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Whole Wheat Snickerdoodles I
SUBMITTED BY:
Marguerite
PHOTO BY:
jamie lynn
"The goodness of whole wheat in a snickerdoodle!"
RECIPE RATING:
Read Reviews
(68)
Review/Rate This Recipe
Original recipe yield 2 - 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
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DIRECTIONS
Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients.
Shape dough into 1 inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass.
Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
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REVIEWS
Reviewed on Oct. 3, 2007 by Love Lilacs
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Love Lilacs
Oct. 3, 2007
This was excellent! I used whole wheat PASTRY flour instead of regular whole wheat which gives these cookies an excellent texture (very similar to regular snickerdoodles). I used 1/2 teaspoon more cinnamon, the same sugar/cinnamon ratio I usually use (2T/1t). They seem a bit sticky when you are rolling them into balls, this is OK, they will turn out fine :) I did NOT press them down with a glass and they spread out just right. Like all snickerdoodle cookies you have to take them out before they look set, which was after about ten minutes for this recipe. I would highly recomend these cookies to anyone! They do NOT taste like molasses/gingersnap type cookies like some have suggested. They do NOT have a strong whole wheat flavor. They DO taste like snickerdoodles. Very good snickerdoodles :)
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8 users found this review helpful
This was excellent! I used whole wheat PASTRY flour instead of regular whole wheat which gives...
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Reviewed on Jun. 13, 2007 by scarlett23
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scarlett23
Jun. 13, 2007
I've used this recipe with some minor tweaks: Instead of butter, I used 1/4 c applesauce, and 2 tablespoons of butter. I also used 1/2 c all purpose flour and 1 c whole wheat flour. The applesauce can make the batter a little too "wet" so I used a little all purpose flour when rolling the cookie dough into a ball. Baked them for 10 minutes, came out perfect!
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6 users found this review helpful
I've used this recipe with some minor tweaks: Instead of butter, I used 1/4 c applesauce, and...
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Reviewed on May 20, 2003 by SIXLABSOWNUS
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SIXLABSOWNUS
May 20, 2003
I used the Whole WHeat Snickerdoodle Recipe as the crust for the Fruit Pizza Recipe and it was delicious and much healthier since it was made from whole wheat.
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6 users found this review helpful
I used the Whole WHeat Snickerdoodle Recipe as the crust for the Fruit Pizza Recipe and it was...
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Reviewed on Jan. 20, 2006 by Nicole
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Nicole
Jan. 20, 2006
I LOVED THESE! And i'm not a snickerdoodle lover! i used splenda for baking in place of white sugar and splenda brown sugar (YUM) for the brown sugar. i used 1/3 c. wonderslim in place of the egg (you can get this at wild oats health food store-it is basically prunes/dates cooked down and put through a seive and it replaces eggs as well as fats in recipes. it is great stuff and no artificial junk or hydrogenated oils or cholesterol-and it doesn't alter the taste). i accidentally put the topping mix ingredients in the dough because it doesn't separate them on the ingred. list but i think that made it better. of course i had to make topping to go on the outside too. ***it is important to take these out when they are crackly on the outside and look wet on the inside. they finish outside the oven. my first batch was crunchy but still the best snickerdoodle ever-couldn't keep hubby and kids out of them!
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4 users found this review helpful
I LOVED THESE! And i'm not a snickerdoodle lover! i used splenda for baking in place of white...
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Reviewed on Jul. 29, 2005 by
What a Dish!
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What a Dish!
Jul. 29, 2005
I am rating these 4.5 stars. They have a great flavor! Not dry and crumbly at all. My 3 year old daughter helped me make these, she rolled and dipped them in the sugar. She loved it! She ate a lot after they were baked too! Make sure not to overbake these. It was hard for me to tell when they were done, because they didn't spread at all. Just stayed in a round ball shape. The first batch was overbaked, but after that one, I learned and they are very good! I got about 2.5 dozen. I will make these again, and will also try the other whole-wheat snickerdoodle recipe on this site to see which one I prefer.
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3 users found this review helpful
I am rating these 4.5 stars. They have a great flavor! Not dry and crumbly at all. My 3...
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Reviewed on Apr. 25, 2004 by Brooklyn
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Brooklyn
Apr. 25, 2004
I love cookies but am also a nutritional freak, so when I found this recipe for whole wheat cookies, I had to try them. This was my first time making Snickerdoodles, so I had nothing to compare them to. Out of the oven, these cookies are nice and soft. I tried them again the day after and they are crisp around the edge and still nice and soft in the centre! As for the whole wheat part, I definitely could taste that they were whole wheat but I enjoyed that aspect. As one other reviewer mentioned, it gives it a bit more of an "adult" appeal but my cousin still loved these. My aunt says these are similar to her Ginger Snap cookies, so I may try adding a bit of ginger powder next time to see how they turn out. Great cookie! Highly recommended.
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3 users found this review helpful
I love cookies but am also a nutritional freak, so when I found this recipe for whole wheat...
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Reviewed on Oct. 28, 2003 by QUEEN_OPIUM
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QUEEN_OPIUM
Oct. 28, 2003
WOW! i'm really impressed by this recipe! my whole family loved it, said it had a very nice flavour and didn't even notice that it was made with whole wheat flour! however i never had an original snickerdoodle before, so i don't know if it was supposed to be puffy and soft ( i thought they were supposed to be flat and crispy). either way this was a very good cookie.
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3 users found this review helpful
WOW! i'm really impressed by this recipe! my whole family loved it, said it had a very nice...
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Reviewed on May 20, 2003 by MARLALP
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MARLALP
May 20, 2003
These cookies came out great - I think the whole wheat flour made them even better!
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3 users found this review helpful
These cookies came out great - I think the whole wheat flour made them even better!
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Reviewed on Jan. 19, 2008 by Stodeee
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Stodeee
Jan. 19, 2008
Wow! I was pleasantly surprised with this recipe's outcome! To make it even healthier, I used about 3/4 cup unsweetened applesauce and 2T butter (instead of 1/2 cup butter). The batter was very sticky so I added about one tablespoon of all purpose flour. I forgot to flatten them but am glad I forgot. After just 10 minutes these cookies came out of the oven like little fluffy pillows of yumminess!!!! Wow.
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2 users found this review helpful