Whole Wheat Snickerdoodles II Recipe

Reviews More Reviews

Most Helpful Positive Review

Nov 14, 2002

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!

—FLO12376

See full review »

Most Helpful Critical Review

Feb 19, 2008

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.

—Jayme

See full review »

92 Ratings

See other versions of this recipe!

Jan 24, 2007

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.

—APCOOKING

See full review »

Sep 14, 2006

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!

—Anne

See full review »

Nov 14, 2002

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!

—VIVENDI

See full review »

Feb 02, 2008

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!!!

—VTtiger23

See full review »

Dec 03, 2007

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.

—What a Dish!

See full review »

Feb 05, 2007

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!

—Jenna Lee

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Whole Wheat Snickerdoodles I

Kori's Whole Wheat Cookies

Soft Whole Wheat Sugar Cookies

Whole Wheat Ginger Snaps

Whole Wheat Cut Out Cookies

Snickerdoodles IV

Snickerdoodles III

Easy Whole Wheat Peanut Butter Cookies

Best Whole Wheat Chocolate Chippers

Whole White Wheat and Honey Chocolate Chip Cookies

ADVERTISE WITH US

Nutrition

Calories
139 kcal
7%

Carbohydrates
19.3 g
6%

Cholesterol
23 mg
8%

Fat
6.5 g
10%

Fiber
1 g
4%

Protein
1.8 g
4%

Sodium
110 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Wheat Snickerdoodles II

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 139
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 4g 20 %
Cholesterol 23mg 8 %
Sodium 110mg 4 %
Potassium 37mg 1 %
Total Carbohydrates 19.3g 6 %
Dietary Fiber 1g 4 %
Protein 1.8g 4 %
Sugars 10.9g
Vitamin A 4 %
Vitamin C < 1 %
Calcium < 1 %
Iron 5 %
Thiamin 7 %
Niacin 8 %
Vitamin B6 2 %
Magnesium 4 %
Folate 7 %

* 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.