"A delicious, buttery cookie with crunchy edges and chewy center! Made healthier with the use of Whole Wheat flour and less butter than traditional sugar cookies. 1/4 c. ground flax seed can also be added by decreasing the flour by 1/4 c. The kids won't even know!! Incredibly easy recipe..."
Cream butter and sugar until smooth...add egg and vanilla and beat well. Add dry ingredients and beat until well incorporated. BATTER WILL BE DRY...don't be worried! I like a nice-sized cookie and use a 1 1/2" scoop (yields a 3" cookie). Squeeze and roll dough into balls and press gently into your sprinkle of choice (cookie will be about 3/8" thick before baking)
Bake on Silpat or parchment papered baking sheet for 10 minutes. Edges will be lightly set, center will be soft...this is how you want them for a perfectly textured cooled cookie!
Yields 32, 3" cookies (or with 1" balls, approx. 48, 2" cookies)