What's this all about?

We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes Cookies Whole Wheat Snickerdoodle
FacebookTwitter
Whole Wheat Snickerdoodle E-mail
Written by Zen Baker   
Thursday, 28 February 2008 01:38

whole wheat snickerdoodle

Lightly crisp on the outside and cake-like on the inside, this whole wheat version of the classic snickerdoodle will not disappoint.

You would be hard pressed to notice a difference between this cookie and one baked with refined flour. I would wager that the most discriminating cookie connoisseur will probably prefer this version. I find that the texture is actually improved with whole wheat flour. My pre-schooler seems to agree as I had to hide them to get her to stop eating them. Try it for yourself and let us know what you think.

 

Whole Wheat Snickerdoodle

Ingredients:

  • 1 cup unsalted butter, softened at room temperature
  • 2 eggs
  • 1 1/3 cup organic sugar
  • 1 tsp vanilla
  • 3 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 tsp salt

Roll cookies in

  • 2 tsp cinnamon
  • 3 Tbsp organic sugar

Preparation:

  1. Preheat the oven to 375 degrees. Line cookie sheets with parchment paper, or lightly grease.
  2. Combine cinnamon and 3 Tbsp sugar in a small bowl and set aside.
  3. Sift together flour, baking soda, cream of tartar and salt then set aside.
  4. 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.
  5. 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.
  6. Bake for 10 - 12 minutes or until the tops are light golden brown. Do not over bake.
  7. Allow cookies to cool for two minutes before removing them from the baking sheet. Transfer to rack to cool completely.

Notes:

  • Yields about 32 cookies.
  • The dough freezes well. Freeze the cinnamon coated balls on a cookie sheet.
  • Once frozen, transfer them to a zip-lock freezer bag and they will keep for weeks and bake up as well as when fresh. You will need to add about two minutes to baking time. Watch them carefully the first time.

print recipe

 

Add comment

Security code
Refresh

Latest Recipes

New Year's Day Black-eyed Peas (Hoppin' John)

New Year's Day would not be complete in our home without eating a warm bowl of black-eyed peas ove...

Whole Wheat Chocolate Chip Cookie Cake

Hello, delicious! Crisp on the edges, soft and chewy in the middle, a slight caramel taste fro...

Koulourakia (Greek Braided Cookies)

    Koulourakia is a Greek cookie traditionally served at Easter time. When I first started baki...

Chocolate Nests

    What a delicious treat to celebrate spring and Easter time! These are so easy to make and a ...

Chocolate Snickerdoodle

Don't you hate it when you are standing in front of your pantry, eyes desperately scanning for som...

Latest Comments

Who's Online

We have 32 guests and 1 member online
  • pletcherfmg

Subscribe

Enter your email address:

Delivered by FeedBurner