Homemade Whole Wheat Cookies

Start by blending the butter and sugar to create a smooth and consistent mixture. You can use white sugar or cane sugar (brown sugar) if you like.

Crack the egg and pour it into the bowl containing the butter and sugar. We'll also add a generous spoonful of honey to the mix.

As mentioned in the ingredient list, yogurt is entirely optional but can enhance the flavor and softness of your cookies. Similarly, milk is an option you can consider, if later on – when we'll add flour – the mixture appears too dry. However, each more liquid ingredients at this stage will necessitate adding more flour later on.

Once you've measured 150 grams of flour, add half of an envelope of baking powder. Mix gradually the flour in the bowl with the other ingredients. When the dough becomes even more solid, you can use your hands to give it a better shape.

Simply cover it with a cloth to protect it from light and maintain a warm atmosphere for few minutes.

Let's start preparing the baking tray and the cutting board, which will be the surface for rolling out and shaping the dough and cookies.

Let's start preheating the oven. The temperature is 150 degrees Celsius, or 302 degrees Fahrenheit.

We've achieved a good number of cookies, which, when arranged neatly on the baking tray, should fit comfortably.

Baking time is the most sensitive aspect of this whole wheat cookie recipe.

During baking, after just a few minutes, you'll notice the cookies starting to rise and become thicker.

Be mindful if you start smelling a too strong and bitter odor, it means they're overcooked! When you're happy with the baking, take them out of the oven, using an oven mitt to avoid burning yourself.