"The goodness of whole wheat in a snickerdoodle!" — Marguerite
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packed brown sugar
1 1/2 cups
whole wheat flour
cream of tartar
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 :)
These kinda turned out to be 'fiber cookies'. Maybe my cream of tartar was too old or something?? I might try them again with half WW, half AP.
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!
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.
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.
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!
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.
These were pretty good considering they were made with whole wheat. I made with 1:1 Whole Wheat:All Purpose because I was afraid of the overbearing taste of the wheat. I'm glad I only did half, as I believe it would have been too strong. Cookies were pretty moist & chewy, although I have definitely tasted more moist and chewier snikerdoodles before.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Snickerdoodles I
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 25
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