Ingredients
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1/4 cup wheat germ
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 tablespoon ground cinnamon
Preparation
Preheat oven to 350 degrees. Whisk together flours, wheat germ, cream of tartar, baking soda, and salt in a bowl. In another bowl, beat butter with 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating to combine after each, then beat in flour mixture until combined. Refrigerate dough until firm, about 30 minutes.
Combine remaining 1/4 cup sugar and cinnamon in a small bowl. Roll teaspoons of dough into balls, then roll in cinnamon sugar to coat. Place 1 1/2 inches apart on parchment-lined baking sheets.
Bake until golden, rotating sheets halfway through, about 10 minutes. Transfer cookies to a wire rack; let cool completely. Cookies can be stored at room temperature up to 2 days.
