I’ve had an urge lately to make snickerdoodles, and since I had the Whole Grain Baking book out for the oatmeal cookies, I figured this barley and whole wheat flour version would be a good one to try out.

The cookies also have some ground oats in the dough for texture (a favorite method of mine), but no cinnamon in the mix – only in the sugary coating. They’re not overwhelmingly cinnamon-y or sweet. These are a soft cookie, super easy to make. They do require some planning ahead because the dough needs to sit overnight in the refrigerator.

• Whole Grain Snickerdoodles (King Arthur Flour Whole Grain Baking, p. 308)