"These are soft and chewy cookies, and they make a super snack!" — Nan
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1 1/2 cups
1 1/2 cups
whole wheat flour
1 1/4 cups
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)in the cooking time. My whole family loved these cookies! The whole wheat flour gives this cookie a wonderful nutty flavor!! YUMMY!
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 all. These were crumbly, taste like flour even after adding a full teaspoon of vanilla, and adding cinnamon right to the batter. They never flattened, and you cannot even pick them up. I was going to take these to my grandmother's 90th birthday party, but taking these would be an embarrassment. I'm not even going to bake up the rest of them. I am known in my family as a great cook, and cookies are my specialty. I was interested in these because they don't use cream of tartar, which I'm out of at the moment. I'm going to make my peanut butter oatmeal cookies instead. They are a trademark of mine and foolproof. Don't waste your time or your ingredients on this.
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 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!
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!
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 of whole wheat flour. I completely reccommend you to try this also but with my little twist!!!
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 perfectly. Crisp edges, chewy centers. They are buttery, sweet and cinnamony. Per other reviews, I added 1/2 tsp cream of tartar, and some vanilla. I also used my own vanilla bean sugar for part of the sugar.
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.) and the little boy (1 yr.) loved helping me roll them in cinnamon and sugar ans they both thought they were super yummy! Great recipe! Thanks Nan!
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Snickerdoodles II
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 58
If you love cookies with crispy edges and soft centers, these are for you.
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