I meant to post this recipe a month ago… but time got away with me. For a while now I have been looking for a good sugar cookie recipe that incorporated our use of whole grains. Each one I found though didn’t taste like regular sugar cookies and so I just stuck with chocolate chip cookies :)… which never got a complaint but its nice to mix it up… so I kept searching for the perfect sugar cookie recipe and I think I found it. :-D
These came out super yummy, soft and addicting.
While they seem to have a more of a “snicker-doodle” taste, with the cinnamon and nutmeg… they still to me, remind me of a good sugar cookie. Yum yum!
1 cup honey granules (or sugar)
1/2 cup unsalted butter, softened
2 tablespoons milk
1 teaspoon vanilla
1 large egg
1 3/4 cups freshly milled white hard wheat flour
(regular store wheat would work too)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon real salt
1/2 teaspoon nutmeg
2 tablespoons honey granules (or sugar)
1/2 teaspoon cinnamon
- Mix honey granules and butter in large bowl until fluffy.
- Add milk, vanilla and egg and mix well into honey granule/butter mixture.
- Add flour, baking powder, baking soda, salt and nutmeg and mix well.
- Then you want to put the mixture into a bowl, cover it and put into the fridge for 30 minutes or so. You want it to get chilled… so its easier to work with.
- While mixture chills, pre-heat oven to 375°.
- In smaller boxl mix the 2 Tbsp sugar with the 1/2 tsp. cinnamon.
- Once dough is chilled, take dough out and shape into 1-inch balls.
- Once in balls, you then roll it into the sugar/cinnamon mixture.
- Then place 2-inches apart on ungreased cookie sheet (or baking stone, which is what I used)
- Bake for 9-12 minutes, or until light brown.
- Cool for 1 minute before removing from pan.
Enjoy! :) – these are addicting and do not last long. So if you have a larger family go ahead and double this batch ;-)
- Recipe adapted from HERE.