Soft Whole Wheat Sugar Cookies Recipes

Steps:

• Mix sugar and butter in large bowl until fluffy.
• Add milk, lemon rind, vanilla and egg; mix well.
• Add flour, baking powder, baking soda, salt and nutmeg; mix well.
• Cover and chill for 30 minutes.
• Heat oven to 375°.
• Mix the 2 Tbsp sugar with the cinnamon.
• Shape dough into 1-inch balls.
• Roll in the cinnamon mixture.
• Place 2-inches apart on ungreased cookie sheet.
• Bake for 7-10 minutes, or until light brown.
• Cool for 1 minute before removing from pan.

Steps:

• Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
• Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, combine first 10 ingredients and blend well. Stir in whole wheat flour.
• Shape into 1 inch balls and place on ungreased cookie sheet, 2 inches apart. Flatten each cookie slightly with a fork.
• Combine sugar and cinnamon and sprinkle over each cookie. Decorate with M and M's.
• Bake in pre-heated oven for 8 to 10 minutes or until light golden brown.

Steps:

• In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.

Steps:

• preheat oven to 350°F.
• sift first four ingredients together.
• in another bowl, mix butter, molasses and vanilla, then add eggs.
• add sifted ingredients and whole wheat flour, thoroughly mix.
• add raisins and mix.
• drop a tsp about 2 inches apart and bake for 10 - 12 minutes or until lightly browned.

Steps:

• In large bowl, beat 1 cup of the granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Shape dough into 1 1/2-inch balls. In small bowl, place remaining 1/2 cup granulated sugar. Coat balls with sugar. On ungreased cookie sheet, place balls about 3 inches apart. Press bottom of drinking glass on each ball until about 1/4 inch thick. If glass starts to stick, press bottom of glass on cookie dough as needed before pressing balls of dough (the fat in the dough helps to grease the bottom of the glass). Sprinkle each cookie with a little additional sugar.
• Bake 12 to 14 minutes or until set and edges just begin to turn brown. Immediately remove from cookie sheet to cooling rack.