Whole Wheat Snickerdoodles II

Whole Wheat Snickerdoodles II

77

"These are soft and chewy cookies, and they make a super snack!"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 139 cals
Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. 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.
  2. 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.
  3. 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.

Reviews

77
  1. 97 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Snickerdoodles are my favorite cookie! When I saw this recipe that used whole wheat flour, I knew I had to try it. The dough was very easy to handle and hardly any difference (from the original)...

Most helpful critical review

I can't figure out why this recipe got such high ratings. They did not turn out for me. I did make a few changes, but they were very very slight, and shouldn't have effected the turnout much at ...

Snickerdoodles are my favorite cookie! When I saw this recipe that used whole wheat flour, I knew I had to try it. The dough was very easy to handle and hardly any difference (from the original)...

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.

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...

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!

I can't figure out why this recipe got such high ratings. They did not turn out for me. I did make a few changes, but they were very very slight, and shouldn't have effected the turnout much at ...

These cookies were a huge hit at my house. My mom had friends over and EVERYONE was asking for the recipe. I cheated though, i forgot to put the all-purpous flour and just used the same amount o...

These were sooo DELISH! They are healthier without shortening and less white flour and they are even better than regular ones! I made these while I was babysitting and the little girl (2 yrs.) ...

Mmmmm, these are so good. I love them. I used whole wheat pastry flour and you can hardly tell that whole wheat is in there. I baked at a lower temp- 375- for 8 minutes and they turned out pe...

My whole family loved these they are slightly heavier than regular snickerdoodles even so they are really good the only change I made was to add a teaspoon of vanilla.