Whole Wheat Snicker Doodle Cookie. I used whole wheat PASTRY flour instead of regular whole wheat which gives these cookies an excellent texture (very similar to regular snickerdoodles). Whole Wheat Snickerdoodles These soft, chewy cookies make a super snack any time of year. Their light cinnamon-sugar flavor is the perfect complement to a cold glass of milk. —Jana Horsfall, Garden City, Kansas Combine topping ingredients.
What more could you ask for in a 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. You can cook Whole Wheat Snicker Doodle Cookie using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Whole Wheat Snicker Doodle Cookie
- Prepare 1 cup of Unsalted butter, room temperature.
- Prepare 2 of Eggs.
- Prepare 1 cup of Sugar.
- It’s 1 1/4 tsp of Vanilla.
- It’s 3 cup of Whole wheat flour.
- You need 1 tsp of Baking soda.
- It’s 1 tsp of Cream of tartar.
- Prepare 1 tsp of Salt.
- It’s 2 tsp of Cinnamon.
- Prepare 3 tbsp of Sugar.
My whole family loved these cookies! The whole wheat flour gives this cookie a wonderful nutty flavor!! These are the perfect cookies to add to your holiday baking. Alternatively, you could roll the dough between your hands to create balls.
Whole Wheat Snicker Doodle Cookie instructions
- Preheat the oven to 375°F..
- Combing cinnamon and 3 tbsp sugar in small bowl and set aside..
- Sift together flour, baking soda, cream of tartar, and salt. Set aside..
- In a large bowl, beat sugar with softened butter for 2 minutes..
- Beat in eggs and vanilla. Gradually beat in flour mixture until thoroughly combined..
- Roll dough into 1 1/2 inch balls and then roll in cinnamon mixture to cover. Place cookies two inches apart on a cookie sheet..
- Bake for 10-12 minutes. Or until the tops are lightly golden brown. Do not over bake..
- Allow cookies to cool for about 2 minutes until removing from cookie sheet. Transfer to rack to cool completely..
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. It's important to measure the flour correctly, using this method or a kitchen scale. (← That's the one I own and love!) Too much flour will make your cookies turn out dry and crumbly, rather than soft and chewy. A healthier twist on an old classic, these Whole Wheat Snickerdoodles are delicious! A little whole grains and flax seed meal takes the classic cookie up a notch. These healthy snickerdoodles freeze beautifully so you can have a sweet treat any time the urge strikes.