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Ingredients
- 1 1/2 cups white whole wheat flour
- 1 1/2 cups all-purpose flour
- 3 tsp. ground cinnamon, divided
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup + 1 tsp. sugar, divided
- 5 tbsp. canola oil
- 4 tbsp. unsalted butter, at room temperature
- 2 large eggs
- 2 tsp. vanilla
Details
Preparation time 15mins
Cooking time 135mins
Preparation
Step 1
Store wrapped rolls of dough in the freezer for up to 3 months.
Makes about 6 dozen cookies.
Whisk white whole-wheat flour, all-purpose flour, 2 tsp. cinnamon, baking powder, baking soda and salt in a medium bowl.
Beat 1 cup sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth; scraping down the sides. Add the flour mixture and mix on low speed until just combined.
Place half the dough on a large piece of plastic wrap and shape into a 10" log. Repeat with remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4" thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2" apart on the prepared baking sheet. If the cookies aren't as round as you want them to be, shape the dough with your fingers. Combine the remaining 1 tsp. each cinnamon and sugar in a small bowl and sprinkle each cookie with a little.
Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
TIP: White whole-wheat flour is made from a different variety of wheat than traditional white flour. It uses the whole grain, so it has almost the same nutrients as regular whole-wheat flour. But it has a milder taste that is more like white flour, making it a popular choice for cookies, muffins, and other baked goods.
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