Whole Wheat Snickerdoodles I

"This was excellent! I used whole wheat PASTRY flour instead of regular whole wheat which gives these cookies an excellent texture (very similar to regular snickerdoodles). I used 1/2 teaspoon more cin..." See morenamon, the same sugar/cinnamon ratio I usually use (2T/1t). They seem a bit sticky when you are rolling them into balls, this is OK, they will turn out fine :) I did NOT press them down with a glass and they spread out just right. Like all snickerdoodle cookies you have to take them out before they look set, which was after about ten minutes for this recipe. I would highly recomend these cookies to anyone! They do NOT taste like molasses/gingersnap type cookies like some have suggested. They do NOT have a strong whole wheat flavor. They DO taste like snickerdoodles. Very good snickerdoodles :)"

"I've used this recipe with some minor tweaks: Instead of butter, I used 1/4 c applesauce, and 2 tablespoons of butter. I also used 1/2 c all purpose flour and 1 c whole wheat flour. The applesauce can..." See more make the batter a little too "wet" so I used a little all purpose flour when rolling the cookie dough into a ball. Baked them for 10 minutes, came out perfect!"

"I used the Whole WHeat Snickerdoodle Recipe as the crust for the Fruit Pizza Recipe and it was delicious and much healthier since it was made from whole wheat...." See more"