Whole Wheat Snickerdoodles

By • May 4, 2017 0 Comments

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Whole Wheat Snickerdoodles


Author Notes: I have a reputation with my family: if there's a way to make a recipe healthy, I will find it. This one, clipped from a magazine a couple of decades ago, came into my hands tailor-made! I like the nutty flavors of a stone-ground flour, if you can find it. I make my cookies small, to limit calorie guilt while celebrating cuteness!Windischgirl

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Makes 75 tiny cookies

  • 8 ounces Soft butter
  • 2/3 cup Dark brown sugar
  • 2 Eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 8 ounces Stone-ground whole wheat flour (2 cups)
  • 1 teaspoon Baking powder
  • 3 teaspoons Ground cinnamon, divided
  • 1/4 cup Granulated sugar
  1. In a stand mixer, cream the butter and sugar until light and fluffy, scraping the bowl occasionally. Meanwhile, whisk together the flour, baking powder, and 1 teaspoon of cinnamon.
  2. To the butter mixture, add the eggs and vanilla and beat well until combined, scraping down the bowl. With the mixer on low speed, add the flour mixture one-third at a time, letting it blend in before adding the next batch. When all the flour is added, turn off the machine, cover the bowl, and chill in the fridge for several hours or overnight.
  3. While the dough is resting, combine the granulated sugar and 2 teaspoons cinnamon in a shallow bowl or plate.
  4. To form the cookies: preheat oven to 350F. Using a size #100 cookie scoop, form the dough into balls and roll in the cinnamon sugar. Place on an ungreased cookie sheet about an inch apart, gently pressing down so they don't roll off the pan, but trying to preserve the round shape.
  5. Bake for 8-10 minutes until firm and just starting to brown. Remove to a rack and cool completely.

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