Whole Wheat Snickerdoodles II

Whole Wheat Snickerdoodles II

77

"These are soft and chewy cookies, and they make a super snack!"

Ingredients

{{adjustedServings}} servings 139 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. In a mixing bowl, cream sugar and butter or margarine until fluffy. Add egg and egg white; beat well. Stir together flours, soda, and salt; beat into creamed mixture.
  2. In a small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into walnut sized balls, and roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets.
  3. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Cool on wire racks.
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Reviews

77
  1. 97 Ratings

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Snickerdoodles are my favorite cookie! When I saw this recipe that used whole wheat flour, I knew I had to try it. The dough was very easy to handle and hardly any difference (from the original)...

Great cookies. Light tasting, sweet, and they look great. I am not a baker, and they were pretty foolproof for someone like me! I used entirely whole wheat flour, and they were delicious.

These cookies have an intriguing cinnamon aftertaste that will make you want to try another right away! I added 1 tsp cream of tarter as per other snickerdoodle recipes (therefore approximating...