviews. We made them last night and today they are still nice and chewy. So good!"
"I followed the recipe exactly except I substituted a tablespoon of lemon juice because I didn't have any zest. I found the time to be about right for my oven. You wouldn't believe heavy whole wheat could be this fluffy. I'll be making it again."
"Yummy cookies, and I love that they use all whole wheat flour. Don't skip the lemon zest, it gives a great flavor. Suggest taking out of the oven before they look done as they'll firm up a great deal during cooling. Thanks for sharing the recipe!"
"Great cookie recipe. My husband and 2 children love them. Thank you."
"Good cookies...they had a light airy texture unlike traditional sugar cookies. They were easy to make, and the lemon was a nice touch."
"great recipe. prepared as written except had no lemon zest. my cook time was 6min. rolled out and did halloween cutouts for my son's school party. thanks! "
"Wonderful cookie! I've switched to whole wheat flour in our house & this fits the bill perfectly! Thankfully I now don't have to give up yummy sugar cookies! Sweet, delicious & low calorie-I couldn't ask for anything better. Baking time was only around 5 minutes for me & I left out the lemon zest. Thank you sooo much for this! "