Saturday, November 30, 2013

Whole Wheat Cinnamon Nutmeg Cookies

Can you believe tomorrow is the first of December?? Wow, this year flew by so so fast and it has been a good one for me.

Since December is a special month for me, The Cake Baby celebrates it with cookie baking. If you are a new reader, you should check out my cookie craziness from last year. And let's start this cookie month by baking some wonderful whole wheat cookies. Because whole wheat means healthy, right? And healthy means you can eat a dozen of them in one sitting, right? 

These cookies are so amazing if you love cinnamon and nutmeg. I even baked a batch for my friend and she loved it. You can never go wrong with a home-made gift.

You need:
Recipe adapted from here.

2 cups whole wheat flour
1 tea spoon baking powder
1 tea spoon baking soda
dash of salt
1 tea spoon cinnamon
1 tea spoon nutmeg
110 grams butter, room temperature
1 egg
1 tea spoon vanilla
1 cup brown sugar
2 table spoons milk
zest of one lemon

For the topping:
1 table spoon granulated sugar
1 tea spoon cinnamon

Preheat the oven to 200°C and line cookie sheet with parchment paper. Strain flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl and set aside. In another, large bowl, cream the butter and add the sugar and vanilla. Beat well, then add egg, milk and the lemon zest. On low speed, gradually add the flour mixture and mix until combined. Now use a tea spoon to measure the amount of dough you need and form a ball with your hands. Set the balls on parchment paper and use a fork to flatten them a bit. Then sprinkle with the topping (just mix the sugar with cinnamon) and bake for 10 minutes. When baked, let cool on a wire rack.

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