Whole Wheat Snickerdoodles I132 Reviews
“The goodness of whole wheat in a snickerdoodle!” - by Marguerite
Original recipe yields 2 - 3 dozen
- Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients.
- Shape dough into 1 inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass.
- Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
Amount Per Serving (36 total)
- 62 cal
- 2.8 g
- 8.9 g
Based on a 2,000 calorie diet
Reviews (132)Rate This Recipe
"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!"
Whole Wheat Ginger Snaps
Easy Whole Wheat Peanut Butter Cookies
Just swipe to see more like this.