Whole Wheat Snickerdoodles

Adapted from Taste of Home

• Ready In: 28 mins
• Serves: 60

Ingredients

• 1 1⁄2 cups whole wheat flour
• 1 1⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 cups sugar
• 1  cup butter, softened
• 1  egg, plus
• 1  egg white

• Topping

• 2  tablespoons sugar
• 2  teaspoons cinnamon

Directions

1. Arrange racks to divide the oven into thirds. Preheat the oven to 400 deg. F.
2. In a small bowl combine the flours, baking soda, and salt.
3. In a mixing bowl, cream sugar and butter until fluffy. Stop mixer and scrape down the sides of the bowl with a rubber spatula several times.
4. Add egg and egg white; beat well.
5. Add the dry ingredients to the creamed mixture and beat well.
6. In a small bowl, combine topping ingredients. Using a small scoop, shape dough into walnut-sized balls; roll in cinnamon-sugar.
7. Place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Remove just after they have set. If the centers of the cookies looks slightly underdone, let the cookies rest for a few minutes on the baking sheet. They will continue to cook as they cool. Remove to a wire rack to continue cooling.