Whole Wheat Snickerdoodles II

SUBMITTED BY: Nan PHOTO BY: cristylouwho

"These are soft and chewy cookies, and they make a super snack!"

SERVINGS & SCALING

Original recipe yield: 5 dozen

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INGREDIENTS

1 1/2 cups white sugar
1 cup butter, softened
1 egg
1 egg white
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

READ REVIEWS (27)

DIRECTIONS

In a mixing bowl, cream sugar and butter or margarine until fluffy. Add egg and egg white; beat well. Stir together flours, soda, and salt; beat into creamed mixture.
In a small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into walnut sized balls, and roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets.
Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Cool on wire racks.

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REVIEWS

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Reviewed on Jan. 24, 2007 by APCOOKING

Great cookies. Light tasting, sweet, and they look great. I am not a baker, and they were pretty foolproof for someone like me! I used entirely whole wheat flour, and they were delicious.

4 users found this review helpful

Reviewed on Sep. 14, 2006 by Anne

These cookies have an intriguing cinnamon aftertaste that will make you want to try another right away! I added 1 tsp cream of tarter as per other snickerdoodle recipes (therefore approximating adding baking powder) to give the cookies a nice rise before they fall into their familiar crackle-topped shape. They're warm and soft right out of the oven and become more crisp/crunchy after they cool down. Very good!

4 users found this review helpful

Reviewed on Nov. 14, 2002 by VIVENDI

The whole wheat flour adds a new twist to an old favorite. The only trouble was baking time, they only took 8 minutes at the most to brown on edges. Good cookies!

4 users found this review helpful

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