Whole Wheat Sugar Cookies – Mini Baker Approved
Whole Wheat Sugar Cookies
These whole wheat sugar cookies can be whipped up in a few minutes, no fuss no muss – and they are great cookies. The combination of the nutmeg with the nuttiness of the whole wheat flour makes for a great combination. In fact, because of this no-nut nuttiness flavor they add great variety to the school lunchbox – and I’m assuming that if you have kids their schools is likely a nut free zone too.
Junior Baker engaged in cookie fabrication!
Quick easy recipes like this are an awesome way to introduce the younger members of the family to the joys of cooking. Get them hooked on this and other skills and you’ll probably give them a better foundation for a happy life than those “nut free” schools.
Combined with letting the kids go from whole grain to whole grain flours on the home built grain mill – that they can take apart and adjust – to cookies that go into their lunches and get offered up to friends and family with pride is such a cool way to demystify food.
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 tbsp milk
- 1 tsp vanilla
- 1 3/4 cup fresh whole wheat flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp sugar
- 1 tsp ground cinnamon
- Preheat the oven to 375F
- In a bowl combine 1 cup of sugar, the oil, milk, vanilla, and egg and beat until blended
- In a second bowl mix the whole wheat flour, baking powder, baking soda, salt and nutmeg until blended
- Mix the liquid ingredients into the dry ingredients until blended
- Use a spoon to place cookie batter on a silicon baking sheet or oiled and floured baking sheet.
- In a bowl blend 2 tbsp sugar and the cinnamon. Then sprinkle the cinnamon sugar over the tops of the cookies
- Bake in the oven for 10 minutes, then remove and cool