Whole Wheat Snickerdoodles
photo by lilsweetie
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
60
ingredients
- 1 1⁄2 cups sugar
- 1 cup butter or 1 cup margarine, softened
- 1 large egg, plus
- 1 large egg white
- 1 1⁄2 cups whole wheat flour
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
-
TOPPING
- 2 tablespoons sugar
- 2 teaspoons cinnamon
directions
- Cream sugar and butter until fluffy.
- Add egg and egg white and beat until well mixed.
- Combine dry ingredients and add to creamed mixture.
- Beat well (dough will be stiff).
- Combine topping ingredients.
- Shape dough into balls slightly larger than 1" and roll in cinnamon-sugar.
- Place 2" apart on ungreased baking sheets.
- Bake at 400° for 8-10 minutes.
- Cookies will puff up and flatten as they bake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have been using this recipe for a few years now and can't believe I never took the time to rate it. Delicious! A great cookie that is a bit better for you yet doesn't taste like it! It holds up well, has a nice thickness and the whole wheat is not overpowering. My whole family really likes this cookie. Thanks Goofus!
-
Soooo good! It can be tough to do whole wheat cookies right, but these were amazing. Required a little more of the topping mixture than called for, but that's easy to increase. I replaced 1/4 cup of the sugar with granular Splenda with great results (I'll try 1/2 cup of it next time). Thanks for a wonderful recipe!
-
This cookie just didn't do it for me. All I could taste was an aftertaste of the wheat flour ... and I don't know if it was an ommission in the recipe but I have never had a snickerdoodle without cream of tartar before. They just didn't have that *twang/zip* that I associate with a snickerdoodle. My daughter, however, who normally doesn't like snickerdoodles, likes these. Thanks for submitting!!
see 6 more reviews
Tweaks
-
Soooo good! It can be tough to do whole wheat cookies right, but these were amazing. Required a little more of the topping mixture than called for, but that's easy to increase. I replaced 1/4 cup of the sugar with granular Splenda with great results (I'll try 1/2 cup of it next time). Thanks for a wonderful recipe!