Reviewed: Jun. 29, 2010

I was craving a good snickerdoodle and these hit the spot - bonus points for being whole wheat! I used whole wheat pastry flour and got a nice, smooth texture. I did not have cream of tartar so I substituted the cream of tartar/baking soda combo with 1 tsp. baking powder - did an excellent job! I also recommend chilling the dough for a few hours - it will be much easier to roll. And definitely flatten the cookies. I flattened most of mine and got cute, perfect rounds. The last pan in the oven, I forgot to flatten. The result was not-so-cute dome shaped cookies. :\ Hubby loved them, I loved them. A KEEPER!

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Reviewer:

Erica

Cooking Level: Intermediate

Reviewed: May 11, 2010

Fantastic! You never know that these are made with all whole wheat flour.

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Reviewer:

*~*Lori*~*

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Hamilton, Montana, USA

Reviewed: May 10, 2010

My husband & I really liked this recipe!!! I too substituted sugar-free applesauce for the butter for an even healthier version. They were wonderful!

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Reviewer:

MaryLou

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: May 1, 2010

Okay, a few things: The cookies are great,but there are some things you shouldn't do. First,make sure you mix the sugar and butter JUST until they're blended;don't over mix it.Adding some cinnamon won't hurt at all,just make sure you don't add too much.Also,i tried to change up the recipe a few times:did half butter/applesauce.Came out kinda dry and had an apple-y taste to them.Added some molasses.Came out hard and crunchy,and tasted like a ginger snap.Added honey,and got the same result as molasses,except they didn't taste like a gingersnap;just gross.They're usually done after about 7 minutes,not 10.If the first tray comes out kinda dry,adding a tablespoon or so of milk helps.This recipe is great,as long as you do it right.

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Reviewer:

CupcakeGirl515

Cooking Level: Intermediate

Reviewed: Apr. 25, 2010

Holy smokes this is delicious! Yes, I have done a bit of tweaking, but still the heart of the recipe. I am so greatful to be able to make Snickerdoodles that have slight redeeming nutrtional value to them. Nice and fluffy and tasty! I've made it twice in the past month, now. I definitly recommend this.

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Reviewer:

Roosterruler

Reviewed: Apr. 9, 2010

Whole what??? I can't tell they're whole wheat. Only edits: used Earth Balance instead of butter and used 1 tsp cinnamon. I baked mine for seven minutes - just as they started to crack - and think another minute would have done them well. They're soft and light and sweetly perfect.

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Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Mar. 21, 2010

This recipe is great. I love the idea of actually getting some fiber in my diet from a cookie. My only complaint is that I could'nt stop eating them, and now I have a stomach ache! Great recipe- saved to my recipe box! Thanks!

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Reviewer:

kidcallous

Cooking Level: Intermediate

Reviewed: Mar. 13, 2010

Fantastic! I just took my first bite and man I am stoked about these!!!! They are nutty from the whole wheat and just the right amount of sweetness from the brown sugar. I am a huge fan of snickerdoodles and this is a wonderful healthier version of them. Thanks for the recipe it has a permanent spot in my box :)

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