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Whole Wheat Snickerdoodles II

Whole Wheat Snickerdoodles II

Nan

Nan

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

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Ingredients {{adjustedServings}} servings

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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:
  • 23 mg
  • 8%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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

FLO12376
21

FLO12376

11/14/2002

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)in the cooking time. My whole family loved these cookies! The whole wheat flour gives this cookie a wonderful nutty flavor!! YUMMY!

APCOOKING
16

APCOOKING

1/24/2007

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.

Anne
15

Anne

9/14/2006

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 adding baking powder) to give the cookies a nice rise before they fall into their familiar crackle-topped shape. They're warm and soft right out of the oven and become more crisp/crunchy after they cool down. Very good!

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